What time do you eat Thanksgiving dinner? Some families dine as early as 2 p.m. while others wait to break bread at the traditional dinner hour. If your family waits until after the Turkey Day football games are over before digging into your Thanksgiving spread, you aren’t alone. I’ve spent many Thanksgivings with families who wait until late evening to eat their holiday feasts. In most cases it’s planned that way because it takes that long for guests to get their appetites back after chowing down on tasty appetizers.
The following recipes are not your average chip and dip, mini-meatball appetizers. Rather, these snacks have been kicked up for the holiday. If you are looking for some fancy eats to serve to your special holiday guests, consider the following recipes:
RASPBERRY BRIE TARTS
Ingredients:
2 (2.1) ounce packages of frozen mini phyllo pastry shells (30 shells)
8 ounces Brie cheese
3 to 4 tablespoons raspberry spreadable fruit
Directions:
Preheat oven to 350 degrees.
Place shells on ungreased large cookie sheet.
Cut cheese into 1/2 inch cubes. Place 3 cheese cubs into each shell.
Bake for 7 to 10 minutes.
Top with fruit spread, and bake another minute or two.
Serve warm.
PECAN AND BRIE PACKETS
Ingredients:
1/4 cup firmly packed light brown sugar
1/4 cup chopped pecans
1/2 package (17.3 ounces) frozen puff-pastry sheets, thawed
1 round Brie
1 beaten egg
Directions:
Preheat oven to 350 degrees.
Stir together first three ingredients.
Place puff pastry sheet on a lightly floured surface, roll out fold lines. Spread brown sugar and pecan mixture in a 5-inch circle in the middle. Place Brie round on top of sugar mixture. Fold in corners and rub seams tightly to prevent leaking. Turn upside down so the folded portion is on the bottom. Brush with a beaten egg.
Bake for 25 minutes or until cheese is melted.
Let cool 10 minutes.
Serve with crackers, French bread, sliced apples or pears.
GOURMET MACARONI AND CHEESE
Ingredients:
4 cups Fusilli noodles (or your favorite pasta)
2 cups Alfredo sauce
2/3 cup Pancetta (Italian bacon, diced, cooked crispy and drained)
2 tablespoons oil
2 cups Bellavitano cheese
1/2 cup Italian breadcrumbs
Directions:
Preheat oven to 325 degrees.
Prepare pasta according to package instructions. Cool cooked pasta in ice bath, drain and lightly toss in olive oil and reserve.
Place pasta in a medium-size bowl; add Alfredo sauce, cooked Pancetta and one cup of cheese.
Mix and place in a lightly oiled casserole dish. Sprinkle top with remaining cheese, breadcrumbs and bake until lightly brown and bubbly about 15 to 20 minutes.
Serves 6 to 8.
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