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!
| Servings 10-12 | |
Italian Salsa Verde is very different from its Mexican cousin: it is a blender sauce made with anchovies, capers, and lots of parsley and basil. It is as good on simple roasted fish and poultry as it is with shrimp. (And, in fact, I have been known to simply spread it on a cracker.)
- 1/2 cup + 2 tablespoons extra virgin olive oil divided
- 1 garlic clove,
- 1 cup packed flat leaf parsley leaves
- 1/2 cup packed basil leaves
- 2 tablespoons drained capers
- 1 1/2 tablespoons lemon juice
- 2 oil-packed anchovy fillets
- 3/4 teaspoon salt divided
- 1 1/2 pounds peeled, deviened large shrimp (size is 16-20 per pound)
- 1/4 teaspoon ground black pepper
Italian Salsa Verde is very different from its Mexican cousin: it is a blender sauce made with anchovies, capers, and lots of parsley and basil. It is as good on simple roasted fish and poultry as it is with shrimp. (And, in fact, I have been known to simply spread it on a cracker.)
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- Combine 1/2 cup of the olive oil, garlic clove, parsley, basil, capers, lemon juice, anchovy fillets and 1/4 teaspoon of the salt in the blender and puree. The sauce may be made 3 days in advance and refrigerated.
- Combine the shrimp with the remaining 1/2 teaspoon of the salt and the pepper.
- Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium high. Add about half the shrimp in a single uncrowded layer and cook about 2 minutes. Turn and cook until lightly browned and opaque, about another 1-2 minutes. Repeat with the remaining oil and shrimp. The shrimp may be served warm or cooked several hours in advance, refrigerated and brought to room temperature to serve.
| Servings 12 -14 | |
The salmon must be cured for at least 48 or up to 72 hours. It can be rinsed off but not sliced 1-2 days before serving, but is best sliced the day of serving. Serve with crackers, flatbread or toasts and accompany with a topping made from sour cream, finely chopped chives and lime zest.
- 2 teaspoons smoked paprika
- 1 teaspoon ground chipotle chili powder
- 1 teaspoon ground cumin
- 1 (2 1/2-pound) skin on salmon filet (center cut, not from the tail end)
- 1/2 cup chopped cilantro
- grated zest from 2 limes
- 3/4 cup packed light brown sugar
- 1/2 cup kosher salt
- 6 tablespoons tequila
The salmon must be cured for at least 48 or up to 72 hours. It can be rinsed off but not sliced 1-2 days before serving, but is best sliced the day of serving. Serve with crackers, flatbread or toasts and accompany with a topping made from sour cream, finely chopped chives and lime zest.
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- Combine the paprika, ground chipotle and cumin in a small bowl.
- Cover a rimmed baking sheet pan with plastic wrap. Place the salmon, skin side down, on the plastic. Spread the spice blend evenly over the top of the salmon. Sprinkle the cilantro and lime zest over the spice blend.
- Combine the sugar, salt and tequila in a bow and pat the resulting paste evenly over the top surface of the fish. Fold up the edges of the plastic wrap over the top of the fish and top with another piece of plastic wrap.Top the fish with a second sheet pan to weight it down, and then place several heavy cans, a heavy skillet, or a piece of slate on top of the second sheet pan. Refrigerate 48-72 hours. (No more or less.)
- Remove the salmon from the pan and plastic wrap. (It helps to do this over a sink, as there will be a lot of liquid). Rinse the fish under cold water to completely remove the coatings. Pat the fish dry with paper towels and place on a cutting board.
- Cut the salmon across into very thin (1/8th-inch) slices, down to, but not including, the skin. (After the salmon is completely sliced, discard the skin).
| Servings | |
Not only does everyone gravitate to cheese covered in golden, flaky puff pastry-- because cheese + pastry is as good as it gets-- but the filling is a game changer. And, if all that weren't enough, this is an incredibly impressive looking, show-stopper of an appetizer.
- 1 pound hickory smoked bacon, finely chopped
- 1 Granny Smith apple, peeled and finely chopped
- 3/4 cup chopped onion (about half a medium onion)
- 1 cup apple cider
- 1/2 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1/4 cup apple jelly
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 (17.3-ounce) package frozen puff pastry, thawed
- 1 2.2-pound (1 kilo) whole Brie cheese wheel, chilled
- 1 large egg, lightly beaten
Not only does everyone gravitate to cheese covered in golden, flaky puff pastry-- because cheese + pastry is as good as it gets-- but the filling is a game changer. And, if all that weren't enough, this is an incredibly impressive looking, show-stopper of an appetizer.
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- Make the jam:cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 15 minutes. Transfer to a plate lined with paper towel and drain. Pour off all but 1 tablespoon of the bacon fat from the skillet.
- Add the onion and apple to the pan and cook, stirring often, until softened, about 4-5 minutes. Stir in the cider, vinegar, sugar, jelly, cinnamon and cayenne and increase the heat to medium high to bring to a boil. Cook, stirring, 2 minutes; add the bacon, reduce the heat to medium and cook, stirring occasionally, until the mixture is syrupy and thickened, about 30 minutes. (When it is thickened, a spoon drawn across the pan surface will leave a line that takes time to close back up.) Allow to cool completely. (The jam may be made a week ahead and kept refrigerated).
- Working on a lightly floured surface, roll 1 pastry sheet into a 13-inch square. Transfer to a baking sheet pan lined with parchment.
- Cut the chilled cheese horizontally in half. Set the bottom half in the center of the pastry sheet, cut side facing up. Spread the jam evenly over the cut surface and place the top half of the cheese, cut side facing down, on the jam. Wrap the dough up and over the cheese, stretching it as needed to just come over the top edge. (It won't cover the top.) Brush with some of the egg.
- Roll out the second sheet of pastry to a 13-inch square and drape it over the top of the cheese. Tuck the ends under the cheese. (You can trim the pointed corners before tucking and use them to cut out decorate leaves or flowers for the top of the Brie if you are so inclined.) Brush the pastry with egg, top with decorative shapes if desired and brush those with egg. Refrigerate, uncovered, 30 minutes. (You may prepare the brie to this point up to three days ahead.)
- Preheat the oven to 425F. Bake the cheese until it is golden brown and puffed, about 20-22 minutes. Allow to cool at least 20 minutes before serving. The cheese may be baked one day before serving.
Recipe Notes
Hi Marge!!! I’m here on insta and saw WOODLOCH and app and knew it was you! I’m a student from Thanksgiving class in NYC ….husband serial Baster and I was the paranoid Turkey temp lady!!! My husband has will agreed to changing his ways this year…he is not happy. Lol
Hope you are well and totally enjoy meeting and learning from you. I’ll let you know how my dinner goes… 100% cooking class meal will make it to the table this year.
Be well
Cindy Pinelli NJ
I can’t wait to hear how it goes! Don’t b shy about posting pictures… And most of all, have a wonderful holiday!