Thanksgiving Day Appetizers – Hot Cheese Olives

START TO FINISH 75 Minutes
MAKES 36 servings

This is a classic 1950s cocktail fare -cocktail olives in a simple Cheddar dough and bake until golden.

Hot Cheese Olives – INGREDIENTS

8 tablespoons (1 stick) unsalted butter, softened
8 ounces (2 cups) grated extra-sharp Cheddar
1 ½ cups unsifted all-purpose flour
⅛ teaspoon kosher salt
¼ teaspoon ground cayenne

1 teaspoon Worcestershire sauce
Dash of Worcestershire sauce
1 large egg
50 small pimento-stuffed cocktail olives, drained, pitted and patted dry

Hot Cheese Olives – INSTRUCTIONS

Heat the oven to 350 degrees.
Beat the butter until creamy in a large mixing bowl, add the cheese and mix well.
Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water.
Add to the dough and mix just until incorporated.
Refrigerate for 30 minutes.
Remove the dough and flatten out a piece about the size of a walnut into a thin round.
Place an olive on top and shape it around the olive, pinching to repair any breaks.
Place it on an un-greased cookie sheet.
Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes.
Serve hot.

Bacon-Wrapped Maple Brussels Sprout Bites

START TO FINISH 40 Minutes
MAKES 36 servings

Thin-sliced bacon is easier to wrap, but thick-sliced is more flavorful.

Bacon-Wrapped Maple Brussels Sprout Bites – INGREDIENTS

12 ounces bacon
1 pound Brussel sprouts, ends, trimmed, halved
1/2 cup maple syrup
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes

Bacon-Wrapped Maple Brussels Sprout Bites – INSTRUCTIONS

Preheat oven to 400 F.
Cut bacon strips into thirds.
Use one third to wrap each Brussels sprout half.
Place seam-side down on a parchment-lined rimmed baking sheet.
In a small bowl, whisk maple syrup, pepper and red pepper flakes and brush over each Brussels sprout.
Bake for 15 to 20 minutes or until bacon is browned and crisp. Serve warm with extra maple mixture for dipping.

Thanksgiving Day Appetizers – Pumpkin Hummus With Toasted Garlic Pita Chips

START TO FINISH 5 minutes
MAKES About 3 cups

A little sweet and a little savory, this hummus is a crowd-pleaser, especially at holiday parties. It’s also terrific with crudites.

Pumpkin Hummus With Toasted Garlic Pita Chips – INGREDIENTS

2 cups chickpeas, rinsed and drained
1 cup pumpkin puree
1/2 cup tahini
Juice of half a lemon
1 teaspoon kosher salt
1 tablespoon freshly grated ginger
1 tablespoon honey
1/2 cup extra-virgin olive oil
Pumpkin and sesame seeds, for garnish

Pumpkin Hummus With Toasted Garlic Pita Chips – INSTRUCTIONS

Place all ingredients except olive oil in a food processor and blend 2 to 3 minutes until smooth.
With the machine running, slowly pour olive oil through the chute until mixture emulsifies.
Place in serving bowl; garnish with pumpkin and sesame seeds to serve.

Toasted Garlic Pita Chips

In a microwave-safe bowl, microwave 2 tablespoons olive oil and 1 crushed garlic clove for 30 seconds.

Set aside for 10 minutes so garlic infuses oil.
Brush 4 pitas with oil and bake at 400 F for 5 to 7 minutes or until golden brown.
Sprinkle with chopped fresh parsley and cut into triangles.

Cannellini Bean, Winter Greens & Pine Nut Crostini

START TO FINISH 20 minutes
(15 minutes active) MAKES 6-8 servings

When blended with olive oil, canned white beans make a velvety base for hearty winter greens.

