The holidays are a wonderful time to entertain friends and family.  The following menu is a lovely way to welcome your guests and begin your Thanksgiving Feast. It seems that with a Thanksgiving feast,  Hors d’oeuvres are often neglected. However, it is so nice to relax and spend the afternoon with family and friends before “The Big Event.”

The following  recipes are easy to prepare, in advance, leaving you more time to spend with your loved ones.  The plattered foods can be set out on a table and made more beautiful by the addition of a festive arrangement, and completed with bread and butter sized plates and cocktail forks  immediately before your guests’ arrival.  You, too, can then relax, sit-back and enjoy the company of those you have invited into your home for a thankful holiday.

MENU

Serves 12 Guests

Butterscotch Drop

Macadamia Stuffed Prunes,

      Wrapped in Bacon

Bourbon Franks

Curry Dip with Salad Bar Crudites

Skewered Mozzarella with

      Sundried Tomato

Butterscotch Drop

2/3 parts butterscotch

       vanilla S’napps

1/3 part vodka or rum

Kraft caramels

Ice

1.  Either in a pitcher or a martini shaker, place the ice.

2.  Pour in S’napps and alcohol.  Stir or shake.  Pour into martini glasses.

3.  Garnish with caramel and serve.

Macadamia Stuffed Prunes 

      Wrapped in Bacon

24 Prunes

24 Macadamia Nuts

8 Slices Bacon, cut into 24 pieces

Dusting of Brown Sugar

Toothpicks soaked in water

1.  Preheat oven to 425 degrees.

2.  Stuff each prune with a Macadamia nut.  Wrap in a piece of bacon. Secure with toothpicks.

3.  Place prunes on an elevated aluminum foil sheet with holes poked in it for drainage, and place over a pan to catch the drippings. Sprinkle with brown sugar.  Bake until done – approximately 10-15 minutes.

Bourbon Franks

1 package miniature cocktail franks

       (approximately 32)

1/4 cup bourbon

1/2 cup peach or apricot jelly

1/8 cup brown sugar

Toothpicks

1.  In a saucepan, combine bourbon, jelly and sugar.  Heat over medium-high heat, until combined and bubbly.  Add cocktail franks and cook until heated through, approximately 10 minutes.

2.  Skewer and serve.

Curry Dip with Salad Bar Crudites

Assorted vegetables from the salad

      bar or pre-made crudites tray from

      the supermarket

1 large kale

Curry Dip

1/2 cup mayonnaise

1/2 cup sour cream

1 1/2 tablespoon curry powder

1/4 cup raisins

1.  In a Cuisinart fitted with a steel blade, combine all of the ingredients for the dip.  Then process until creamy and smooth.

Skewered Mozzarella

      with Sundried Tomato

1 container Bocconcini, drained

28 pieces of sundried tomato,

       packed in oil

1/8 cup best quality olive oil

1 tablespoon Italian herbs

Lemon cut in half

1.  In a plastic container, place mozzarella balls, olive oil and Italian herbs. Cover and shake.  Marinate 30 minutes to overnight.

2.  Skewer mozzarella and sundried tomato.  Platter and serve with a lemon, cut in half, for used skewers.