I don’t see any very recent appetizer threads.
What are people making for thanksgiving, holiday parties, etc?
If you have a great recipe and you’re not making it, that’s OK too.
I would be making hot crab dip for Thanksgiving, but since some of the guests don’t eat seafood I’m thinking I’ll make spinach artichoke dip.
Making smoked salmon mousse. I apparently donated the cookbook that had the best recipe; there are a bunch of easy ones on the web. This is the one I’m using, tweaked with the addition of some chopped scallions and also some poached salmon.
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Will you post your crab dip recipe?
We are going to do a loaded charcuterie and cheese tray for Thanksgiving but I’m going to add the smoked salmon dip. I typically do 3 cheeses and 3 types of charcuterie from our local butcher, nice crackers, grapes, and some dips. The salmon dip for sure will be one and then probably a hummus.
I haven’t thought that far ahead for xmas but hot crab dip is always on our menu. It’s a family favorite and I use my MIL’s recipe. We typically do a nice sit down fish heavy meal on xmas eve and then xmas day do brunch and then apps.
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Here’s momofboiler1mil’s hot crab dip:
1 can of lump crab
2 T of chopped onions
1 tsp of lemon juice
dash of Worcestershire
1 8 oz package of cream cheese (do NOT substitute lite)
2 T mayo
1 tsp chopped parsley
dash of black pepper
dash of cayenne pepper (can be omitted)
Preheat oven to 375 degrees.
Mix all ingredients in a food processor without the crab meat.
Once well combined and smooth, add crab and gently pulse to incorporate or hand mix.
Place in buttered casserole dish and bake uncovered for 25-30 minutes. Serve with fresh bread, crackers or tortilla chips. Can be made ahead and kept in the fridge 1-2 days until ready to bake.
momofboiler1’s note: Leftovers are EXCELLENT on English muffins for breakfast the next morning.
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OMG that does sound good on English muffins. Thank you!
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Crabmeat Appetizers
Serves approximately 6-8 people
- 1 jar Old English Cheese Spread
- 1 can crabmeat
- 1 stick butter, softened
- 1 and 1/2 tsp mayo
- 1/2 tsp garlic salt
- 1/2 tsp Lawry’s salt
- 1 package Old Bay’s English Muffins
Mix all ingredients together and spread mixture evenly on English muffins. Cut each half of English muffin into 8 triangular pieces. Bake at 350°F for approximately 25 minutes or until browned.
Notes: Do not heat butter for too long as it should not reach a liquid state. Freezing pieces on a cookie tray before baking improves consistency of topping.
Baked Brie
Place whole brie in baking dish
Cover with apricot preserves
Sprinkle brown sugar on top
Bake until bubbling
Serve with crackers
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You have leftovers when you serve crab dip?!
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I try to squirrel some away if I can but usually not unless I’m serving a ton of different apps.
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OMG this recipe is my son’s favorite appetizer in the world! An oldie but goodie!!!
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I’ll be making this unstuffed mushroom casserole. To-be son in law who is vegetarian can eat it and it’s DELICIOUS.
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I just brought these to a Friendsgiving and everyone asked for the recipe. The bourbon honey glaze really added to it. They’re actually pretty healthy, and easy to make. I did bake them longer than instructed, I served them at room temperature. Bacon-Wrapped Dates with Goat Cheese Recipe - Pinch of Yum
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I’m doing a charcuterie with a variety of cheeses as well as pate, salami and prosciutto. I’ll add honeycomb and a fig spread along with a good French baguette and a variety of crackers. I also do a baked brie in pastry that is always a holiday favorite.
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I make this with a few changes:
I also don’t really measure anything other than the proportions of goat cheese, whipped cream cheese, and olive oil.
I also drizzle on some honey in addition to the fig jam. I use chopped, roasted, and salted pistachios instead of pecans. I also add craisins on top. I omit the thyme.
Sometimes I serve with rosemary crackers. Sometimes with pumpkin seed artisan crisps. Or both.
I’ve seen variations with pancetta as a topping as well. So, I think much can be done with this according to preferences. I had previously prepared a variation as just toppings over the goat cheese log, but it’s so much easier to eat as a layered spread. The whipped cream cheese makes it more user friendly. I was skeptical of the olive oil, but it really adds to it.
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We’ve been serving small bowls of butternut squash soup mid-afternoon as a light appetizer. The secret ingredient is curry powder which gives a bit of a interesting flavor most people can’t identify what it is.
Saute a diced onion. Add cubed butternut squash and a diced apple, minced clove or two of garlic, salt, 1 tsp sage, pepper, 1 tsp to 1 Tbl of curry powder. Cover with water or vegetable stock, simmer perhaps 20 minutes until butternut is soft so fork goes in easily, puree (easiest with a stick blender). Splash in some heavy cream and stir. Taste to see if it needs more salt. Sometimes I brighten the flavor with a splash of white wine vinegar.
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Jumping onto ^^^ that idea, last year at Thanksgiving, Christmas and Easter I served soup shots as an appetizer - just a nice savory “shot” to be sipped. It was very popular! I did a butternut squash one w/coconut milk, a tomato basil and a creamy cucumber (spring). It was really popular! Had some thought of doing a cream of mushroom one for Christmas this year.
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One of my favorite super-easy apps. I always get requests for the recipe but there isn’t one:
Mushrooms stuffed with Boursin garlic and herb cheese. Bake til cheese is fluffed. That’s it!
Optional toppings include breadcrumbs, parsley, bits of crispy pancetta/prosciutto. I love that I can get all the ingredients at Aldi, even the Boursin.
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Here’s a SUPER easy appetizer idea and perfect for all the CC’ers who got into the hot honey frenzy on stocking stuffers a couple years ago!!
I prefer homemade hummus, but got this idea from buying just a store bought packaged organic hummus. Scoop out and smeer on a plate or put in a bowl. Top with a little olive oil, a nice swirl of hot honey, some red pepper flakes and if you like a little minced garlic. Serve with your fav hummus chip or raw veggies. DELICIOUS! I ate a whole container in a couple days this week!
(And don’t forget your hot honey bottles for those stockings! Lots of big box stores have their own brand version now)
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