Sally Beck
With grateful hearts for such overwhelming support from the Helena community and more, we’re happily settling into our new building, and we’re very excited to celebrate our first Thanksgiving distribution in our new location.
Thanksgiving is my very favorite eating holiday, and I look forward to planning the menu every year. One of the most overlooked aspects (at least in my house) of Thanksgiving is thinking about what to eat on the day before the Big Meal. With all of the cooking to do, it’s important to have snacks on hand so that everyone isn’t famished by the time you sit down to dinner.
All three Thanksgiving appetizers
Sally Beck
I’ve put together a couple of easy make-ahead recipes for appetizers that can be done the day before.
First is a recipe for a classic Cranberry Pecan Cheese Ball that combines all of the best flavors of the season: cranberries, toasted pecans, and just a hint of maple.
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Cranberry Pecan Cheese Ball
Sally Beck
Cranberry Pecan Cheese Ball
8 oz cream cheese, room temperature1 cup sharp cheddar cheese, grated1 cloves garlic, crushed¼ cup thinly sliced green onions3 Tb fresh parsley, finely chopped. Set aside 1 Tb.1 cup (divided) toasted pecans, finely chopped (to toast pecans, bake them on a cookie sheet at 350F for about ten minutes. Cool to room temp before using)1 cup (divided) dried cranberries, finely chopped1 tsp Dijon mustard½ tsp cayenne pepper2 Tb maple syrupSalt and pepper
In a medium sized bowl, mix together ½ cup of the pecans, ½ cup of the cranberries and the reserved tablespoon of the parsley. Toss together well. This will be your coating for your cheese ball.
Using a stand or hand mixer (or mixing by hand), combine the cream cheese and the cheddar until well mixed. Add the garlic, green onions, the remaining 2 Tb of the parsley, the remaining half cup of the pecans and the cranberries, the mustard, cayenne, maple syrup, and a dash of salt and pepper. Mix until everything is combined nicely.
Form the cheese mixture into a ball and roll it in your reserved cranberry pecan mixture. Wrap the cheese ball in plastic wrap and refrigerate it for at least one hour to allow it to firm up nicely.
It will keep in the refrigerator for up to five days. Take it out and allow it to soften a bit at room temperature for at least 30 minutes before serving.
Our next recipe is for a Tahini Miso Pate, a lovely vegan option that pairs well with crackers, crudities or cornbread.
Tahini Miso Pate
Sally Beck
Tahini Miso Pate
1 cup tahini (sesame paste available at health food stores)1 clove garlic, crushed2 Tb fresh parsley, finely chopped2 Tb finely chopped green onions3 Tb miso. I used yellow miso but any type will work well. Red is nice too.½ cup waterJuice of 1 lemon1 Tb maple syrup
In a skillet, toast the tahini, stirring constantly, for about five minutes over medium-high heat, until it thickens up. It will be the consistency of a soft peanut butter or an almond butter, and the color will be a toasty brown. Allow to cool to room temperature before continuing with the recipe.
When the tahini has cooled, put it in a mixer, add the garlic, parsley, green onions, miso, lemon juice and maple syrup. Mix to combine, and then while the mixer is running, drizzle in the water, scraping down the sides of the bowl as needed. You may need to add just a little bit more water, depending on your preference. You want a spreadable consistency, but not runny.
Serve with your choice of crackers, bread and/or cut vegetables.
Finally, a twist on a classic favorite: Deviled Eggs! But made with “Everything Bagel” seasoning, which is a delicious variation and super simple to throw together.
“Everything Bagel” Deviled Eggs
Sally Beck
‘Everything Bagel’ Deviled Eggs
6 eggs, hard boiled.To hard boil eggs, bring four cups of water to a boil in a medium saucepan. Gently lower your eggs into the boiling water with a spoon and allow to cook for four minutes. Turn off the heat and let them sit in the hot water for 14 more minutes. Drain off the hot water and fill your pot of eggs with icy cold water. Once the eggs have chilled a bit (just a few minutes; they’re good to go when you can comfortably handle them), peel them, and cut them in half lengthwise.1 Tb Everything Bagel seasoning. Do not be tempted to add more; it can quickly become too salty.1 Tb Dijon mustard2 Tb finely chopped green onions2-3 Tb mayonnaise, depending on how creamy you like it.
In a small bowl, pop out the cooked egg yolks and mash them up with a fork. Add the mayonnaise, mustard, green onions and Everything Bagel seasoning. Mix well to combine and fluff.
With a teaspoon, drop a spoonful of the seasoned egg mixture into each half of the cooked egg whites. Lightly sprinkle a bit of Everything Bagel seasoning on top of each one for garnish and serve.
Thanksgiving is our biggest holiday event of the year at Helena Food Share, and all of Helena really comes together to go the extra mile to help us put Thanksgiving meals on everybody’s table.
This year, we’ll be at the Lewis & Clark Library for our annual Turkey Challenge on Friday, Nov. 22, from 10 a.m. until 6 p.m. to take your donations of turkeys and any of the fixings that go alongside them.
Helena Food Share will be distributing the Thanksgiving Holiday boxes on Monday, Nov. 22, from 9 a.m. to 6 p.m. at our new Community Food Resource Center located at 1280 Boulder Ave. In addition, St. Mary’s Church will also be distributing boxes as a drive-up service on Sunday, Nov. 21, from 11 a.m.-3 p.m. Sign-ups to receive a holiday box begin on Nov. 1, so call us at 406-443-3663 to reserve yours now.
Our Mission at Helena Food Share: Serving our neighbors in need by providing food in a respectful and dignified way and by working with others to eliminate hunger in the greater Helena area.
If you are in need of food and would like more information, or if you would like to make a donation contact Helena Food Share at: 406-443-3663, or visit our website at www.helenafoodshare.org
“Everything Bagel” Deviled Eggs
Sally Beck
Cranberry Pecan Cheese Ball
Sally Beck
Tahini Miso Pate
Sally Beck
Tahini Miso Pate
Sally Beck
“Everything Bagel” Deviled Eggs
Sally Beck
Sally Beck is the kitchen manager at the Helena Food Share Community Food Resource Center.
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