Yesterday we had an awesome Friendsgiving, and I was so grateful for it.
After 16.5 years of marriage, it was the fourth Thanksgiving meal that Ever Patient Spouse and I crafted.
Two years ago (#2), I was in charge of the turkey. Yesterday, he was on Bird Duty.
One of the best parts of yesterday was having everyone over for drinks, appetizers and conversation, then people who had obligations elsewhere could go as necessary and everyone else stayed for the Big Meal.
It was perfect.
The biggest hit of the day was an appetizer: whipped lemon feta dip.
Seriously, every morsel of this was gone by the time cocktail hour(s) was/were done.
Here’s the recipe:
Whipped Lemon Feta Dip
- 10-12 oz. crumbled fat-free feta (this is a real product and perfect for this dish)
- 2 cloves fresh garlic
- 3 T. olive oil
- Juice AND zest of one lemon
- Optional but recommended: Generous shakes of red pepper flakes
- Get out your food processor. This is what you need for this recipe to work.
- Pulse the garlic cloves until they are in fine bits. Scrape down bowl.
- Add feta, lemon zest, olive oil, (and red pepper flakes, if using) and then juice/pulp of the lemon.
- Pulse until creamy.
- Ok to eat immediately, but even better if you let the flavors meld for a few hours.
I paired this with crudités (endive, baby zucchini, cherry tomatoes, carrots), a cheese board (brie, manchego, peppered gouda), marcona almonds, and two flatbreads I bought from Trader Joe’s.
After a prosecco toast, one holiday drink we served was hot cider with two kinds of spicy liqueur (Fireball – a cinnamon whisky, and Goldschlager) as optional add-ins. Yum!
The Big Meal was mostly traditional, but we had carrot cake, pumpkin pie, and my unfailing flourless chocolate cake as dessert. All of the chocolate cake was gone in the end. Every last crumb. Like ALWAYS. This dessert hit another home run.
Having friends over was so awesome. This was a great holiday.
P.S. This actually happened: