My Thanksgiving Cocktail and Appetizers Recipes
Updated: Nov 27, 2019
Below you will find the recipes I used for the cocktails and 2 appetizers dips that I made for Thanksgiving day, along with my notes and recipe adjustments. I did my best to use recipes that were as healthy as humanly possible, and I think I did a damn FINE job, thank you very much :)
SPARKLING APPLEJACK COCKTAILS
· 4 cups Apple Cider
· 1 1/4 cups Applejack
· 3/4 cup fresh Lemon Juice
· 1/4 cup artisanal grenadine
(This is particularly hard to find and was almost the reason why I gave up on this recipe. Most grenadine comes in syrup form, aka is FULL of sugar, but I decided to dilute mine with a bit of water and it ended up tasting delicious! I bought my grenadine from Total Wine, then I used 1 cup grenadine with 1/2 cup water to dilute it. I then used 1/4 cup of the resulting mixture for the cocktails)
· 1 1/4 cups Sparkling Wine
· Ice cubes as needed
· Apple slices for garnish
· Star anise for garnish
(Optional -I decided to pass on these due to the time crunch. Gotta pick your battles!)
In a pitcher, combine the apple cider, applejack, lemon juice and grenadine and stir well. Refrigerate for at least 1 hour and up to 4 hours. Pour into ice-filled glasses and top each serving with about 1 fl. oz. sparkling wine. Garnish with apple slices and serve.
Serves 8 to 10.
CARAMELIZED SHALLOT DIP
· 2 tablespoons olive oil
· 4 large shallots, finely chopped (about 2 cups)
· Kosher salt, freshly ground pepper
· 1 tablespoon apple cider vinegar
· 1½ cups low-fat plain Greek yogurt
(You can use whole fat yoghurt too; I chose low-fat because Thanksgiving dinner tends to come with a lot of butter, so I wanted to trim on the fat wherever possible. However, when choosing low-fat yoghurt just make sure it doesn't have added sugars, which is something common in low-fat products.)
· 1 tablespoon sliced chives, plus more for serving
· Chips or crackers (for serving)
(I chose Trader Joe's Whole Grain Pita Crackers, which are absolutely divine. For healthy options try to find whole grain crackers, and avoid the ones that have white flour listed as an ingredient)
· Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly.
· Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
· Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping
· Do Ahead: Yogurt (without chives) can be made 3 days ahead; cover and chill.
· ½ large ripe avocado
· 1 15½-ounce can chickpeas, rinsed, drained
· ⅓ cup tahini, well mixed
· ¼ cup plus 1 tablespoon fresh lime juice
· 1 garlic clove, finely grated or smashed to a paste with flat side of knife on cutting board
· ¾ teaspoon (or more) kosher salt
· 10 cranks freshly ground black pepper
· ¼ teaspoon ground cumin
· 1 cup cilantro leaves with tender stems
· 2 tablespoons olive oil, plus more for drizzling
· Toasted pumpkin seeds for serving
· Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 Tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. Taste and season with salt, if needed.
· Transfer hummus to a shallow bowl. Top with pepitas and cilantro and drizzle with more oil.
· Do Ahead: Hummus can be made 4 days ahead. Transfer to an airtight container, cover surface with plastic, and chill.
Click below for the recipes I used for our Thanksgiving dinner.
Happy Thanksgiving my loves!