Thanksgiving is almost here – time to organize and cook delicious, homemade food!
Here are my best-loved Appetizers and Soups to make ~ from inventive to classics… with healthy twists!
Thanksgiving Appetizers/ Hors d’ oeuvres keep everyone happy before the big meal!
Choose at least two – many can be made ahead of time and easily assembled or heated up while your guests arrive.
Soup can also be served warm in shot glasses (no spoons required) or – in your smallest bowls for a warming appetizer.
Cheesy Options:
A crowd-pleasing Melty-Cheese Appetizer that’s easy to make and fun to eat!
Sauté Red Onions low & slow, add apples and seasonings and simply top a wheel of brie and bake.
THE Perfect Appetizer for Thanksgiving… and any holiday!
- To serve ~ have fun assembling, add the Baked Brie to a tray, platter or wood board (I chose a 70″s tray I love)
Choose and assortment of: Nuts, Apple Slices, Grapes, Sliced Baguette, Assorted Crackers (remember your gluten free guests), sliced Pomegranate, Apricots and Dates.
Aren’t they beautiful? Ready to go in the oven with assorted herbs on top that bake into the “Pennies.” I chose Chives, Rosemary, Thyme, Parsley and Basil Buds.
A revised recipe form the 1950’s – these Cheesy Shortbread Pennies are the perfect little crackers with big flavor. Simple to make – roll mixture into a log – chill, slice & bake! Top with garden herbs for an elegant touch.
Cheesy, buttery shortbread crackers melt in your mouth – a special recipe! (Gluten free option too)
A wonderful and easy appetizer for the holidays all will enjoy! Spread on toasted bread and soak up all the amazing flavors.
Cooks slowly in the oven until the peppers actually melt into the olive oil. Serve with toasted pita triangles or toasted baguette slices. Mediterranean Cuisine has bright, fresh flavors ~ mostly plant food and minimally processed staples where herbs and spices are essential ingredients.
This spread has so many culinary uses. Great served with good crackers and crudités.
Pimento Cheese: Adds a cheesy, slightly spicy flavor and creamy, dreamy texture to multitude of tasty things.
My recipe is lightened-up. Surprised? You shouldn’t be ~ I love to tweet recipes and reinvent them! I’ve used top quality ingredients, good mayo – but not too much and added greek yogurt for some tang and a creamy texture.
Pictured: added to a baguette slice. A wonderful spread with roasted garlic cloves for a mellow touch. Add some zest with the balsamic-honey drizzle. Holiday Entertaining just got a little easier with this tempting pâté – the perfect appetizer for Thanksgiving and Christmas celebrations.
Served here in a vintage bowl – with crudités, bread & crackers on the side – let you guests make their own appetizer!
THE Fall Appetizer – almost too pretty to eat featuring in-season Fresh Figs.
Goat Cheese is whipped with Roasted Butternut Squash and topped with Fresh Figs, Maple-Balsamic Drizzle and Fresh Rosemary. Can top with dried figs or fresh sliced pears too!
Vegan: An easy appetizer & snack enhanced with the addition of roasted red onions.
I’m using Vegan Ricotta that’s creamy and delicious…studded with olives and thyme.
Seafood:
Irresistible Zesty Pick-Up Appetizer ~ Crispy, crunchy and creamy – all the textures come together; a special recipe for Holiday Entertaining… Gluten Free.
Jumbo Lump Crabmeat’s flavor is left to shine… additions are bright and flavorful: mango, red pepper, chives, jalapeño, lime juice and and the littlest bit of mayo to bind.
Sautéed Shrimp in a Hearty Garlic Herbal Butter Sauce Skewered with a Cube of Sourdough Bread to Soak up the Flavors. A Simple Scampi Sauce – I’ve added a boost of flavor with fresh herbs, scallions and jalapeño.
The perfect Holiday or Party Appetizer! Who is going to resist these??
I’m adding this recipe because Shrimp is such a party pleaser!
Serve the shrimp in a BIG Bowl with the zippy Louis Sauce on the side.
A Comeback for a Classic Dish! This fresh, seafood-rich trendsetter recipe of the early 20th century takes on a modern flair with Fresh (not frozen) Pink Shrimp and a zippy Louis Sauce
The Rest:
Top your favorite toasted bread with this tangy- herbal Tuscan Marinated Mushrooms!
Deeply fragrant mushrooms team with flavorful Tuscan spices – coated with a wine-lemon-olive oil marinade. Tangy, delicious, and easy to make. Vegan.
An amazing, fun & delicious EASY appetizer and side dish – These charred peppers are addictive and healthy! When pan-roasted the skin of the shishito pepper becomes blackened, resulting in an amazing smoky flavor.
A fabulous pick-up-appetizer. Vegan.
Shishitos are readily available now (hint: Trader Joe’s) – these I bought at a Farmer’s Market.
Dip Into This! A Updated, Healthy Roast Garlic and Onion Dip
Need a dip for the holidays that doesn’t break the calorie bank?
