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.

Smoked Salmon Endive Cups with Green Apple Slaw

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.

4 oz. cream cheese, softened

4 oz. hot smoked salmon, crumbled

2 tbsp. heavy whipping cream

1 tsp hot sauce

1 tsp. lemon zest

1 tbsp. fresh lemon juice

1 medium Granny Smith apple

1 tbsp. white wine vinegar

1 tsp. honey

Pinch salt

3 large endive heads, leaves separated

1 small Fresno chile, thinly sliced crosswise, optional

Directions

Place cream cheese in the bowl of a food processor and pulse several times until smooth. Add smoked salmon, cream, hot sauce, lemon zest and lemon juice. Process the mixture again until creamy and smooth. Refrigerate until ready to use. (Can be made up to 8 hours in advance.)

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.

Moroccan-Spiced Chicken and Stuffed Date Skewers with Mint Yogurt Sauce

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 mint yogurt sauce:

1 c. plain Greek yogurt

2 tbsp. finely chopped mint, plus more for garnish

1 clove garlic, minced

1 tbsp. fresh lemon juice

Salt and freshly ground black pepper

For the chicken skewers:

2 tbsp. olive oil

2 tbsp. plain Greek yogurt

1 tbsp. fresh lemon juice

1 tsp. ground cumin

1 tsp. ground cinnamon

1 tsp. ground coriander

1 tsp. ground cardamom

½ tsp. ground turmeric

1 ½ lb. boneless, skinless chicken thighs, cut into 1 ½-in. chunks

1 c. toasted sliced almonds

16 large dates or 32 small dates

Wooden skewers (see Note)

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.

In a food processor, combine the almonds with 2 tablespoons water and a pinch of salt. Pulse until finely chopped. Use a small, sharp knife to make a lengthwise slit in each date, being careful not to cut all the way through. Remove and discard the pits. This creates a small “pocket.” Stuff some of the almond mixture into the pocket of each date. If using large dates, cut each in half crosswise.

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.

Chili Crisp and Lingonberry-Glazed Swedish Cocktail Meatballs

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.

3 oz. white bread, crusts removed, cut into ½-in. pieces (about 1 ¾ unpacked c.)

½ c. milk

1 tbsp. unsalted butter

1 small onion, finely chopped

1 lb. ground beef

1 lb. ground pork

2 large eggs

1 ¾ tsp. salt

½ tsp. freshly ground black pepper

½ tsp. ground allspice

10 oz. lingonberry jam

¼ c. chile crisp

1 tbsp. brown sugar

1 ½ tsp. lemon juice

Directions

In a medium bowl, combine bread with milk, tossing to coat. Let stand until bread is completely softened and most of the milk has been absorbed, about 10 minutes.

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.

Whipped Brie with Maple Balsamic Reduction and Brown Butter-Spiced Crackers

Serves 8 to 10.

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.

1 c. (2 sticks) unsalted butter, preferably European style

1 tsp. ground cinnamon

1 tsp ground cardamom

½ tsp. ground nutmeg

½ tsp. ground ginger

8 oz. saltine crackers

3 (8-oz.) wheels of Brie, cold

¼ c. heavy whipping cream

½ c. pure maple syrup

¼ c. balsamic vinegar

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.

Place Brie in a food processor and run for 1 to 2 minutes until smooth. Add cream and continue to process for another 1 minute. Transfer to a serving bowl. (Whipped Brie can be made 1 day in advance and kept refrigerated. Allow to sit at room temperature for at least 30 minutes before serving.)

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.

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Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

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