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Friendsgiving

The Story of Thanksgiving

16 years ago I took a leap of faith and changed my life. I uprooted my entire life, family and friends to move across the United States. It was one of the bravest and scariest things I have ever done. With new adventures come changes, one of the biggest is how to spend holidays away from home. Thanksgiving became a holiday I spent away from the family, a time where good friends gathered and began new traditions and memories. Friendsgiving. 

 

Friendgiving

Friendsgiving, a concept created to describe the celebration of Thanksgiving with friends as opposed to family. I’ve found that living in Portland, transplants are plentiful. Many of our closest friends are away from their family during Thanksgiving and so began the tradition of spending time together instead of alone.

This year, I had the pleasure of hosting an early Friendsgiving with some of the most lovely friends. What a grand idea to gather some of the most talented home cooks for one special Friendsgiving event. My co-host LaRae Burk and I had the vision of celebrating food with those friends that enjoy food as much as we do. Taking the freshest ingredients, the most gorgeous tableware and stunning cookware to capture a picturesque Friendsgiving event. We were able to showcase our beautiful food at a local brewery, Widmer Brothers where a warm and rustic space set the mood for this special day.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Find special pieces to decorate your table to make it special for each guest.

 

The Food ~ New Seasons Market

The beauty of Friendsgiving is the shared workload! Typically the host prepares the turkey (find recipe below), sets up the space and organizes the event. But all the goodies, the side dishes and desserts come from friends. What would Friendsgiving be without everyone sharing the favorite dish? For this special event, we partnered with New Season Market to find the freshest ingredients for our main and side dishes. Local produce is in abundance and picked at their optimum to ensure the best tasting food. Our dishes for this event included incredible ideas like: Pistachio and Citrus Quinoa Salad, Roasted Brussel Sprouts with Balsamic Reduction and Cranberries, Dutch Oven Bread, Browned Butter Salted Caramel Cake, Pumpkin & Beer Cheese Bisque and Apple, Taragon Turkey Sausage Stuffing and more. So many creative and innovative ideas to prepare for your own special Thanksgiving or Friendsgiving event. 

Pumpkin & Beer-Cheese Bisque

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Charcuterie Board

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Pistachio and Citrus Quinoa Salad

 

Tablescape ~ Sur La Table

You know what’s funny, I never really knew what a tablescape was until I started food blogging. I mean, sure I set the table, perhaps added some cloth napkins but a TRUE tablescape is something you can’t take your eyes off of, something magical. We were honored to highlight some of Sur La Table most gorgeous tableware for our Friendsgiving event. Crisp pearl white dinner plates with pops of color from adorable pumpkin plates and bowls, soft linens to drape the table, magical candles to create a romantic soft atmosphere and the most stunning wine glasses. These beautiful pieces helped to create the perfect table for our Friendsgiving gathering. Fresh florals, pumpkins and greens adorn the table arranged by the talented Shannon Garcia Shinn.

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful Sur La Table tableware

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful wine glasses by Sur La Table

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous tableware pieces elevate any event

 

Cookware ~ Finex

Cooking! You have 10 different dishes to prepare and keep warm for this big dinner, what do you do? Cast Iron! One of the most versatile and heat conductive cookware is cast iron. We had the pleasure of cooking many of our incredible dishes in amazing Finex Cookware. Finex is a small local Portland based company that not only handcrafts cast iron cookware, but has reinvented the look, feel and design of cast iron. So, a turkey in cast iron? Yes, it is possible! I chose a smaller turkey (about 11 pounds) and decided to use the Finex Grill Pan to cook the beautiful bird. With the built in grill grates, the turkey was elevated and cooked so evenly, not to mention the most beautiful display! Whether you’re preparing soup, potatoes or stuffing, Finex Cookware is the perfect vessel. Check out some of the beautiful dishes prepared at our event. 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Gorgeous turkey cooked in 12″ Finex Grill Pan

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Stuffing cooked in 12″ Finex skillet

 

friendsgiving, thanksgiving, dinner, turkey, family, friends

Beautiful spread of side dishes prepared in Finex

 

