There’s been lots of attention this week on how to cook the perfect turkey, Thanksgiving side dishes and desserts, but I need appetizer recipes! I’m in charge of appetizers for Thanksgiving dinner so I thought I’d share some ideas for others who have been delegated to appetizer duty for a Thanksgiving feast.
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Description:
While veggies and dip and cheese and crackers are always a welcome addition, I wanted something a bit more involved than that and something heartier and comforting.
I’m deciding between the following 3 options:
1. I love bruschetta as an appetizer whether is traditional with tomatoes and parmesan or one that’s a little more spruced up with pesto and bocconcini cheese. For a bit more of a Fall twist, I may try one with cranberry chutney over goat cheese sprinkled with diced pear.
2. Pumpkin Spice Cream Cheese Spread
Rumour has it that this spread disappears so fast you can’t even leave the room to get more crackers – by the time you get back, its gone! This would be delicious over slices of fresh baguette or you could spread it on tortillas and roll it and then cut it into pinwheels.
3. So far the recipe leading the way is Orange and Rosemary Cornbread bites courtesy of Martha Stewart (photo credit). They sound delicious and easy to make. I modified the recipe a little bit, read on for directions on how to make these cute one bite appetizers.
Ingredients
1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup olive oil
Orange-Rosemary
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground pepper
Directions
Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined then stir in the orange, rosemary flavouring.
Fill cups of mini muffin tin three-quarters full. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.
Whether you decide on sharing one of these appetizers or are in charge of bringing a salad, I hope you enjoy a wonderful meal with those you love and take a minute to give thanks for all your fortunes.
Kelly, momstown Oakville
