Thanksgiving Appetizers

Brown Sugar Pretzels by Andrea Buckett Source: andreabuckett.com

Cheesy Artichoke Squares

Ingredients

• 1 14 oz (398ml) can artichoke hearts
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon onion powder
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 cup italian breadcrumbs
• 4 eggs
• 250g grated old cheddar cheese (about 2 1/2 cups)
• 2 tablespoons butter
• 1 large shallot, minced

Directions

1. Preheat oven to 350°F. Spray an 8x8 inch baking dish with cooking spray.
2. Drain the artichoke hearts and roughly chop them into small pieces.
3. To a bowl, add the artichokes, parsley, onion powder, oregano, salt, garlic powder, cayenne pepper, and breadcrumbs. Stir well to combine.
4. Add the eggs and mix well to combine. Add the cheddar cheese and mix well.
5. Add the butter to a small frying pan over medium heat. Once melted add in the minced shallot and cook for about two minutes. Stir the shallots into the artichoke mixture and combine well.
6. Dump mixture into the prepared baking dish and distribute it evenly into the pan. Bake for 25-30 minutes, until set and golden brown. Allow to cool fully before cutting into squares and serving.

Whipped Brie with Bacon

(consider serving with the Brown Sugar Pretzels)

Ingredients

• 2 wheels of 250g brie cheese
• 2 tablespoons 35% cream
• 6 slices bacon
• 2 teaspoons fresh thyme leaves
• Liquid honey
• Fresh cracked pepper

Directions

1. Remove the cheese from the fridge. Use a vegetable peeler or very sharp knife to remove the thin outer white rind from the cheese. Discard the rind. Cut the brie into chunks. Set aside to allow the cheese to come to room temperature.
2. In the meantime, slice the bacon into small pieces.
3. Place a frying pan over medium heat. Add the bacon and cook, stirring occasionally for about 10 minutes. Add the thyme and continue to cook the bacon until it is crispy. Use a slotted spoon to transfer the bacon and thyme to a paper towel lined plate.
4. Add the room temperature brie to the bowl of a stand mixer fitted with the paddle attachment (alternatively add it to a bowl and use a hand mixer). Add a tablespoon of cream to start. Mix at medium-high for about 8 minutes until the brie has a whipped consistency. Add the second tablespoon of cream as needed to blend the brie into a smooth whipped texture.
5. Slather the brie onto a plate. Top with the bacon and thyme. Drizzle with honey and garnish with black pepper. Serve immediately.

To make ahead: Once brie is slathered onto a plate, cover with plastic wrap and store in the fridge for up to two days. Store the bacon bits and thyme in a separate container.

Remove the cheese from the fridge a minimum of 30-45 minutes before serving. Top with bacon bits and thyme. Drizzle with honey (if using).

Brown Sugar Pretzels

(consider serving with the Whipped Brie with Bacon and Thyme recipe)

Ingredients

• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 teaspoon baking soda
• 8 cups of mini pretzels (320g)

Directions

1. Preheat the oven to 200°F and spray a baking sheet with non-stick cooking spray.
2. Place a large heavy-bottomed pot over medium heat. Add the brown sugar, butter, and corn syrup. Use a silicone spatula to stir occasionally as everything melts together. Bring the mixture to a boil and cook for 3 minutes, stirring occasionally. Turn the heat off.
3. Stir the baking soda into the sugar mixture until completely dissolved. The mixture will bubble up and expand slightly.
4. Add the pretzels and quickly stir them into the mixture to coat them all as evenly as possible.
5. Dump the pretzels onto the prepared baking sheet. Distribute them into one even layer. They will be hot so use tongs or a couple of forks.
6. Bake for 1 hour, stirring the pretzels every 20 minutes or so.
7. Remove from the oven. Some of the pretzels will be stuck to each other. If you have large groups stuck together, pry them apart gently while they are still warm.
8. Cool completely. Store in an airtight container or freezer bag for up to 1 week.