THE PERFECT FRIENDSGIVING
Friendsgiving is a perfect way to start a new tradition with your friends!
Here are some great decor ideas!
Flannel Blanket Tablecloth
Hurricane Candle Holders
Apple Decoration Ideas
This is perfect for some last minute decorations that are so easy to make. Cute little flags you can purchase below.
2 oz. vodka
1/2 oz. lime juice
6 oz. ginger beer
Squeeze lime juice into mug
Add a few ice cubes, then pour in the vodka and fill with cold ginger beer
Add a few pieces of mint
Below is where you can purchase the perfect mugs
Fireball Cinnamon Apple Cider
1 shot Fireball cinnamon whisky
1 cup apple cinder
3 ounces 7 UP or club soda
1 slice garnish: oranges, whole cloves and cinnamon sticks
Use a vegetable peeler, and cut strips of orange peels for garnish, set aside.
Wrap around cinnamon sticks and secure with a small piece of toothpick.
Slice oranges into small wedges, squeeze a slice of orange in the glass.
Fill glass 1/2 full of ice, pour 1 shot of Fireball cinnamon whisky
Fill the glass within an inch of top with Apple Cider.
Place 5 cloves, 1 cinnamon stick with orange peel garnish wrapped around.
Pour a splash of either 7up or Club Soda.
Shot of Tomato Soup
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large white onion, finely chopped
1 large clove garlic, smashed and peeled
2 tablespoons all-purpose flour
3 cups lower-salt chicken broth
28 oz. can whole peeled plum tomatoes, pureed (include the juice)
1 1/2 teaspoon sugar
1 spring fresh thyme
kosher salt and fresh ground black pepper
3 tablespoon thinly sliced fresh basil chives
In a 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts.
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
Add the flour and stir to coat the onion and garlic.
Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan.
Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig.
Let cool briefly and then purée in two or three batches in a blender or food processor.
Rinse the pot and return the soup to the pot. Season to taste with salt and pepper.
Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.
Nuts and Cheese
Cheese boards can be as fancy as you’d like. 2-3 meats, 2-3 cheeses, a pile of crackers and a few handfuls of nuts. You can put this together about in 5 minutes!
The Perfect Homemade Apple Pie
2 1/2 cups all-purpose flour
4 teaspoons sugar
1/4 teaspoon fine salt
14 tablespoons cold butter, diced
1 large egg, lightly beaten with 2 tablespoons cold water
2 tablespoons freshly squeezed lemon juice
3 pounds baking apples like Golden Delicious, Cortland or Mutsu
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Generous pinch of ground nutmeg
1 large egg, lightly beaten
Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Cut the dough in half. On a lightly floured surface, roll each half of dough into a disc about 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg. Place the second disc of dough over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
1 oz. Baileys Original Irish cream
0.5 oz. coffee liqueur
1 chocolate covered expresso bean
Whipped cream (optional)
Mix ingredients in a cocktail shaker with ice
Strain into shot glass
Top with garnish
Cookies and Milk
These are so simple to make and the kids will go crazy over them!
Chocolate chip cookies
Pour milk into glasses
Garnish them off with a chocolate chip cookie
Party City has the perfect straws!
Mini Donut Tree
2 dozen of store bought donut holes
Poke the styrofoam cone with a bunch of toothpicks
Place the donut holes
Feel free to add some artificial leaves, flowers or fruit
Apple Dipping Station
Mini chocolate chips