Simple Party Appetizers

Party season is here and that means good food, best friends, family and a little holiday cheer. So I thought I would share a few recipes for quick and easy appetizers that will tempt anyones belly.

The cucumber cups add a wonderful pop of color to any party table (you can fill them with so many different foods). Hot radishes heat up your temp on a cold night. Slow cooker crab dip is always an easy party hit. The nuts are perfect for game day or in mini bowls scattered about a party. If you want to impress without the stress - make a edible flower glazed brie.

Enjoy,

Cathie

Cucumber Cups

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English cucumber
toothpicks
tabbouleh, dip or chicken or tuna salad

1. Cut cucumbers into lengths about 2-1/2" long. Slice the skin from four sides of each cucumber chunk to form a square shape. 2. Scoop out the cucumber cup, leaving the cucumber intact on the bottom of the cup. 3. Fill each boat with tabbouleh, dip or chicken or tuna salad. Garnish with carrot or herbs.

Rose Radishes

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radishes
sharp knife

1. Wash and trim the radishes from their greens. 2. Slice off five sides of each radish to get a five-sided shape, leaving a stripe of red between each side. 3. Make a thick slice on each side, being careful to not cut all the way through to the bottom, to form the petals.

Herbed and Toasted Mixed Nuts

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1 c. each pecan halves, walnuts, cashews and almonds
1 Tbsp. finely chopped fresh rosemary
1 tsp. dried thyme leaves
1 tsp. dried oregano
1/2 tsp. cayenne pepper
2 Tbsp. brown sugar
2 tsp. sea salt
3 Tbsp. unsalted butter, melted

1. Preheat oven to 375 degrees. Spread the nuts on a baking sheet and toast for 10 minutes or until they are lightly golden brown. 2. In a large saucepan, combine the herbs, cayenne, brown sugar, salt and melted butter; cook and stir over medium heat for 1 minute. 3. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve either warm or cooled.

Slow-Cooker Crab Dip in a Sourdough Bowl

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3/4 c. mayonnaise
8 oz. cream cheese, softened
2 Tbsp. dry white wine
1 onion, minced
1 lb. lump crabmeat, any cartilage and shell bits removed
round sourdough loaf,
cilantro or flat-leaf parsley for garnish

1. Mix mayonnaise, cream cheese and wine in a medium bowl until blended. Place in a

1- to 3-quart slow cooker. 2. Stir in onions and blend well. Gently stir in crabmeat. 3. Cover the slow cooker and cook on low for 4 hours. 4. Meanwhile, hollow out the round sourdough loaf and chop the resulting bread pieces into cubes.

Flower-Glazed Brie

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1-lb. wheel of Brie
1 c. dry white wine
1 tsp. unflavored gelatin powder
edible, organic flowers (pansies, nasturtium, lavender, rose petals)
herb leaves (cilantro, dill, chives, flat-leaf parsley, basil)

1. Place the Brie on a plate. 2. Very carefully rinse the flowers and herbs and pat dry with paper towels. 3. Pour white wine into a small saucepan and sprinkle with gelatin. Let stand 5 minutes or until the gelatin is softened. Place the saucepan over low heat, stirring until the gelatin is completely dissolved. 4. Remove the saucepan to a bowl of ice water. Stir the gelatin mixture very slowly until it thickens but still remains pourable.

5. Spoon the gelatin glaze evenly over the wheel of cheese and smooth with the back of a spoon. 6. Carefully arrange the flowers and herbs on top of the glaze. Add more gelatin to the top of the flowers, if necessary. Refrigerate 15 minutes. 7. Transfer the cheese to a platter or serving plate and keep refrigerated until ready to serve.