Ideas for Thanksgiving Appetizers

I recently attended a fun cooking party, which was taught by a company called Parties that Cook! 
Below are some fun and fairly simple appetizer recipes by them. While everyone is finalizing their thanksgiving menus, here are a few to consider!
Makes 24 
Rye Bread:
24 slices light rye bread
Prepare Bread: Preheat oven to 325° F. Using a 2-inch round cookie cutter, cut out 2 circles from each bread slice. Toast in the oven on a sheet pan for about 5 minutes to dry out the bread. 
2 Tablespoons unsalted butter 
2 Tablespoons all-purpose flour 
1 cup milk 
4 ounces thinly sliced smoked salmon, coarsely chopped 
3/4 cup (4 ounces) shredded Gruyère cheese 
1/2 cup chives, minced 
1/4 teaspoon whole nutmeg, freshly grated 
1 teaspoon lemon juice 
1/2 teaspoon lemon zest 
1/2 teaspoon kosher salt 
1/4 teaspoon black pepper, freshly ground 
6 Tablespoons unsalted butter 
Toothpicks for serving 
Chives for garnish 
STEP 1: Make Filling- In a medium saucepan, melt the butter. Stir in the flour until completely blended; cook over moderately high heat, stirring constantly, about 3 minutes. Gradually whisk in the milk until smooth. Bring the sauce to a boil, whisking constantly. Reduce heat to low and simmer, whisking often, until thickened and no floury taste remains, about 5 minutes. Remove from the heat and let the sauce cool slightly, stirring, until very warm. Stir in the smoked salmon, Gruyère, chives, nutmeg, lemon juice and zest, salt and pepper and let the sauce cool completely. 
STEP 2: Make Sandwiches-Increase oven temperature to 400° F. Spread 1 Tablespoon of salmon mixture over half of the bread slices and close sandwiches. In a large skillet, melt about 2 Tablespoons of the butter over moderate heat. Cook the sandwiches, turning once, until browned, about 1-2 minutes per side. Transfer sandwiches to a sheet pan, leaving a little space between each one. Repeat with the remaining sandwiches, using 2 Tablespoons of butter per batch. 

STEP 3: Serve- Reheat the sandwiches in the oven for about 8 minutes, until piping hot. Skewer each sandwich with a toothpick and garnish with a crisscross of chives.

