Saturday, November 28, 2009

Thanksgiving 2009: Appetizers

We kinda had an appetizerpalooza for Thanksgiving this year. I served Little smokies in phyllo dough blankets, raspberry chipolte sauce over cream cheese and crackers, and fried cheese sticks. Then, I also threw in stuffed mushrooms and bacon wrapped dates with Blue cheese.

Sausage Stuffed Mushrooms

They were awesome, Brian (my picky eater) loved them! I think they will be a staple at each holiday.
  • 1 Chub of regular breakfast sausage
  • 1 1/2 teaspoons dried oregano
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1 8-ounce package cream cheese, room temperature
  • 1 large egg yolk
  • Olive oil
  • 24 large (about 2-inch-diameter) mushrooms, stemmed
  • 1/3 cup dry white wine
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk.

Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with scant 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.

Bacon Wrapped Dates stuffed with Blue Cheese and Almond

I expected this to be better than it was. When I opened up the blue cheese I bought it was super smelly feet stinky. Although I followed the recipe exactly, the blue cheese just dominated the dish for me. I think maybe before I give up on the recipe, I might try it with cream cheese and see how that changes the taste.

  • 1 pound sliced bacon, cut in half
  • 1 pound pitted dates
  • 4 ounces blue cheese
  • slivered almonds

  1. Preheat the oven to 375 degrees F.
  2. Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Stuff a few slivers of almonds in there too. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
  3. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

1 comment:

Curt said...

Phyllo dough blankets? This recipe sounds fantastic and I can't wait to try it out (using Johnsonville fresh sausage of course!

Thanks much for a great recipe and post...