It’s like the Italian flag.
People need munchies while they wait for that big holiday meal. This year we went with a Mediterranean-themed appetizer spread on Thanksgiving because Katherine’s colleague used to work for an olive distributor. Hey, we find inspiration everywhere. This is colorful, easy to make and very tasty. Serve with lavash, by itself, or put the leftovers — if there are any — on salads or in omelettes.
- 1 1/4 lbs feta cut into 1/2 inch cubes
- 1 cup extra virgin olive oil
- 1/2 cup fresh lemon juice
- 1/2 cup sun-dried tomatoes
- 2 tbsp fresh chopped parsley or oregano
- pepper to taste
Bring a kettle of water to boil. Steep tomatoes in boiling water for 30 minutes. Drain water and chop. Place cheese in a dish large enough to hold them in one layer. (We used a pie dish.) Mix tomatoes, oil, lemon juice, herbs and pepper to taste in a small bowl. Pour over cheese. Cover and refrigerate for 24-36 hours. Bring to room temperature before serving.
That color scheme reminds me of some holiday
This is a fun twist on a negroni.
- 1 oz dry vermouth
- 1/2 oz gin
- 1 1/2 oz aperol
Shake everything over ice and pour. Garnish with an orange peel.
Like regular hummus but prettier.
We wanted to do Mediterranean appetizers on Thanksgiving this year, but regular hummus didn’t seem very festive. This was as delicious as it was pretty and put some little pumpkins to use. And to think some people use those for decorating!
- 1 1/2 pounds cooked pumpkin (from about four small pumpkins)
- 1/2 cup tahini
- 1/2 cup extra virgin olive oil
- 3 cloves garlic
- 1 tbsp fresh lemon juice
- salt/pepper to taste
Slice pumpkins in half, scoop out the seeds (save them for later) and roast cut side down at 375 until flesh is tender, about 35-45 minutes. Scoop flesh into a bowl and let cool. Puree in a blender with other ingredients until smooth. Season with salt and pepper. Serve garnished with roasted pumpkin seeds, olive oil and paprika. Serve with lavash or pita chips.
Quite a spread for breakfast
This topping is good on French toast or pancakes.
French Toast with Wine Pear Topping
- 1 pear sliced thin
- 1/3 bottle semi sweet white wine *
- 4 thick slices sourdough or Brioche bread
- 2 eggs
- 1/2 cup buttermilk
- 1/2 tsp cinnamon
- 1 tbsp sugar
- 1 tsp orange zest
- 2 tbsp butter
Soak pears in wine for an hour. Mix egg, buttermilk, cinnamon, half the orange zest and sugar well. Soak bread slices in batter for 30 minutes. Flipping occasionally. Heat griddle. In a frying pan melt butter and add remaining orange zest over medium heat. add pears and saute until browned on both sides. Cook french toast on griddle until golden brown. Serve topped with pears and powdered sugar.
*If you only have dry white wine then just mix in some sugar to taste.
This mule has a kick
Here’s a great seasonal cocktail in case you need a little extra fortification for Thanksgiving dinner. We haven’t tried this in big batches, but if you’re expecting a crowd go ahead and upsize. Or just sneak off to the kitchen and make this yourself.
- 1 1/2 oz bourbon
- 1/4 oz lemon juice
- 2 1/2 oz apple cider
- ginger beer
Pour bourbon cider and juice in a tumbler with rocks. Top with ginger beer.
Ramen is not just a snack food
This soup has an excellent light broth that pairs well with the fatty pork meatballs and spicy broccoli.
Pork Meatball Ramen
- 1 lb ground Italian sausage
- 1 cup dried shiitake mushrooms soaked in 2 cups boiling water
- 1 head broccoli cut into bite sized pieces
- 2 chili de arbols diced
- 1 bunch turnip greens washed and leaves torn from stems by hand
- 1 bunch green onions diced fine green and white parts separated
- 2 tbsp ginger minced
- 3 tbsp red miso paste
- 1 tbsp fish sauce
- 5-6 cups vegetable broth
- 1 lb rice noodles
Squeeze all liquid from dried mushrooms and chop into fine dice. Mix miso paste with mushroom water until smooth. In a bowl combine the ground sausage, fish sauce, half the diced mushrooms and all the white parts of the onion. Mix well and form into meatballs slightly smaller than a golf ball. In a frying pan brown meatballs on all sides quickly and then set aside. Cover rice noodles in boiling water and let sit until soft. In a large wok heat 1 tbsp vegetable oil over medium high heat. Add ginger and chilis and stir fry until beginning to brown. Add broccoli stems and fry until soft then add mushroom water and vegetable stock and bring to a boil. Turn down to a simmer and add meatballs. Cook until meatballs are almost done then add greens, 3/4 green onion tops and broccoli florets. Cook until broccoli is softened. Spoon some noodles into a bowl and top with meatball soup. Sprinkle more green onion over top and serve.