We are having popcorn, a veggie tray, mozzarella bites, spinich dip with pita bread, and cucumber bites (cuke slices and italian dip spread on french bread slices)
Post by trafficgirl on Nov 26, 2014 21:03:59 GMT -5
There's only 6 adults this year at our thanksgiving so we're only doing some veggies, a thing of goat cheese that my SIL bought at Costco, and some salmon dip that consists of smoked salmon from my dad and cream cheese. Oh and some crackers.
Cheese and crackers (Brie, cheese with cranberries, goat cheese) and olives and artichoke hearts Apple pie filling and goat cheese in phyllo dough Hummus and pita chips Spiced nuts (use union square cafe recipe online) Cookie dough dip and apple slices Veggies and dip Chips and salsa Shrimp and dill spread on crackers (We don't do all these just some)
Were not going crazy tomorrow, but we're having a charcuterie/cheese/olives/cracker plate, risotto stuffed mushrooms, spinach artichoke dip, veggies and dip.
Post by MixedBerryJam on Nov 26, 2014 22:12:32 GMT -5
I guess it's become a family tradition that my boys make nachos and salsa for an app whenever I cook a feast. Sounds lame, I know, but I taught them well and they make really good nachos and salsa. We also have a family favorite that is a green olive wrapped in cheesy flaky pastry dough. We call them olive cookies. Sometimes I'll do a cheese tray. I saw a brie at Wegman's the other day piled with apples and walnuts pecans with caramel sauce that looked ... good enough to eat!
Post by speckledfrog on Nov 26, 2014 22:27:00 GMT -5
This is the big hit in our family. It makes a ton, like a whole loaf pan.
Pesto, Salmon, and Cream Cheese Torta
36 ounces cream cheese, room temperature 1 cup unsalted butter, softened 7 oz pesto 6 oz smoked salmon, finely chopped 4.5 oz can chopped black olives, drained
Using electric mixer or food processor, beat 24 oz cream cheese and butter until well blended. Mix 4 oz cream cheese and pesto in a small bowl. Mix 4 oz cream cheese and salmon in another small bowl. Mix remaining 4 oz cream cheese and olives in a third small bowl.
Line 9x5x3 inch loaf pan with plastic wrap. Spread 1/4 of butter mixture over bottom of pan, then spread pesto mixture. Gently spread another layer of butter mixture over that and then spread olive layer over. Spread another later of butter mixture, then spread salmon layer over. Lastly, spread remaining layer of butter mixture. Fold plastic wrap over to seal and chill until cold and firm, at least 6 hours. Can be made up to 3 days ahead. Serve with assorted crackers.
My husband takes thanksgiving appetizers very seriously when we host.
My favorite is where you take a wheel of brie, dump in a jar of apricot preserves or any fruit of your choice throw it in a covered casserole dish and bake for like an hour. Serve it hot with crackers. (stole this from his cousin)
Stuffed mushrooms are always good. (stole this from my friend)
Our appetizers are pretty consistent. Hot spinach artichoke dip with pita chips, various raw veggies with ranch dip, giant batch of guacamole with tortilla chips, and a big ol' bowl of olives.
Ingredients •1 baguette, sliced into ½ inch pieces •Olive oil •Kosher salt •Coast black pepper •1 clove garlic •6 ounces goat cheese •1 teaspoon red chili pepper flakes •1-2 apples (Fuji or granny smith work great!) •¼ cup walnuts, diced •Honey
Instructions 1.Preheat oven to broiler setting. 2.First, drizzle baguette slices with olive oil, salt and pepper. Cook until the broiler for about 1 minute per side until brown. 3.Meanwhile, slice apple into thin slices. 4.Once the bread is ready, immediately rub on garlic. 5.Let cool slightly, and spread with goat cheese and sprinkle with red chili pepper flakes if desired. I desired! 6.Top with apple slices, pomegranate seeds, walnuts and honey.