Friendsgiving 2013: Shipping Up To Boston
Before the large family gatherings take place in a couple of weeks, a few of my friends and I joined an already assembled crowd, many of whom were strangers to me, for a Thanksgiving meal among friends: Friendsgiving.
One of the things that helped us decide to move to Providence in the first place was its proximity to Boston and people we love who live there and this weekend brought that point home. The only stipulation for this meal was that everyone was to bring an appetizer, no large dishes. Imagine the possibilities of an entire meal of small bites! In the end there was an impressive showing of sweet, savory, and salty dishes. I was looking to contribute something simple, inexpensive, and traditional to a Thanksgiving table. I settled on scratch-made cornbread muffins with a few personal touches. The ingredients were as follows:
2 Cups yellow cornmeal
2 Cups all purpose flour
2 Tablespoons baking powder
1 Cup granulated sugar
2 tsp. salt
2 Cups almond milk
4 lg eggs
1 stick of butter, melted
1/2 Cup pure Vermont maple syrup
Preheat the oven to 400 degrees F while mixing the dry ingredients in a separate bowl from the wet ingredients. When both sets of ingredients are mixed individually, slowly add the wet into the dry until just combined. Fill greased or buttered muffin tin cups about halfway full and bake for 15 minutes until just golden around the edges. Turn out to cool for an additional 15 minutes. While cornbread is cooling mix a simple glaze of confectioners sugar, maple syrup, and almond milk. Drizzle glaze over the top of each muffin.
Other delicious creations brought to the table included pumpkin hummus, cannoli dip, slow cooker buffalo chicken dip, mac n cheese bites, bacon wrapped dates, vegan artichoke and swiss chard dip , and vegan brownies just to name a few.
One of the things that helped us decide to move to Providence in the first place was its proximity to Boston and people we love who live there and this weekend brought that point home. The only stipulation for this meal was that everyone was to bring an appetizer, no large dishes. Imagine the possibilities of an entire meal of small bites! In the end there was an impressive showing of sweet, savory, and salty dishes. I was looking to contribute something simple, inexpensive, and traditional to a Thanksgiving table. I settled on scratch-made cornbread muffins with a few personal touches. The ingredients were as follows:
2 Cups yellow cornmeal2 Cups all purpose flour
2 Tablespoons baking powder
1 Cup granulated sugar
2 tsp. salt
2 Cups almond milk
4 lg eggs
1 stick of butter, melted
1/2 Cup pure Vermont maple syrup
Preheat the oven to 400 degrees F while mixing the dry ingredients in a separate bowl from the wet ingredients. When both sets of ingredients are mixed individually, slowly add the wet into the dry until just combined. Fill greased or buttered muffin tin cups about halfway full and bake for 15 minutes until just golden around the edges. Turn out to cool for an additional 15 minutes. While cornbread is cooling mix a simple glaze of confectioners sugar, maple syrup, and almond milk. Drizzle glaze over the top of each muffin.
Other delicious creations brought to the table included pumpkin hummus, cannoli dip, slow cooker buffalo chicken dip, mac n cheese bites, bacon wrapped dates, vegan artichoke and swiss chard dip , and vegan brownies just to name a few.
Since I had some cornbread muffins left over this morning, I heated them up and paired them with a hot cup of coffee and a snuggle with Edison on the couch. Ah, Sunday!
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