Year after year I find myself trapped in the kitchen before and after Thanksgiving dinner. From appetizers and sides to deserts and dishes, it seems like there is always something to be preparing or cleaning. This year I vowed to spend more time with my loved ones and less time in the kitchen.
With this in mind, I created an appetizer spread that combines all of your tasty pre-meal tidbits in one decorative and completely edible APPETIZER GOBBLER! The best part about this appetizer spread is that it is served cold, so the minimal amount of cooking that is needed can be accomplished a day or even two before Thanksgiving. Everything is also served on a kabob, which not only cuts down on the number of dishes and utensils, but also makes it easy for your guests to grab and go.
Here is what you will need for the body of the Appetizer Gobbler
- Pear (for the head)
- Red Bell Pepper
- Bamboo Kabob Sticks
To get started, you will need to cut the top off the pineapple and lay the it on its side. You will then attach the pear by driving a kabob stick through the pear and into the pineapple. This sounds very gruesome, but I can assure you, the pear didn’t feel a thing! Once your kabob stick hits the core of the pineapple and will not push in any further, you can trim the remaining kabob stick with a pair of kitchen scissors so that the end of the stick is flush with the pear. The actual gobbler (you know, the colorful skin that hangs from a turkey’s neck) is created with a slice of red bell pepper and a small hunk of carrot or orange cheddar cheese and attached to the pear with a toothpick. The feet are also created from a large piece of red pepper sliced up the middle and spread apart, then placed on the plate near the base of the turkey. Now that the body and head of the turkey are created, the process for creating all the edible “tail feathers” are laid out in the individual recipes, found here. Once each kabob is created, it is then stuck into the pineapple, creating a colorful feather-like appearance.
For more utensil and plate saving tips, check out the guest post from Alec Wild last week, which was a wonderful recipe for butternut squash soup. When served in a small espresso cup or mug, it encourages people to sip their soup during appetizer hour, thus eliminating yet another round of spoons.
Shanti Grossman freerangechick.com