It is almost Thanksgiving Day and if you’re hosting this year, your menu is probably planned. I thought I’d share a few new recipes for appetizers in case you wanted just a little something new before the big meal. I’ll also share (again) my college roomie’s easy recipe for baking a turkey, as it has been requested.
These delectable little bites will make just the right start to your holiday gathering. Janis Shields made them for a recent “do” and they were a huge hit!
Janis’ Brie, Asparagus, Prosciutto Puffs
6 T. butter, melted 1 T. honey 1/4 t. salt 1 bunch pencil-thin asparagus 1 T. olive oil Flour 2 sheets of puff pastry 12 slices prosciutto 8 oz. Brie, cut into 12 pieces Egg wash (1 egg beaten with a little water) Freshly ground black pepper
Heat the oven to 400 degrees. Line two baking sheets with parchment paper. Combine melted butter with honey and salt. Trim off the ends of asparagus to make them about 5-6 inches long. Toss asparagus in oil. Roll out puff pastry to 15”x10” and then cut it into 12 squares. Brush each with the butter mixture. Top each with a slice of prosciutto, an asparagus spear, and a piece of Brie. Fold the right side over the top, brush with egg wash and fold the left side over the right side. Brush again. Top with black pepper.
Bake for 15 minutes. Brush with more butter mixture and serve. Makes 12 pieces. Janis Shields. *** For this appetizer, you need to make the cranberry salsa at least 4 hours ahead. Pretty colors and tangy flavors blended with the creaminess of the Brie make a great first bite.
Cranberry Salsa with Warm Brie and Pistachios
Cranberry Salsa:
12 oz. fresh or frozen cranberries 1/2 cup chopped green onions 2 small jalapeños, seeded and chopped 1/2 cup sugar 1/4 cup chopped fresh cilantro 2 T. peeled and grated fresh ginger 2 T. fresh lemon juice 1 small round of Brie cheese (about 8 oz.) 1/2 cup chopped pistachios, toasted Water crackers
Rinse cranberries and discard any soft or bruised ones. Reserve several of them for garnish, along with a sprig of cilantro. Place remaining cranberries in a food processor and pulse until finely chopped. Do not over-process. Transfer to a bowl and stir in remaining salsa ingredients. Cover and refrigerate for at least 4 hours.
Heat the oven to 350 degrees. Place the Brie on a rimmed baking sheet and heat for 15 to 20 minutes until softened. Transfer to a serving platter and top with the cranberry salsa. Sprinkle with the toasted pistachios, reserved whole cranberries and cilantro. Serve warm with crackers. Serves six. Peace Meals. *** Deviled eggs are always a favorite starter, especially at picnics, but these are perfect for a special occasion. You can make it with either crawfish tails or shrimp, and be sure to serve them on your deviled egg plate if you have one.
Shrimp (or Crawfish) Deviled Eggs
6 extra-large eggs 6 large shrimp (or equivalent amount crawfish tails) 3 T. mayonnaise 1 t. Dijon mustard 1 t. fresh lemon juice 1 t. capers, drained and finely chopped 1 t. finely chopped fresh parsley leaves Tabasco sauce to taste 2 t. finely chopped fresh dill
Place the eggs in a large saucepan with enough water to cover. Bring to a boil, turn off the heat, cover, and let stand for 10 minutes. Drain, add cold water to cover, and let stand for 5 minutes. Meanwhile, place shrimp or crawfish in a small saucepan with water to cover, bring to a boil, remove from the heat and let stand for 1 minute. Drain, add cold water to cover, and let stand for 5 minutes.
Carefully peel eggs. Cut eggs in half lengthwise, place yolks in a mixing bowl and reserve the whites. Shell, devein and chop the shrimp finely, then add to the egg yolks. Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash with a fork until smooth. Fill the whites with the mixture, sprinkle dill on top, cover with plastic wrap and chill until ready to serve. Makes 12 deviled eggs. James Villas. *** Here’s an old favorite crab dip that is so rich and elegant, and so easy to put together.
Hot Crab Souffle
2 small cans fancy white lump crabmeat, drained and picked over 1 pint mayonnaise 1/2 jar tiny capers, drained (about 1/4 cup) Dash Tabasco sauce Salt and pepper to taste 1/4 cup grated Cheddar Paprika
Mix crab with mayonnaise, capers, Tabasco and salt and pepper. Pour into a casserole dish (about 3-4 cups) and sprinkle with cheese and then paprika (just a little for looks). Bake at 350 degrees for 20 minutes or until bubbly. Serve with crackers. Serves 20 as an appetizer. *** Finally, just in case you need it, here’s Rebecca’s turkey recipe.
Rebecca’s Roast Turkey
1 whole turkey, thawed in refrigerator, or a fresh turkey Onions and apples, or oranges and lemons, for cavity of bird 1 lb. butter, melted 1 large flour sack-like large, thin tea towel or dishcloth
Salt and pepper the turkey inside and out. Stuff either quartered onions and apples into cavity or oranges and lemons for a citrusy taste. Put in a large roasting pan (larger than the bird). Soak the cloth in the melted butter and drape the butter- soaked cloth over the turkey, covering it all, and tucking ends of cloth into a roasting dish.
Around9p.m.puttheturkeyina425degreeoven for 1 1/2 hours. At 10:30 p.m., just before you go to bed, turn the oven down to 275 degrees and bake turkey overnight, taking it out at 6:30 a.m. You can pour more melted butter over the cloth-covered turkey during baking if you think it necessary.
The turkey comes out golden brown, juicy, and delicious. Let cool and carve. Rebecca Gafford. *** Whatever your Thanksgiving meal, be it elaborate or beautifully simple, I hope it is a time of good fellowship and much gratitude for all we have been given. Enjoy, and thanks to Janis and Rebecca for sharing. Have a wonderful week!