For most people, Thanksgiving marks the beginning of the holiday season. It can be a time of remembered customs, from holiday celebration rituals to traditional food items. But why not mix things up and try a different flavor for this year’s Thanksgiving dinner? We’ve got just the thing – er, things – your family will love!
The best part is, with a little planning, you can create all three of these appetizers in just under 2 hours!
This is like taking the best part of cornbread and stuffed crust pizza and combining them in a classy appetizer.
- 1/2 c. melted butter
- 1 c. buttermilk
- 1/4 c. honey
- 2 large eggs
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 2 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 6 oz. pepper jack cheese, cubed
- Freshly chopped chives, for garnish
Set your oven to 375 and let it get started warming up.
In a medium bowl, whisk together the melted butter, buttermilk, honey, and eggs.
Butter a 10 to 12 inch oven safe skillet. An old school trick is to use the paper you removed before you melted the butter sticks so nothing gets wasted!
In another bowl, whisk together the flour, cornmeal, baking powder, and salt. Then add the contents of the first bowl, and stir until everything’s combined.
Spread half of the mixture into the skillet. Evenly drop the cubes of pepper jack (or any cheese you prefer) over the base. Then add the remaining batter, making sure the cheese is covered.
Bake 25 to 30 minutes, until golden yellow and a toothpick can be inserted cleanly. When it’s ready to come out, remove it and crank the oven up to 400-degrees.
Let it cool for 5-6 minutes before you garnish and cut into squares. Meanwhile…
Sweet Potato Bites
This appetizer takes the best part of sweet potato casserole and makes it snackable!
- 3 to 4 medium sweet potatoes
- 2 tbsp. melted butter
- 1 tsp. maple syrup
- Kosher salt
- 1 (10-oz.) bag marshmallows
- 1/2 c. pecan halves
Start by peeling your sweet potatoes and cutting them into ¼” thick rounds.
Lay them out on a baking pan and drizzle them with melted butter and maple syrup. You can move them around and flip them over if you’d like to make sure all sides are covered with sweet goodness. Sprinkle a little salt for extra flavor.
Set this aside while you work on…
Baked Apples with Brie and Honey
Let’s face it, the typical cheese plate appetizer is kinda bland. But everyone loves Apple Pie. So why not combine the two?
- 4 large baking apples, halved horizontally
- 8 oz. brie, sliced
- 3 tbsp. honey
- 2 tbsp. chopped walnuts
Cut approximately the top third of the apples off and set it to the side.
Put the apple bottoms upright in a medium baking dish. Layer them with brie, drizzle liberally with honey and sprinkle with walnuts.
Carefully replace the apple tops. As soon as the cornbread is done and the oven reaches 400, slide this pan onto the lower oven rack. Set the timer for 14 minutes.
It All Comes Together
When your timer goes off, add the baking sheet of Sweet Potato Bites to the top rack. Set the timer for 10 more minutes.
When the second timer goes off, take the Sweet Potato Bites out and flip them over. Return to the oven for another 8-10 minutes.
The Baked Apples are done when the apples get soft and bubbly and the cheese starts oozing (approximately 35 minutes total). Go ahead and pull them out and let them cool for a couple minutes.
Pull the Sweet Potato Bites out now too and switch the oven to broil.
Each potato slice gets topped with a marshmallow. Slide the pan back in the oven for 3-5 minutes or until the marshmallow looks puffed and golden. Pull it out and top each marshmallow with a half a pecan. Shut the oven off, wash your hands, and welcome your guests!
Of course, each appetizer can be prepared separately as well. But why not try all three and be the hostess who coordinated not one, but three, delicious hors d’oeuvres!
Whichever you choose, we hope you have a happy and festive Thanksgiving dinner with your family and friends! And be sure to let us know how your guests enjoyed these recipes if you tried one or all. Please share pictures! Text us at 941-412-9610 or post on our Facebook page!