Dinner and A Movie returns for a special holiday edition this Thanksgiving weekend to celebrate the 25th anniversary of Phish’s acclaimed two-day festival The Clifford Ball, a landmark concert that drew more than 70,000 fans to upstate New York in August of 1996. We will air three sets from August 16 this Friday beginning at 7PM ET and three sets from August 17, 1996 on Saturday night at 7PM ET. Join us on the couch at webcast.livephish.com or on Phish’s Youtube channel.

What’s for dinner?? Balls, of course. Longtime Phish staffer Betty Frost cooked up some Leftover Turkey Meatballs in a Thai Coconut Curry broth, some Chocolate Dipped Coconut Balls, and a Kale Caesar salad with Roasted Squash and Rosemary Focaccia. There’s room here to use up some Thanksgiving leftovers in these recipes or you can also start from scratch. All the recipes can be found below.

We have selected Meals On Wheels of America as our beneficiary for this webcast. All donations made via The WaterWheel Foundation will be given to that organization. You can donate any time at phish.com/waterwheel. Vulnerable seniors are at the greatest risk amid COVID-19. Local Meals on Wheels programs are on the front lines every day, focused on keeping older Americans safe and nourished in communities across the country.

Recipes Night 1:

Leftover Turkey Meatballs with Thai Coconut Curry

You can make this recipe with leftover turkey from thanksgiving; ground chicken, turkey or lamb; or a non-meat option. The meatballs and soup can be made ahead. Cook the rice noodles or zucchini ribbons just before serving. Serves 4.

Meatballs
1 pound ground chicken, turkey or lamb. (You can also use leftover turkey! Put in a food processor to create ground texture.)
1 egg, beaten
½ cup breadcrumbs or panko
1 teaspoon finely grated fresh ginger
4 cloves garlic, minced
2 scallions, sliced very thin
¼ cup cilantro, finely chopped (OK to use tender stems)
1 teaspoon ground turmeric
1 tablespoon tamari or soy sauce
1 teaspoon fish sauce (ok to omit if you don’t have handy)
1 tablespoon lime juice

Soup & Noodles
2 to 3 tablespoons vegetable or coconut oil
1 medium yellow onion, sliced (about ½ cup)
3 garlic cloves, minced
I stalk of lemongrass (optional), cut in half
1 (13.5-ounce) can unsweetened coconut milk
2 cups chicken (or veggie) broth
1 tablespoon Thai red curry paste
1 teaspoon lime juice
1 broccoli crown, cut into bite-sized florets and/or snap or snow peas, trimmed (about 2 cups)
I package pad thai style rice noodles (or 3/4 to 1 pound zucchini (ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like “noodles”)

Garnish (choose some or all)
½ cup roughly chopped fresh cilantro
Fresh basil leaves
Sliced scallions
1 red bell pepper, thinly sliced
Chopped peanuts
Bean sprouts
1 lime, cut into wedges

Instructions:
In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls, about the size of a ping pong ball.

Heat 1 tablespoon of oil in a 4-quart Dutch oven or other large pot over medium-high heat. Once hot, add the meatballs in a single layer, working in batches if needed. Turn to make sure they brown on all sides. Cooking time will depend on the size of the balls (leftover turkey will require less time as the meat is already cooked). Set aside once cooked. (if you prepare the meatballs in advance, it’s OK to refrigerate them, just bring them to room temp or rewarm them before assembling with the noodles and soup.

If using the rice noodles, put on water to boil now.

Add another tablespoon of oil to the pot and sauté the onions and garlic. While it’s cooking, stir the curry paste into the broth to dissolve as much as possible. Once the onions are translucent, add the coconut milk, broth, curry paste and lemongrass stalk, and bring to a simmer. Once just simmering, turn low to keep broth hot without boiling. (It may start to thicken which is OK). Taste broth and adjust saltiness (with salt or soy sauce); tang (with a bit more lime juice) and/or heat (with a bit more red curry paste or red chile) as you’d like. Remove the lemongrass stalks just before serving.

Prepare the garnishes.

If using rice noodles, cook them according to the package now. Toss the broccoli and/or pea pods for the last 20 seconds before draining.

If using zucchini ribbons, slice them now, and add zucchini, broccoli and/or peapods to the hot broth until just softened, then serve immediately.

