Thanksgiving Appetizers Recipes

Thanksgiving Appetizer Ideas Recipe

Thanksgiving Appetizer Ideas

11.13.14 by Jackie

Our typical Thanksgiving starts with my husband Lulu watching the game, so we usually have a pre-Thanksgiving dinner with bite-sized portions before the Gargantuan feast. This year, Sunny will be back home from her college dorm and will be accompanied by her roomie, whose family lives on the East Coast. I'm sure serving appetizers to the two petite young ladies won't scare them away from our "real" Thanksgiving. I've listed a few appetizers I prepared over the years; I'm still not sure which ones will make it to the table in a few days. Happy planning!

Don't forget to take a look at my first cookbook "Haute Potato", which feature many recipes that are perfect for Thanksgiving. Two of my personal favorites are the potato cigars and the lavender and white chocolate potato torte. If you order the book today from Barnes and Noble, there's still a good chance it will arrive before Thanksgiving. And if not, it's packed with other great holiday recipes as well! 


Full Recipe...
Thanksgiving Appetizers: Butternut Squash Tartlet Recipe Recipe

Thanksgiving Appetizers: Butternut Squash Tartlet Recipe

11.11.14 by Jackie

Thanksgiving festivities are right around the corner, so it's time to play with fall flavors. Today, I wanted to prepare a savory tart using butternut squash and finally decided to prepare individual portions because they would look even cuter and be easier to eat.

I made a regular butter crust, but I flavored it with green onions and sweet basil. I filled the mini tarts with creamed butternut squash. Then I balanced the texture with a lacy cheese topping by pan-frying slices of sharp Cheddar cheese. It was literally easy as pie. 


Full Recipe...
Cheesy Wild Rice Stuffing Recipe Recipe

Cheesy Wild Rice Stuffing Recipe

11.16.12 by Jackie

When I think of stuffing (or dressing), the picture that comes to mind is of day-old bread mixed with onion, celery, other vegetables, dried fruit and herbs. It's time for a change, and this year for Thanksgiving, I'm opting for a healthier but just as tasty version using wild rice, pumpkin, dried mango, cranberries, asparagus and walnuts.

For easier serving, I baked it in individual cups and covered them with a blend of Jarlsberg and cheddar cheese. That might make them a little less healthy, but it’s so worth it! 


Full Recipe...
Stuffed Mushroom Recipe Recipe

Stuffed Mushroom Recipe

11.03.10 by Jackie

Making stuffed mushrooms is a great way to put stale bread to use. I served soup the other night and we had 2 leftover rolls, so I decided to make a plate of these savory treats. To start, I sautéed a few vegetables, including zucchini, bell peppers, celery and carrots. You can use whatever you want, but it's a good idea to choose colorful ingredients. Once the vegetables were cooked, I added the bread, a little vegetable broth and fromage blanc. In case you were wondering, the fromage blanc helps keep the top moist even after the stuffed mushrooms are baked. To complete the dish, I topped the mushrooms with sharp Cheddar cheese. 

I didn't add any additional spices, because the bread was already studded with chiles. Otherwise, a little heat is a nice touch to balance the flavor. One final bit of advice: make a bunch of these. They go fast!


Full Recipe...
Stuffed Mushrooms Recipe

Stuffed Mushrooms

11.29.09 by Jackie

The possibilities for stuffed mushrooms are almost limitless. They are perfect as passed hors d'oeuvres and they're incredibly versatile and easy to make when you're pressed for time. We have a dinner party tonight, and I wanted to use the leftover stuffing from Thanksgiving. "Stuffing-stuffed Mushrooms" has a nice ring to it, no?

I boosted the flavor of the stuffing with parmesan cheese, sliced almonds and crème fraîche. To smooth out the texture, I incorporated some crème fraîche to the stuffing and brushed the mushrooms with tomato sauce and tomato paste as well. Once each button mushroom is filled with stuffing, sprinkle on some more parmesan, bake, and they're ready to serve!


Full Recipe...
 
Return to Full Site