We all need do-ahead nibbles to get the party (or holiday feast) started. In honor of that need, and the fact that Thanksgiving is right around the corner, we showed attendees at The Lodge at Woodloch (a beautiful spa in Hawley, PA) how to make three we especially love: Seared Shrimp with Italian Salsa Verde; Tequila Cured Gravlax; and Baked Brie with Bacon Apple Jam. Don’t make me pick my favorite.
Below are the three recipes, along with notes about how far and to what point each may be made in advance. Happy Thanksgiving!