Appetizing appetizers for Thanksgiving Day

Chef Sam Beier from A Fare Extraordinaire shows food radio talk show host Cleverley Stone how to make some easy appetizers that are perfect for Thanksgiving Day including Brie en croute filled with apple and cranberry chutney, bacon-wrapped poblano quail, a holiday wreath filled with chicken and apple sausage, kale and portabella mushrooms, chocolate peanut butter truffles and cranberry/orange scones.

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For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)


Chocolate Peanut Butter Truffles
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 11oz Powder Sugar
  • 8oz Peanut butter, Jiffy creamy
  • 4oz Butter
  • 1/4tsp Vanilla Extract
  • 8oz Melting Chocolate

Directions
1. Place the peanut butter in a kitchen aid mixer with the paddle attachment and turn on medium speed.
2. Place the butter in a small pot and melt.
3. Add to the peanut butter the powder sugar and melted butter with the machine on low speed. Once everything is added then turn up to medium speed.
4. Now add the vanilla extract. The mixture should be like a soft play dough consistency.
5. Now scoop out small teaspoon size balls and roll to give them shape.
6. Warm the melting chocolate over a double boiler or in the micro wave.
7. Using a fork place a ball of the peanut butter in the chocolate and coat and remove with the fork.
8. Continue this until all are done and place in the frig until the chocolate firms up.
9. Remove and serve.


Holiday Appetizer Wreath
Chef Sam Beier, A Fare Extraordinaire

Ingredients

  • 2 links Chicken Apple Sausage, chopped
  • ½ cup chive and cream cheese spread (from 8oz container)
  • 2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
  • 2 cups kale, chopped
  • 1 egg, beaten
  • 2 cups Portabella mushrooms

Directions
1. Heat oven to 375 degrees, cook the chicken apple sausage and drain on paper towel.
2. Unroll both cans of dough; separate into 16 triangles.
3. On a large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle in center.
Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten
4. Spread cream cheese spread on dough to within 1 inch of points.
5. In small bowl, mix chopped chicken apple sausage, kale, and mushrooms.
6. Spoon onto widest part of dough. Pull end points of the triangles over the mixture and tuck under dough to form ring.
7. Carefully brush dough with beaten egg.
8. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes.
9. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. 10. Store in refrigerator or serve.

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