Thanksgiving Appetizers--need suggestions
Comments (35)
9 years ago- 9 years agolast modified: 9 years ago
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Comments (16)Jojo..Doesn't the mix Josh speaks of sound so delicious? lol Reall! My C.C, T.C, all my Hoya's and many other epethites , is that how you spell that? Oh yes, many of my orchid and most of my houseplants LOVE this mix! I think you said something about being worried about having to water more often in the heat? Have you seen how HOT the temps can get where Josh lives? I have never been that hot here, and he seems to do just fine. Rhizo, you crack me up..lol Wishing everyone a Happier New Year or just as good as the last! It's 30 degrees here and already dark and cloudy at 4 p.m. So depressing. I was really hoping my plants would at least get a few minutes of sun today. Not:-( Mom send you an extra ton of love Jojo and wishes all the best for Mike too. You have been such an awesome friend after all these years. Ooh, one more thing Jojo...Take a look at what the mix could look like. I'll link you. It's 5 parts bark, one part pumice, and one part perlite. Josh thanks pal. MIke Here is a link that might be useful: Good mix for your T.C and other Tropicals This post was edited by meyermike_1micha on Mon, Dec 31, 12 at 16:09...See MoreThanksgiving recipes and suggestions...
Comments (18)Just made a butternut squash soup last nite for dinner. It is one of my "go to" meals when I need to go to the grocery store, but just don't feel like it on a Sunday afternoon. I don't bake, but love to "cook". Don't usually measure but here goes: Butternut Squash Soup - Serves 6 Large butternut squash - peeled and cubed remove "guts & seeds" Also, many grocery stores carry them already peeled and cut up. Costly, but less work. If you buy the squash already cut, you will need 2 containers. I am guessing that I use a total of 4-5 cups cut squash. Place cubes in an even single layer on large baking pan with sides. Toss in olive oil with a generous bit of kosher salt and freshly ground pepper. Roast at 425 degrees until golden color, depends on your oven - approx 40 minutes. Ultimate goal is a caramel appearance on the squash. The roasting gives the squash a wonderful flavor. It is an extra step but well worth the extra layer of flavor roasting provides. *note, squash should cover the pan, depending on size of squash available, you may adjust seasoning and stock. Saute in large dutch oven-type or stock pan, in olive oil till onions are translucent: 1 lg spanish onion - chopped 4 stalks celey chopped. I like to use some leaves of celery as well 3 large carrots peeled and chopped 2 parsnips if I have them, if I don't, I leave them out. Add roasted squash to sauted veggies together with 32 oz. chicken stock & 2 c. water. Homemade is best, but IRL, good store bought low sodium works just fine. When using the low sodium store bought stock, salt to your taste. Season: kosher salt to taste freshly ground pepper - I like black freshly ground, but I use white pepper when serving for guests or holiday 1/2 t. freshly grated nutmeg Simmer over medium heat until all veggies are cooked through and stock has reduced by at least 1 cup. It should not look "watery". If it is watery, simmer to reduce further. Kind of a watch and see project. I usually cook it for an hour then start to watch it until it hits the not too watery point. Allow above to cool a bit. Using blender - blend all ingredients till smooth. I do 1/2 blender full at a time, put in large bowl. After last batch of blending stir well. I have blended when hot, just put lid on without middle opening insert - cover with a towel before blending. Return to original pot which has been wiped clean of residuals from cooking above. Depending on your liking, calorie consideratons, whatever, heat on low reducing again to desired consistency. We like ours thick. If I am cooking ahead I stop at this point, refrigerate or freeze. Perfect make ahead for a holiday soup course. Soup should be thick at this point. If it is not thick, just return to medium heat, reducing to desired consistency. Add up to 1/2 c. cream and 1/2 t. nutmeg. Taste for salt and pepper adjust accordingly after the cream has been warmed through. DO NOT BOIL. Garnish with toasted pumpkin seeds and a small dollop of sour cream if desired. I love to cook, but when I make soups, I just throw in whatever I have or want that particular day. You cannot mess this up just don't blend while it is still too watery, don't evaporate all liquid. Very easy, just have to keep an eye on it the first time to get a feel for it. My DD is the worst veggie eater, but loves this soup. She is away at school and called to ask if I would make the soup over the holiday break since we will be joining my DB & DSIL for Thanksgiving this year. I usually do both holidays, but this year is my DSIL's first time! Shout out to a great sister! YAY, doing the happy dance already. I can stay in my jammies, coffee, the parade, ohhhh life is good! Another squash hint for parents of picky eaters. If you make homemade mac & cheese, mix in a box of defrosted frozen pureed butternut squash when you mix your pasta and cheese sauce. Great way to sneak in good healthy veggie rich in vitamins and antioxidants. Kids think its orange because you used orange cheddar as opposed to the white sharp! When DD was a child, I loved to "hide" good things in her somewhat questionable diet! Happy Thanksgiving to all!...See Moreappetizer suggestion needed
