Thanksgiving Appetizers

In some cultures, all (or nearly all) holidays revolve around food. In all cultures, at least some holidays revolve around food. If you're American, whether or not you include some kind of hyphenated prefix, chances are that you celebrate Thanksgiving in some form, and if you do, chances are that it involves food. After all, Thanksgiving is a celebration that originated with early American settlers being thankful for having food on the table. So most people celebrate with food. LOTS of food. And the only way to survive a holiday filled with lots of food, is to pace yourself and mix up some of the heavier traditional dishes with some lighter ones.

Since many families celebrate by traveling, and since turkeys can be notoriously uncooperative, Thanksgiving dinner is often preceded by plates of appetizers, so the earlier-arriving guests can nibble while the family gathers, and so the host or hostess doesn't have to listen to the guests' tummies rumbling while he or she frantically checks the thermometer in the bird. But we don't want everyone to fill up before the main course, right? So here are some delicious but light appetizers that will whet your guests' appetites instead of spoiling them.

Chicken Salad on Apples

One of my favorite appetizers, light or not, is thinly sliced Granny Smith apples, cored and topped with your favorite chicken salad (I like to add craisins, mayo, and a little salt) and a candied walnut or pecan. Elegant, light, delicious, and no real recipe needed.

Caprese Sliders

How cute are these little guys? Slice some grape or cherry tomatoes in half, pop a small basil leaf or blob of pesto inside, top with a small chunk of fresh mozzarella, replace to top half of the tomato, and hold together with a toothpick. Drizzle with olive oil and balsamic vinegar or balsamic glaze if you want to get fancy. If all you have is large tomatoes, cut them into squares and stack. This dish is extra pretty if you can find yellow heirloom tomatoes to mix in with the red ones.

Cinnamon Roasted Pumpkin Seeds

Small sugar pumpkins are often available at the grocery store at Thanksgiving, so if you're using real (as opposed to canned) pumpkin for any recipes, save the seeds and make this salty-sweet, crunchy appetizers that your guests will love nibbling on all day long (or at least until it's all gone).

1 cup fresh pumpkin seeds, pulp removed
2 cups water
1 teaspoon salt
1 tablespoon olive oil
4 teaspoons sugar
1-1/2 teaspoons cinnamon

Place seeds in a saucepan with water and salt. Bring to a boil and simmer for 10 minutes, then drain seeds. Lightly grease a small baking sheet. Once the seeds have cooled slightly, place them in a ziploc bag with olive oil and shake to coat. Add cinnamon and sugar and shake again until evenly coated. Spread seeds into a single layer on baking sheet and roast in a 400-degree oven for 10-15 minutes, until golden and crispy. Serve immediately.

White Bean and Pumpkin Hummus

Hummus is surprisingly easy to make, and this variation goes well with either pita chips (toasted or not) or dipping veggies (celery, bell peppers, carrot sticks, broccoli, cauliflower).

1 cup canned pumpkin
2 tablespoons tahini (sesame seed paste)
2-1/2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 (15-oz) can cannellini beans or chickpeas, rinsed and drained
2 garlic cloves, minced (or 2 teaspoons minced garlic)

Combine all ingredients in a food processor and process until smooth (about 30 seconds).

Ginger Carrot Soup

I love soup as an appetizer. This delicately spicy soup is creamy without being overly rich - enough to warm you up but not fill you up.

1 tablespoon butter
1 large onion, chopped
3 cups chicken broth
1 lb carrots, peeled and cut into chunks (or use baby carrots)
1 tablespoon grated fresh ginger
1/4 sour cream (low fat or fat-free is fine)
salt and pepper to taste
fresh chives for garnish, if desired

In a Dutch oven or large stockpot, melt butter and saute onion until soft, 5-6 minutes. Add broth, carrots, and ginger. Cover and bring to boil, then reduce heat and simmer until carrots are tender, about 30 minutes. Add sour cream and blend with an immersion blender until smooth. Add salt and pepper to taste. Serve with a dollop of sour cream and a sprinkle of chives, if desired.

Sweet Potato Chips with Olive Tapenade

It sounds (and looks!) difficult and involved, but it's really not.

2 medium sweet potatoes, unpeeled
1 teaspoon plus 1/4 cup olive oil
1 cup pitted black olives
3 scallions
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Slice the sweet potatoes thin using a mandolin and lay the slices in a single layer on a baking sheet coated with non-stick spray. Brush both sides with olive oil (about a teaspoon). Season with salt and pepper and bake at 400 degrees for 10-12 minutes, then turn slices over and bake for an additional 10-12 minutes, until golden (watch carefully to avoid burning). Remove from oven and allow to cool.

For the tapenade, place olives, scallions , tomatoes, 1/4 cup olive oil, salt and pepper in a food processor. Pulse until well combined but still slightly chunky. Top each slice of sweet potato with tapenade and serve.

Lobster Salad on Cucumber Wheels

It doesn't get much more elegant - or light - than fresh lobster salad served on a slice of cucumber. Simply steam a lobster (my grocery store will steam it for you for free), remove the meat, and cut into small chunks, then combine with mayonnaise and some finely chopped yellow bell pepper and season with salt and pepper to taste. Serve on thin cucumber slices and garnish with whatever fresh herbs you have on hand. (You can make the lobster salad and slice the cukes ahead of time and keep in the fridge overnight. Assemble right before your guests arrive.)

Caesar Salad Bites

The romaine leaves serve as a built-in plate. Don't go too heavy on the dressing to avoid drips. Simply separate romaine leaves, wash carefully, and arrange on a plate, then drizzle with creamy Italian dressing and top with halved grape tomatoes, chopped cucumber, small croutons, and fresh pepper to taste.

Pear and Brie Crostini

Even when we're talking light appetizers, I can't bear to leave this list without at least one dish that involves cheese and bread. This pear and Brie crostini is still light and fresh. Slice a baguette on the diagonal, drizzle with olive oil, and grill (or broil) until crispy. Arrange on plate, toasted side up. Slice a pear into thin wedges and place a slice on each baguette. Add a small rectangle of Brie. Top with a sprig of fresh thyme (or a sprinkle of dried thyme) and drizzle with balsamic glaze.

Zippy Cranberry on Crackers

The unlikely pairing of cranberries with horseradish and Dijon mustard gives this appetizer its "zippy" kick.

1/2 cup sugar
1/2 cup brown sugar
1 cup water
1 (12-oz) package cranberries, fresh or frozen
1-3 tablespoons prepared horseradish (according to taste)
1 tablespoon Dijon mustard
1 (8-oz) package cream cheese, softened
assorted crackers

In a large saucepan, bring sugar, brown sugar, and water to a boil over medium heat. Add cranberries and return to a boil. Cook for 10 minutes, stirring occasionally, until thickened. Allow to cool, then stir in horseradish and mustard. Transfer to a large serving bowl and refrigerate until chilled. When ready to serve, spread cream cheese on crackers and top with cranberry mixture.


Happy eating (but not stuffing)!