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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 2)

The parade ofmouthwatering appetizers continues with a blooming Brie that's almost (but not quite) too pretty to eat. And then, don't forget to eat your vegetables -- but it's okay to play with them first!

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Flower-Glazed Brie

Flower-Glazed Brie

Ingredients:

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 (figure A).

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 (figure B). Stir the gelatin mixture very slowly until it thickens but still remains pourable.

Figure A

Figure B

5. Spoon the gelatin glaze evenly over the wheel of cheese and smooth with the back of a spoon (figure C).

6. Carefully arrange the flowers and herbs on top of the glaze (figure D). Add more gelatin to the top of the flowers, if necessary. Refrigerate 15 minutes.

Figure C

Figure D

7. Transfer the cheese to a platter or serving plate and keep refrigerated until ready to serve.

Radish Roses

Radish Roses

Ingredients:

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 (figure E), 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 (figure F).

Figure E

Figure F

Carrot and Beet Shapes

Carrot and Beet Shapes

Ingredients:

small flower-shaped fruit and vegetable (or cookie) cutter
large carrots and beets

1. Wash the carrots and beets and remove the tops.

2. Cut the beets into straight slices and cut the carrots into slices at a 45-degree angle (figure G).

3. Cut out shapes using the fruit and vegetable cutters or small cookie cutters (figure H).

Figure G

Figure H

	Cucumber Cups
	Figure I

Cucumber Cups

Ingredients:

English cucumber
sharp knife
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 (figure I).

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.

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