Comments (10)Yum, it sounds good. My girls both like smoked fish, but they are a bit odd in their tastes, LOL. I'm assuming that you want something cold and a bit more substantial than one bite, as some kids will be eating shrimp cocktails. How about these antipasto skewers? I got the "recipe" from the husband of my receptionist and I think substitutions would be easy if you can't get or don't want some of the ingredients. Antipasto Skewers 1 package (9 ounces) refrigerated cheese tortellini 40 pimiento-stuffed olives 40 large pitted ripe olives 3/4 cup Italian salad dressing 40 thin slices pepperoni 20 thin slices hard salami, halved Fresh parsley sprigs, optional Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers. Annie...See MoreAppetizer suggestions needed
Comments (10)I make stromboli which I make ahead and just bake for the party...usually one earlier and one later so it keeps on coming. It's more about learning the technique...there are about a zillion things you can use or not use in them. I make mine with pepperoni and cheese. But it's nice to have a hot app to serve. If you want to make it easier on yourself, see if a local pizza parlor makes like a broccoli bread or spinach bread which is a nice alternative...all you have to do is keep it warm. Antipasto platter is also a big hit and very flexible so no matter what someone's dietary issues are, they can always find something to eat on the platter: cheeses, marinated vegetables, sliced fresh vegetables or sticks, bread sticks, salami, prosciutto, grapes, olives, cornichons, etc. I also make kielbasa in the crockpot which is so easy, smells so good and is hot and tasty. I serve mine on rye bread. Needs no tending during the party. For a pretty app, take a dried apricot, add a dollop of mascarpone cheese and then put a pecan or walnut half on top. I also love caprese appetizers of the little marinated mozarella balls with grape tomatoes and fresh basil. Fruit platter is always popular. I will also make some kind of dip to serve with chips so people can load up on that. Franks hot wing dip is a big seller. I usually put out bowls of mixed nuts too for people to munch on. I also put out a couple of bowls of mint candies so people can freshen esp after some stinky cheese or garlic thing....See More- 9 years ago
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Bacon wrapped dates or figs (stuffed with gorgonzola and glazed with a honey/apple cider vinegar reduction,)
BLT stuffed cherry tomatoes (all of the BLT ingredients chopped fine and mixed with homemade mayo stuffed into hollowed out cherry tomatoes,)
mac and cheese in prosciutto cups (cut a strip of prosciutto to fit in a mini muffin pa,n prebake a bit then fill with mac and cheese and put in the oven or under the broiler to brown on top and the prosciutto to crisp,)
smoked salmon and creme fraiche on cucumber slices topped with a sprinkle of fresh dill
fresh ricotta on toasts sprinkled with walnuts and diced green apples drizzled with really good honey
Here's a pic of the mac and cheese prosciutto cups.
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Hmmmm, they are foodies, and a critical group? Yikes! Here are some past appetizers I've put together, no complaints, no one turned up their nose, and everything was popular! In some of the photos, artisanal crackers are off to the side.
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9 years agolast modified: 9 years agoSharon, I agree, I like the appetizers better than the meals, sometimes. It gives me a chance to have a bite of this and that, a little bit of everything and still have room for a sweet! Love appetizers....
I make these and fill them with hot pepper jelly, but a dab of herb flavored cream cheese is nice with a dab of fig jelly too. I use the small end of a melon baller to make the indentations, but a spoon works too. My mother likes them with no filling at all, just left as cheese crackers. It's a little fancier version of the block of cream cheese with hot pepper jelly over top.
Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers
Makes about 4 1/2 dozen
8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
Position two racks in the center and top third of the oven and preheat to 400°. Line to baking sheets with parchment or use nonstick sheets.
Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes.
Palmiers made with puff pastry are nice too, and can be filled with cheese, herbs, meat, whatever. Tiny puffs made of pate choux are nice filled with seafood salad or tiny shrimp, and Sharon's gougere are always welcomed here.
I'm making pimento cheese and hummus, as well as pickles, olives, sausages and a selection of crackers.
Annie
- 9 years ago
RudebekiaOriginal Author