This post is in collaboration with Heinen’s. Thank you for supporting the brands that The Thome Home loves so much!
Holiday appetizers that are elevated to wow, and yet simple enough that any home cook can make!
November is here and the holiday entertaining will be in full spin before you know it. Appetizers are a must for any gathering. They keep guests engaged and their bellies just full enough until the main course arrives. I do my best to ensure that I have enough appetizers for each guest to enjoy 1-2 bites per appetizer.
There are “appetizer essentials” that I personally believe need to be at every gathering.
A small cheese board, with nuts, berries, and a variety of cheese and crackers. Along with a vegetable platter with two dips, think green goddess dressing and hummus. Having these two essentials is a great way change up the ingredients for different seasons. Always keeping your guests guessing as to what may be set out at your gatherings.
Give this girl a block of cheese and the appetizer opportunities are endless.
Are you ready for an appetizer that instantly spins you back in time to your parents kitchen as a child during the holiday season? Who remembers the infamous “Hanky Panky”? Little squares of pumpernickel bread, piled high with melted cheese and mild sausage. Baked and served warm, this cheesy blast from the past bite was a party staple. So, why would I take a good thing and switch it up? Well, folks. Because, it can be better. Let’s face it. A boxed giggly name-not-mentioned cheese leaves room for substantial recipe development that I could not keep my entertaining hands off of!
Two new Hanky Panky recipes, that are definitely not your mama’s, but will quickly became a modern day appetizer that guests will rave about.
For each recipe, you will need ONE package of Pumpernickel Party Bread (12oz package)
First up, Lobster Mac n’ Cheese Hanky Panky
Lobster Mac n’ Cheese Hanky Panky
1lb Heinens packaged, ready to go Lobster Meat
2 cups whole milk
1 1/2 cup small shell pasta
1 cup gruyere cheese, shredded
1 cup Heinen’s extra sharp white cheddar, shredded
4oz cream cheese, quartered
2 Tbsp chopped chives
1 Tbsp unsalted butter
1 tsp Kosher salt
1/4 tsp Black Pepper
This is a one pot Mac n’ Cheese, that is such a breeze!
In a medium sauce pan, over medium heat, stir together the milk and pasta shells. Let simmer for 8 minutes until the pasta is aldente. Remove pan from heat. Add the cream cheese, shredded cheeses, butter and seasonings. Stir until the cream cheese has melted, along with the shredded cheese. Gently stir in the lobster meat.
Pre heat oven to 350*. On a baking sheet, set down the pumpernickel bread squares. Scoop 1 1/2 tablespoons of the Lobster Mac n’ Cheese on top. Bake for 10-12 minutes, just until the toasts get a bit crisp and everything is warmed through.
Next up, a blue cheese and bacon hanky panky with cranberry compote that will blow your mind …
Blue Cheese + Bacon Hanky Panky with Cranberry Compote
1 cup Heinens extra sharp white cheddar, shredded
4oz cream cheese
4oz crumbled blue cheese
1 1/2 cup cooked, crumbled bacon
1/2 cup mayo
1/4 tsp kosher salt
Pinch of black pepper
In a medium size bowl, with a handheld mixer, simply mix together the cream cheese, shredded cheeses, mayo and seasoning until thoroughly combined. Gently fold in the crumbled bacon. Set cheese spread into fridge, while you make the cranberry compote. You can also make this cheese spread the day before, and store in an airtight container in the fridge.
Cranberry Compote
12oz cranberries, fresh not frozen
Zest of one orange
1 cup fresh squeeze orange juice
1 cup sugar
1 tsp kosher salt
Pinch of black pepper
In a small sauce pan, add all of the ingredients listed above. Bring to a gentle boil, and then reduce to simmer for 15-20 minutes. Remove from heat, and let cool. You can make the cranberry compote the day before, simply let it cool completely and store in an airtight container in the fridge.
Preheat oven to 350*
On a baking sheet, set down the pumpernickel bread squares. Spread one tablespoon of the blue cheese bacon spread onto each toast. Bake at 350* for 10-12 minutes, just until the cheeses melt and the pumpernickel toasts slightly. Remove from the oven, and scoop a dollop of the cooled cranberry compote onto each piece.
Serve immediately, enjoy!