Serve this cold, nonalcoholic punch from a clear bowl filled with golden-orange juice, thin orange rounds, whole cranberries, and rosemary. Add chilled ginger ale just before serving to keep each glass lightly fizzy.
This skillet-baked warm crab dip has a thick, scoopable center with visible pieces of crab and small red pepper flecks. Unevenly browned cheese tops the dip, while toasted baguette slices make it easy to serve.
Blend drained feta and thick Greek yogurt before adding plain pumpkin puree and honey for a scoopable dip that holds soft swirls. Finish with a little honey and fresh thyme, then serve with toasted pita.
These individual stuffing muffins have craggy, golden rims around small egg, cheddar, and ham centers. A brief pre-bake helps the thick bread-stuffing cups hold their shape; use a standard 12-cup muffin tin.
Thin turkey and provolone roll up with lightly cranberry-flecked cream cheese in soft flour tortillas. Chill the logs, slice them into thick pinwheels, and serve cold with chives and cranberry sauce alongside.
These small baguette crostini layer creamy white goat cheese with tender, golden-amber onion ribbons and fresh thyme. Cook the onions ahead, then toast and assemble the bites shortly before serving to keep them crisp.
Skin-on sweet potato rounds make tender, browned bases for these handheld appetizers. Top each with a thick swipe of goat cheese, thin fresh pear, walnut pieces, thyme, and microgreens shortly before serving.
Whole Brussels sprouts stay visibly green inside rings of browned bacon in this warm appetizer. Thin bacon, a wire rack, and a late brush of maple syrup help the bites cook through and finish with a light golden sheen.
Two sheets of puff pastry and one pound of pork sausage make about 30 short, plump rolls. Seal and vent the pastry, bake until the filling is cooked through, then serve the rolls in a tray with two dipping sauces.