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EASY DISHES FOR SINGLES TO MAKE ON THANKSGIVING
A number of my single friends always ask me what they can make
that is easy and delicious to take to a Thanksgiving dinner. So
here are the tips and recipes that work well, whether you're
single or not, when you are a guest in need of a dish.
THE PRESENTATION
A great presentation is important - even simple food will look
better and be more appealing if you use garnishes and set it on
a nice serving dish. You can even go to your local party store
and pick up a small tray and a doily. Add a few small mums, with
stems cut off, and some greens and you are set. Or put a
mini-pumpkin in the middle of the serving dish with your
appetizers around it. You'll be surprised how interesting it
makes the food look, and it only takes a few minutes to do. An
easy way to impress someone...
THE RECIPES
APPETIZERS
I know that you will love this one. These go in a minute -
count on at least three to four per person.
Marinated Mozzarella and Roasted Peppers in Phyllo Cups
Makes approximately 18-25 appetizers.
Preheat oven to 350°.
1/2 pound marinated or plain good-quality mozzarella, cut into
cubes
1/4 pound roasted peppers chopped
2 packages frozen pre-made Phyllo cups
Grated Parmesan cheese
Non-stick cooking oil spray, for pan
Place 1 large mozzarella cube and 2-4 vegetable pieces in each
phyllo cup. Lightly sprinkle cheese on top. Spray a baking pan
with oil and arrange cups on pan. Cook for about 6-8 minutes
until melted and bubbly. Serve warm.
Preparation Tips:
* Buy good-quality, fresh or jarred roasted peppers. Be sure to
drain them on paper towels before cutting so that you get the
excess liquids out.
Do-Ahead Tips:
* Mozzarella cups can be made up to 1 day in advance (uncooked),
covered tightly, and refrigerated.
* Cook for an additional 3-4 minutes if they have been
refrigerated.
©All rights reserved. No part of these recipes can be reproduced
without the expressed written permission of the author.
SIDE DISH - AUTUMN SALAD
If you need to bring a side dish, this is really delicious and
different. This is light and refreshing before, or after, a
heavy meal.
ARUGULA, PEAR AND WALNUT SALAD
4-6 servings
4 crispy apples or firm pears ( Bartlett) 1 tablespoon fresh
lemon juice
Salad
dressing
2/3 cup extra-virgin olive oil 3 tablespoons balsamic fig
vinegar or good quality balsamic vinegar
2 tablespoons sherry wine vinegar
1 teaspoon whole grain Dijon mustard
3 tablespoons finely minced shallots ½ teaspoon Kosher salt
Freshly ground black pepper
Quickly whisk all ingredients until emulsified (thick).
Salad
7 cups Arugula or baby spinach, or mixed micro greens washed
dried and torn in bite-size pieces
4 ounces goat cheese or crumbled blue cheese or Shaved Parmesan
1 cup walnut pieces
Toast the walnuts in a small dry skillet until browned, 3
minutes and set aside. Be careful- they burn easily. (If you
don't have time to toast the nuts, just use them as is.)
Core apples or pears and if there are any brown spots on the
fruit, cut them off.
Slice apples or pears into thin slices cut from top to bottom.
Squeeze lemon juice on slices to prevent browning.
In a large salad bowl or on individual plates, mix salad
greens, Add cheese, in chunks. Gently toss with the dressing.
Chop walnuts coarsely and sprinkle on top.
©All rights reserved. No part of these recipes can be
reproduced without the expressed written permission of the
author.
DO AHEAD TIPS
So you have no time to make salad or the dressing. What should
you do? Try to make it 4 or 5 days in advance. Keep tightly
covered and refrigerated. If you don't have time to do that, get
a good quality ready made dressing, add some lemon juice and
freshly ground pepper. Buy pre-packaged greens, nuts and dried
cranberries or dried cherries and sprinkle on the greens. At
least this will show that you care and are making a good effort
to contribute to the feast.
AND JUST RELAX
Above all else, remember this is a time for sharing and for not
getting anxious about the food. Take some short cuts - as long
as what you buy is of the best quality- and get into the spirit
of the season.
Offer to help - set the table, cut the bread, help with the
dishes. Lending a hand to the host or hostess will be much
appreciated on this busy day
About the author:
Marybeth Gregg has been cooking, entertaining and giving cooking
advice for almost 20 years, is well-known for her wonderful
cuisine, great parties and started her successful cooking school
several years ago. She has been featured in several newspapers,
is currently working on cookbook. Visit her at
www.cookwithconfidence.com
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