As feast week continues, I bet you’re wondering what Bite-Sized recipes are headed your way today. You know I love to keep you on your toes, so I’m switching up the order of things. Watch out now! Yesterday we did dessert, today we are starting back at the beginning.
The beginning for me is when my guests first arrive. And since the football starts before the feast, I can’t expect my guests to be anything but early. Good thing for this Bite-Sized Blonde, and my family, that basketball isn’t normally on Thanksgiving day. Otherwise, we would all be eating Chinese takeout, lockout aside.
So, the eating starts early on Thursday and you betta believe I have something up my sleeve for an appetizer, something that’s not lackluster like crudités, or too filling like devils on horseback. While delicious, these little guys pack a deadly, and by deadly I mean filling punch from the combination of a little protein and fiber. So, what’s left to serve? Baked brie and crackers. This sweet, salty and savory treat will leave my guests satisfied but not full, which is a very important, and thin line to be aware of on Thanksgiving.
Baked Brie is another one of those dishes that is impossibly easy. There’s just so much to do on T-day, so much cooking, so much baking, so much eating, why make any more work for yourself than you already have? I know I make a good point, which is why I make a good Baked Brie.
1 wheel of Brie (2 lbs)
1 cup of peach apricot preserves
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the cheese on the parchment paper and cover with the preserves. Bake in the oven for approximately 20 minutes, or until the cheese looks like it’s softening. Remove from the heat and let cool. Once cool enough to handle, place the cheese on a plate and serve with crackers, veggies or nuts!
How easy was that? I know, totally awesomely easy. Now, onto the next step, salad. I know you are probably not expecting fireworks here. Wait, who am I kidding? I know you are expecting fireworks here, and here you have them. This Autumnal Salad is a recipe inspired by a recipe by Chef April Bloomfield for New York Magazine. One look at this salad, and I knew this is what I had to serve at Thanksgiving. The colors scream fall and the flavors and textures will have your feathers flustered.
2 packages of organic baby lettuce mix
20 ounces of butternut squash, peeled and chopped
1 cup of pomegranate seeds
1 cup of shaved parmesan cheese
1/2 cup of pine nuts
2 garlic cloves
Salt and Pepper
Preheat the oven to 350 degrees. Smash 2 garlic cloves with the flat side of your knife, then chop the garlic until it is very fine. Combine with olive oil and salt. Place the butternut squash in the bowl and coat with the oil mixture. Put the butternut squash in a baking dish, drizzling any leftover oil over the squash and pop in the oven. Roast the squash until it is tender and slightly brown, about 30 minutes. Allow to cool.
Lightly drizzle with 1 tbs. of olive oil and a splash of lemon, and place on platter. Put market greens in large bowl, and gently toss with salt, 2 tbs. of olive oil, and a squeeze of lemon. Sprinkle the greens in and around the butternut squash, and finish with a drizzle of balsamic, a hearty handful of pomegranate seeds, Parmesan shavings, and pine nuts.
This recipe was interpreted from a recipe by Chef April Bloomfield which you can see by clicking HERE.
Also, there will be more recipes to relish at tomorrow, so come back and see me soon!