Posted Mon, 11/01/10
Okay, Halloween is over. I'm sorry to see it go because it's my favorite time of the year, but now it's onto the real feast season.
As usual, Food Fare is offering bits about Thanksgiving with seasonal tips, resources and gobs of recipes such as Apple & Sausage Stuffing, Coppa Canapes, Garbanzo Nut Loaf, Grilled Asparagus, Pumpkin-Pecan Pie, Roast Turkey with Hazelnut Stuffing, Spiced Wine, Turkey Pita Pockets, Uncle Pat's Crab Cocktail and much more.
Thanksgiving with Food Fare also includes turkey and ham cooking guides, alternate dishes (ham and duck), appetizers, side dishes, stuffing, drinks, desserts, suggestions for leftovers, and links of interest.
All of the Thanksgiving recipes are consolidated on one page for those not interested in reading:
There aren't offerings of many snacks in my house during the holiday season. Who has room after the feasts of plenty? However, on occasion I like to prepare the following:
Cheese Toasts with Walnuts
Loaf of Baguette bread
8 ounces soft goat cheese
1/4 C honey
1/2 C toasted walnuts
1/2 TBS fresh rosemary, chopped
Preheat the oven to 350-degrees F. Cut eighteen 1/4" diagonal slices from the baguette. Spread the goat cheese on each slice, and arrange in a single layer on a rimmed baking sheet. Bake until the edges are slightly golden and cheese softens, about ten minutes. Set aside on the baking sheet. Heat honey in a small saucepan over medium heat until warm, about two minutes. Sprinkle the toasts with walnuts, then the rosemary. Drizzle with honey and serve.
I omit the honey because I'm allergic, but the toasts are tasty just the same.