A real crowd pleaser – there won’t be any leftovers! This is a REDUX recipe – a healthier version of Lipton Soup Mix Dip.
I serve with roasted sweet potatoes… for a throwback flavor – serve with good quality potato chips!
Nuts:
Add some crunch to any gathering. Raw cashews are soaked for easier digestion and are cooked in a slow oven until golden and crispy. Coat with sweet and savory, addictive seasonings: curry powder, ginger, cinnamon, cumin, smoked paprika, pink sea salt, coconut nectar, coconut palm sugar and unsweetened shredded coconut.
Pecans, Walnuts, Almonds and Brazil Nuts are roasted in a slow oven until fragrant and lightly golden. Kissed with fresh rosemary and a hints of a sweet-salty flavor. No overwhelming flavors, all complement each other. You can’t go wrong serving homemade nuts!
Soup’s On:
I LOVE serving soup on Thanksgiving!
But – sometimes I have made so many appetizers, side dishes, turkey and desserts ~ who will have room for soup?
This is what I do:
Serve all a bowl of soup with the meal. Don’t ask who wants one… just serve it – everyone will eat it, trust me!
BUT – serve in smaller 10 ounce bowls… like a half portion of soup!
My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient!
Roasted Honeynut Squash is added to a quick base of onions, shallots, ginger and garlic with broth (your choice chicken or vegetable), coconut milk and Thai spices.
Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving. Vegan.
Sunchokes tastes similar to artichokes and Kabocha Squash tastes like a cross between pumpkin & sweet potato.
Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish.
A universal soup all and your Vegan guests will adore! Can make the soup ahead and freeze for a hassle- free Thanksgiving soup. The garnishes make it extra special.
A healthy soup with a creamy texture from the celery root (celeriac) and potatoes. Delicious and Silky Smooth. Dairy Free. Add a swirl of Cashew Cream for a decorative touch. Vegan. Cooked with celery root, yukon gold potatoes, carrots, red peppers and broth – the soup purees to a creamy, heavenly consistency.
You’ll make this one below after Thanksgiving with your leftover Turkey!
A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken!
I always make this soup a few days after Thanksgiving – it’s loaded with healthful ingredients and the perfect lunch or light dinner... and zesty!
Get a Jump on more Thanksgiving Cooking –
One of my favorite times to cook delicious food for friends and family.
Here are my favorite dishes to cook ~ classics with healthy twists!
Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes!
See TOO, Master Recipe:
Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Coming next week – ALL THE SIDE DISHES!
Time to get Cooking! (Enjoy the creative process!)
Have a Joyous & Festive Thanksgiving Holiday!
Karen
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Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs
Ingredients
- 5.3 ounces goat Cheese, preferably "Chavrie" brand (creamy)
- 1/2 cup roasted butternut squash slices, (*see below)
- 7 medium fresh ripe figs , each to be quartered
- 14 slices baguette bread, cut 1/3"
Maple-Balsamic Drizzle:
- 2 tablespoons pure maple syrup, I love Trader Joe's Bourbon Barrel Aged
- 1 1/2 teaspoon balsamic vinegar, (without "caramel coloring")
Garnish:
- 1/2 teaspoon fresh rosemary leaves, chopped
Optional Toppings:
- 1 tablespoon Karen's Chunky Maple Apple Jelly, (see recipe)
- 1 teaspoon pistachio nuts, chopped or slivered
Instructions
- Roast butternut squash (recipe below.)
- Bring goat cheese slightly to room temperature, about 20 minutes out of the refrigerator. Add to a medium sized bowl – whip with a wire whisk until light. Mash 3/4's of the roasted butternut squash – add to a cutting board mash with the side of a chef's knife – add to the goat cheese, mix in with a rubber spatula. Set aside. (Remainder for topping.)
- Preheat oven to 375 degrees. Place baguette slices on a rimmed baking pan and brush with 1 1/2 teaspoons of olive oil; toast for 5 minutes until golden but not too crisp. (Rub a cut raw garlic clove over if you want to add a garlicky essence.)
- Top with a 1 tablespoon portion of goat cheese/butternut squash mixture, smoothing it. Can add to a ziplock bag; cut 1 1/4" off the bottom corner corner and squeeze out onto the bread.
- Wash and dry the figs, remove the stem, cut into 4 equal wedges vertically. Add 2 pieces on top of the goat cheese layer. Cut remaining butternut squash into small 1/4" cubes – add 3 or 4 to each crostini.
The Maple-Balsamic Glaze:
- This is A MUST! Reduce maple syrup and balsamic vinegar over a low simmer for 2 minutes until reduced. Remove from heat – let cool to thicken a little.Drizzle the thickened glaze over the figs and top with chopped rosemary. Serve within a half an hour. Can make in advance – add toppings before serving.
Optional Toppings:
- Top with a small dollop of Karen's Chunky Maple Apple JellySprinkle with Pistachio Nuts (or your favorite nut)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow Karen – so many amazing recipes to choose from. Love them, definitely will make the Brie appetizer and a soup. Thanks, Amanda