Spicy Swedish meatballs? Holiday appetizers get a festive upgrade

Thanksgiving may be all about the turkey, stuffing and pie, but at our house the real magic begins long before the bird hits the table.

At any holiday get-together, it’s the appetizers that set the tone, welcoming friends and family with comforting aromas and bold flavors. A mix of textures, temperatures and flavors keep guests engaged and the table more interesting, which is why we’ve created some unexpected and sophisticated bites to get the party started.

From a creamy whipped Brie cheese dip served with fragrant and easy-to-make brown butter baked saltines to elegant endive spears stuffed with smoked salmon mousse and topped with a fun green apple slaw, this collection has something for everyone.

Best of all, most of these recipes have a make-ahead element which will lighten the “day of” load and the stress level. It’s supposed to be fun, after all. That’s why they call it entertaining.

Serves 4 to 6.

Light and refined, these crisp endive spears cradle a silky smoked salmon mousse. An unexpected green apple slaw adds brightness and crunch to every bite. From Meredith Deeds.

Directions

Cut the apple into thin slices. Stack slices and cut into thin strips.

Mix white wine vinegar, honey and salt in a medium bowl. Add the apple and mix to combine.

When ready to serve, place a spoonful of salmon mousse into each endive spear (you can also use a piping bag) and top with some of the apple slaw. Place a slice of the fresno chile on top, if using. Serve immediately.

Makes 32 skewers.

Boldly spiced bites of tender, moist chicken meet sweet, almond stuffed dates in this crowd-pleasing skewer. Note: Soak wooden skewers for at least 30 minutes in water before using. From Meredith Deeds.

For the chicken skewers:

Directions

In a medium bowl, combine the yogurt, mint, garlic, lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Cover and keep chilled until ready to serve. (Can be made up to 4 hours in advance.)

In a large bowl, whisk together the olive oil, yogurt, lemon juice, cumin, cinnamon, coriander, cardamom, turmeric, 1 ½ teaspoons salt and ½ teaspoon pepper. Add the chicken and mix to thoroughly coat. Cover and chill for at least 1 hour or up to 4 hours.

Preheat oven to 425 degrees. Spray a large, rimmed baking sheet with cooking spray.

Thread one date and one piece of chicken onto each soaked skewer and place on baking sheet. Bake for 15 to 20 minutes, until chicken is cooked through.

Transfer skewers to a serving platter and serve with yogurt sauce topped with chopped mint.

Makes 50 meatballs.

An addictive twist on a classic Scandinavian dish, these meatballs get a sweet-heat glaze with a surprising combination of chili crisp and lingonberry jam. From Meredith Deeds.

Directions

Meanwhile, in a small skillet, melt butter over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes.

In a large bowl combine ground beef, ground pork, soaked bread, cooked onion, eggs, salt, black pepper and allspice. Mix together with wooden spoon.

Preheat the oven to 425 degrees. Spray 2 large, rimmed baking sheets with cooking spray.

Shape meat mixture into 50 meatballs (a generous tablespoon each) and place on prepared baking sheets. Bake for 15 to 18 minutes, switching baking sheet positions after 10 minutes, until cooked through.

In a large bowl, whisk together the jam, chili crisp, brown sugar and lemon juice. Add the meatballs and toss to coat. Place in a serving bowl and serve immediately.

Creamy, tangy and indulgent, this luxurious cheese spread gets a lift from a sweet-tart maple balsamic drizzle. Easy-to-make brown butter saltine crackers will make this dish the star of any appetizer table. From Meredith Deeds.

Directions

Preheat the oven to 325 degrees. Place butter in a medium-sized saucepan over medium-high heat. Cook, stirring frequently, for 4 to 6 minutes, until the sizzling has stopped and the milk proteins are golden brown and fragrant. Place the brown butter in a medium bowl and add cinnamon, cardamom, nutmeg and ginger; stir to combine. Let sit for a few minutes to cool slightly.

Pour brown butter mixture over crackers in a large bowl and gently mix to coat. Arrange crackers in a single layer on two large baking sheets. Brush any of the butter mixture that may left in the bottom of the bowl onto the crackers. Bake for 10 to 15 minutes, switching the pan positions after 5 minutes, until the crackers are lightly browned. Remove from the oven and cool on a wire rack.

Meanwhile, remove all of the rind from the chilled Brie, while leaving as much of the cheese as possible. Chop into pieces and set aside to come up to room temperature.

Combine the maple syrup and balsamic vinegar in a small saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 6 to 8 minutes, or until the mixture has reduced to ½ cup.

Drizzle the maple reduction over top of the brie, and serve with the spiced crackers.