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Friendsgiving Recipes #WorthDoing

Tis the season to stuff yourself with delicious foods until your clothes don’t fit and promise to hit the gym by New Years.  Thanksgiving kicks off this holiday gorge fest with some tempting traditional treats.  Whether you just can’t get enough Turkey and Stuffing or you can’t be near your family for the holiday, Friendsgiving has become a delicious tradition among the masses.  Who doesn’t like the idea of two Thanksgivings? We’ve scoured the internet and found a few Friendsgiving recipes that will take you to flavor town this holiday season.

Whiskey Brined Spatchcock Turkey

Ingredients

For the Turkey: 1 12- to 14-pound fresh or thawed frozen turkey
1/2 gallon fresh apple cider
1/2 cup (packed) dark brown sugar
1/2 cup kosher salt Ice Brining bag or brining bucket
4 quarts chicken or turkey stock
1 cup bourbon or your favorite whiskey
A handful each fresh flat-leafed parsley, sage, rosemary and thyme (give the herbs a few whacks with back edge of your chef’s knife to bruise them a bit)
4 bay leaves 2 cinnamon sticks 1 tablespoon black peppercorns
1 tablespoon allspice berries Olive oil

For the Glaze:
4 tablespoons butter
1/4 cup (packed) dark brown sugar
2 tablespoons honey
1 cup turkey or chicken stock
1/2 cup fresh apple cider About
1/3 cup Worcestershire sauce
1/4 cup bourbon or your favorite whiskey

For the Whiskey Pan Gravy:
1/2 stick of butter
2 teaspoons pepper
1/4 cup flour
1 shot of whiskey
1 quart turkey or chicken stock
A couple of tablespoons Worcestershire sauce

Directions

For the turkey, place the bird on a cutting board, breast-side down, with the legs toward you. Using kitchen shears, cut along each side of the backbone; remove. Open the turkey like a book and flip over, spreading it out on the board skin-side up. Using the palms of your hands, press firmly between the breasts to flatten. Tuck the wing tips under the breasts.

In a large saucepan, combine the cider, sugar and kosher salt. Bring to a simmer over medium-high, stirring to dissolve. Pour brine into a large bowl; add 5 to 6 big scoops of ice to chill. Line a stockpot with a turkey-size brining bag. Add the brine, stock, bourbon, herbs, spices and the turkey. Add water, if needed, to cover bird. Cover and refrigerate 1 to 2 days.

Remove the turkey from the brine; pat dry (discard the brine). Open the bird and place, skin side up, on a rack inside a large roasting pan. Rub all over with the olive oil. Let stand at room temperature 30 minutes.

For the glaze, in a small saucepan, melt the butter over medium until it foams. Add the sugar and honey, and stir until dissolved, a minute or two. Add the stock, cider, Worcestershire and bourbon; simmer at a low rolling boil until reduced to about 1/2 cup, 15-20 minutes. Let cool.

Preheat the oven to 450°F. Roast the turkey for 20 minutes. Remove from oven and baste with glaze. Return the turkey to the oven and drop the oven temperature to 400°F. Roast in 15-minute increments, basting with glaze and checking the temperature with an instant-read thermometer inserted into the thickest part of the thigh until it registers 165°F.  Let rest at least 30 minutes before carving. Tilt the pan; spoon off the fat. Save the drippings for the gravy.

Melt a half stick of butter in a saucepan over medium. Whisk in pepper, flour, whiskey, and turkey drippings then the stock; simmer until thick enough to coat a spoon, about 5 minutes. Stir in Worcestershire sauce to darken the gravy and enhance the flavor.

Wild Mushroom Bread Pudding

Ingredients:

8 tablespoons (1 stick) unsalted butter
2 medium onions, julienned
1 1/2 teaspoons salt
1 1/2 pounds mixed wild mushrooms, such as shiitake, oyster, chanterelles, wood ear or lobster, cleaned and sliced
2 teaspoons minced garlic
1/2 cup brandy
5 large eggs
3 cups heavy cream
1 cup milk
1 1/2 teaspoons Worcestershire sauce
2 teaspoons minced fresh thyme
3/4 teaspoon freshly ground black pepper
3/4 pound stale crusty bread, such as peasant, sourdough, or ciabatta, cut into 1-inch cubes (8 to 10 cups, depending on the density of the bread)
3/4 cup grated Gouda cheese
3/4 cup grated Fontina cheese
1/3 pound smooth duck liver paté

Directions:

In a large sauté pan over medium-high heat, melt 2 tablespoons of the butter.  When it begins to foam, add the onions and 1/8 teaspoon of the salt and cook, stirring as necessary, until they are golden brown and soft, about 10 minutes.  Transfer the onions to a heatproof bowl and set aside.