To assemble the bowls, put noodles in each soup bowl, add a few meatballs, then ladle broth and veggies over, and garnish as you’d like.

Chocolate Dipped Coconut Balls
Makes 12-18 balls.

1 cup unsweetened shredded coconut (if you use sweetened, eliminate or greatly reduce sugar)
1/4 cup powdered sugar
1/4 cup sweetened condensed milk
1/2 cup dark or semi-sweet chocolate chips for melting
1 tablespoon coconut oil (or shortening)
4 oz whole almonds or macadamia nuts (optional)
Waxed paper or parchment paper

In a large bowl combine confectioners sugar with coconut and condensed milk. Stir (or mix with clean hands) until completely mixed.

Put about one teaspoon in the palm of your hand and flatten into a disk. Put a nut in the center and fold the coconut around it, gently rolling into a ball between your palms. (If not using nuts, just roll it into a small ball).Place on a cookie sheet lined with wax or parchment paper. Place in the refrigerator for 5-10 minutes to firm them up while you make the chocolate.

In a microwave-safe glass bowl, melt the chocolate chips with the coconut oil. Microwave for 30 seconds, stir, and microwave another 30 seconds at a time until melted and smooth. (Alternatively, create a double boiler with hot water to melt the chocolate.)

Dip each ball into the chocolate to create a thin coating. You can completely cover each ball (try using chopsticks to dip the balls into the chocolate) or just dip so only half of the ball is chocolate covered.

Place the chocolate balls onto the wax or parchment paper and refrigerate again for 10-15 minutes to set the chocolate. Store in the refrigerator until shortly before you’re ready to serve to keep the chocolate firm.

Recipes NIGHT 2

Kale Caesar with Thanksgiving Sides … or Roasted Squash … and Rosemary Focaccia
This salad will help you enjoy leftover sides if you have them, and fill you up while making you feel like a healthy human. You can compose each salad on a plate, or serve it like a salad bar for your people to customize their own. Want something a little heartier? Add a piece of salmon or baked tofu on top. Serves 4

Focaccia:
2 ½ cups warm (not hot) water
1 envelope of active dry yeast (about 2¼ tsp.)
2 teaspoons honey
5 cups of flour
1 tablespoon kosher salt
Plenty of olive oil
Flaky sea salt
4 garlic cloves, sliced thinly
4 sprigs fresh rosemary, needles pulled off the stems

Salad:
1 large bunch lacinato kale
4 eggs, hard boiled, peeled, and cut in half lengthwise
2 ripe avocados
½ pound bacon (optional)
Shaved parmesan cheese (optional)
Leftover sides like sweet potatoes, stuffing, roasted veggies and/or shredded turkey.
And/or
2 Delicata squash, halved lengthwise, deseeded and sliced into ½ ” half-moons (leave peel on)

Crumble:
⅔ cup Macadamia nuts
2 tablespoons nutritional yeast
½ teaspoon Garlic Powder
2 teaspoons Olive Oil
Salt

Dressing:
1 raw egg
1 cup olive oil
1 large or 2 small garlic cloves
1 tablespoon lemon juice
½ teaspoon salt
2-4 anchovies, mashed or approximately 1 tablespoon anchovy paste
Freshly ground black pepper

Make the focaccia:
Add honey to 2½ cups warm (not hot) water in a medium bowl. Sprinkle yeast in and let sit for 5 minutes. It should dissolve and then get foamy. (If it doesn’t get foamy at all, your yeast may be too old or wasn’t activated. Try again.

Add the flour, salt and ½ cup of olive oil to the yeast mixture and mix with a wooden spoon until the dough looks shaggy and there are no dry ingredients left. Transfer the dough to a clean, lightly floured surface and knead by hand for 5 minutes. Add a dusting of flour if the dough is too sticky. (Alternatively, put the ingredients in a mixer with a dough hook and mix on low speed for 6 minutes, then turn out and knead for 1 minute.) Coat a clean bowl with 4 tablespoons of olive oil. Put your dough in the bowl and turn it to coat with the oil. Cover with plastic wrap and put it in a warm place to rise until it is doubled in size, about 1 hour. (You can also let it rise in the refrigerator for 8-12 hours).

