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LIGHT Thanksgiving apps???

s
schrutefarms Nov 20, 2008 10:27 PM

By light, I don't mean fat-free, I mean light on the tummy. Last year, I got all crazy with the apps, I did deviled eggs, bruscetta, procutto/provelone around a breadstick, as well as the cheese, and olives and so forth. So, by the time dinner was there, no one was hungry. This year I want to keep the munchies light. I'm thinking olives, and...uhhhh....that's where I need your help. Maybe some cheese? I tend to go overboard, so steer me right. Thanks, fellow chows.

  1. s
    schrutefarms Dec 3, 2008 12:30 AM

    Allright, I ended up with nuts and olives, and I made a veg platter with a pesto dip (cream cheese, store bought pesto, and parm in a food processer), BUT I copied down all the suggestions b/c they all sounded GREAT!! Thanks!

    1. im_nomad Nov 26, 2008 02:46 PM

      also, what about something like this:
      http://www.epicurious.com/recipes/foo...

      1. d
        dubedo Nov 25, 2008 01:16 PM

        Homemade crackers are easy and tasty. I recently made some crackers with rosemary and sea salt from . . . I want to say Food & Wine . . . anyway search epicurious.com for "rosemary crackers." Just roll dough very thin, bake, then break into "rustic" free-form pieces. It was kind of like focaccia, but in light flaky cracker form. Could be dipped in a hummus or nice tangy feta cheese dip.

        1. l
          laliz Nov 25, 2008 12:47 PM

          Some cream cheese, thinned a bit with some of the olive brine; add some chopped olives and stuff into some celery ribs, cut into 1" pieces.

          Serve with some Marcona almonds

          That's what we're having

          1. m
            meagan Nov 24, 2008 06:11 PM

            I'd like to reply to the OP: Are we to assume your screen name refers to Dwight Schrute's farm? Then I would suggest a light borscht or some roasted beets to dip in a light sour cream dip.
            Meagan

            1 Reply
            1. re: meagan
              s
              schrutefarms Nov 26, 2008 02:11 PM

              Ha! Yes, I am a HUGE Office fan. And I love beets, although I can't say the same for all my guests :)

            2. pikawicca Nov 24, 2008 04:28 PM

              This is why the Relish Tray was invented.

              1. c
                Chefsquire Nov 24, 2008 04:24 PM

                Shrimp cocktail
                Oysters with shallot mignonette
                Prosciutto-wrapped crudite
                Stuffed mushrooms with sage, or stuffed with crabmeat

                1 Reply
                1. re: Chefsquire
                  gatorfoodie Nov 25, 2008 08:24 AM

                  I'd second the oysters. Match with champagne.

                2. Bill Hunt Nov 23, 2008 06:18 PM

                  Well, for me, it would be foie gras done ten ways, or deep-fried lard.

                  No, wait - I just re-read the initial article.

                  My wife does a smoked salmon on toast rounds. OK, there is oil in the smoked salmon, but not THAT much. She puts a dollop of créme fraîche and then adds capers (tiniest berry size available).

                  Another, and great with Champagne is to take new potatoes, boil them, but not too long. Cut in half, and use a mellon-baller to extract a cavity. She fills the cavity with créme fraîche and then adds caviar atop.

                  If one went with fat-free créme fraîche, or similar, you'd have a light app. These also work well if the guests are walking about, as they are great finger-food.

                  Wines for the salmon: white - King Estate Reserve Pinot Grigio. [Note the "Reserve" in this wine's name - I am far less a fan of their (or most producer's) regular PG's. Red - any number of WA/OR Pinot Noirs.

                  For the potatoes: Most Blanc-de-blanc Champagnes (Brut), many Blanc-de-noir (Brut) or about any well-made Brut Rosé Champage. For domestic, Iron Horse does some really nice sparklers in either blanc, or Rosé.

                  Hunt

                  1. s
                    schrutefarms Nov 23, 2008 10:07 AM

                    Thank you! So many great suggestions-Thanksgiving will be a breeze! So much less work to do now!

                    1. s
                      Sisyphus Nov 22, 2008 08:26 PM

                      What about a variety of popcorn (different types, with different salts/flavorings)? You could display it with some dried red and yellow corn cobs and they make some really great seasonings for the popped corn.

                      1. Emme Nov 22, 2008 05:12 PM

                        it's funny, we always have veggies and dips, but i have to be careful because i find the veggies to be potentially bloating given the gassiness factor, which is never fun to feel as sitting down to a meal... they're the best choice since they aren't too heavy, but i'd stay away from ones that are too cruciferous.

                        1. im_nomad Nov 22, 2008 04:47 PM

                          I made a roasted butternut squash dip a few thanksgivings ago and it was well recieved. The same thanksgiving I served a pear blue cheese, and a cranberry goat cheese, for appetizers.

                          1. a
                            adamshoe Nov 22, 2008 04:39 PM

                            A friend recently made these for a small dinner party: Dried apricots, flattened w/ a mallet or rolling pin spread w/ a mix of 1/2 cream cheese and 1/2 blue cheese, topped w/ a toasted pecan. Simple, savory and dee-lish. Adam

                            1. cassoulady Nov 22, 2008 03:53 PM

                              there is so much food at thanksgiving, keep it light. i think olives and nuts are perfect. i have made the mistake of cheese, crostini etc and then people get too full

                              1. b
                                berkleybabe Nov 22, 2008 01:08 PM

                                I must made a really great French onion soup...we haven't tried this before, but will this year. Light and flavorful --along with a crudites platter.

                                1. JungMann Nov 21, 2008 05:50 AM

                                  Stay away from cheeses, meats and other rich proteins. Dips, crudites, small canapes or even something as simple as a small bowl of homemade chips with some interesting seasonings would be satisfactory to start. The idea is to keep it light, but keep people noshing.

                                  1. BeeZee Nov 21, 2008 04:27 AM

                                    I think if you make some dips (traditional sour-cream based as well as others like hummous) with crudite, they lend themselves to "lighter" nibbling. I stay away from cheese and meats, they are pretty heavy before a big dinner. I've rediscovered Chex mix, everyone really loves it if you want a salty/crunchy nibble (and you can make all kinds of flavor variations if you don't want to use the traditional recipe).

                                    1 Reply
                                    1. re: BeeZee
                                      q
                                      queencru Nov 22, 2008 01:24 PM

                                      This is a good plan. At a more recent dinner I attended, we had a few varieties of hummus and dips and still had plenty of room for the dinner. Once we got to the pies (seemingly enough for one per person) we were a bit stuffed though. It's not that hard to make either.

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