Pine Nut and Orange Cookies

The addition of olive oil makes these tasty cookies moist and rich.

• 1/2 cup pine nuts
• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
• 1/4 cup granulated sugar; more for rolling
• 3 Tbs. finely grated orange zest (from 2 medium oranges)
• 1/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/8 tsp. ground cinnamon
• 1/4 cup extra-virgin olive oil
• 1 large egg, beaten

Position a rack in the upper third of the oven and heat the oven to 375°F.


Toast the pine nuts on a rimmed baking sheet, stirring occasionally, until fragrant and golden, about 5 minutes. Transfer to a small bowl to cool.


In a medium bowl, stir the flour, sugar, zest, baking powder, salt, cinnamon, and pine nuts. In a small bowl, whisk the oil and egg and add to the dry ingredients. Mix with your hands until the dough is evenly moist and holds together when squeezed, 1 to 2 minutes.


Fill a small bowl with about 1/4 cup sugar. Pinch off 1 rounded teaspoonful of dough (about 1/2 oz.). Shape it into a ball, coat it in the sugar, and set it in on a light-colored nonstick cookie sheet. Dip the bottom of a drinking glass in the sugar and flatten the cookie to slightly less than 1/4 inch thick. Repeat to make 13 more cookies.


Bake until the tops are golden and the edges are brown, 9 to 13 minutes. Let the cookies cool on the sheet for several minutes, then transfer them to a rack to cool completely. While the first batch of cookies bakes, shape the remaining dough into cookies and arrange on a second cookie sheet. When the first batch is done, bake the second batch.


The cookies will keep in an air-tight container at room temperature for up to 3 days.

Smoked Salmon & Cucumber Tea Sandwiches

• 1/2 cup crème fraîche
• 3 Tbs. chopped fresh dill
• Kosher salt and freshly ground black pepper
• One-half medium English cucumber
• 8 large slices pumpernickel bread, each cut into four 2-inch triangles
• 1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Spice-Cured Salmon with Beets & Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. I have a recipe for every season, but this is our Christmas favorite thanks to the festive warm spices and orange zest. I love the combination of tangy raw beets and spicy horseradish cream with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg. To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.

For the salmon

• 2 Tbs. black peppercorns
• 2 Tbs. coriander seeds
• 20 whole cloves
• 20 green cardamom pods
• 9 oz. kosher salt (about 1-3/4 cups Diamond Crystal or 1 cup Morton’s)
• 1-1/2 cups granulated sugar
• 2 Tbs. finely grated orange zest (from 2 oranges)
• 1 4-lb. skin-on salmon fillet (preferably wild), belly flap trimmed and pin bones removed

For the beets and horseradish cream

• 3 medium red beets, peeled, halved, and very thinly sliced
• 1/4 cup cider vinegar
• 3/4 cup crème fraîche
• 3/4 cup finely grated fresh horseradish
• 1-1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper

For serving

• Rye crispbreads, such as Finn Crisp or Wasa
• Fresh dill sprigs
• Lemon wedges

Cure the salmon

With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.

Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.

In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Shrimp & Scallop Cakes

The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry until you’ve got a crisp, brown crust and a succulent center.

• 2 whole star anise
• 4 Tbs. peanut or canola oil; more as needed for frying
• 2 cups stemmed and sliced (1/4-inch-thick) shiitake mushrooms (from about two 3-1/2-oz. packages)
• 1/2 lb. shrimp, any size, peeled and deveined
• 3/4 lb. fresh dry-packed sea scallops
• 2 Tbs. mirin (sweetened rice wine)
• 2 Tbs. roughly chopped fresh cilantro, plus 8 cilantro leaves
• 2 Tbs. thinly sliced scallions (both white and green parts; about 2 scallions)
• Gingered Soy Sauce

    

Tip:

To make mini cakes, simply portion the mixture into 24 small mounds, shape into cakes, and press a small cilantro leaf on each one. Cook as directed in the recipe.

Grind the star anise in a clean electric coffee grinder.