Makes 24
24 ripe Black Mission figs
3 Tablespoons butter, melted
12 slices prosciutto
3 ounces Dolce Latte Gorgonzola, (can substitute Cambozola) cut into 24 pieces
1/2  bunch thyme
Preheat oven to 500o F or broil if available.
STEP 1: Prepare Figs- Cut off the stem of each fig.  To make a pocket for the cheese, slice down through the stem of each fig about a half an inch then rotate it and slice down again, creating an X as you view it from the top.  Cut each piece of prosciutto in half length-wise.  Wrap each fig in prosciutto around the circumference of the fig leaving the stem end of the fig exposed.  Brush the fig wrapped in prosciutto with butter.  Stuff each pocket in the fig (where you made the slice previously) with a piece of Gorgonzola.
STEP 2: Roast- Roast or broil the figs for about 5-10 minutes, until the Gorgonzola is melted and the figs are plump. 
STEP 3: Garnish and Serve- Garnish each “fig in a blanket” with the tip of a sprig of thyme.  Serve immediately while still warm.
Makes 27-30 pieces
Mahkani Sauce (Makes 1 cup):
1 large garlic cloves, minced
1/2 Tablespoon minced ginger
1/2 serrano  chili, finely chopped 1 Tablespoons ghee, can substitute regular butter
1 green cardamom pods 1/2 inch cinnamon Stick 1 bay leaf 1 8 oz  can tomato sauce, about 1 cups 1/2 teaspoon ancho chile powder
1/2 teaspoon garam masala 1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar 1/2 cup heavy cream 2 Tablespoons cilantro, finely chopped
Juice of 1/2 lemon or lime
STEP 1: Prepare Aromatics- Finely mince the garlic and the ginger, set aside. Remove the seeds from the serrano pepper then finely dice. Set aside as well.
STEP 2: Make Sauce- In a medium size sauce pan over medium heat, melt the ghee. Once melted, add the cardamom pods, cinnamon stick and bay leaf.  Toast spices for 1 minute. Add the garlic and ginger and sauté for another 30 seconds. Add in the diced serrano, tomato puree, chili powder, garam masala and  salt. Mix well.  Allow sauce to come up to a boil and then lower the heat and let the sauce simmer for 10 minutes. Add the sugar and heavy cream and bring to a boil. Once boiling, reduce to a simmer for 2-3 more minutes. Pick out the cinnamon stick, bay and cardamom (or strain). Add the cilantro and lemon/lime juice, taste for seasoning. Add more salt and sugar if necessary. When ready to serve, pour the hot mahkani sauce into a decorative bowl.
1 1/2 pounds boneless, skinless chicken breast,
can substitute roasted marble size potatoes for vegetarians
2 Tablespoons olive oil
Juice from 1/2 lemon
1/2 Tablespoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ancho chile powder
1/8 teaspoon freshly ground black  pepper
12-20 short bamboo skewers
STEP 1: Cube Chicken- Preheat oven to 400o F. Cut the chicken breasts into 1 inch cubes. Place cubes into a bowl and add the olive oil, lemon juice, salt, garlic powder, ginger, chile powder and pepper. Mix well.
STEP 2: Roast Chicken- Transfer the seasoned chicken onto a sheet pan(s) in a single layer.
Roast the chicken for about 3-4 minutes. Turn over and cook on the other side until the meat is browning, about 3 minutes more (Alternatively, sauté for 5-6 minutes or grill  for 3-4 minutes as side until cooked through).
 STEP 3: Skewer Chicken-Thread 1 cube of chicken onto a the end of a short skewer or sandwich pick. Transfer to a platter and serve immediately with the dipping sauce.  
Makes 24-30 pieces depending on baguette size
Shallot-Cranberry Confit:
4 shallots, halved and thinly sliced
1 medium yellow onion, halved and thinly sliced
1/2 cup dried cranberries, coarsely chopped
1 teaspoon fresh thyme leaves
2 Tablespoons unsalted butter
2 teaspoons sugar
2 Tablespoons sherry vinegar
1 teaspoon lemon juice
1/4 cup warm water
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper       
Preheat oven to 350ºF.
STEP 1: Slice and Chop- Cut the shallots and onion in half and remove the root and stem ends of each piece. Peel away the papery skin and discard. Thinly slice the shallots and onion and set aside. Roughly chop the dried cranberries and thyme.
STEP 2: Make Confit- Melt butter in a medium sauté pan over medium heat.  Add shallots, onions, cranberries and thyme.  Cover and cook until shallots and onions are soft and beginning to caramelize, about 10 minutes.  Stir in sugar.  Continue to cook, covered, until shallots and onions have caramelized, about 10 more minutes.  Add vinegar, lemon juice, warm water, salt and pepper.  Cook, uncovered, stirring occasionally, until liquid has evaporated and mixture is golden brown (you may need to add more water to prevent onions from burning).
1 French baguette, cut in 1/2-inch thick diagonal slices
1/4 cup extra virgin olive oil
2/3 cup (5 ounces) blue cheese, softened
1 teaspoon fresh thyme leaves
STEP 1: Make Tartines- Slice the baguette and brush the bread slices on one side with olive oil.  Arrange the slices on a sheet pan and cook until the slices are golden around the edges and crisp, about 10-15 minutes. 
STEP 2: Assemble- Spread 2 teaspoons of blue cheese over each baguette slice. Top each one with about 1 Tablespoon shallot-cranberry confit. Garnish with thyme leaves.  Serve immediately.
All recipes and photos courtesy Parties that Cook!

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