As the weather grows colder and our days grow darker, I turn to books and good, comforting meals to lift my spirits. In an effort to lift yours, I have selected two books that complement one another and created a meal inspired by them: “Kin: The Future of Family,” by F Newsmagazine’s own editorial adviser Sophie Lucido Johnson, and “Legends & Lattes” by Travis Baldree.
“Legends & Lattes” is a cozy fantasy novel. After a life of violence, orc Viv hangs up her sword, literally, in her very own coffee shop. Except the people of Thune have no idea what coffee, a gnomish delight, is. It’s up to Viv and a crew of endearing characters to bring the warm coffee shop vibes to the masses. The journey isn’t without its challenges: Viv must decide whether to pick up the sword once again or leave her past behind for good.
“Kin” seeks to redefine conventional familial structures. Through memoir-esque storytelling and anecdotes, interviews, and drawings, Johnson provides a practical solution to the loneliness epidemic: kinship. For those who are not of our blood, but more than friends. Johnson explains the importance of investing in our relationships and gives us actionable steps to foster kinship.
The menu I have put together is best served family style: large portions that your loved ones can serve themselves from. Consider organizing a potluck where each guest prepares and brings an item from the menu.
Food and Beverage Pairings
Hors-d’oeuvres & Appetizers
Stuffed Mushrooms
Remove the stems from the caps of baby portobello mushrooms. Drizzle with olive oil, salt, and pepper. In a bowl, mix together crushed crackers, minced garlic, parmesan cheese, cream cheese, parsley, and thyme. Stuff the mushrooms with the mixture, then bake in the oven at 400 degrees Fahrenheit for 15 minutes.
Soup or Salad
Butternut Squash Soup
Cut the butternut squash into pieces and roast at 425 degrees for 25 minutes. In a pot, saute garlic and onions until translucent. Add a stick of butter and let it melt. Remove the squash from the oven and put in a blender with vegetable stock and a bit of honey. Blend until smooth. Add to the mixture in the pot and stir.
Thanksgiving Salad
In a large bowl, toss baby spinach and roughly chopped kale with sliced pears, roasted sweet potato, and crumbled queso fresco. Add in pecans, pumpkin seeds, and cranberries. For the dressing, blend lemon juice, olive oil, and garlic with a pinch of salt. Drizzle over the salad and toss again. Leftover turkey is great in this.
Entrée
Slow Cooker Pot Roast
Lay a bed of thinly sliced onions and crushed garlic cloves at the bottom of the slow cooker pot and drizzle with olive oil. Place the chuck roast on top. Cover with chopped potatoes, carrots, and celery. Add in a sprig of thyme, rosemary, and bay leaves. Pour in beef stock until it covers the meat. Cook on high for at least six hours. Great served over rice or with a fresh, warm loaf of bread.
Dessert
Cinnamon Rolls
Warm one cup of milk to 115 degrees. Add in two and a half teaspoons of instant yeast. Set aside while you sift together three and a half cups of flour, a quarter cup of sugar, and a teaspoon of salt. Once the yeast mixture is foamy, whisk in a softened stick of butter and two large eggs. Scoop in the flour mixture a cup at a time and knead for five minutes, then set aside for five minutes. While the dough rests, combine another softened stick of butter with one cup of brown sugar and two tablespoons of cinnamon.
Roll out the dough into a large rectangle. Spread the cinnamon-butter mixture all over the dough. Then, roll the dough up into a log. Cut the log into one-inch pieces and arrange in an oven safe pan. Leave to rest until they have doubled in size. Bake at 375 degrees for 25 to 30 minutes.
For the icing, combine eight ounces of cream cheese with two cups of powdered sugar. Add in a teaspoon of vanilla extract. Slather over the golden cinnamon rolls before serving.
Beverage
Latte
Brew two shots of espresso, or substitute half a cup of strong, dark roast coffee. Warm milk until steaming, then whisk vigorously until frothy. Pour the milk into the coffee, and enjoy.
