Caramel Fruit Dip
As the turkey roasts (sounds a bit like a soap opera)… While the potatoes mash… As the yams, rolls, and dressing bake… While the pies cool and set… all sending heavenly aromas wafting throughout your home… there is always one minor crisis for the cook of Thanksgiving dinner to deal with:
It’s called, “What the heck do I feed these people to keep them out of my way while I cook Thanksgiving dinner?”
We love our families, we really do — that’s why we are cooking Thanksgiving dinner in the first place. Sure, sure, it’s all about giving thanks, remembering the pilgrims and their first year of bounty, but it’s mainly about showing our loved ones that we care. But, they DO get underfoot while we scramble around the kitchen, roasting, boiling, mashing, sauteeing.
I like to set out some appetizers and/or cold cuts on a tray (preferably NOT in the kitchen, but maybe in the breakfast area or the dining room) and let them munch away at them. I promised a week or so ago to give you some recipes for appetizers, well here is a simple dip for apples or other fruit that can be made a day or two ahead of time and set out so the family can munch and stay out of your way while you wrestle with the turkey.
Caramel Fruit Dip
8 oz. cream cheese
1 T. butter
2 T. pineapple juice, (optional)
1/2 c. brown sugar
1/2 t. cinnamon
1/4 t. ginger
Let the cream cheese set out for a few hours, bringing it fully to room temperature. Using a hand mixer, whip until smooth and fluffy. Add the remaining ingredients and “whip it good.”
Slice apples or any other fruit you like and serve it up.
This recipe is easily doubled or tripled for large crowds and it’s nice to have some fruit before the big feast!
November 20th, 2007