Thanksgiving Feast - Part 2 (Cold Appetizers)

I like to put out both warm and cold appetizers.  I think it's fun to serve something sweet right away, so instead of topping pumpkin bread with cream cheese frosting for a dessert, I made a Sage-Infused Maple Butter and served it as a starter. This year I brought back a family tradition, Shrimp Cocktail, but added a second, less traditional cocktail sauce made with cranberries. And as always, it's great to crunch on some fresh veggies with a delicious homemade dip!

Ranch Dip

Ingredients:

• 3/4 cup sour cream
• 1/2 cup mayonnaise
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh chives
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

Stir together sour cream, mayonnaise, parsley, chives, garlic, salt, and pepper in a bowl until combined well. Chill dip, covered, until slightly thickened, at least 1 hour (for flavors to develop).

Source: http://www.epicurious.com/recipes/food/views/Ranch-Dip-with-Vegetables-109001

Cranberry-Horseradish Cocktail Sauce

Ingredients:

• 1 teaspoon olive oil
• 1 tablespoon finely chopped shallots
• 1/2 teaspoon finely chopped fresh thyme
• 3/4 cup fresh or frozen cranberries, thawed
• 1/4 cup ketchup
• 1 1/2 tablespoons cranberry juice
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Heat oil in a small nonstick skillet over medium heat.

2. Add shallots and thyme to pan; cook 2 minutes, stirring frequently.

3. Add cranberries; cook 3 minutes or until cranberries pop.

4. Combine cranberry mixture, ketchup, and the remaining ingredients in a bowl, stirring until well blended. Chill.

Source: Lia Huber, Cooking Light, November 2007 at http://www.myrecipes.com/recipe/cranberry-horseradish-cocktail-sauce-10000001673003/

Pumpkin Bread with Sage-Infused Maple Butter

Pumpkin Bread

Ingredients:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 3/4 cups fresh pumpkin puree
• 1 cup whole wheat flour
• 1 cup white flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Directions:

1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

3. Combine the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 

5. Pour the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. 

Adapted from: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-bars-recipe/index.html

Sage-Infused Maple Butter

Ingredients:

• 10 leaves fresh sage, chopped
• 1/4 cup maple syrup
• 1 cinnamon stick
• 1 stick butter, softened

Directions:

1. Simmer sage leaves and cinnamon stick in maple syrup for about 10 minutes or until flavor of sage is as strong as you like.

2. Strain to remove sage leaves and let cool.

3. Combine with softened butter in a bowl and mix together until combined. Transfer to bowl or mold and refrigerate.