Thanksgiving Appetizers and Bites

 Make your  Guests these easy delicious appetizers and Bites while your Thanksgiving dinner is cooking. You can set up a table with them and they can serve them selves.

Maple Pecan Baked Brie

                  

Photo: Maple Pecan Baked Brie

 

TOTAL TIME:1 hr 5 min

Prep: 10 min

Inactive Prep: 30 min

Cook: 25 min

 

 

ingredients

• 1 (16-ounce) wheel of Brie
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons packed brown sugar
• 1/3 cup pure maple syrup

• 1 cup toasted and chopped pecans
• 1 teaspoon coarsely ground black pepper
• Crackers, to serve

Recipe courtesy Nealey Dozier                                        

 

 

 

Herbed Goat Cheese Sauce for Crudites

                       
                                                      

                                                                      

Photo: Herbed Goat Cheese Sauce for Crudites

 

TOTAL TIME: 45 min

Prep: 10 min

Inactive Prep: 30 min

Cook: 5 min

 

 

     Ingredients

3/4 cup/175 ml milk, plus more if needed

2 sprigs fresh rosemary, chopped

12 ounces/330 g fresh goat cheese

Zest and juice of 1 lemon, to taste

Freshly ground black pepper and salt, if needed

Serve with assorted raw vegetables.

             

                                                  Directions

Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

Cook's Note: In place of the fresh rosemary, you could add fresh grated orange and lemon zest.

 

                

Recipe courtesy Laura Calder   

 

 

 

                                    
               

 
 

 

                      Winter Fruit Compote with Selection of Cheese

                                                                         

Photo: Winter Fruit Compote with Selection of Cheese

 

TOTAL TIME: 55 min

Prep: 15 min

               

Cook: 40 min

 

 

ingredients

• 1 cup dry white wine
• 1/4 cup sweet Marsala wine
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cinnamon stick
• 1/2 cup dried apricots, quartered
• 1/2 cup golden raisins
• 1/2 cup dried cherries

• Dash gray sea salt
• 1 cup Granny Smith apples, diced 1/4-inch thick cubes
• 1 cup pears, 1/4-inch slices
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 wedge sharp Cheddar
• 1 wedge Gorgonzola

 

        
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                                                                      Directions

In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.Serve the compote at room temperature with the cheese.

Recipe by Michael Chiarello       

Originally from FoodNetwork.com