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Thanksgiving Appetizers

akp Nov 16, 2009 10:24 AM

What are your favorites? I typically don't do appetizers for Thanksgiving, but this year we are. My sister-in-law is bringing a delicious cranberry brie, so I don't want anything with cheese.

I haven't been on this site for a while, so if there is already a related thread, just let me know.

Thanks!

  1. v
    Val Nov 16, 2009 11:55 AM

    I'm a big fan of crudites, fresh cut up veggies and/or pickles and olives because of the fact that there are so many rich cooked dishes on most Thanksgiving tables. Woud crudites work for you?

    2 Replies
    1. re: Val
      happybellynh Nov 16, 2009 12:18 PM

      I would say the same- I like fresh and crunchy for Thanksgiving starters to cut the rich meal. Perhaps a nice antipasti platter, and/or raw or blanched veggies, with a dip that's not to cheesy/salty- maybe a fresh aoili.

      1. re: happybellynh
        happybellynh Nov 16, 2009 12:19 PM

        Oops- here's a nice long thread for you that I just saw. http://chowhound.chow.com/topics/5676...

    2. RetiredChef Nov 16, 2009 12:32 PM

      Appetizers should match or compliment you thanksgiving theme. For example we are doing a Thai Thanksgiving this year, currently apps are going to be Meng Khum and Golden Purses, soup will be a coconut pumpkin and for salad we will have Som Tam.

      So without knowing a theme or what you preparing it's hard to give an intelligent answer.

      1. r
        rainey Nov 16, 2009 01:47 PM

        I'm doing crudité (day of), roasted olives with Marcona almonds (night before), spiced pecans (already done) and then I'll have toast circles spread with roquefort spread and topped with thin slices of pear (night before and day of) for people to nibble on as they sip a curry pumpkin soup (base already in freezer) that simmers in a crockpot all day long.

        2 Replies
        1. re: rainey
          d
          debby Nov 16, 2009 03:21 PM

          Would you mind sharing your roasted olives with Marcona almonds recipe? Sounds delicious.

          1. re: debby
            r
            rainey Nov 16, 2009 03:30 PM

            http://www.foodandwine.com/recipes/he...

            I'm just throwing in the Marcona almonds on my own little whim.

        2. s
          sparkareno Nov 16, 2009 02:13 PM

          We always do some form of shrimp cocktail before Thanksgiving or Xmas dinner. It's not heavy but is elegant enough for the occasion.

          3 Replies
          1. re: sparkareno
            v
            Val Nov 16, 2009 02:35 PM

            That's a nice idea, too...would be too much protein for me, personally, especially if the only other app is brie...oy! but it's a light & fresh touch too.

            1. re: Val
              s
              sparkareno Nov 16, 2009 02:44 PM

              Probaly still too much protein for you but one year I made a crab salad (basically mixed crab with mango salsa) & put it on endive leaves.

              1. re: sparkareno
                v
                Val Nov 16, 2009 02:56 PM

                I can imagine how pretty that was to serve, spark...nice idea also! I do remember 2 years ago, I served stone crab claws to my 3 sons before T-giving (living in FL, it's pretty common to have them around the holidays...they are so darned good!), so seafood before a big meal is a really nice treat, for sure! Now for those 3 guys, no problem!!!! They inhaled those claws!

          2. f
            Feed Me Nov 18, 2009 03:14 PM

            steamed artichokes!

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