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Toast Thanksgiving with Toasty Appetizers

Lisa Messinger on

Toasting Thanksgiving with toast just may be an easy and inventive way to kick off a memorable holiday meal. Crostini, the popular Italian appetizer of small-topped toasts, can be the foolproof inspiration for unique seasonal hors d'oeuvres.

Usually, Italian ingredients and seasonings crown the toast. However, as Thanksgiving celebrations begin, instead be innovative with both your breads and toppings and let traditional holiday flavors be your guide. Pumpkin, maple syrup, cinnamon, nutmeg, cranberries and even stuffing can turn this traditional crowd-pleaser into treats that are all your own. Take a look at the ideas that follow. All ingredients are to taste. Each combination below should be lightly toasted in the oven at desired temperature until desired doneness, being careful not to burn.

PEPPY PUMPKIN

Top slices of pumpkin bread with a thin layer of pumpkin butter, freshly ground black pepper, curry powder and pumpkin seeds.

CRAVING CRANBERRY

Top slices of baguette with a thin layer of cranberry sauce that's been gently mixed with orange marmalade, allspice, orange zest and dried cranberries.

STICK WITH CINNAMON

Quarter slices of whole-grain bread and top with a thin layer of cream cheese, freshly ground cinnamon sticks, drops of peppermint extract and golden raisins.

CORNY BUT TRUE

 

Top slices of cornbread with a thin layer of olive oil and minced: garlic, shallots and sundried tomatoes (that have been drained).

ANYTHING BUT STUFFY

Form cooked seasoned Thanksgiving stuffing into thin slices and top with cooked and minced: water chestnuts, carrots and parsnips. Drizzle with pure maple syrup.

AFTER-WORK GOURMET COOKBOOK SHELF

Leo Pearlstein was on the team that created the pop-up turkey timer. As a top culinary public relations company founder for more than 50 years who represented turkey advisory boards, he often accompanied the annual turkey to be "pardoned" to the White House, including the one that John F. Kennedy posed with days before his assassination. As longtime friend and representative of food product pioneer Sophie Cubbison, creator of Mrs. Cubbison's brand of toasted products, stuffing also became a Pearlstein (who is now 97 and still doing annual pre-Thanksgiving press interviews) specialty. I unearthed 50 years of Cubbison's recipes in Pearlstein's offices before he donated them to university libraries and was proud about 10 years ago to write with him "Mrs. Cubbison's Best Stuffing Cookbook." His tip: Don't ever let stuffing in a casserole limit your culinary imagination. As chapters in the book show, stuffing also can be turned into visual showstoppers, like muffins, loaves, balls and even desserts, such as bread pudding.

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Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including, "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

 

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