By michael vivar
Thanksgiving is the second most popular holiday in the United States after Christmas. Families who have been scattered across the country and the globe reunite, sometimes for only this special time of year.
Turkey is normally the centerpiece of a Thanksgiving meal. There have been heated debates regarding how to best prepare the bird. This has contributed to the rising status of appetizers as the holiday feast's focus.
It can be difficult coaxing guests to sit for a multi-course meal with distractions like screens or the risk of contentious discussion. Here are four Thanksgiving appetizers that can also be finger foods, allowing people to roam and graze.
2 lbs ground beef, 1 cup bread crumbs, 1/4 cup chopped fresh parsley, 2 eggs, 2 tbsp grated onion, 2 tbsp soy sauce, 1/4 tsp garlic powder, 16 oz canned cranberry sauce, 2 1/2 tbsp brown sugar, 1 tbsp lemon juice.
Mix beef, bread crumbs, parsley, eggs, onion, soy sauce and garlic in bowl. Pinch two teaspoon portions off and roll into balls. Arrange in a baking dish. Bake at 475 F for 25 minutes.
Combine remaining ingredients in a saucepan over low heat. Stir for five minutes then pour over meatballs. Bake for an additional 20 minutes.
4 cups whole pecans, raw, 5 cups water, 1 1/2 cup sugar, 1 tbsp ground cayenne pepper, 1 tbsp kosher salt, 1 tsp cinnamon.
Pour water and sugar into a large cooking pot and bring to a boil. Add pecans. Continue to boil until liquid is reduced by half, stirring periodically. Using a slotted spoon, scoop and spread pecans onto a baking sheet with parchment paper.
Sprinkle salt and spices over pecans. Place in an oven pre-heated to 375 F and bake for 25 minutes.
32 oz wheel of brie, 16 oz apricot preserve, 1 cup sliced almonds, 2 packages hearty wheat crackers or toast points. This recipe can be scaled down to serve fewer people.
Cut brie wheel in half, lengthwise. Place half-wheels side-by-side rind side down. Spread 8 oz apricot preserve on each of the half-wheels. Evenly spread 1/2 cup almonds on each of the half-wheels.
Stack half-wheels on each other both rind side down. Place on cast iron skillet and put in oven pre-heated oven at 300 F. Bake for 15 minutes. Serve with crackers or toast points.