We had two Thanksgivings this year, which was such a treat. We had a wonderful Thanksgiving down at the Ranch with David's family, then we hosted 15 of our friends that weekend for a Friendsgiving. This turkey (which the picture was taken before it browned!) was delicious. My twin sister, Holly, picked up a local turkey from Bel Campo - I made an herb butter which consists of European butter (that you get in the large slab), fresh sage, thyme, rosemary, parsley, salt & pepper. I prepared it a day in advance to let the herbs really marinate in there, and it is also key to leave out of the fridge the night before, so it is at room temperature. Then the fun begins when you get your hands in there and massage the herb butter into the turkey. It provides amazing flavor while keeping the turkey nice and moist. Holly also gave us the tip to let the turkey rest upside down (with the breast side on the bottom) to let the juices really run down into the breast. Delicious! Oh, and that is David's iGrill that is sticking out of the turkey. An amazing invention that really lets you track the temperature of any meat!
This was a smoked salmon dip appetizer that I made with smoked salmon from Seattle. It isn't lox, as I don't think it would work as well, but flakey smoked salmon.
I blended the salmon and cream cheese in my handy Cuisinart, then mixed in the chopped chives. Super easy and simple, and such a hit! I served with crackers and pretzel chips. Yum!
Holly set up a great bar for the Friendsgiving, where the signature drink was an Aperol spritzer - Aperol, champagne, seltzer water and lime! Sliced fruit can always dress up a bar and act as a great decoration too!
This is always a hit appetizer - cream cheese & pepper jelly!
I actually mixed cream cheese with goat cheese, then you just top with pepper jelly.
David's family always has a picnic the day after Thanksgiving, so I wanted an easy app that we could transport easily (since we drive jeeps to the picnic spot!). Everyone loved this one.
The soppressata was sliced pretty thinly, so I used 2-3 slices per roll up. You then spread the whipped cream cheese onto the soppressata, then layer on 2-3 pepperoncinis and a sprig of chive. Roll up and top with a green olive and secure with the toothpick. Also a great idea for a low carb app!
Had to add in this adorable picture of David's family's dog, Samantha. What a cutie! Great photo, David!
I can't take credit for this, as it was my sister-in-law, Kimberly's genius idea. She made a wonderful cranberry sauce - she actually steeped Earl Gray tea with lemons, oranges, star anise, lemon zest and sugar. She then cooked the fresh cranberries in there and let is boil down. It turned out delicious! We even used the juice to make some festive holiday cocktails.
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Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!