Cannellini Bean, Winter Greens & Pine Nut Crostini – INGREDIENTS

1 baguette, sliced on the bias
1/4 cup olive oil, divided
1/2 (15-ounce) can cannellini beans, drained (about 1 cup)
Juice and zest of half a lemon, plus more zest for garnish
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper, plus more for garnish
1 cup frozen greens, such as spinach or collards, thawed
1/4 cup pine nuts, toasted
1/4cup Parmesan cheese, grated

Drizzle bread slices with 1 tablespoon oil, toast under the broiler for 2 to 3 minutes and set aside.

Cannellini Bean, Winter Greens & Pine Nut Crostini – INSTRUCTIONS

Place beans, remaining oil, lemon zest and juice, salt and pepper in a food processor and blend until smooth, about 3 minutes.
Prepare greens according to package directions and wring out as much moisture as you can, either with your hands or with a kitchen towel.

To assemble, spread 1 tablespoon bean mixture on a slice of bread, top with 1 tablespoon greens, sprinkle with pine nuts and Parmesan cheese.
If desired, garnish with lemon zest and additional ground pepper.

Thanksgiving Day Appetizers – Mini Ham Biscuits With Apple Butter Mustard

START TO FINISH 25 minutes

Quick Ham biscuits are a traditional party food in the South. They make a fine breakfast, too.

Minli Ham Biscuits With Apple Butter Mustard – INGREDIENTS

4 cups self-rising flour, plus mo1re for dusting
1/2 cup cold ,butter, diced, plus 2 tablespoons for brushing
1 1/4 to 1 1/2cup buttermilk
Sea salt, for sprinkling
1/2 pound sliced ham

Brussels Sprout, Mini Ham Biscuits With Apple Butter Mustard –INSTRUCTIONS

Preheat oven to 475 F.
In a mixing bowl, work flour and butter together with your hands until butter is the size of peas.
Pour in buttermilk and stir together until a shaggy dough forms (start with the smaller amount of buttermilk; add the rest if needed).
Turn out onto a lightly floured surface and knead o,nce or tw·ice, then pat into al-inch-thick disc.
Using a 2-inch cookie cutter, cut into rounds, re-rolling scraps as needed.
Brush tops with melted butter, sprinkle with sea salt and bake on a parchment-lined baking sheet for 8 to 10 minutes.
Let cool slightly on the pan.
Split each in half, top each with an equal amount of ham and 2 teaspoons

Apple Butter Mustard Recipe
In a bowl stir together
1 cup apple butter
2 tablespoons whole-grain mustard
2 teaspoons fresh thyme leaves

Brussels Sprout, Apple & Bacon Flatbreads

START TO FINISH 30 minutes
(20 minutes active) MAKES 16 servings

For a vegetarian option, omit the bacon.

Brussels Sprout, Apple & Bacon Flatbreads – INGREDIENTS

2 6×12-inch ready-made flatbreads (such as Stonefire)
2 tablespoons olive oil
3 slices bacon, cut into lardons
1/2 pound Brussels sprouts, ends trimmed and quartered
1 shallot, peeled and sliced into rings
1 cup shredded mozzarella cheese
1 small apple, cored and chopped
1/2 cup blue cheese crumbles
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Balsamic glaze, for drizzling

Brussels Sprout, Apple & Bacon Flatbreads –INSTRUCTIONS

Preheat oven to 425 F. Brush each flatbread with 1 tablespoon oil; toast for 5 to 7 minutes or until golden brown. Remove from oven; set aside.

In a skillet over medium heat, brown bacon, about 5 minutes. Remove to a paper towel-lined plate to drain. Add Brussels sprouts and shallot to skillet and saute, tossing occasionally, until softened, about 5 to 7 minutes.

Divide mozzarella evenly between the flatbreads and top each with half of the sauteed Brussels sprout mixture, apple, bacon and blue cheese. Season each with salt and pepper.

Bake for 10 to 12 minutes or until cheeses are melted. Cut each flatbread into 8 wedges and drizzle with balsamic glaze to serve.