Thanksgiving Appetizers

Appetizers are not only tasty, but they also set the tone of the evening and Thanksgiving appetizers can be a mix of classic, traditional, and new flavors.

Thanksgiving is a feast day. While other holidays might highlight different activities, Thanksgiving is all about the food. The best way to start off the festivities is with a nice selection of appetizers.

Appetizers are small bites intended to whet your appetite. Bearing this in mind, your appetizer selection should be small light bites, dips, or spreads, but nothing too heavy. One great idea for a thanksgiving appetizer is the antipasto platter.

Antipasto is Latin and it means “before the meal,” which is when you would want to serve your appetizers. Antipasto platters consist of an assortment of cheeses, luncheon meats, pickles, vegetables, and garnishes. Traditionally, antipasto platters consist of Italian style meats and cheeses, but the selection is entirely up to you. I typically use about a half pound of any cold cut found in the deli case except for turkey because the turkey will be making its entrance later.

• ½ pound capocollo
• ½ pound salami
• ½ pound sopressata
• ½ pound prosciutto
• ½ pound mortadella
• ½ pound smoked ham
• ½ pound roast beef
• ½ pound pepperoni
• ½ pound provolone
• ½ pound smoked and fresh mozzarella
• ½ pound brie
• ½ pound gouda
• Peperoncini
• Pickles
• Roasted peppers
• Marinated tomatoes
• Giardiniera (mixed pickled vegetables)
• Marinated artichokes
• A selection of good olives
• Hearts of palm
• Marinated mushrooms

1. Roll each slice of meat and cheese into little tubes.
2. Arrange on a platter, trying to mix colors for an attractive presentation.
3. The pickles, peppers, and tomatoes can be placed in small bowls to prevent the liquids from seeping into the other ingredients.
4. You may want to increase or decease the amount of meats and cheeses you use depending on the number of guests you are expecting. These weights are good for about 12 guests.

I’m not sure if cheese straws are actually traditional, but they seem to have been served at every Thanksgiving dinner that I can remember. The only thing that changes from family to family is the cheese used in the recipe. I like to use pecarino-romano or parmigiano-reggiano, but I have had them made with gruyere and the classic sharp cheddar.

• 1 12-inch by 12-inch square of puff pastry dough
• 1 cup grated parmigiano-reggiano
• 1 teaspoon salt
• 2 teaspoons sweet or smoked paprika
• 1 egg well beaten

1. On a floured surface, let the puff pastry come to room temperature.
2. Mix together the cheese, salt, and paprika.
3. Brush the pastry with the beaten egg.
4. Sprinkle the mixture over half of the puff pastry.
5. Fold the puff pastry sheet in half so it is now 6x12.
6. Press the puff pastry down to help seal the pastry.
7. Flour the dough lightly and roll the pastry out to the original size of 12x12.
8. Using a very sharp pizza cutter, slice the dough into ¼ inch wide strips.
9. Twist the strips into corkscrew shape.
10. Place the straws on a cookie sheet that has parchment paper on it and press the ends of the straws firmly onto the parchment so they don’t unwind as they bake.
11. Place the cheese straws into your refrigerator for one hour so the dough has a chance to firm and the flavors get a chance to develop.
12. Preheat your oven to 350 degrees.
13. Bake the straws for 25 minutes, rotating the pans halfway through the baking process.

I am absolutely certain that the pilgrims did not have cheese balls at the first Thanksgiving, but I am just as sure that they would have loved them.

• 16 ounces of cream cheese at room temperature
• 8 ounces sharp cheddar cheese, grated
• 1 teaspoon of granulated garlic
• ½ teaspoon of salt
• 1 shallot, minced
• 1 teaspoon of Worcestershire sauce
• 1 cup of finely chopped toasted pistachios
• 1 cup of toasted sesame seeds
• 1 tablespoon of vegetable oil

1. Place the oil into a pan and place over a low heat.
2. Once the oil is warm, add the shallots and slowly sweat them until they are translucent and soft.
3. Remove the shallots from the heat and drain them of any excess oil.
4. Place the softened cream cheese and cheddar cheese into the bowl of your stand mixer and use the low setting mix them.
5. Add the granulated garlic, Worcestershire sauce, salt, and shallots.
6. Mix until well blended.
7. Place in your refrigerator overnight.
8. Roll the cheese into 1-inch balls.
9. Roll half the balls in the pistachios and the other half in the sesame seeds.
10. Serve cold.

This is just a small starter of Thanksgiving appetizer ideas. You can always add small crab cakes, puff pastry stuffed with seafood salad, any selection of dumplings, spanakopita, Hummus, small sandwitches, Salsa, or deviled eggs.

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