Heat 2 Tbs. of the oil in a large nonstick skillet over medium-high heat. Add the shiitakes and sauté, stirring as needed, until cooked through, golden, and slightly crisp around the edges, 5 to 7 min. Transfer to a cutting board, let cool, and then coarsely chop.

Coarsely chop the shrimp and transfer to a large bowl. Put the scallops in a food processor and purée until smooth. Add the scallops to the bowl of shrimp. Add 1 tsp. of the star anise, along with the shiitakes, mirin, cilantro, scallions, sesame oil, and 1/2 tsp. kosher salt. Combine well using a rubber spatula—don’t worry about overmixing. Cover the bowl and chill for 30 min. or more. Discard any remaining ground star anise or save for another use.

Turn the mixture out onto a baking sheet and portion it into eight equal mounds. With wet hands, shape each mound into a flattened cake about 2-1/2 inches wide and 1/2 inch thick. Press a cilantro leaf, nice side up, onto the top of each cake.

Heat the oven to 200°F. Heat 1 Tbs. of the oil in a large nonstick skillet over medium heat. Using a rubber spatula, transfer four of the cakes to the pan with the cilantro-leaf side down. Cook until lightly browned on both sides and cooked through, turning once or twice with a spatula, 5 to 6 min. total cooking time. Transfer to a plate, cover, and keep warm in the oven. Wipe the skillet clean and then cook the remaining cakes as above, using the remaining 1 Tbs. oil.

Serve hot, with ramekins of the Gingered Soy Sauce for dipping.

Pimento Cheese Gougères

These don’t puff up quite like traditional gougères, but they have all the same qualities that recommend consuming them one after the next, in close succession. The pimento cheese gives the interiors a custardy quality, flecked with red from the pimentos and green from the pickles, and a decidedly Southern flavor. Use the extra pimento cheese for sandwiches or dipping.

• 1/2 cup whole milk
• 1/2 cup (1 stick) unsalted butter, cut into several pieces
• 1 cup unbleached all-purpose flour
• 1/2 tsp. kosher salt
• 4 large eggs, at room temperature
• 1/4 cup grated extra sharp Cheddar
• 1 cup Pimento Cheese
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper

Heat the oven to 400°F. Line two baking sheets with parchment or lightly butter them.

Combine the milk, 1/2 cup water, and butter in a medium-size saucepan and bring to a boil over high heat, stirring until the butter is melted. Add the flour and salt all at once, reduce the heat to medium, and stir the mixture vigorously with a wooden spoon until it pulls away from the sides of the pan. Continue stirring for several minutes over low heat, then remove from the heat and cool for 1 minute. The dough should not brown and will be thick, smooth, and shiny.

Add the dough to the bowl of an electric stand mixer fitted with the paddle attachment. Mix on low speed for 3 to 4 minutes, or until it isn’t steaming any more but isn’t completely cool, before adding the eggs, one at a time, incorporating each egg before adding the next. Add the grated Cheddar and pimento cheese along with the black and cayenne peppers and mix to blend.

Use a spatula to transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe 1-1/2-inch mounds, approximately the volume of a heaping tablespoon, on the baking sheets 2 inches apart.

Bake until deep golden brown, about 17 minutes. Reduce the heat to 300°F, put a wooden spoon in the door so that it’s slightly ajar, and bake for another 10 minutes.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Spinach & Parmesan Stuffed Mushrooms

• 1 lb. medium white mushrooms (about 24), wiped clean
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 slices white sandwich bread
• 4 scallions (white and green parts), thinly sliced
• 1/4 cup dry sherry
• 6 oz. fresh baby spinach, roughly chopped
• 1/4 cup heavy cream
• 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
• 1/2 lemon

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.

Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.

Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.

Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 1/3 cup coarse fresh breadcrumbs
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
• 1 Tbs. minced shallot
• Kosher salt
• 1 small zucchini
• 2 slices bacon

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Warm Chicken Pâté

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités.

• Vegetable oil, for the pan
• 10 oz. boneless, skinless chicken thighs (about 2)
• 4 oz. chicken livers
• 1/2 medium yellow onion
• 3 Tbs. amontillado sherry
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1-1/2 tsp. dried sage

Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.

Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.

Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.

Hummus with Mellow Garlic & Cumin

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

• 1/3 cup plus 1 Tbs extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp. ground cumin
• 2 15-1/2-oz. cans chickpeas, drained and rinsed
• 3 Tbs. tahini
• 3 Tbs. fresh lemon juice; more to taste
• 1 Tbs. soy sauce
• 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Margarita

Margaritas are often made with an orange liqueur like Cointreau, which can make them very sweet. In this version, though, freshly squeezed lime juice—never bottled—has plenty of citrus flavor, and agave syrup sweetens and complements the agave flavors in the tequila. A salted rim is not necessary, but many people like it because it takes the burn out of the alcohol.

• 1 lime wheel, with a slit cut at the center
• Kosher salt (optional)
• 1-1/2 fl. oz. (3 Tbs.) 100% agave tequila blanco (silver), such as Patrón or Milagro
• 1-1/2 fl. oz. (3 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) light agave nectar

For a salted rim (optional), run the slit of the lime wheel around the rim of a chilled rocks glass (or a chilled martini glass if you prefer no ice) to moisten, then dip the rim into a small dish of kosher salt.

Fill a cocktail shaker with ice and add the tequila, lime juice, agave nectar, and 3/4 fl. oz (1-1/2 Tbs.) water. Put the lid on the shaker and make sure it has a good seal.

Shake vigorously until the outside of the shaker is frosty, 10 to 15 seconds. Strain into the prepared glass over fresh ice (if desired). Garnish with the lime wheel and serve.

Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

• Celery salt
• 10 lime wedges
• Hot red pepper sauce, such as Tabasco
• 10 tsp. prepared horseradish (or to taste)
• Sea salt and freshly ground black pepper
• 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
• 2 quarts tomato juice cocktail (such as V8), chilled
• 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
• 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Deviled Eggs with Crabmeat and Cayenne

Here, the classic deviled egg filling is made even tastier with sweet crab, sherry, Worcestershire sauce and a hit of cayenne. Set these kicked-up nibbles on a platter at your next party and watch them disappear. Luckily for your guests, the recipe is easily doubled or tripled to serve a crowd.  

• 4 large eggs
• 3 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. dry sherry
• 1/2 tsp. Worcestershire sauce
• Big pinch cayenne
• 2 oz. crabmeat picked over and shredded (scant 1/4 cup)
• Kosher salt and freshly ground black pepper
• Fresh lemon juice, to taste
• Paprika for sprinkling (optional)

Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.

Plunge the eggs into the ice bath. Working with one egg at a time, crackthe shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.

Let the eggs come to room temperature.

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.

Add the mayonnaise, mustard, sherry, Worcestershire sauce, and cayenne and continue to mash until smooth. Gently stir in the crabmeat and season to taste with salt, pepper, and lemon juice. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little paprika, if you wish.

Fresh Cherry Margarita

Muddled sweet cherries add a burst of bright color to the classic Mexican cocktail. Look for agave nectar at the supermarket near the honey and maple syrup.Need more drink ideas? Visit our Drinks Guide for hudreds of recipes for fun mixed drinks as well as classic cocktails.

• 12 fresh sweet cherries, pitted
• 1-1/4 fl. oz. (2-1/2 Tbs.) tequila, preferably blanco 100% agave
• 1 fl. oz. (2 Tbs.) fresh lime juice
• 3/4 fl. oz. (1-1/2 Tbs.) agave nectar, preferably dark
• 1/2 fl. oz. (1 Tbs.) maraschino liqueur
• 1 fresh sweet cherry with stem, for garnish

Put the cherries in a cocktail shaker and mash them with a muddler or the end of a wooden spoon until well crushed, about 1 minute. Add the tequila, lime juice, agave nectar, maraschino liqueur, and 8 large ice cubes. Cover the shaker and shake vigorously for 30 seconds. Immediately strain into a rocks glass filled with fresh ice. Garnish with the cherry.