1. Preheat oven to 400°. Trim and discard rind from top of Brie. Place Brie on a lightly greased baking sheet. Bake 7 to 9 minutes or until cheese is just melted.

2. Meanwhile, microwave ginger preserves and next 6 ingredients in a small microwave-safe glass bowl at HIGH 30 seconds; stir until blended and smooth. Microwave at HIGH 1 minute. Let stand while cheese bakes.

3. Transfer Brie to a serving dish; drizzle warm glaze immediately over Brie. Serve with assorted crackers and fresh fruit.

*1/4 cup fig preserves maybe substituted.

Note: For testing purposes only, we used Dundee Ginger Preserve.

Party Tip: Place the Brie directly on an oven-safe serving plate, and bake as directed. The hot plate will keep the cheese warm and gooey longer.

1. Spoon sour cream into a 1-qt. zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe sour cream into 6 (2-oz.) shot glasses.

2. Combine avocado and next 3 ingredients in a bowl. Mash with a fork, and season with salt and pepper to taste.

3. Spoon avocado mixture over sour cream in shot glasses. Top each with tomato, egg, and 1/2 to 1 tsp. caviar. Reserve remaining caviar for another use. Serve parfaits with breadsticks and assorted crackers.

Party Tip: We used less expensive, shelf-stable lumpfish caviar found near the canned tuna. It costs around $5 for a small jar. Another affordable choice is salmon caviar. Its bright orange color would look stunning atop each parfait. Try fresh caviar if your seafood department stocks it. It may cost a tad more, but you only need a few teaspoons.

1. Arrange all ingredients on a large serving platter or cutting board.

Party Tip: Fuyu persimmons, which are a beautiful red-orange fruit, are available in October through February. Shaped like a tomato, they have a super-sweet melon-like flavor. Fuyus should be eaten while still firm and crisp versus the Hachiya, another type that should be enjoyed when the fruit is very soft.

1. Remove lemon peel in strips using a vegetable peeler, reserving lemon for another use.

2. Sauté lemon peel, garlic, fennel seeds, and red pepper in hot oil in a large skillet over medium heat 1 minute. Add olives, and next 3 ingredients, and cook, stirring occasionally, 5 to 7 minutes or until fennel is crisp-tender. Transfer to a shallow serving dish.

Party Tip: If your olives have pits, be sure to set out a small bowl for your guests to dispose of them.

1. Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.

2. Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.

Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step 1. Proceed with recipe as directed.

Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.

1. Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.

2. Stir in oregano, garlic, and paprika, and cook 1 minute or until fragrant. Add red wine, and cook, stirring often, 2 to 3 minutes or until wine is reduced and thickened. Transfer to a shallow bowl, and garnish, if desired. Serve with wooden picks.

*Spicy smoked sausage may be substituted.

Party Tip: If you don't have smoked paprika, substitute 1/2 tsp. traditional paprika and 1/4 tsp. ground cumin.