5 Martha Stewart Hors D Oeuvres Recipes For Thanksgiving

Whether preparing a family holiday meal or a big get-together, 5 Martha Stewart hors d’oeuvres recipes for Thanksgiving can brighten up the menu and impress others with your “culinary skills.”

Easy Goat Cheese Appetizer

  • 8 oz. Goat Cheese or Feta, broken in large chunks
  • 1 TBSP Olive Oil
  • 4 to 5 Sprigs Fresh Thyme
  • 1/2 tsp Whole Peppercorns (pink)
  • Sliced Baguette or Crackers
  1. Place the cheese in an oven-proof dish and bake15 to 20 minutes at 325 degrees.
  2. Remove from the oven and drizzle with olive oil. Allow to cool for a few minutes as the dish will be very hot.
  3. Garnish with fresh thyme and peppercorns. Serve with sliced baguette or crackers.

Chicken Satay Skewers

  • 1 lbs. Boneless-Skinless Chicken Breast, cut into strips
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 Clove Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper
  • 1/4 Cup Peanut Butter
  • 2 TBSP Rice Vinegar
  1. In a bowl, toss the chicken strips with the sesame oil, soy sauce, garlic, and half the red pepper flakes. Season with salt and pepper.
  2. Thread the chicken strips onto bamboo skewers, running the skewer through the chicken strips lengthwise.
  3. In a bowl, combine peanut butter, vinegar, the remaining 1/4 tsp red pepper flakes. Add 2 to 3 TBSP of water to get the right consistency for a dipping sauce.
  4. Spray a large skillet with non-stick spray and place over high heat. Cook the chicken in the skillet for 1 to 2 minutes per side, until cooked through. Serve hot with the dipping sauce.

Fried Herbed Almonds

  • 3 TBSP Olive Oil
  • 2 Cups Whole Blanched Almonds (no skin)
  • 2 TBSP Fresh Thyme Leaves
  • Salt and Pepper
  1. Heat the oil in a large skillet placed over medium heat. Add the almonds. Cook, stirring occasionally, until the almonds are lightly golden (approx.10 min.).
  2. Add the thyme leaves to the skillet and turn off the heat. Season the almonds with salt and pepper.
  3. Spread the almonds on a baking sheet to cool. Serve when cooled to room temperature.

Creamy Deviled Eggs

  • 8 Large Eggs
  • 1/3 Cup Light Mayonnaise
  • 1 TBSP Dijon Mustard
  • 1 tsp Vinegar (white wine)
  • 1 TBSP Minced Shallot
  • 1/4 tsp Hot Sauce (optional)
  • Salt and Pepper
  • Paprika
  1. Place the eggs in a saucepan and cover by about 1 inch with cold water. Bring the water to a boil, then remove the pan from the heat and cover. Wait 13 minutes.
  2. Drain the eggs and run them under cold water to cool quickly. Peel the eggs and set aside.
  3. In a bowl, combine the mayonnaise, mustard, vinegar, shallot, and hot sauce (if using). Stir together and set aside.
  4. Cut each egg in half, lengthwise. Remove the yolks and place in the bowl with the mayonnaise mixture. Mash the egg yolks and stir until the mixture is smooth. Season with salt and pepper.
  5. Spoon the egg yolk mixture into the holes in the cooked eggs (where the yolks were). Round the yolk mixture a bit above the cut edge of the egg whites. Keep refrigerated, covered loosely with plastic wrap, until ready to serve.

Grilled Tomato Bruschetta

  • 2 TBSP Olive Oil
  • 1 1/2 lbs. Plum Tomatoes, cored and halved lengthwise
  • Salt and Pepper
  • 1 Clove Garlic, minced
  • 1 TBSP Red Wine Vinegar
  • 1/2 tsp Red Pepper Flakes
  • Sliced Crusty Bread
  • 1/4 Cup Fresh Basil, cut into thin strips
  1. Heat grill to medium-high and lightly oil the grates. Toss the tomato halves in a bowl with 1 TBSP olive oil and season with salt and pepper. Arrange the tomato halves on the grill, cut side down. Grill for 5 to 10 minutes, or until soft and charred. Turn over and cook another 5 to 10 minutes until charred. Transfer to the bowl and cool slightly.
  2. Cut the tomatoes into small pieces with a sharp knife or kitchen shears. Toss with the garlic, vinegar, and red pepper flakes. Season with salt and pepper.
  3. Toast the sliced bread on the grill over medium heat, about 2 minutes each side. Cut each slice in half. Serve with the tomato mixture, topped with fresh basil.
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