Thanksgiving AppetizersWednesday, November 3rd, 2010
Can you believe that Thanksgiving is a few short weeks away? Well it’s time to start planning and prepping for the holiday. Over the next couple weeks I’m going to provide ideas and suggestions surrounding a theme. Today’s theme will focus on Thanksgiving appetizers. While your guest are mingling and giving you a few extra minutes to wrap up the meal, give them a few items to snack on.
Bacon Wrapped Dates
- 18 (1 by 1/4-inch) pieces cream cheese
- 18 pitted dates (preferably Medjool)
- 18 salted and roasted whole almonds
- 6 slices bacon cut crosswise into thirds
- Brown sugar
Special equipment: 18 wooden picks
- Heat the oven to 400 degrees F.
- Stuff 1 piece of cheese and 1 almond into each date,
- Then wrap one piece of bacon around each date
- Roll each wrapped date in brown sugar, coating evenly
- Arrange dates, seam down and 1 inch apart in a shallow baking pan.
- Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more.
Holiday Cranberry Chutney
- 1 (12 ounce) bag fresh or frozen cranberries
- 1 1/4 c. sugar
- 3/4 c. water
- 1 large cooking apple, chopped
- 2 t. ground cinnamon
- 1 t. ground ginger
- 1/4 t. ground cloves
- Cream cheese, softened and lightly beaten
- In a saucepan, combine all ingredients (except cream cheese)
- Bring to a boil, stirring constantly.
- Reduce heat, simmer for 15-20 minutes or until apple is tender and mixture thickens
- Cool completely
- Store in the refrigerator
- Serve over cream cheese with crackers
- 1/2 c. Italian-style dried bread crumbs
- 1/2 c. Romano cheese, grated
- 2 garlic cloves, peeled and minced
- 2 T fresh Italian parsley, chopped
- 1 T. fresh mint, chopped
- Salt and freshly ground black pepper
- 1/3 c. extra-virgin olive oil
- 28 large (2 1/2-inch-diameter) white mushrooms
- Preheat the oven to 400 degrees F.
- Remove stems from mushrooms
- Stir the bread crumbs, Romano cheese, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
- Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
- Spoon the filling into the mushrooms, and arrange on the baking sheet, stem side up.
- Drizzle remaining oil over the filling in each mushroom.
- Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.