Thanksgiving treats we never had the time to make...

"How was your Thanksgiving?" or "Did you have a nice Thanksgiving?" is the friendly question everyone asks this week - YES...we had a pretty good time, but aside from eating a delicious meal there is really not that much to report... or am I missing something? I think this might be a cultural thing. Of course it's nice to spend time with the family and have a delicious meal together but I am not sure what other details of our Thanksgiving gathering I should give away when being asked about it. Maybe something like:"The color of the turkey was absolutely striking" or "I was really thankful that my appetizers worked out" or something like that... but like I said, I might be overlooking something here so please let me know what it is..

And my appetizers? I had BIG plans. And asked for the help of some lovely, creative, wonderful friends. I actually asked everyone who I spoke to a few days before Thanksgiving what appetizer I should make - I settled with homemade Sushi rolls, that seemed easy and the kids would also eat some.

Below are the 3 recipes that I did NOT make - I still regret it! And that is why I want to share them with you today... sounds sooo delicious!!! And I am sure they can also be used any other time of the year, or next Thanksgiving, or Christmas...

This one come from Erin in LA:

Port Glazed Walnuts with Stilton

2 1/2 cup walnut halves (9 ounces)
3/4 c sugar
3/4 c ruby port
1/2 teaspoon fresh ground pepper
1 bay leaf
One-1 pound wedge of Stilton Cheese
Parchment paper

Preheat oven to 350 Spread the walnuts on a rimmed baking sheet and
toast them for approx. 8 minutes until they are lightly brown.

Meanwhile in a large, heavy sauce pan, combine the sugar, ruby port,
pepper, bay leaf and bring to a boil. Cook the liquid over moderate
heat until the sauce is slightly thickened. 3-4 minutes, discard the
bay leaf

Add the walnuts to the sauce pan, stirring to evenly coat. Using a
slotted spoon, drain the nuts very well (save the liquid). Line a
baking sheet with parchment paper and spread the walnuts in a single
layer. Bake for 12 minutes stirring once, or until the nuts are
mostly dry, let them cool and separate any nuts that sick together.

Meanwhile simmer the syrup over low heat until it is thick enough to
coat the back of a wooden spoon, about 3 minutes.

Set the Stilton on a serving platter and place the walnuts in a
separate bowl, Drizzle the port syrup over the cheese and serve with
the nuts.

(you can make 1 day ahead just reheat syrup store nuts in air tight
container)

*also great with bread or crackers......


Another super easy good hors d'oeuvre

Prosciutto and dates

Cut dates in half and remove seed, stuff with a piece of gruyere
cheese and wrap in prosciutto stick a toothpick in to hold together
broil until cheese melts, serve....

amazing!!!!!

and now from Jennifer....famous for her deserts - this is a recipe she had send me a while ago:

Persimmon Pudding (from "Chez Panisse Desserts" by
Lindsay Remolif Shere)

for 1 8-inch or 9-inch pudding:

about 1 1.2 lbs very ripe and soft hachiya persimmons
3/4 c. sugar
3 eggs
1 1/2 c. milk
1/4 c. whipping cream
1 tbsp honey
1 1/4 c. pastry flour
1/8 tsp salt
3/4 tsp baking powder
3/4 baking soda
1 tsp cinnamon
1 c. walnuts
6 tbsp unsalted butter

Make sure your persimmons are at the "water balloon" stage, when the pulp is
translucent and jellylike.
Scrape the persimmon pulp off the peel and puree.
Combine the persimmon pulp, sugar, eggs, milk, cream,
and honey. Mix dry ingredients in another bowl, then
add wet to dry.
Lightly toast the walnuts in a 350 oven for 5-6
minutes. Let cool. Melt butter and let cool while you
coarsely chop the walnuts and butter a spring form pan
and line the bottom with baking parchment. (You can
also butter a regular 9x13 pan.) Stir the walnuts and
butter into the batter.
Bake in a 350 oven until a toothpick comes out clean --
allow 1.5 to 2 hours.

If using a spring form pan, remove the pudding from the
pan as soon as it comes out of the oven. Turn it onto a
regular kitchen plate, then again onto a nice dessert
plate so that the glossy brown top is facing up.
If using a 9x13 pan, presentation will be less
impressive -- just cut and serve like brownies.

Serve warm with whipped cream

So, please let me know....:"How was your Thanksgiving?" or "What what recipe did you not get around to use?"