To the hot skillet, add 2 more tablespoons butter and, when melted, add half the mushrooms, half the garlic, and 1/8 teaspoon of the salt.  Cook, stirring occasionally, until the mushrooms are golden brown, about 4 minutes.  Transfer the mushrooms to the bowl with the onions, then repeat with another 2 tablespoons butter, the remaining mushrooms and garlic, and 1/8 teaspoon of the salt.

Return the onions and sautéed mushrooms to the pan and add the brandy, scraping up any browned bits from the bottom of the pan and cooking until the brandy is nearly evaporated.  Remove from the heat.

In a large bowl, whisk together the eggs, cream, milk, Worcestershire, thyme, the bread cubes and stir to combine.  Allow the bread to sit in the cream mixture until it has softened, 10 to 20 minutes.

Preheat the oven to 350°F.  Grease a 9×13-inch baking dish with 1 tablespoon of the butter.

Stir the sautéed onions and mushrooms and grated cheeses into the bread mixture until well-combined, then pour everything into the prepared baking dish. Cut the paté into small pieces and tuck them down into the bread mixture, spacing them evenly.

Cut the remaining 1 tablespoon butter into small pieces and dot the top of the pudding with them.  Bake in the center of the oven until the bread pudding is set, golden brown, and crispy on top, about 55 minutes.  Remove from the oven and cool briefly before serving. –

Pecan Praline Thrice Baked Sweet Potatoes

Ingredients

For the Maple Chili Butter:
1 stick softened salted butter
1 teaspoon crushed red pepper
1 tablespoon maple syrup
2 medium sweet potatoes, scrubbed and pricked with a fork 4 times 3 tablespoons butter
2 tablespoons light brown sugar
½ teaspoon cinnamon
1/8 teaspoon ground ginger
½ teaspoon chili powder
1 cup pecans chopped
1 egg, whisked Salt and pepper

Directions:

For the butter, mix ingredients together in a bowl.  Place in fridge to set, about 30 minutes.

Heat oven to 425°F.

On a microwave-safe plate, microwave potatoes for 12 minutes or until a fork can penetrate easily into flesh.  Cool potatoes for 15 minutes.  Meanwhile…

Heat butter until foam subsides. Add in brown sugar, cinnamon, ginger, chili powder and pecans, and cook over medium heat, stirring frequently, until lightly toasted, about 3 minutes.  Set aside to cool.

Once potatoes are cooled, halve horizontally and gently scoop out flesh and set aside.  Place potato skins on a wire-rack lined sheet pan and bake, skin-side up, until slightly crispy, 10-12 minutes. Set aside.

Mix potato flesh until uniform and smooth, add in egg and lightly season,

Divide potato mixture into potato skin shells, top with a generous quantity of the pecan topping. Bake for 15-20 minutes or until topping is golden brown.  Top with cold maple chili butter.

Roasted Broccoli With Asiago And Pine Nuts

Ingredients:

I head of broccoli, cut into 1 1/2-inch florets with the stems peeled and sliced
1/4 cup olive oil
1/2 cup shredded Asiago
1/2 teaspoon sugar
Salt and pepper
Zest and juice from 1 lemon
1/4 cup toasted pine nuts

Directions:

Preheat oven to 400°F.

In a large bowl, toss broccoli, olive oil, Asiago, sugar, salt and pepper. Place on a sheet pan in an even layer and roast for 20-30 minutes, tossing halfway.

Just before serving, squeeze some fresh lemon juice and top with fresh lemon zest.  Sprinkle pine nuts on top.

Mini Caramel Apple Pies

Ingredients

1 box store-bought refrigerated pie crust (2 rolls)
2 cups peeled and diced Granny Smith apples (about 2 apples, diced small)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup sugar
6 store-bought soft caramels, cubed
½ lemon juice
Egg wash (1 egg whisked with 1 tablespoon water)

Directions:

Preheat the oven to 425ºF and line a baking sheet with aluminum foil. In a bowl, combine the apple, lemon juice, cinnamon, sugar and flour, mixing until the apples are coated. Unroll the pie dough on a floured surface. I didn’t have a rolling pin, so I used a can of beans.

Using a circular, three-inch glass, cut as many circles as possible. Continue to re-roll the dough and cut until you have used it all. Spoon 1 tablespoon of the apple filling into the center of pie circle. Top with a caramel. (Be careful not to over-stuff!)

Brush the edges with egg wash (I just used my finger). Place another circle of dough on top. Use a fork to crimp the edges and seal the two pieces of dough together. Cut two slits in the top of the pie with a knife. Brush entire pie with egg wash and place in the oven for 15 minutes or until golden brown.