OK friends, as promised, I’ll be spending the month of November bringing you posts chock full of recipe inspiration for your Thanksgiving Feast in a few weeks. Each week, I’ll focus on one area of the meal (Appetizers, Side Dishes, Main Meal and….of course….Desserts). It is my aim to give you several recipes for each category, so you have plenty to choose from.
I. LOVE. THANKSGIVING.
And, really, let’s be honest: I cannot help myself when it comes to all the food offered. I MUST sample everything. I must savor. I must enjoy. I love trying all the offerings that are unique to this day, food I don’t get the other 364 days each year. I love the family. The friends. The togetherness.
OK. I digress.
Today’s topic: Appetizers
Sometimes, I find the beginning and the end of big meals like this are my favorite: sinful little snacks to fill up on before the big meal, and delectable goodies to top off with at the end of the night. Appetizers are so great: dips, tapas, or even just the simple spread of cheese and crackers that somehow taste extra good because it’s a holiday.
When guests arrive at your home, it’s best to offer them an array of appetizers. Some people are like me, and dig in to everything you have to offer. Others have more self-restrain (kudos, friends), and portion healthier appetizers so that they maintain a reasonable caloric intake over the course of the entire day.
More power to you.
Here are a few appetizer ideas. There is enough variety to appease each guest:
Arrange several simple cheese (I suggest Sharp Cheddar, Swiss, Pepper Jack and Brie) on a serving plate. Cut up celery, broccoli, carrots and peppers. In a smaller serving bowl, offer French Onion Dip or Ranch Dressing. Complete with a mixed assortment of crackers.
- 1 C. Sour Cream
- 1 C. Mayonnaise
- 1 pkg Knorrs Vegetable Soup Mix
- 1 5-oz can of water chestnuts, chopped fine
- 1 bunch of scallions, chopped fine
- 10 oz of spinach: cooked, drained and chopped
- 1 8-oz block of cream cheese
- 1 loaf of round dark bread (Pumpernickel is the usual favorite)
It’s as simple as it sounds. Place a log of Chevre goat cheese onto a serving plate. Spoon Red Pepper Jelly over the cheese. Serve with crackers
- 1 block of cream cheese
- 2 tablespoons of fresh chvies
- 8 slices of bacon cooked and crumbed/cut up
- parmesan cheese
- 16 asparagus stalks
- 16 slices of bread from a loaf (Jess used Wheat Bread)
Put asaparagus onto skillet with water for 6-8 minutes. Mix cream cheese, chives, bacon into a bowl. Use a rolling pin and flatten the bread completely. Remove crusts. Spread cream cheese mixture onto bread. Top with asapragus (if too big, cut in half, and but both pieces onto the bread), and roll up. Melt butter and drizzle over asparagus roll-ups. Finish by sprinkling with parmesan cheese. Bake at 400 degrees for 12 minutes until crisp/golden.
- 2 Blocks Cream Cheese, softened
- 1 can Refried Beans
- 1 can Sliced Black Olives
- 1-2 cups Salsa
- 1-2 cups Shredded Mexican Blend Cheese
- 1/2 cup Diced Onion
- 1/2 cup Diced Red Pepper
- 1 oz. vodka
- 1/2 oz. orange liqueur (Cointreau is the suggestion)
- 3 oz. pomegranate juice