Pulling it Together

Pulling off a Friendsgiving is no easy task. It requires patience, planning and a lot of prep. But with the right tools and a vision, setting up the perfect event is possible. I hope this post inspires you to create a magical Friendsgiving or Thanksgiving this year. For more tips, don’t miss out signing up for my newsletter. I’ll be sending out a special edition newsletter to subscribers with a step by step guide to planning your Thanksgiving Day and exclusive recipes! As always, I love to see your creations, tag me in your Thanksgiving creations this holiday season. 

xoxo
Cosette

friendsgiving, thanksgiving, dinner, turkey, family, friends

Cheers to an amazing group of friends celebrating Friendsgiving

Blogger attendees, please check out the attendees for more delicious inspiration:

Lena Gladstone
Judiaann Woo
Carly Diaz
Sue O’Bryan
Erin Lynch
Karlee Flores
Candice Walker
Kristel Matousek
LaRae Burk

This post and event is sponsored by New Seasons, Sur la Table and Finex Cookware. All opinions and ideas are my own. 

Print Recipe
 Turkey
friendsgiving, thanksgiving, dinner, turkey, family, friends
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
Course Main Dish, Side Dish
Cuisine American
Keyword dinner
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Passive Time 12 hours
Servings
people
Ingredients
friendsgiving, thanksgiving, dinner, turkey, family, friends
Instructions
  1. Prepare the turkey 1-2 days in advance.
  2. Remove turkey from packages, be sure to remove the giblets that are usually stuffed inside.
  3. Pat dry the turkey using paper towels.
  4. In a small bowl, mix your softened butter 1/4 cup of your herbes de provence + 2 tsp salt.
  5. Use the butter mixture and place clumps of the herb butter underneath the skin. It may seem like you are over buttering but it is okay! The butter will melt into the meat and make it extremely tender.
  6. Take the remaining herbes and salt and generously rub the outer layer of skin with this mixture.
  7. Take the bird and place in fridge, do not cover. Not covering allows the skin to dry and create a crisp exterior.
  8. Day of baking, set your oven to 325 degrees (convection cooking) or 350 for traditional oven cooking and begin prepping your turkey. You'll want your turkey to come to room temperature so plan to leave out for at least an hour before cooking.
  9. Remove turkey from fridge and place your chopped onions and carrots inside the cavity. Truss legs together with cooking twine.
  10. Place your turkey in your roasting pan (or grill pan).
  11. Add your fingerling potatoes and shallots around the turkey. Coat them in olive oil and additional seasoning.
  12. Add 1 cup of broth or water to the pan.
  13. Cook turkey based on weight: 6 to 10 pounds - 1 1/2 to 2 hours 10 to 18 pounds - 2 to 2 1/2 hours 18 to 22 pounds - 2 1/2 to 3 hours 22 to 24 pounds - 3 to 3 1/2 hours
  14. Check your turkey at the earlier mark for temperature: The internal temperature of the turkey when an instant-read thermometer is inserted between the thigh and side of the breast without touching bone should now be 165 to 170 F
  15. Once your turkey is cook through, remove from oven and let rest for 20-30 minutes.
  16. Carve and enjoy!
Recipe Notes

**Make your own herbes de provence if you can't locate: 
https://www.rachelcooks.com/2014/11/24/herbes-de-provence-recipe/

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Trio Meatballs in Cream Sauce

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

I don’t know about you but dinner is always the wild card around our house. Breakfast is pretty much the same options; cereal, eggs, avocado toast, bagels, some baked good. Lunches also don’t change too much: sandwiches, leftovers, small bites of cheese, salami & crackers. But dinner, dinner always has to be different. I can’t serve pasta every night of the week or my family would go berserk! We aren’t the family that has the same meals on rotation (but sometimes I wonder how great that would be)! Instead, I try to come up with new ideas, twists on old favorites and create some yummy food. But I guess I wouldn’t be very good as a food blogger if I didn’t at least try to be inventive, am I right?

While meal planning is clearly one of the best and most practical ways of creating wholesome meals, let’s face it, sometimes life throws you too many balls and you drop them all so meal planning does NOT happen. Like these past few weeks, I have been completely off my game and truly winging it day in and day out. On those afternoons I stumble into the grocery store, searching for some food gods to tell me what to feed my children, I generally turn to the meat department first. We aren’t that non-meat eating family, so if you’re into that sort of thing this might not be for you. My children legitimately tell me that if there isn’t meat in a meal it’s not a full meal (goodness, I have some picky foodies at my table)!

