Don't Forget the Appetizers This Thanksgiving

Holidays are a time to celebrate family traditions and create new ones. Last year my brother and sister-in-law, Tom and Lori De Bacco, hosted a wonderful Thanksgiving celebration at their home in Ohio. One thing I took from the party was their brilliant idea of setting up an appetizer table before the guests arrived. It was the focal point before we were formally seated for the holiday feast.

When you have guests arriving at different times and if you're serving alcohol, serving food before the meal is strongly suggested. Guests get a chance to huddle together and nosh, sip on their drinks and catch up with all of the happenings in their lives. With everything prepared in advance, or needing only quick, last-minute assembly, hosts are free to mingle before getting the main course in order. Sadly, I'm unable to attend this year's feast in Ohio, but I plan to share the appetizer table idea at my own dinner party with friends.

An easy to assemble option for your appetizer table is dates or dried apricots wrapped in bacon, which can be made ahead of time and then reheated. Or, you can go for scallops in lieu of fruit.

Dates or Dried Apricots (or Scallops) Wrapped in Bacon

Ingredients: 8 strips of maple-smoked bacon, 12 dates, 12 dried apricots and 12 toothpicks or skewers. (If you also do the scallops, choose 12 bay scallops, which are smaller and good for hors d'oeuvres. The larger diver scallops are too large for one bite, but they also make a fantastic first course appetizer.) Adjust quantity for the number of guests. I got my fruit at the wonderful Bautista Organic Dates stand at the .

Directions: Preheat oven to 350 F. Cut the bacon evenly into three or four sections. Remove the pit/seed if the dried fruits still have them. Wrap each fruit/scallop individually with one section of the bacon slice and insert a toothpick directly through to lock fruit/scallop into place. Place on an oven rack with a pan underneath to catch the dripping grease. Cook for 25 minutes or until the bacon is crispy. Remove each piece and place on paper towels to absorb excess grease from the bacon. There's no need to add any seasonings. The fat from the bacon, the sugar from the fruit and the brine from the sea are the flavors. These may be made ahead of time, but when ready to serve, place them back in the oven for a quick warm-up.