I'd like to spice it up a bit at our home and make a different make ahead appetizer.Any suggestions?
- Thread starter barb_b
- Start date
A few faves---I know, I'm bored with me appy go-to's too!
Cathy Z's edamame--easy and delicious
Deviled eggs? Romaine spears with Caesar dressing "dip."
NYT Parmesan coin crackers are excellent
Southern Living's inside-out mini hot brown bites
Hope you have a great Thanksgiving...
These apple onion triangles are always a hit, and can make ahead.
I don't remember where I got this from, so I apologize for not crediting the source.
Apple/Onion Triangles
Ingredients
3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
About 1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves
Preparation
1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
2. Preheat oven to 375. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.
These savory hors d'oeuvres can be assembled in advance. ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours. Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).
Yield: Makes 32 hors d'oeuvres
http://eat.at/swap/forum/index.php?action=display&forumid=2&msgid=130
Cathy Z's edamame--easy and delicious
Deviled eggs? Romaine spears with Caesar dressing "dip."
NYT Parmesan coin crackers are excellent
Southern Living's inside-out mini hot brown bites
Hope you have a great Thanksgiving...
These apple onion triangles are always a hit, and can make ahead.
I don't remember where I got this from, so I apologize for not crediting the source.
Apple/Onion Triangles
Ingredients
3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
About 1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves
Preparation
1. Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
2. Preheat oven to 375. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
3. Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.
These savory hors d'oeuvres can be assembled in advance. ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours. Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).
Yield: Makes 32 hors d'oeuvres
http://eat.at/swap/forum/index.php?action=display&forumid=2&msgid=130
Barb, how about Blue Cheese Apricot Bites.....like it because it is different.....
http://www.bhg.com/thanksgiving/sides-appetizers/make-ahead-thanksgiving-appetizers/?slideId=2fb87c14-2563-4266-be76-2fe4d971f51c
http://www.bhg.com/thanksgiving/sides-appetizers/make-ahead-thanksgiving-appetizers/?slideId=2fb87c14-2563-4266-be76-2fe4d971f51c
colleenmomof2
Well-known member
Layered dip - never fails!
Our family holiday fav is Mexican layered dip in a glass pie plate with beans, taco flavored sour cream, guacamole, sour cream, strained salsa, shredded sharp cheddar, sliced green onions and black olives with (lots of smileys/wink.gif tortilla chips. Lasts for days - if it does
- covered with plastic wrap and drained before serving the leftovers. We also like Greek layered with hummus, roasted red pepper, shredded marinated artichoke (or lettuce w/greek dressing), chopped tomatoes and cucumbers, feta, sliced green onions, black olives and served with pita chips. Or we go full-out layered salad in a bowl with a layer of shredded lettuce, defrosted peas, sliced green onions, sugar/S&P, another lettuce layer, topped with bacon, egg slices, and sealed/topped with mayo and parmesan. Colleen
Our family holiday fav is Mexican layered dip in a glass pie plate with beans, taco flavored sour cream, guacamole, sour cream, strained salsa, shredded sharp cheddar, sliced green onions and black olives with (lots of smileys/wink.gif tortilla chips. Lasts for days - if it does
- covered with plastic wrap and drained before serving the leftovers. We also like Greek layered with hummus, roasted red pepper, shredded marinated artichoke (or lettuce w/greek dressing), chopped tomatoes and cucumbers, feta, sliced green onions, black olives and served with pita chips. Or we go full-out layered salad in a bowl with a layer of shredded lettuce, defrosted peas, sliced green onions, sugar/S&P, another lettuce layer, topped with bacon, egg slices, and sealed/topped with mayo and parmesan. ColleenThis is my favorite and always goes over well
Can make this a day or two ahead. Serve with crackers or toasted french bread rounds. The leftovers are sensational tossed with pasta:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened
6-8 oz Brie or Camembert, rinds removed
1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a second bowl, beat whipping cream until it forms soft peaks. Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese mix in mold (sometimes I sprinkle toasted pine nuts in first depending on the mold I am using) then 1/3 of the pesto and so on- Refrigerate to set up and unmold.
Can make this a day or two ahead. Serve with crackers or toasted french bread rounds. The leftovers are sensational tossed with pasta:
LAYERED CHEESE AND PESTO TORTE
Fills 4-cup mold
1 cup fresh pesto
Cheese: 1- 8 oz package cream cheese, softened
6-8 oz Brie or Camembert, rinds removed
1/2 cup whipping cream.
Beat cheeses together with mixer until nearly smooth. In a second bowl, beat whipping cream until it forms soft peaks. Fold whipped cream into cheese.
Prepare mold by lining with plastic wrap. Spread 1/4 cheese mix in mold (sometimes I sprinkle toasted pine nuts in first depending on the mold I am using) then 1/3 of the pesto and so on- Refrigerate to set up and unmold.