Friends-Giving

Dishes for friends at thanksgiving

 

We are firm believers in Friendsgiving over here at Local Creative. When moving to a new city like New York, the special people you are surrounded by become your family away from home. Whether you are heading home for the holidays or staying local there is nothing like putting together a festive Thanksgiving celebration for your friends.

With memories of our grandmothers and mothers recipes that remind us of home, we were moved by Mediterranean flavors and experimented with with some exciting, less traditional flavor profiles for these featured plates. The season is here for eating and these will surely satisfy hungry holiday guests.

For plating we drew from the earthy tones and minimalist shapes created by ceramists Clair Catillaz of Clam Lab. We have long been admirers of Clair’s collection of ceramic objects and it was a pleasure to collaborate with this incredibly skilled clay-slinging lady. The lustworthy ceramics of Clam Lab lend to a delectable palette we used to share our selects of dishes to bring to your own Friendsgiving this year.

Visit Clam Lab’s website // insta

 
 

Recipe #1: Roasted Squash, Radicchio & Za'atar Dressed with Spiced Yogurt Tahini

Gourds are a gorgeous additions to your Thanksgiving table baked or on display. For this recipe we slow roasted squash (we chose acorn for its pretty shape, and delicate texture) complemented by radicchio which adds  bold color and bitter bite to the sweetness of the squash. Za’atar just makes everything better so we suggest generously seasoning your dish with this Mediterranean spice after coming out of the oven. Finally, dress with the spicy yogurt sauce. Pull these ingredients together and you have a plate that is full of flavor, texture, and easy to make, transport and impress!

Inspired by Yotam Ottolenghi's Roasted Butternut Squash Recipe 

You'll need: 1 acorn squash, 1 radicchio, olive oil, salt, pepper, lemon, garlic, za'atar, tahini, greek style yogurt, harissa, water

To prepare: Slice the squash and radicchio, dress with olive oil ( a few tablespoons,) salt and pepper. Roast at 400˚F for 40 minutes, until the squash starts to brown. Meanwhile, mix a few tablespoons of tahini with about a quarter cup of greek yogurt, one clove of minced garlic, salt, pepper, and lemon juice (about two tablespoons.) Blend until smooth, add water until you get a smooth honey-like consistency, and a touch of harissa at the end for a little spice!

 
 

Recipe #2: Roasted Crispy Cauliflower with Cilantro & Lemon Zest

This recipe takes an often passed over veggie (cauliflower) and makes it a dinner centerpiece (besides the Turkey that is). Season your cauliflower with salt, pepper, lemon zest, and garlic, coat in a thin layer of breadcrumbs and you’re ready to roast. This cauliflower game changer is a variation of a recipe passed on from Jenna’s grandmother. Everyone loves this dish, it’s simple to make, and super seasonal this time of year. You can actually enjoy this dish for dinners throughout the year, no need to wait until Friendsgiving. For presentation sprinkle with freshly chopped cilantro to add color, and brightness to each bite. You can even use the tahini yogurt sauce on this one too!

You'll need: 1 head of cauliflower, bread crumbs, olive oil, salt, pepper, lemon, garlic, cilantro

To prepare: Cut your cauliflower into small florets, and dress generously with olive oil to coat. Season your bread crumbs with salt, pepper and garlic, and toss with the cauliflower for a light and crispy coating. Bake at 400˚F for 30-40 minutes, flip them over about halfway through so each side gets crispy and browned. Once they're out of the oven, sprinkle with lemon zest, chopped cilantro and serve. 

 
 

Dessert: Chocolate Meringue

You really can’t go wrong with a chocolate finale and Thanksgiving is no exception for this rule. This chocolate meringue recipe is fluffy whipped, perfection, although, we can’t take the credit. While searching for the perfectly light bite at the end of a heavy Thanksgiving meal, we turned to Mimi Thorisson’s cookbook, A Kitchen in France.  This slightly chewy in the middle meringue, (a personal preference) is just right. Dust with cocoa powder for the finishing touches over your dessert, and serve.

When it comes to baking we all know you have got to follow the recipe! Head over to Mimi's gorgeous blog to see the step by step..you'll want to do as she says! But a tip from us, the most important part of baking meringue is the cooling process! Make sure it cools VERY SLOW. Leave it in the oven with the door open, before taking them out to cool completely ; )