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

As I shopped the meat department the other day, ground lamb caught my eye and I thought, meatballs! While I love lamb, it is definitely a strong flavor and I wanted to mellow it out especially since I was thinking about making a creamy sauce. I threw in some ground beef and ground veal to make quite the eclectic meatball trio. What I love about making meatballs is that they can be a meal on their own, frozen to use later or added to a variety of meals throughout the week. It’s definitely great food item and if you’re more organized than me, making these ahead on the weekend can give you a head start on those weekday meals.

This dish would be great to serve to a crowd without the pasta or even as a meatball sub. Ultimately, it is a wholesome meal that your family will love. My kids gobbled up every bite! I hope you and your loved ones enjoy! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.

Print Recipe
 Trio Meatballs in Cream Sauce
This recipe makes a large batch of meatballs, feel free to freeze some or adjust and cut the recipe in half.
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Course Appetizer, Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings
Ingredients
Meatballs
Sauce
Pasta
Delicious trio of lamb, ground beef and ground veal combined with a creamy white sauce.
Instructions
Meatballs
  1. Combine your meats, eggs and breadcrumbs in a large bowl.
  2. Heat 2 tbsp olive oil in a large pan on medium high heat and add your chopped onions + 1 tsp kosher salt, allow to soften and become translucent. After about 2-3 minutes add in your dried herbs, saute until fragrant. Then finally add in your garlic and saute for another 1-2 minutes.
  3. Let your onion mixture cool slightly then add to your meat mixture.
  4. With clean hands, combine the mixture until it's cohesive. Add the remaining salt and pepper. If your mixture seems too dry, you can add a touch of olive oil.
  5. Form your meatballs into large golf-sized balls (you can make smaller if you choose, especially if you cut the recipe in half).
  6. Heat a large skillet and add your remaining 2 tbsp olive oil. Place meatballs in pan and cook on each side until browned (they will not be cooked all the way through).
  7. Remove and continue until meatballs are all browned.
Sauce
  1. Place a large pot on medium high heat, add your butter and begin melting. Add your flour and whisk until it forms a paste.
  2. Slowly add in your beef stock and continue whisking until the mixture comes to a slight boil and thickens.
  3. Turn heat down to low, add your salt, pepper & thyme to taste. Next, add in your meatballs. Let simmer and add in your cream.
  4. Cook your pasta according to package directions, drain and mix in your sauce and meatballs.
  5. Top with fresh parsley and additional thyme if desired. Enjoy!
Recipe Notes

**You make make the meatballs ahead of time and freeze or store in fridge. If storing in fridge, I would recommend cooking the meatballs all the way through. You can either place the pan fried meatballs in the oven to finish cooking or skip pan frying and bake the meatballs at 375 degrees for about 20 minutes until cooked through. 

**Meatballs and sauce can be served as is without the pasta, great as an appetizer

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Stuffed Rolled Grape Leaves (Warat Areesh)

grape leaves, dolmas

Rolled Grape Leaves

Do you remember that part in “My Big Fat Greek Wedding” where the kids are making fun of Tulla for eating moussaka? Well, I’m here to tell you that growing up in a Lebanese home and having a variety of ethnic food, I had moments just like that. Rolled grape leaves, or dolmas are one of the most popular Lebanese dishes.

I mean, we pick grape leaves off the vine (which most people compost) and decide to stuff them and eat them! Living in Portland, none of this seems strange now, but jump back 15-20 years ago or head to another city and this may not be so common. 

grape leaves, dolmas, lebanese

Grape vine with tender leaves for rolling

So…for those who are not familiar with stuffed grape leaves, they are a delicious and healthy Lebanese dish. They are a common dish in the Mediterranean and have a variety of names: Dolmades in Greece, Dolmas in Turkey and Warat Areesh in Lebanon, which translates to grape leaves. 

Each country has their own variation of filling and technique but they are all delicious! My family’s version is vegetarian and even vegan, the leaves are stuffed with a lemony rice mixture. It is usually served as a mezze (or appetizer) dish. Living in the great Northwest, we are fortunate and have a perfect climate for growing grapes (ahem, that also means delicious wine). We planted our first grapevine a few years ago and have been enjoying not only the abundance of grapes each fall, but the luscious leaves each season. 

