One of my favorite things I’ve done this fall has been throw a Friendsgiving Feast with my girlfriends! I loved having an afternoon to catch up over eating some yummy comfort food. When throwing a party it’s important to not stress out too much over the food. You want to be able to enjoy yourself! I decided to keep the menu relatively easy but also have some impressive details. I love to cook so it’s a lot of fun for me! Since we had a small group of five girls, I knew I could do certain things, like serve butternut squash soup in pumpkins, that I might not be able to do as easily with a larger group. What might surprise you though is that everything I put together was relatively easy! If you’re looking for some last minute Thanksgiving recipes, I have you covered! Read on for dishes to fill your table this Thanksgiving.
LAST MINUTE THANKSGIVING RECIPES
AUTUMN SANGRIA
serves 8
Every party needs a signature cocktail but when you’re busy putting dishes in the oven and final details on the table, a cocktail can seem like the last thing on your list. Plus, who wants to make drinks to order? That can be so demanding! Having one drink that can sit on its own, that allows guests to refill for themselves, is crucial. One of my favorite drinks during the summertime is sangria because I love both wine and fresh fruit. Just because it’s fall, though, doesn’t mean you have to stop drinking sangria. I put together an Autumn Sangria that is incredibly fresh and delicious! You’ll want to drink this one year round!
INGREDIENTS
1 bottle of Prosecco {I used one from Santa Margarita}
2 cups sparkling apple cider
½ cup bourbon
4 cinnamon sticks
2 apples, diced
2 pears, diced
¼ cup pomegranate seeds
DIRECTIONS
Combine the above ingredients in a large pitcher with a lid and refrigerate for at least 12 hours or overnight. Transfer to a pitcher before serving. Serve in glasses with ice. Garnish with a cinnamon stick.
ROASTED BUTTERNUT SQUASH SOUP served in pumpkins
serves 8-10 people
This roasted butternut squash is absolutely delicious! Even if it’s not feasible to serve in pumpkins, your guests will love it! The flavor is so good and I love the addition of spicy pumpkin seeds on top!
INGREDIENTS
4 small sugar pie pumpkins
3 Tablespoons butter, divided
4 pounds butternut squash (about 2 medium), halved lengthwise and seeds removed
1 Granny Smith Apple, peeled, cut, cored and diced
¼ cup diced celery
¼ cup diced carrot
1 ½ medium yellow onion, diced
1 clove garlic
8 sage leaves
2 ½ cups vegetable broth
2 ½ cups water
1 ½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
spicy toasted pumpkin seeds and crème fraiche on top
DIRECTIONS
Make the soup:
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Place the squash halves cut-side up on the baking sheet. Melt 1 Tablespoon of butter and brush on the tops and insides of the squash halves. Season with salt and pepper and roast until tender, about 50 minutes to 1 hour.
Melt 1 Tablespoon of the butter in a large saucepan over medium heat. Add the apple, celery, carrot, garlic, onion, sage, salt and pepper and cook stirring occasionally, until softened, about 5-7 minutes. Add some salt and pepper if you like.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop out the flesh and add to the saucepan with the apples and onion mixture. Discard the skins.
Add the broth, water, salt and pepper and stir to combine. Bring to a boil over medium-high heat, and then reduce to medium low and simmer for about 20 minutes. Remove from the heat.
Using a blender, puree the soup in batched until smooth. Make sure to remove the small blender cap and cover with a towel so that the steam can escape without the blender lid coming off. You can also use an immersion blender. Serve in the pumpkin bowls, or regular bowl, and garnish with spicy pumpkin seeds and a little crème fraiche.
Make the pumpkins:
Preheat the oven to 400 degrees F. Using a paring knife, cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and as much of the fibers as you can. Brush 1 Tablespoon of melted butter on the inside and sprinkle with salt and pepper. Place the pumpkins and lids on a baking sheet and roast until tender, about 20 to 30 minutes, depending on their size.
Make the pumpkin seeds:
Preheat the oven to 350 degrees F. In a medium bowl, combine the ½ cup pumpkin seeds, ½ teaspoon chili powder, a pink of cayenne pepper, ¼ teaspoon salt and 1 teaspoon lime juice. Toss to coat evenly. Spread on a baking sheet and bake until puffed and browned, about 10 minutes.
APPLE HAND PIES
makes 8
Who doesn’t love a hand pie? It’s reminiscent of those popular after school snacks. What I love about these is how easy they are to prepare when you have puff pastry! Not having to make the dough yourself will save you lots of time and stress!
INGREDIENTS
1 14 oz all butter puff pastry
1 pound apples (about 2 to 3 apples)
1 Tablespoon fresh orange juice
½ teaspoon cinnamon
¼ cup brown sugar
3 Tablespoons white sugar
6 store bought soft caramels, roughly chopped
large flake sea salt, like Maldon
egg wash (1 egg lightly whisked with 1 Tablespoon water)
crystal sanding sugar, optional
whipped cream, optional
DIRECTIONS
Preheat the oven to 400 degrees F. Remove the puff pastry and allow to thaw for about 20 minutes until it easily unfolds.
Meanwhile, make the filling. Combine the apples, orange juice, cinnamon, and sugars, stirring until combined. Set aside.
Once dough has thawed, on a lightly floured work surface, roll the puff pastry to a 14 ½ inch square, about 1/8 inch thick. Using a heart cookie cutter, cut out as many hearts as possible. Re-roll the scraps and continue cutting hearts until you run out of dough. Make sure you have an even number.
Place the hearts on a parchment-lined cookie sheet. Spoon a small portion of the apple filling into the center of each heart, leaving a little bit of a border. Top with a piece pieces of chopped caramels and a pink of sea salt. Place the second heart on top and use a fork to crimp the edges shut, sealing each pie.
Brush the top of each hand pie with the egg wash and using a sharp knife, cut some vents on top of the dough. Sprinkle with crystal sanding sugar.
Bake the pies for about 15 to 20 minutes, until golden brown. Allow to cool for 5 minutes before serving. Serve with whipped cream.
EASY IDEAS FOR SIDES
Roasted Brussels Sprouts with Gorgonzola and Pomegranate Seeds
Potato Gratin with Herbs {used this recipe}- gluten free and dairy free! It’s relatively easy to make and really impressive!
Roasted Carrots with Rosemary
Fall Salad with Apples and Persimmons {used this recipe}- the sherry thyme dressing makes this salad beyond delicious!
I hope you find some of these last minute Thanksgiving recipes helpful! What dishes are you most excited about for Thanksgiving? Do you have any favorites? Or are you trying anything new this year? I’m already having dreams about my mother-in-law’s pumpkin pie! It’s the best!
xox
Photography by Monica Wang
Styling and Food by Mara Ferreira
Flowers by Seed Floral
Props by Lulu & Georgia
Calligraphy by POPPYjack Shop
