Aim to Please With This Global, Seasonally-Driven Thanksgiving Menu from Haven’s Kitchen

Williams-Sonoma Open Kitchen

Ali Holding Plated Friendsgiving Dinner Plate + A160808 + WSOK + Havens Kitchen + NYC 2016

During our recent week at Haven’s Kitchen, a cooking school, event space and cafe in New York City, the visit culminated with a family-style Friendsgiving potluck. Over provisions such as Smoked Trout Deviled Eggs and Pink and White Punch, a group of strangers, all connected to Haven’s Kitchen founder Alison Cayne, became fast friends, gathering in the kitchen to put the finishing touches on dishes and trading stories of fall traditions in their homeland, from turkey-free Thanksgiving in India to mulled wine in Sweden. Take a look at what they served, and re-create the seasonal, globally-inspired meal with our recipes below.

Lavender Collins

lavender-collins

Kick off the dinner with a seasonal twist on the Collins that’s flavored with dried lavender.

Pink and White Punch

pink-and-white-punch

Another fantastic drink option is Pink and White Punch, which is flavored with Aperol, a popular apéritif and a good way to start the meal.

Smoked Trout Deviled Eggs

Smoked Trout Deviled Eggs

Deviled eggs make for a fantastic first bite, and these, which are infused with the flavor of smoked trout, are a delicious twist on the classic.

Spatchcocked Turkey and Gravy

spatchcocked-turkey-and-gravy

The cooks at Haven’s Kitchen in New York share their secret for a fast and easy way to roast a turkey: spatchcock it first. This technique involves removing the backbone and then flattening the bird, which speeds roasting and ensures even cooking.

Winter Greens Panzanella

Everyone loves a panzanella—Italian bread salad—with tomatoes during the summer. Here, panzanella gets a makeover thanks to sautéed squash and hearty winter greens.

Autumn Vegetables with Miso Brown Butter

autumn-vegetables-with-miso-brown-butter

For a new way to enjoy cold-weather vegetables, roast winter squash, carrots and parsnips until nicely caramelized, then toss them with white miso-infused brown butter.

Roasted Brussels Sprout and Raw Kale Salad

Just when you think you’ve tried every variation on the raw kale salad imaginable, along comes this amazing recipe from Haven’s Kitchen. Hot roasted brussels sprouts are tossed with the kale until wilted, then topped with Parmesan cheese and crunchy pecans.

Roasted Sweet Potatoes with Hazelnut Gremolata

Roasted Sweet Potatoes with Hazelnut Gremolata

An Italian-inspired gremolata made with toasted hazelnuts lends a bright, refreshing note to roasted sweet potatoes.

Quinoa Salad with Apples and Dried Cherries

quinoa-salad-with-apples

Chock-full of apples and dried cherries, this quinoa salad captures the essence of autumn.

Ginger-Citrus Cranberry Compote

Ginger-Citrus Cranberry Compote

Fresh ginger and orange enliven the usual Thanksgiving cranberry sauce in this easy recipe.

Fig and Honey Hand Pies

fig-and-honey-hand-pies

For extra effect, serve these flaky, buttery fig hand pies with a scoop of vanilla ice cream or a side of whipped cream.

Charoset Bundt Cake with Crème Fraîche Glaze

Kitchen Style Prep Shots with Guests + A160808 + WSOK + Havens Kitchen + NYC 2016

This bundt cake variation is inspired by charoset, the fruit and nut mixture traditionally served at a Passover seder.

 

See the menu come to life in our behind-the-scenes video, below, on location at Haven’s Kitchen. While you’re at it, get more tips and tricks from the potluck to use when hosting your own celebration this holiday.

 

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