RISE AND SHINE KAUT43 OKC
Being this is the foodiest food month of the year with Thanksgiving three weeks away, I’m going to focus on different aspects not the Thanksgiving gathering each week this month, and hopefully give you guys some ideas for this years gathering.
This week, we’re talking appetizers. Now I know some people think “There’s so much food at Thanksgiving, why would anyone wantappetizers?”. Well, trust me… while you’re in the kitchen knocking out dressing, gravy, and green bean casserole, Uncle Carl and everyone else not cooking are in the den watching football and asking how long until dinner is ready. Put some snacks out, and keep them busy.
This may be you last chance for fresh veggies before the onslaught of thanksgiving carbs!
Vegetable Tray (Crudités) or mini veggie kabobs: It can be as easy as picking up a premade veggie tray from the grocery store, delegating this item to one of your guests, or knocking out something easy and delicious yourself. Crudités are traditionally any cold veggies sliced and placed on a tray with some sort of vinaigrette or sauce. Of course I recommend my “Garlic and Green Chimichurri” sauce, and a Ranch Dressing or Green Goddess Dressing is just as delicious.
*Slices of Julienned carrots, radishes, grilled and child asparagus, marinated or pickled mushrooms, assorted bell peppers, sliced squash and zucchini are great ideas for the tray.
*Veggie Kabobs: Cherry tomatoes, button mushrooms, boiled or pickled onions, mini bell peppers.
-PERSIAN PICO: Another great, and easy item that can be made ahead of time.
SCOTTY'S PERSIAN PIC0
1 pound pitted briny green olives
3 cups lightly toasted walnuts
2 cup fresh pomegranate seeds
1-2 cups Pomegranate Molasses(syrup) depending on taste *
3 tablespoons finely chopped mint
1 tablespoon fresh lime juice
2 tablespoon olive-oil
pinch of ITK's "Cook’s Line" Seasoning (or Salt&Pepper to taste)
1. Chop the green olive and toasted walnuts into small chunks. Add to a mixing bowl.
2. Add pomegranate molasses, lime juice, olive oil, and fresh mint. Fold into olives and walnuts.
3. Add pomegranate seeds, fold in, taste and adjust flavor with Cook’s Line if needed.
4. Serve with toasted pita bread points, or baguette, and dig in. Another option is to have a soft Chèvre cheese, or cream cheese "shmeered" on the toasted bread and topped off with the dip.
4 cups Pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
in a large saucepan, heat all the ingredients to a high simmer until sugar is dissolved. Lower the temp, and slowly simmer for about an hour, or until the mixture is reduced down to a syrup (about 1-1 1/2 cups). Pour into a jar, and let cool. Refrigerate until needed.
In my home during Thanksgiving, there's always a cheeseball floating around. They can be made ahead of time, and easy to make. Packed with flavor, and can be paired with crackers or fresh fruit.
2 - 8 ounce packages of cream cheese softened
1 cup shredded Old English Cheddar
4 ounces crumbled blue cheese ( I like to use a Stilton)
1/4 cups chopped green onion
2 tablespoons Worcestershire Sauce
a dash or two of Tabasco
1-2 inches of curly parsley stemmed and minced to roll your cheeseball in
- In a large mixing bowl, add your softened cream cheese along with shredded cheddar, and blue cheese. Begin mixing my CLEAN hands.
- Add in the Cornbread Dressing Seasoning, Worcestershire, tabasco, and green onion. Mix in well by hand.
- You may either half the cheeseball mixture to make two cheeseballs, or use as one large. Roll up the mixture by hand into a ball, and place on a clean plate. Refrigerate covered for at least an hour or until firmed up a bit.
- When ready to serve, remove from there fridge, and roll in finely minced fresh parsley. The bright green parsley should coat the ball completely. Place the emerald cheeseball in the middle of a tray or platter, surrounded with crackers or toast points. Add berries, apples, pears, or grapes.
- Serve with my Jezebel Sauce, Apricot & Fig Chutney, and/or Cranberry-Fennel Compote to give this cheeseballs and extra punch!