No-Fuss Feast: Holiday Appetizers

Impress your guests with these easy Turkey Day snacks

By Alexa Weibel & Crystal Erickson
Published: November 23rd, 2010 | 2:15pm

Don’t get stuck ordering Chinese takeout when your best-made culinary plans go amok. These simple holiday recipes will give you one less thing to worry about. You can prepare them in advance, so the day of the party, you can kick up your heels, throw on some tunes, and relax with a hot toddy until company arrives.

by Alexa Weibel

GOLDEN ROSEMARY FLATBREAD
This recipe is a go-to recipe for entertaining—you can make the flatbread a couple days ahead of time, then serve it with any number of toppings: sliced sharp cheese, garlicky spreads, or your favorite dip. You can also substitute the rosemary for any spice or herb of your choosing.

Ingredients:
- 1 3/4 c. all-purpose flour
- 3 tablespoons fresh rosemary, finely chopped (roughly three small sprigs)
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 c. water
- 1/3 c. olive oil, plus 2 tablespoons
- Sea salt
- 2 pieces parchment paper, cut to fit baking sheet

Directions:
Preheat the oven to 450 degrees. In a medium mixing bowl, stir together flour, rosemary, baking powder, and salt. Gently pour water and 1/3 cup olive oil on top, stirring with a spoon until just blended. Knead dough on a lightly floured surface until it just comes together, adding an additional tablespoon or two of flour if it seems too sticky or moist. Dividing the dough into two equal halves, roll out the first half with a rolling pin on top of the parchment paper until thin, nearly covering the entire sheet. (Don’t worry about the shape, since you’ll be breaking it into pieces later.) Lightly glaze top with approximately one tablespoon olive oil. Sprinkle generously with sea salt, lightly pressing it into the dough. Bake for 12-15 minutes, until golden in center, with darkened edges. Repeat with second dough portion. Once cooled, break into rustic pieces, sized according to taste.

BACON-WRAPPED SCALLOPS WITH HONEY AND CAYENNE
These indulgent bites have it all: tender scallops sweetened with a honey coating, salted by a caramelized-bacon wrapping, and chased with a hearty cayenne kick.

Ingredients:
- 2 tablespoons honey
- 1 1/2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 12 medium scallops
- 6 pieces bacon
- 6 sprigs rosemary, cut in half

Directions:
Preheat the oven to 425 degrees. Stir together the honey, olive oil, and pepper in a small bowl. Gently toss the scallops in the sauce until coated. Wrap each scallop individually in a half piece of bacon, spearing through the bacon-wrapped scallop with a rosemary sprig and placing each on an aluminum-foil-lined baking sheet. Bake on the middle rack of the oven for approximately 20 minutes, until the bacon crisps. Let cool and serve.

SPICY-SALTY-SWEET WALNUTS
These candied nuts impart an initial jolt of spice with a sweet cinnamon aftertaste.

Ingredients:
- 2 tablespoons dark brown sugar
- 1 teaspoon coarsely ground sea salt
- 1/3 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1 teaspoon cumin
- 1 tablespoon honey
- 1 tablespoon water
- 2 teaspoons olive oil
- 2 cups walnut halves

Directions:
In a small bowl, stir together dry ingredients. In a separate bowl, stir together honey, water and olive oil. Heat honey mixture in a pan until warm, over medium heat, then toss in walnuts, stirring until coated. Sprinkle seasoning over nuts, stirring immediately, and let toast for five minutes. Remove from heat, spreading nuts onto a clean baking sheet to cool. Serve at room temperature.

PARMESAN ONION CANAPÉS
Inspired by a classic 1970s Good Housekeeping recipe calling simply for mayonnaise, onions, and Kraft parmesan, this version gets its depth and sophistication from garlic, fresh rosemary, and freshly grated Parmesan-Reggiano cheese.

Ingredients:
- 8 slices sourdough bread, toasted until golden and cut in half
- 12 tablespoons Parmesan-Reggiano
- 12 tablespoons mayonnaise
- 3 large shallots, finely chopped
- 6 cloves garlic, minced
- 1/2 teaspoon ground mustard
- 2 tablespoons milk
- 1/4 cup fresh rosemary, finely chopped

Directions:
Preheat oven to 425 degrees. Stir together Parmesan, mayonnaise, shallots, garlic, mustard, milk, and rosemary in a medium bowl. Spread generously over pieces of toast, placing them on a baking sheet. Broil on top shelf of oven for 10-15 minutes, until cheese becomes golden.

by Crystal Erickson

PUMPKIN PIE COCKTAIL
This comforting beverage will provide quick relief from family and football, and it's sweet enough to win over your mother.

1 oz. Malibu rum
1 oz. Kahlua
6 oz. milk
1/3 tsp. cinnamon
1 tsp. pumpkin pie filling

Blend all ingredients together in a blender with a small handful of ice. Serve in a glass rimmed with finely crushed graham cracker crumbs. (I used Teddy Grahams to substitute.) If desired, sprinkle cinnamon atop to garnish.

CRANBERRY RELISH
Think outside the can! Mix things up with other fruits on this fresh take on a classic.

1 lb. (4 cups) cranberries
1 c. canned pineapple
1 lemon
2 c. sugar

Put cranberries and pineapple through a processor. Quarter lemon, remove seeds, and put through processor.

Blend all ingredients with sugar and chill in refrigerator for a few hours before serving, or pack in sterilized jars and seal with paraffin wax.

PECAN PIE BARS
Afraid of baking? Me, too. I haven’t tried baking a pie since the Caramel Apple disaster of ’05. Not to fear, even I don’t bat a lash whipping up this simple treat.

1 c. sifted flour
1/2 c. rolled oats
1/4 c. brown sugar, packed
1/2 c. butter
3 eggs
3/4 c. light corn syrup
1 c. coarsely chopped pecans
1 tsp. vanilla
1/4 tsp. salt
1/2 c. brown sugar
1 tbsp flour

Combine the first three ingredients, cut with a pastry blender until mixture resembles coarse crumbs. Press into greased 9 x 9 x 2 inch pain. Bake at 350 degrees for 15 minutes.

Lightly beat eggs, add remaining ingredients and blend well. Pour over partially baked crust. Bake at 350 degrees for 25 minutes. Cool and cut into bars.

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