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Appetizer Accessories Tips for throwing a party that won't soon be forgotten From "Creative Juice" episode DCRJ-510

(Continued from page 1)

Start your party right with tongue-tempting crab dip, toasted nuts, exotic olive tapenade cups and a floral twist on Brie.

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Slow-Cooker Crab Dip in a Sourdough Bowl

Slow-Cooker Crab Dip in a Sourdough Bowl

Ingredients:

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 (figure A) and chop the resulting bread pieces into cubes (figure B).

Figure A

Figure B

5. Serve the dip inside the bread bowl with the sourdough cubes on hand for dipping. Garnish the plate with cilantro or flat-leaf parsley, if desired.

Herbed and Toasted Mixed Nuts

Herbed and Toasted Mixed Nuts

Ingredients:

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 (figure C).

2. In a large saucepan, combine the herbs, cayenne, brown sugar, salt (figure D) 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 (figure E). Serve either warm or cooled.

Figure C

Figure D

Figure E

Olive Tapenade Cups With Crème Fraîche

Olive Tapenade Cups With Crème Fraîche

Ingredients:

one sheet frozen puff pastry
olive tapenade
crème fraîche
2-3 Tbsp. pine nuts
butter, for greasing the pan
mini-muffin pan

1. Preheat oven to 425 degrees.

2. Thaw the sheet of pastry and cut into 24 squares (figure F).

3. Butter the muffin tin and insert each square into the well of a muffin tin (figure G). Spoon tapenade into each (figure H).

Figure F

Figure G

Figure H

4. Bake at 425 degrees for 12-15 minutes, until pastry is puffed and golden brown.

5. Meanwhile, toast the pine nuts in a skillet on the stovetop.

6. Remove tapenade cups from the muffin tins, place on a serving plate (figure I) and top with a dollop of crème fraîche (figure J) and a couple of toasted pine nuts.

Figure I

Figure J

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