Now that we have mastered the main and side dishes, now its time for the appetizers and desserts!
Appetizers:
1. Bacon Wrapped Dates
- 18 pitted dates
- 6 slices bacon cut crosswise into thirds
- Special equipment: 18 wooden picks
Directions
Heat the oven to 400 degrees F. Wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.
Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Serve immediately.
2. Devils Eggs with a Twist
from Paula Dean at www.foodnetwork.com
Ingredients
- 7 large eggs, hard boiled and peeled
- 1/4 cup olive oil mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
Desserts:
Pumpkin Gingerbread with Maple Frosting:
Ingredients:
Cake:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup Almond Butter
1 Tablespoon of grade B Maple Syrup
1/4 cup honey
2 large eggs
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon cardamom
1/2 teaspoon lemon zest
Frosting:
1/3 cup coconut butter
1/2 cup coconut oil
1/2 tablespoon honey
1 tablespoon maple syrup
1 teaspoon pure vanilla extract
Optional: Pecan halves or whole almonds for garnish
Directions: 1. Preheat oven to 350F.
2. Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
3. Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.
4. Assemble! Allow the cake to cool completely. Completely. Dollop a spoonful of frosting onto each square and top with a nut.
5. Chill out.When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.
Paleo Apple Crisp
Ingredients
2 cups blanched almond flour 1 teaspoon cinnamon
½ teaspoon nutmeg ½ cup coconut oil or butter ¼ cup honey 1 tablespoon vanilla extract 5 medium apples, peeled, sliced , then chopped in half width-wise
Instructions:
In a large bowl, combine almond flour, salt, cinnamon and nutmeg. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 8×8 pyrex baking dish. Crumble topping over the apples. Cover and bake at 350° for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy. Serve warm
Pecan Bars
Ingredients
Crust:
1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached almond flour
2/3 cup palm sugar
1 teaspoon kosher salt
Filling:
1 stick (1/2 cup) unsalted butter, softened
1 cup palm sugar
Pinch salt
1/3 cup honey
1/4 cup unbleached coconut flour
3 cups coarsely chopped pecans
Directions
Preheat oven to 350 degrees F.
Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.
Paleo Apple Crisp
Ingredients
2 cups blanched almond flour 1 teaspoon cinnamon
½ teaspoon nutmeg ½ cup coconut oil or butter ¼ cup honey 1 tablespoon vanilla extract 5 medium apples, peeled, sliced , then chopped in half width-wise
Instructions:
In a large bowl, combine almond flour, salt, cinnamon and nutmeg. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Place apples in a 8×8 pyrex baking dish. Crumble topping over the apples. Cover and bake at 350° for 50 minutes on low rack. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy. Serve warm
Heres to a Healthy and Happy Turkey Day!
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