“You’re invited to a Thanksgiving dinner party — bring an appetizer.” That was the theme for this month’s Creative Cooking Crew’s challenge.
I don’t know how it works in your social circle … but here, no matter what the occasion, we never go directly to the table.
There’s always about an hour of hanging around the kitchen counter or sitting in the living room with cocktails and some edibles to pick on. Even on Thanksgiving when the groaning board is groaning from the weight of things to come!
I always have the best of intentions on these occasions. I want to save my appetite and calories for the main course. That’s especially true on Thanksgiving — my most favorite holiday meal.
But, I’m usually hungry and self-control is lost the moment I have a glass of wine in hand and lay eyes on the hors d’oeuvres!
So I wanted to go light for this challenge.
I thought this would be an unexpected and elegant amuse bouche … with ingredients in keeping with the season and yet light enough not to fill the belly for all the good things yet to come.
Come back on 11/21 (just in time to pick up a recipe for Thanksgiving). I’ll be presenting a round-up of the Creative Cooking Crew’s appetizers.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.