:max_bytes(150000):strip_icc()/FWCOOKS_Acorn_Squash_Saltimboca_FT_RECIPE_146-a1f16656646d43379f5fc33d61327060.jpg?w=780&resize=780,470&ssl=1 "Our Favorite Friendsgiving Recipes")
Celebrate your chosen family with a Friendsgiving feast to remember. We like keeping Friendsgiving simple and as relaxed as possible with bite-size versions of our favorite Thanksgiving foods. Turkey meatballs in cranberry sauce are an easy swap for a roast bird, while mini versions of stuffing, squash, and pie help you fill your plate. Serve baked Brie and mushroom toasts as snacks, and pair them with a big bowl of punch to make hosting even easier. These recipes will make your Friendsgiving a party to remember.
Mini Wedge Salads with Anchovy Dressing
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.
Mushroom Toasts with Délice de Bourgogne
Triple créme cheese, an ultra-rich version of Brie, is topped with pan-roasted mushrooms and herbs in this elevated snack that is a favorite Thanksgiving dish for Top Chef host Kristin Kish.
Bacon-Wrapped Dates
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory, and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped for the blue cheese, and roasted salted almonds can replace the walnuts. For sweeter stuffed dates, drizzle them with honey before serving.
Classic Cheese Ball with Spiced Pecans
This iconic Southern hors d’oeuvre is a classic for good reason — it’s easy to put together, looks polished on a platter, and boasts an irresistible savory flavor. Be sure to take the cream cheese out of the refrigerator at least 30 minutes in advance so it has plenty of time to soften before mixing up the cheese ball.
Sausage and Apple Stuffing Bites
These holiday-ready stuffing bites pair sausage and apples in a handheld version of stuffing for a party-ready hors d’oeuvre. If you simply want to enjoy these stuffing bites with casual meals at home, you can freeze a batch and enjoy them as a dinner side throughout the fall season.
Baked Brie in a Bread Bowl
Jordan Provost / Food Styling by Thu Buser
This appetizer is a little retro, and just what we want to snack on for a lazy afternoon gathering or at a cocktail or dinner party. Melty baked Brie is even better when it’s swirled with fig jam and capers and baked in a bread bowl.
Nonalcoholic Cranberry-Pomegranate Punch
Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
This ruby-colored pomegranate punch combines tart fruit juices with nonalcoholic sparkling wine. A homemade spiced tea-infused simple syrup, made by steeping cardamom-cinnamon tea bags directly in the sugar solution as it simmers, balances the punch’s bright acidity. For a boozy version, substitute a dry white sparkling wine like Prosecco or cava.
Parmesan-Crusted Smashed Potatoes
To make this smashed potato recipe, new potatoes are boiled until tender, smashed with a measuring cup, then smothered on both sides with a flavorful mixture of roasted garlic, Parmesan, and fragrant rosemary. After roasting, the potatoes emerge from the oven crispy and cheesy—serve them as a side dish, or as an appetizer topped with a little crème fraîche and caviar. Be sure to let them cool 10 minutes before serving, since the coating will crisp as it cools.
Chipotle-Cranberry-Glazed Turkey Meatballs
Cookbook author Carrie Schloss says these cranberry-glazed meatballs are one of her favorite go-to appetizers, especially during the winter holiday season. The chipotle pepper and honey added to this cranberry sauce gives it gentle notes of heat and sweetness. She also makes sure the meatballs are well-seasoned with cumin, ancho chile powder and smoked paprika, so that every bite is full of flavor. Using quick-cooking gluten-free oatmeal in the meatballs instead of breadcrumbs makes this a great gluten-free appetizer. If you like, use ground beef or pork instead of turkey to make these meatballs.
Pumpkin Praline Bars
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
Bring pumpkin to the table in these easy to make and eat bars topped with a decadent frosting inspired by the flavors of pralines — a classic Southern confection. Topped with decadent brown sugar frosting, these cakelike bars are loaded with fall flavor — earthy and sweet pumpkin, warm spices, and toasty pecans.
Mashed Potato Spring Rolls
David Chang uses mashed potatoes and green beans to make this crispy snack, a salute to the 1950s that is especially fun for a buffet or potluck.
Crostini with Roasted Butternut Squash, Ricotta and Preserved Lemon
A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash.
Sparkling Pear Punch
Frederick Hardy II / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley
In the fall, apples get plenty of love, but apple’s oblong cousin, the pear, can go a little underloved. This punch packs pear power. With pear not one but five ways — pear brandy, floral pear nectar, perry (pear hard cider), and a garnish of sliced pears — this effervescent punch celebrates fall and winter when pears are at their peak.
Mini Spiced Pumpkins
These spice cakes look like tiny pumpkins when they’re covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
Three-Cheese Mini Macs
Anything big made small is ultra fun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.
Dorie Greenspan’s Mini Cranberry Tarts
James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
These petite treats from legendary cookbook author Dorie Greenspan feature flaky pastry shells filled with a nut- and dried fruit–studded cranberry sauce. A splash of Grand Marnier cuts the sweetness while adding a hint of orange flavor. Canned cranberry sauce or leftover homemade cranberry sauce makes these bite-size desserts a breeze.
Acorn Squash Saltimbocca
Wrapped in prosciutto and drizzled with a sage-infused brown butter, this roast acorn squash starter will steal the show.
Pumpkin Spice Snickerdoodles
The secret to nailing these classic cookies is to bake them just until they’re set but not browned. They’ll finish cooking as they cool on the baking sheet, delivering their craveable tender-chewy texture.
Fried Herb Yeast Rolls
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
These buttery, soft yeast rolls strewn with flecks of fried herbs and toasted garlic from F&W food editor Paige Grandjean are the perfect complement to any holiday table. They are rich and buttery with a fluffy crumb that’s so tender it almost melts in your mouth.
Mini Deviled Crab Cornbread Muffins
At his dinner parties, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer. Choose fresh crab over pasteurized for the best flavor.
Boozy Bourbon-Pecan Tassies
These pecan pie tassies, essentially mini pies, have a higher crust-to-filling ratio, which makes each one the perfect bite. They are spiked with bourbon to cut through and complement the sweetness.
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