Coat a 13″x9″ baking pan generously with olive oil. Put the dough in the pan and use your fingertips to spread it evenly. (Oil your fingers if it’s sticky) Dimple the dough with your fingers like you’re playing the piano, pushing all the way to the bottom of the pan. Tuck slices of garlic into some of the holes. Drizzle 2 tablespoons of olive oil all over, then sprinkle flaky sea salt and rosemary needles. Cover with plastic wrap again and let rise until it’s doubled in size, about 1 hour.

Preheat the oven to 425 degrees and bake until puffed up and golden brown, about 25-30 minutes.

Make the macadamia crumble
Put the nuts, nutritional yeast, garlic powder and salt in a food processor and pulse until it is a rough crumble. Add olive oil and pulse just to combine. Spread the mixture onto a baking sheet and bake for 3-5 minutes at 350°F or until just lightly browned. Watch carefully to avoid over toasting. Can be made ahead, cooled completely and stored in an airtight container.

Make the dressing:
Combine all ingredients and blend with an immersion blender until it turns thick and white and emulsifies. Dressing can be made ahead and stored in an airtight container in the refrigerator for up to one week.

Prepare the hearty features:
Preheat oven to 425 degrees. Toss the sliced squash with 1 tablespoon olive oil, lay on a baking sheet, and sprinkle with salt. Roast for 15-20 minutes until they just begin to turn brown. Flip the squash and roast another 15 minutes.

Cook the bacon and cut into approximately ½” bite size pieces.

Reheat Thanksgiving leftovers if you’re using them.

Just before you’re ready to serve (to keep it from turning brown), slice or cube the avocado.

Make the salad:
Remove the stems from the kale and roughly chop into 1-inch pieces. Massage the kale with clean hands just enough to relax the leaves a bit. Toss with a modest amount of dressing, then add more if you’d like (always easier to add more dressing than to have it overdressed.

Sprinkle the macadamia crumble on top, and add whatever hearty features you’d like.

Carrot Cake
Can be made a day ahead and kept in the refrigerator. Bring to room temperature before serving.

2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
½ cup granulated sugar
1 ½ cup lightly packed brown sugar
¾ cup applesauce (or an extra ¼ cup oil if you don’t have applesauce handy)
1 ½ teaspoons vanilla extract
4 eggs
2 ½ cups grated carrots (about 5 medium carrots)
Optional: 1 cup chopped pecans and/or 1/3 cup golden raisins

Frosting
16 ounces cream cheese, brought to room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream
Optional 1/2 cup chopped pecans for cake decorating

Instructions:
Preheat the oven to 350 degrees. Grease the bottom and sides of 2 9″ round cake pans, then line the bottom with parchment paper (you may have to use the pan as a stencil to cut the right size circle), and grease the parchment paper too. (If you don’t have parchment paper, grease and flour the bottom and sides of both pans).

In a medium bowl, combine the flour, baking soda, baking powder, salt, and spices. In a separate large bowl, whisk the oil, sugars, applesauce and vanilla together, then whisk in eggs until combined. Add ⅓ of the dry ingredients at a time, folding into the wet mixture with a rubber spatula. Once combined, fold in the grated carrots, 1 cup nuts and raisins (if using).

Divide the batter between the two cake pans and bake until they are springy and a toothpick inserted into the center comes out clean, about 35 minutes.

Cool the takes for at least 15 minutes, then turn out of the pans, remove the parchment paper and let them cool completely while you make the frosting.

In a large bowl, beat the cream cheese with a handheld mixer for about 1 minute or until creamy. Add the powdered sugar ¼ cup at a time until fluffy, then drizzle in the vanilla and cream while beating on medium speed. Increase to high speed for 2 minutes. (Add a little more powdered sugar if it’s too thin, or a little more cream or milk if too thick. It should be soft but not runny). Chill frosting until ready to frost the cake. (If it’s very cold, allow frosting to soften at room temperature for 15 minutes before attempting to frost the cake).

Put one cake on a serving plate. If not flat, use a serrated knife to level it. Frost the top and then lay the other cake on top. Frost the sides and the top of the cake, decorating with chopped nuts on top if you’d like. Refrigerating the cake for 15 minutes before slicing will help with neat cutting. Cover leftover cake tightly and store in the refrigerator for up to 4 days.