Thanksgiving is next week.
I simply can’t believe it. Don’t even get me started on the fast that Christmas is 30-some days away.
Wasn’t it just July?
I have so many things to be thankful for this year.
A few years ago (pre-engagement and pre-marriage), Big Guy and I started having our own Thanksgiving a few weeks before the actual date since we didn’t spend the holiday together.
Well, the tradition has stuck. (Let’s be honest, Big Guy just wanted to pull out the smoker.)
So over the next few days, I’m going to share some of my Thanksgiving ideas for the table.
For our mini-Thanksgiving, we had two appetizers (basically, these were our lunch).
Roasted Shrimp Cocktail with Spicy Sriracha Cocktail Sauce
Persimmon and Goat Cheese Bites
Shrimp cocktail may be one of the easiest appetizers ever. Succulent shrimp dipped in a spicy sauce. Can’t be beat. Well at least that’s what I thought until I tried roasting the shrimp instead of the boiling the shrimp. The shrimp are roasted until perfectly cooked (they’ll turn pink!) and then served with a slightly spicy, overly delicious sauce. In the sauce, ketchup (the base of any cocktail sauce), horseradish (one of Big Guy’s favorite flavors), sriracha sauce and a little lemon juice to brighten it all up.
Though the shrimp did involve turning on the oven it wasn’t very labor intensive (Big Guy did peel the shrimp for me). The best part, the shrimp can be served hot or room temperature.
These are totally an “Emily” appetizer. Since frequenting the Fresh Market a few times over the past few weeks, I’ve noticed that persimmons were available. Knowing that persimmons have a short season, I made the decision to prepare an appetizer using the sweet fruit. First I fried up the sage. By the way, fried sage is delicious. It kind of just dissolves in your mouth but has an earthy flavor. I simply heated up a few tablespoons of canola oil and fried the sage (about 5 at a time) for about a minute. Be careful – the oil will pop. I then sprinkled a little salt on each piece of fried sage. After the sage were fried, I peeled the persimmons and sliced them. On top, a dollop of goat cheese (the far left half has fig goat cheese, the right half has cranberry goat cheese) and a piece of fried sage.
These can also be made in advance and the sage can be fried the day before if you are overwhelmed by the thought of cooking one.more.thing.
And because every appy hour deserves a cocktail…
This cocktail was inspired by a date night in Durham and a cocktail I had at Revolution. The cocktail is called nina simone.
To make the drink, add some Grand Marnier to the bottom of the flute. Add some pomegranate juice and top with champagne.