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Thanksgiving "appetizer" ideas?

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NYCsparkle

Brilliant_Rock
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I''m having thanksgiving at my house this year
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....everyone is making something. I am in charge of all the sides and "appetizers" and some desserts. in addition to the turkey and trimmings we are having eggplant parm, lasagna, stuffed mushrooms, and arctichokes...i know iknow...its alot, but this is an italian thanksgiving...lol....

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anyone have any appetizers that they usually make?
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recipes?
 
Hm. One of the appetizers I love to make is stuffed mushrooms, but you mentioned that already.

This artichoke dip is fabulous, we serve it with crackers:

Artichoke dip:
8 oz cream cheese softened
1 cup mayo
1 cup parmesan cheese
1 cup sharp cheddar cheese
minced onions
1 can artichoke hearts (I chop them)

Soften cream cheese, mix all ingredients together, bake at 350 degrees Fahrenheit for 30-45 minutes.
 
Here''s a past thread of mine asking for app recipes. As you''ll see, the ones I tried were great, still have many left to try. Maybe you can find something in here?
 
Pumpkin Ravioli!!!!!!!
 
What about a starter soup/shooter? Like a Lobster Bisque or something more autumnal.

Love the idea of something pumpkin . . . I have a pumpkin sage soup I made a while back. I can try and find the recipe if you''re interested. Oh, and Jamie Oliver has an awesome Pumpkin Laksa Soup that you serve IN the pumpkin! You could use mini-pumpkins if you''re feeling like carving a bunch of punpkins up.
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I also keep going back for a version of 40 clove garlic soup for a starter shooter, but it definitely makes your house smell like garlic for a few days.
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We do figs wrapped in prosciutto or bacon (depending on what your family likes better). They can also be stuffed with goat cheese
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Also delicious and easy are cheese twists. I''ve used this recipe before, which some minor modifications. More cheese!
 
I usually do the following:
figs stuffed with goat cheese and wrapped in prosciutto. I glaze them with honey and pumpkin pie spice
baked brie with apricot spread and toasted almonds-bake a small round of brie at 300 for 10 minutes and then top with apricot preserves and toasted almonds
cream cheese smothered in sweet/spicy pepper jelly
crudites platter (veggies and dip)
cheese, crackers and fruit
relish plate (pickles, olives)
 
Date: 10/13/2009 4:50:16 PM
Author: Hudson_Hawk
I usually do the following:
figs stuffed with goat cheese and wrapped in prosciutto. I glaze them with honey and pumpkin pie spice
baked brie with apricot spread and toasted almonds-bake a small round of brie at 300 for 10 minutes and then top with apricot preserves and toasted almonds
cream cheese smothered in sweet/spicy pepper jelly
crudites platter (veggies and dip)
cheese, crackers and fruit
relish plate (pickles, olives)
I''m coming over to YOUR house for Thanksgiving, Steph!!!! OMG, yum!!!!!!
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Author: Hudson_Hawk
I usually do the following:
figs stuffed with goat cheese and wrapped in prosciutto. I glaze them with honey and pumpkin pie spice
baked brie with apricot spread and toasted almonds-bake a small round of brie at 300 for 10 minutes and then top with apricot preserves and toasted almonds
cream cheese smothered in sweet/spicy pepper jelly
crudites platter (veggies and dip)
cheese, crackers and fruit


i''m coming over too..lol...thanks for the great suggestions...i may try some sort of soup....we aren''t really fish eaters...what other fallish soups do you make?
 
Lauren, you''re welcome anytime!
 
I like to serve butternut squash bisque in place of squash with the meal. Having a soup course adds a refined element to the meal and not serving the squash with the main course gives you more room for the good stuff (mainly stuffing and green bean casserole)! Here''s my recipe (note: when making for the meal I use frozen squash. In the event of serving squash as a side dish with the meal I roast and puree and then use the leftovers to make soup.)


Ingredients

* 1-2 butternut squash (or 4 boxes of frozen BNS)
* 1 tablespoon extra-virgin olive oil
* 1 cup diced onion
* 1 cup diced leek
* 2 tablespoons chopped fresh garlic
* 1/2 teaspoon of fresh sage (add more/less depending on taste)
* 1/4 teaspoon of cinnamon
* 1/4 teaspoon of nutmeg
* 2 tablespoons pure maple syrup
* 1/2 cup dry sherry
* 5 cups chicken stock
* 3/4 cup heavy cream
* 1/4 teaspoon salt (to taste)
* 1/4 teaspoon fresh ground pepper (to taste)


Directions

1.
Preheat oven to 375 degrees.
2.
With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise, it could burst).
3.
Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it.
4.
Let cool for 30 minutes, so it''s easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2-inch pieces, or scoop meat out with a spoon.

OPTIONAL STEP 4.
In place of roasted squash, defrost 4 boxes of frozen squash in the microwave.

5.
In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks. Cook for 2 minutes and add the garlic.
6.
When the garlic is fragrant, add the maple syrup, sherry, cinnamon and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.
7.
Add sage
8.
Using an immersion blender (or a regular blender), puree the soup until very smooth.
9.
Add the cream, salt, and pepper. Cook for 2 minutes: do not bring to a boil.
 
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