When I moved to the West Coast and began cooking, this was a MUST to learn from my mom. I used to help her roll these when I was growing up and my little kiddos are doing the same. I hope this recipe follows them through their life and into your own kitchen with your family. I’ve shared lots of pictures with you so you can watch the process of rolling and layering. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

Rice mixture

grape leaves, dolmas, lebanese, vegan, vegetarian

Grape leave mixture of rice, parsley, tomatoes and spices. Extra lemon gives these a nice tangy flavor.

 

Ready to roll leaves

grape leaves, dolmas, lebanese, vegan, vegetarian

Ready to roll grape leaves.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Each blanched leaf is laid flat to roll.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

A small amount of rice mixture in the center

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Bottom up first.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Next, sides come in to close.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Finally, a tight finishing roll

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Repeat with remaining leaves.

 

Layer

grape leaves, dolmas, lebanese, vegan, vegetarian

Layer your rolled leaves on top of your potato/tomato mixture.

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Cover with additional leaves

 

grape leaves, dolmas, lebanese, vegan, vegetarian

Place heatproof plate on top to keep rolled leaves from floating up.

 

Enjoy

grape leaves, dolmas, lebanese, vegan, vegetarian

Remove after cooking and enjoy warm or room temperature.

 

lebanese, vegan, vegetarian, dolmas, grape leaves, healthy
Rolled grape leaves or dolmas are a vegetarian and vegan Lebanese dish.
Print Recipe
 Stuffed Rolled Grape Leaves (Warat Areesh)
The stuffed grape leaves are made with a seasoned rice mixture. These are perfect to serve as an appetizer or on a charcuterie board.
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Course Appetizer, Main Dish
Cuisine Lebanese
Prep Time 1 hr 30 minutes
Cook Time 1 hour
Servings
rolls
Ingredients
Instructions
Rolling Leaves
  1. **See blanching instructions below for fresh leaves** If you do not have access to fresh grape leaves, you can find jarred leaves at your local Middle Eastern grocery store or in some specialty markets. If using the jarred leaves, drain and rinse the leaves. Place in colander to drain and keep covered with a damp towel so they don’t dry out. The jarred leaves tend to dry out much quicker than fresh leaves.
  2. To make the filling: combine your rinsed rice, 1 medium onion chopped, 2 firm tomatoes chopped, chopped parsley, salt, pepper, all-spice, lemon juice. Mix until everything is incorporated. You can sample at this point to see if it’s salty and lemony enough. You want the salt/lemon flavor to be slightly stronger as this mixture will boil and lose some of the tartness/saltiness.
  3. To stuff and roll the grape leaves: Remove one of your grape leaves and place face down, outer side of leaf facing down. Trim any stems that may still be attached. Fill one heaping teaspoon of your rice mixture into the center of the roll. Fold bottom flaps up then fold each side toward the center. Holding the mixture in place begin rolling, tuck any long edges of the grape leave in. Continue for all your leaves until your rice mixture is done.
  4. Line a heavy bottomed pot with your olive oil, 1 medium onion sliced, sliced potato, 1 sliced tomato.
  5. Begin layering your rolled grape leaves in the pot and continue for all your leaves. Sprinkle some kosher salt in between your layers.
  6. Lay several unrolled grape leaves on top of the rolled leaves.
  7. Place a plate on top to hold them down and prevent them from floating while cooking.
  8. Fill pot with water covering the the grape leaves and plate.
  9. Cook on high until it boils, then lower heat to low and let cook for 1 hour uncovered.
  10. Remove from heat and let cool.
  11. Enjoy
Blanching Fresh Leaves
  1. If you are fortunate to have your own grapevine, you’re definitely going to want to pick your own. Choose medium sized leaves that are newer, toward the top of the vine. I am selective when I pick them and only choose the most tender leaves.
  2. Fill a large pot with water and bring to a boil. In several batches, add a bunch of your fresh picked grape leaves in the pot. Their color will change from bright green to a dull/army green. Remove with tongs and place in a colander to drain. It is very quick, maybe 10-15 seconds.
Recipe Notes

Grape leaves can be served warm, at room temperature or even cold. Serve as is or with pita bread. 

You may store fresh grape leaves in the freezer. I lay the unblanched grape leaves in foil and place in a ziplock bag. Place in freezer, let thaw when ready to use, blanch and continue as normal.

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