Thursday, November 12, 2009

Cooking Light Virtual Supper Club Presents Appetizers, Small Plates/Tapas


Welcome to another month of the Cooking Light Virtual Supper Club. I can't believe another month has gone by. Why does this time of year just pass by so quickly? Our November theme is Appetizers & Small Plates/Tapas. All these appetizers would be a great addition to your holiday party or family gathering. I hope we have given you some ideas to try this holiday season or anytime you are needing inspiration for small bites.

I chose 2 recipes this month. Warm Cranberry-Walnut Brie and Mini Crab Cakes w/Herbed Aioli. Both were fantastic. I would highly recommend you give them a try. I had some help filling up my appetizer plate from the other members of the Cooking Light Virtual Supper Club. Here is what they made:

Helene (La Cuisine d'Helene) - Grilled Pepper Poppers

Aggie (Aggie's Kitchen) - West Indies Shrimp & Mini Ham and Cheese Frittatas

Val (More Than Burnt Toast) - Windowpane Potato Chips & Sliders with Shallot-Dijon Relish

Shelby (The Life and Loves of Grumpy's Honeybunch) - Harvest Sweet Potato Pecan Pie Tarts

Jamie (Mom's Cooking Club) - Warm Cranberry-Walnut Brie & Mini Crab Cakes with Herbed Aioli

Visit these wonderful blogs for the details and photos on their dishes.




This is the Brie that I used for my Warm Cranberry-Walnut Brie

There is just something special about the combination of cheese, fruit and nuts. This is extremely simple and quick to make. Cut off the top rind of the cheese. Place your toasted walnuts, dried cranberries and thyme on top. Pop in the oven for 15 - 20 minutes and out comes this..........

Melty, gooey, unbelievably delicious cheese!

I just had to show you one more picture. We served this with a variety of crackers. We loved it with Sea Salt Bagel Chips. That's my husband digging in. I will be making this Brie for our family gathering at Thanksgiving. It's going to be a good day.

My second appetizer are these fun mini crab cakes. I was born in Baltimore, Maryland so I grew up with Maryland style crab cakes. This recipe was a little different from my standard crab cakes I make but we loved the variation. I did add 2 teaspoons of Old Bay Seasoning. Being a former Maryland girl, you just have to use your Old Bay Seasoning. The seasoned mayonnaise (aioli) was perfect with the crab cakes.




Enjoy!!!

Mom's Cooking Club Lesson: A little history.....Appetizers are food items, usually small portions, served before the main course. Also known as Hors d'oeuvre and are served at many reception and cocktail parties. The equivalent of hors d'oeuvre in Spain is called Tapas. In Italian cuisine, it is referred to as Antipasto. In Russian cuisine, it is called Zakuski and usually consists of cured meats and fishes, pickled vegetables, prepared salads and breads. The term Zensai is a Japanese hors d'oeuvre. To me, appetizers are a great way to try different bites of food and a way to get people mingling, talking and just enjoying each other's company.

10 comments:

Bellini Valli said...

Everything looks amazing Jamie. I would have loved to be sharing this coktail party with you in person for a bite of everything!!!!!

Laura in Paris said...

I love your mini crab cakes!

HoneyB said...

Yum, yum. Love them both but I could eat that whole brie all by myself. Brie is my favorite!

Helene said...

I have made a warm brie at a party and it was a success. Mine had porto in the recipe. This one you made is amazing. Crab cakes are popular around here. Everyone has their own recipe. I'll have to try this one.

Aggie said...

How could you not add Old Bay? ;)

That brie looks unbelievable. I love your cracker shot, it made me craaaave some immediately! And you are right, there is something about cheese, nuts and fruit, perfect combinations. Great picks this month!

PS...that shrimp was the last of our P-cola seafood!

Chelsey said...

I love cooking light recipes! It looks like you are all having a blast making these appies together, and your all over the north America to boot. Would you mind having an extra join in your fun?

Pam said...

I could make a meal out of both of these appetizers...they look amazing.

Barbara Bakes said...

What wonderful recipes. Your brie looks better than Cooking Light's picture!

Bridgett said...

The crab cakes would have my undivided attention!

Jamie said...

Scrumptious! Wow! I can't even begin to tell you how fab that cheese looks! I have a French friend that told me a special thing to do with brie or camembert - Slice horizonatally in half, pack the nuts and fruit on the bottom half then put the top half back down on top and press. Let sit for a day or two. THEN eat as is or warm. But yours looks stunning! And I LOVE crab cakes! Perfect! I'm hungry now!

 
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