Eggplant Caponata - canned - served with homemade toasted French bread
Cheddar Cookies - served with various homemade jellies & jams
Tapanata - served with homemade toasted French bread
A couple of months ago I found this great recipe for Cheddar and Pepper Jelly Cookies here. We decided that these cookies would be great served with various jams & jellies as an appetizer for Thanksgiving.
- 8 oz (2 cups) Sharp Cheddar cheese, shredded
- 6 TBL (3/4 stick) unsalted butter, softened
- 1 cup flour
- Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. (I made my dough ahead of time and put it in the frig.)
- Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.
- Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven and make an indentation in each cookie for the jelly.
- At this point the original recipe states to put a dollop of jelly on each cookie and return to the oven. Since we are serving these with various jellies and jams, I just returned them to the oven and baked until done about 5-8 minutes for my oven.
- Transfer to racks and cool completely. Recipe makes about 20 cookies. I made a double batch and made them a bit smaller.
Stuffing made with homemade bread & Herbs, Celery & Onions from the garden.
Mashed Potatoes - from the garden
Applesauce - canned
Pumpkin Pie - made with fresh cooked Long Island Cheese Squash from the garden
Cherry Pie - made with frozen local sour cherries
The rest of the feast was made with locally grown produce. I also made the Brown Bag Apple Pie.....yum! The locally grown Granny Smith Apples were the biggest, yugliest and best apples that I have ever had! I only used 5 apples for one big pie!