Entertaining Ideas
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Looking for a great appetizer
Forever ago someone on this board told me about baby blt appetizers
http://allrecipes.com/Recipe/Baby-BLT/Detail.aspx
They are delicious and were a hit but I am looking for a few of your current favorites for me to bring to Thanksgiving.
What is your current favorite, crowd pleasing appetizer?
Re: Looking for a great appetizer
For fall, I really love earthy flavors. Here are some of my favorites.
Gruyere Palmiers
Wild Mushroom and Thyme Bouchees
Bacon-Wrapped Dates Stuffed with Blue Cheese
Butternut Squash Galette (cut into bite-sized pieces)
http://www.visionsofsugarplum.com/2009/12/brie-phyllo-cups-with-honeyed-figs.html
These were awesome at the bridal shower I threw recently--I omitted the figs because I knew the bride-to-be isn't a fan, but I'm sure they'd be awesome with figs, too.
I would bake the phyllo cups for 5 minutes before you leave, let them cool, and assemble the cups to take with you. Bake them when you get to your destination.
Depending on how far you're traveling, these may be too high-maintenance. They are so good, though!
Double the ingredients & use a little more spinach if cooking for a larger crowd.
I have my aunt's recipe for stuffed mushrooms that is always a big hit. I get a couple packages of button or cremini mushrooms (whichever look better) and pop out the stems. Put them aside. The filling: 1 package of Bob Evans sage bulk sausage, 1 cup of shredded cheddar jack, about 1/4 cup of breadcrumbs and 1 egg. Mix that up (you can do it in advance) and put a scoop into each mushroom. Place them in the oven at 425 for about 15-20 minutes, with about a tablespoon or two of water into the pan to create steam.
Serve warm - they are delish!
I recently made this appetizer for the first time when I had friends over last weekend. I made it ahead of time and kept it in the fridge, then popped it in the oven right when people arrived. It was a huge hit and so simple!
Baked Brie with Caramelized Pecans
Ingredients:
1 (8 ounce) package brie cheese (with rind)
1/4 cup sour cream
2 tablespoons packed brown sugar
2 tablespoons chopped pecans
2 teaspoons butter (optional) - I left this out
Directions:
1 Heat oven to 350F degrees.
2 Spray a small ovenproof dish with nonstick cooking spray.
3 Place the Brie in this dish.
4 Spread sour cream over brie as though frosting a cake.
5 Sprinkle top with brown sugar, then with pecans.
6 Bake until cheese is very soft to the touch, 15-18 minutes. 7 Increase heat to 425F and bake 5 minutes longer; Until brie starts to melt and the sugar is bubbling on the top.
8 Serve with bread, sliced apples and/or crackers
Right now it's a toss up between
-Bacon wrapped dates
-Zucchini Crostini (this always goes over really well)
(Recipe here)
Tea Time for Lulu