It seems this Thanksgiving I was all about the puff pastry for the appetizers. Isn’t it weird how we get stuck on a certain ingredient or type of cooking? This Thanksgiving my focus seemed to be on puff pastry and bacon. More to come regarding the bacon 🙂
1 pkg (5.2 oz) garlic & herb spreadable cheese, softened (I used the little wedges by The Laughing Cow
1 Tbs finely chopped parsley
2 sliced bacon, cooked and crumbled
18 fresh jumbo shrimp (peeled & deveined)
1 sheet of Pepperidge Farm puff pastry
Heat oven to 400°F.
Stir cheese, parsley, and bacon in a medium bowl and set aside.
Unfold puff pastry sheet on lightly floured work surface. Cut puff pastry sheet crosswise into 18, ½” wide strips. Spoon at 2 teaspoons cheese mixture onto each strip. Wind 1 pastry shrimp around 1 shrimp, slightly overlapping the pastry. Repeat with remaining pastry strips and shrimp.
Bake 15 minutes or until pastries are golden brown.
Serves 18 (pieces)
Total time: 50 minutes
*Derived from Pepperidge Farm
- Bacon-and-Egg Breakfast Tarts (williams-sonoma.com)
- 5 Brie Appetizer Recipes For Thanksgiving (mademan.com)
- Recipe Roundup: Thanksgiving Appetizers (williams-sonoma.com)
I don’t know about everyone else, but I seem to be getting into the Holiday spirit in fits and stops. One minute I’m super excited and totally on top of things, and the next I’m yawning into my glass of wine and wishing someone could just wake me up when it’s all over. For this I blame all of the stores that completely by-passed my favorite holiday of the year (#Thanksgiving) and started decorating for Christmas on November 1st. It has left me feeling not quite bah humbug about the whole thing, but certainly ho-hum. So, to show my support for Thanksgiving, I’m going to be posting more of my recipes from that holiday. And the fact that they haven’t been posted before has absolutely nothing to do with laziness . . .
1 sheet Pepperidge Farm Puff Pastry, thawed
¼ cup pesto sauce (I used store-bought from the produce section)
2 plum tomatoes, sliced
½ cup shredded Parmesan cheese
2 Tbs thinly sliced basil leaves
Heat oven to 400°F. Line baking sheet with parchment paper.
Sprinkle flour on work surface. Unfold pastry sheet on floured work surface. Roll the pastry sheet into a 12″ square. Place the pastry sheet onto the baking sheet and prick thoroughly with a fork.
Spread pesto sauce on pastry to within ½” of pastry edge. Arrange tomato slices on pesto and sprinkle with cheese.
Bake 12 minutes or until the pastry is golden brown. Let cool for 10 minutes, then sprinkle with basil.
Serves 6 as appetizers
Prep: 15 minutes; Total time: 30 minutes
*Courtesy Pepperidge Farm
- 5 Easy Winter Appetizers (mademan.com)
- Puff Pastry Recipe, Puff Pastry Tarts (potterybarnkids.com)
- Caramelized Onion and Apple Tarts with Gruyere and Thyme (williams-sonoma.com)
Thanksgiving is my favorite holiday of the year. It’s all about the food, family, and friends! You don’t have to worry about anyone’s favorite color, what size of jeans they wear, or if you have picked the right handbag. Nope, just come hang out and eat and drink! What is NOT to love about Thanksgiving. I know a lot of people are not thrilled with the amount of cooking. But if you love cooking, you ARE thrilled with the amount of cooking. I always have to force myself to not plan the menu before November 1st, and that is such a struggle. This year, however, I didn’t make it. I was in a slump while planning my daughter’s 5th birthday, which is on Halloween. We did a fairy theme. And the food I wanted to make seemed to grown-up to me. I didn’t want something total kid, either. I was really stuck. So, to get me unstuck, I planned the entire Thanksgiving menu over a glass (or two, ok maybe three) of wine. This was probably mid-October. One problem with that, by the time Thanksgiving actually rolled around, I felt so out of touch with it. It was an odd feeling for me, like I had lost my groove. I have promised myself that next year, I’ll be sure to sit on my hands the month of October!
1 pkg (17.3 oz) Pepperidge Farm Puff Pastry Sheets, thawed
1 cup finely shredded Cheddar cheese
1 lb bacon, cooked and crumbled
1/2 cup prepared ranch salad dressing (I used Bolthouse Farms, it’s made with Greek yogurt, making it a little healthier)
2 Tbs chopped fresh chives
Heat oven to 470°.
Unfold 1 pastry sheet on lightly floured surface. Roll the pastry sheet into a 12/2″ square. Cut into 36 (2″) squares. Prick pastry with a fork. Repeat with the remaining pastry sheet, making a total of 72 squares. Place the squares on a baking sheet
Bake for 8 minutes or until the pastries are golden brown. Using the back of a small spoon, press down the centers of the hot pastries to make an indentation.
Spoon about 1/2 tsp each of cheese and bacon onto each indentation. Bake for 5 minutes or until cheese has melted. Remove the pastries from baking sheet and let cool on wire racks for 10 minutes. Top with dressing and chives.
Serves 72 pieces
Prep time: 20 minutes; Total time: 30 minutes
*From Pepperidge Farm
- Turkey, Mushroom and Bacon Puff Pastry Pockets Recipe (lesleyguardia.wordpress.com)
- Sharing Thanksgiving Traditions (blarouche.wordpress.com)
- Crab & Shrimp Vol-au-Vents (bakingfanatic.wordpress.com)