My loyal and trusty assistant (and very lovely daughter), Andrea, was there to help me. We sliced. And diced. And prepped everything we needed to show the audience how to make 3 quick-and-easy appetizers from my book.
By the time I looked up, the room was packed -- and we were ready to get started!
The first appetizer I demonstrated was Randal Johnson's Tuscan White Bean Dip. It literally took only 5 minutes to prepare. The audience blinked, and it was ready to be passed around with a variety of crackers.The oohs and ahhs were clearly audible.
|Tuscan White Bean Dip|
Next, I got ready to demo Matt Fish's Goat Cheese-Stuffed Piquillo Peppers.
|Goat Cheese-Stuffed Piquillo Peppers|
With its bright red, white, and green coloring, everyone thought this was the perfect appetizer to prepare for the upcoming holiday season. (Note, people were feverishly taking notes and jotting down the recipe! For proof, see next photo.)
Last, but certainly not least, was Nolan Konkoski's Bacon, Brie, & Peach Toasts, which (in my humble opinion) was the hit of the night.
|Bacon, Brie, & Peach Toasts|
After a round of applause, I had a book signing that was fun, fun, fun. In fact, one very special lady asked if I would share some of my own family recipes on this blog. So, for you, kind lady, I am sharing one of my family's favorite appetizers. Hope you enjoy!
|Maria's Hot Crabmeat Dip|
HOT CRABMEAT DIP
Makes 10-12 servings
1 (8-oz) package cream cheese, softened
1 T. milk
1 (6.5-oz) can flaked crabmeat
2 T. green onions, chopped
1/2 t. horseradish
1/4 t. salt
Freshly ground black pepper to taste
Dash of Tabasco sauce
1/2 c. sliced almonds
Crackers or fresh bread
1. Preheat the oven to 350 degrees.
2. Combine and stir together all the ingredients except almonds in a bowl.
3. Grease a casserole dish (can use Pam spray). Fill with crab mixture. Sprinkle almonds evenly over top.
4. Bake for 15 minutes. Serve warm or at room temperature with crackers or bread.