Friendsgiving Fun

Friendsgiving. I heard the term for the first time a couple months ago, and immediately knew I needed to host one.

I wasn’t quite sure what happened at a traditional Friendsgiving dinner, or when exactly it was supposed to take place, but I also didn’t stop to ask any questions. I just took the name and ran with it.

The two things I assumed to be key were the food and the friends. So, if I could offer any advice to you, I’d definitely recommend having some of both at yours. I feel pretty strongly about that. As for the timing, there’s some wiggle room there. I had mine last weekend, but I say, anytime between now and Thanksgiving is fair game.

Below are pictures of my set-up for a little inspiration, along with a menu and planning tips. And if anyone knows how to stream back-to-back Thanksgiving episodes of Friends, that’s the one thing my night was missing. (Seriously, if there’s a way to do that, please share.) 

Happy Friendsgiving everyone!
M

Freindsgiving Ambiance

I’ve always been a fan of low lighting and candles, so I turned off the overheads, flipped on three lamps, and pulled out all my metallic candle holders for the occasion. I loved how the one in the picture below, at the left, shined through the cut-outs onto the table runner. It’s the little things… 🙂

  

I still had some Prospect Goods tassel garland from my Because Party, so I reused that, and added a string of West Elm LED lights for a little sparkle. It was the first time I’d used them, and they stole my heart. They’re not bulky like regular white lights—which would have completely overpowered the garland—and they’re on a wire-like string that I was able to bend around the garland twine to secure it in place.

My flatware is nothing to brag about, so I decided to dress it up a little with some scraps of fabric and yarn I happened to have stashed away. Sometimes you just have to work with what you’ve got.

  

  

Also, I spray painted those pumpkins gold in about 15 minutes. Super easy.

My first Friendsgiving was the best. THE BEST. Wall-to-wall belly laughs.

Needless to say, I’m making it a tradtion from here on out. It was the perfect excuse to get together with some of my favorite people before the holidays come rushing in, along with packed schedules.

Okay, keep scrolling for the food!

Friendsgiving Menu
You are going to love me for this one, because almost everything can be done the day before. You’re welcome.

TO DRINK:
Blackberry Lavender Fizz

This color of this drink is really gorgeous, and the lavender and blackberries combine for a rich, warm flavor that is perfect for fall and winter.

Prep tip: Make this a day or two ahead of time.

The night of: Mix drinks as guests arrive.

THE MAIN EVENT:
Roasted Cauliflower Soup 

This recipe was a total crowd-pleaser at my dinner. It’s savory and full of flavor, and aside from the bacon (which can easily be omitted), completely vegan.

Prep tip: Make this the day before, including the bacon (if you want to use it). Wait on the mushroom and Brussels sprout leaves if you want to garnish with those, though.

The night of: Start reheating soup on the stovetop 10 minutes before guests arrive. Heat bacon in a skillet.

ON THE SIDE:
Rosemary Smashed Potatoes

I wanted to keep the sides simple but not without a little flair, so I decided to do these potatoes (simple) smashed-style and with rosemary (two parts flair!). Rosemary and extra-crispy potatoes are truly two of my two favorite things ever.

Prep tip: Do everything short of baking these, the day before.

The night of: Put in the oven about 20 minutes before guests arrive.

ON THE SIDE OF THE SIDE:
Brussels Sprouts with Bacon

Brussels sprouts look great sliced, and they cook a little faster on the stove top than in the oven, so I went that way with these. And I added bacon. 🙂

Prep tip: Slice Brussels sprouts the day before, and cook and dice the bacon.

The night of: Sauté while guests mingle.

AND FOR DESSERT:
Cranberry Tart

There are several reasons I love this dessert: it’s the perfect balance of sweet and tart, the cranberries look really striking, and while it’s festive, it’s not a go-to holiday dessert, so it’ll be a little bit of a surprise twist to the end of the meal.

Prep tip: Make this the day before.

The night of: Serve with vanilla ice cream.

Okay, so that should cover the food. All that’s left now are the friends! That’s all you. (And, about those back-to-back Thanksgiving episodes of Friends—if you find anything out, I trust you’ll let me know..?)