Out of the many fun and festive holidays celebrated in American culture, Thanksgiving is the one that celebrates food the most. When the Indians shared their corn with the Pilgrims, they not only started the sharing of cultural values, but they shared cultural food. This sharing of cultural food is something we as American’s know a lot about. America is made up of immigrants, from the abundant number of Irish people that came to America due to the potato famine in 1845, to the thousands of immigrants coming from places like Syria, and the Middle East today. The first American settlers were immigrants from Great Britain themselves, and invaded the Native American’s land. Although the mixing and mingling of cultures has had beneficial as well as not so beneficial consequences to countries immigrants have settled in, a definite reward is the different kinds of foods that have been spread and shared for all to eat and enjoy.

With all the different people in the U.S. today, it is good to be reflective on the fact that we have all been immigrants at one time or another in the history that makes up our country of America, with the exception of the Native Americans. So this Thanksgiving, being particularly reflective on the amounts of different cultures we have here in the U.S., I am going to be making appetizers from different countries and cultures around the world. I have 45 relatives coming to my house from Korea and Italy this thanksgiving and am taking my time to plan out all the different types of foods I want to make. Appetizers are quick and easy — and a good way to show several culturally diverse foods at our Thanksgiving table.

Hopefully anyone that makes or eats these foods can understand more about the world’s differences and even feel transported to these different places. With all that being said, let us start our culinary journey around the world!

First, we travel to Italy:

Pea Pesto Crostini:

Time: 12 minutes

What you need:

-1 (10-ounce) package frozen peas, defrosted
-1 garlic clove
-1/2 cup grated Parmesan
-1 teaspoon kosher salt, plus extra for seasoning
-1/4 teaspoon freshly ground black pepper, plus extra for seasoning
-1/3 cup olive oil

Make it:

For the Pesto:Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Put it in a small bowl and put it aside.

For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Drizzle or brush olive oil on the bread slices, and grill on the pan for about a minute to two on each side.

Top with tomato halves and serve.

Let’s head over to Ireland!

Irish Potato Bites:

Time: 30 Minutes

What you need:

-20 red potato (small, golf ball size)
-1/2 cup corned beef (I used pre-made prosciutto)*easier*
-1/4 cup cheddar cheese (shredded)
salt and pepper
-sour cream (optional)
-Cut chives to put on top to garnish]
-Ice cream scooper or baller

Make it:

You start with boiling small potatoes until they are tender. Once they cool a bit, cut them in half and then cut a small piece off of the rounded bottom so they will sit up. Use a small spoon, or melon baller to scoop out the middle of the potato. Put the prosciutto and cheese inside where your hole is made. Pop them in the oven at 400 F for 10 minutes. *If you want, cut up some chives and put a dollop of sour cream on them when you take them out. Enjoy!

Now let’s, travel to Asia:

A good set of appetizers needs a good drink that everyone can enjoy with it.

Chai bowl:

Time: 5 minutes

What you need:

-Large bowl
-2 cups chai tea (you can buy a carton at Trader Joes)
– 1/2 cup Egg Nog
– 2 cups Milk
– Cinnamon

Make it:

In a large combine all the ingredients. Sprinkle cinnamon or put sticks of cinnamon in the bowl after you’re done.

*Pictures and recipes courtesy of: The Food Network, and Homemadeinterest.com