Recipes for your Friendsgiving

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Senior Clare Slattery dishes out a healthy serving of macaroni and cheese at Friendsgiving 2017. Photo courtesy of Margaret Capizzi.

A quick Google search revealed that, while there is no origin story for “Friendsgiving,” it’s institution can be partially attributed to the revival of popular ’90s sitcom “Friends” through Netflix, and partially to the permeating presence of social media. Either way, it seems to be the college method of filling the gaping hole of a tradition-less life after high school; really, what could be better than a bunch of broke half-adults attempting to recreate a familial convention in the comfort of dirty dorm kitchens or Tower Village apartments? Throw on “A Charlie Brown Thanksgiving” on someone’s laptop in the background, and it’s just like the good old days.

Perhaps the best part about Friendsgiving is its versatility of cuisine. Because a good chunk of its participants are too poor to afford turkey, cranberries, pumpkin pie, or really anything but potatoes, the road is paved for new and innovative dishes to be ushered in. A brief survey conducted amongst the University of Dallas students can hopefully provide The University News’ readers with ideas for their own upcoming Friendsgiving.

Senior Michael Kerner took it upon himself to host a build-your-own personal pizza Friendsgiving, crafting the dough himself and laying out various ingredients for his comrades to choose from. It may seem daunting to make a dough from scratch.

“It’s [actually] pretty simple,” Kerner said.

“For every batch of crust, It usually makes about 4 medium sized pizzas. Just [add] 1 and 2/3 cup of warm water in a large mixing bowl to 1/2 teaspoon of fast acting yeast. Let the yeast sit for a couple minutes to activate,” Kerner said. “Then, add 4 cups of flour and 3 teaspoons of salt. Mix all the ingredients together until all the flour is mixed in with the water. Transfer the dough into a larger oiled bowl. Cover the bowl and let the dough rise for 3 hours. Next, gently push the air out of the dough, cover the bowl with plastic wrap, and refrigerate the dough overnight.”

Senior Maura Derr, one of the university’s resident vegans, says that she regularly provides the potato dish for her Friendsgiving events.

“Vegan or not, everyone loves potatoes and since they’re such a versatile food, you can make literally anything out of them,” Derr said. “I like making seasoned and roasted sliced potatoes, and they seem to be a hit every time.”

Finally, senior Christian David, our weekly recipe supplier and chef extraordinaire, would make Middle Eastern meat pies called “sfeeha.”

“The little circles of warm, soft dough combine perfectly with the savory spice of the meat and I grew up eating these fresh out of my grandmother’s oven,” David said. “The ingredient list is not extensive; ground beef or lamb, allspice, salt, pepper and onions; and flour, yeast, water, olive oil and sugar for the dough. The recipe is deceptively simple but takes a bit of finesse and experience to get the dough just right. The real challenge is the time it takes to make these, but they are definitely worth the time. I will always remember my grandmother making a seemingly endless amount of sfeeha every Thanksgiving. She truly made food with love, and she taught me the power that good cooking can have to enrich the lives of those around us. I would love to share her spirit through the food she cooked with my friends.”

Hopefully these examples will give you all some ideas for an innovative Friendsgiving meal this week — happy cooking.

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