A Friendsgiving Cocktail Party
A Friendsgiving Cocktail Party is a fun and relaxed way to show your besties you love them! Here’s a complete menu with reimagined Thanksgiving favorites and all the tips you need to pull it off!
Ingredients
Instructions
Two Days Before
- Bake the Cranberry White Chocolate Cookie Bars — complete the entire recipe and store the bars in an airtight container on your counter or in your pantry. Much of this recipe is passive (baking, cooling and white chocolate drizzle setting time), so you can get on with other things in between.
- Make the Maple Mustard dipping sauce — combine the ingredients, then transfer it to a small serving bowl. Cover and store it in the fridge.
One Day Before
- Make the spiced honey simple syrup for the Sangria — allow it to cool then transfer the syrup to an airtight container or jar and store it in the fridge.
- Bake the Mini Sweet Potato Biscuits — allow to cool completely before wrapping in foil. Store them for up to one day on your counter, or in the fridge. Make the Prosciutto Butter, transfer it to serving bowl, cover and store it in the fridge.
- Assemble the Stuffed Mushrooms — make the Cornbread + Bacon Stuffing and go ahead and stuff the mushrooms. Set them on a sheet pan and cover tightly with foil to store in the fridge. Plan ahead to make sure you have enough room for two sheet pans in your refrigerator.
Early on Party Day
- Macerate the Sangria fruit — pour the simple syrup and pear brandy into a pitcher. Add pear slices and halved kumquats. Cover and place it in the fridge.
- Assemble the Bacon Wrapped Brussels Sprouts — after seasoning and wrapping the sprouts, place them on a parchment lined sheet pan. Cover with foil and store it in the fridge.
- Prep the potatoes — slice, boil and create the Russet Coins. You can place these on a plate, wrap in cling film and pop them in the fridge. Whip the potatoes, cover the bowl and pop that in the fridge, too.
- Transfer the Cookie Bars to a serving platter and cover with cling film or foil.
- Figure out what platters and trays you will use and set them aside. Choose an easy spot for guests to self-serve Sangria and other drinks and set out the necessary glasses. Set out small plates, napkins, cocktail picks, and serving utensils.
One Hour Before Guests Arrive
- Remove to the counter: Mini Sweet Potato Biscuits, Prosciutto Butter, Stuffed Mushrooms, Whipped Potatoes, Russet Coins, Bacon Wrapped Brussels Sprouts and Maple Mustard.
- Preheat the oven to 400°F and distribute the racks to the top and bottom thirds of the oven.
- Roast the Bacon Wrapped Brussels Sprouts for 15 minutes. Rotate the pan to the other rack, then place the Stuffed Mushrooms in the oven and bake them together for an additional 15 minutes.
- Meanwhile, warm the Whipped Potatoes in the microwave. Sauté the Russet Coins, then arrange them on a serving platter. Transfer the Whipped Potatoes to a piping bag (don’t overfill; it’s easier to work with a small amount of hot potatoes at a time) and pipe them on top of the Russet Coins; garnish.
- Transfer the Sprouts to a serving platter and nestle in the dish of Maple Mustard. Transfer the Mushrooms to another serving platter. While you’re doing that, pop the foil wrapped Sweet Potato Biscuits in the oven (it should be off, but still hot enough to warm up the biscuits), or place them on a serving plate and warm in the microwave. Don’t forget to add the dish of Prosciutto Butter to your serving plate of biscuits before setting them out.
- Remove the Sangria pitcher from the fridge and pour in the bottle of sparkling wine.
Did You Make This Recipe?Be sure to share a comment below!