This sweet-and-sour potato salad goes especially well with beer on a crisp autumn day, after a football game or a hunting trip. Serve it as an appetizer with small plates and forks, or whip up some scrambled eggs and a platter of plump, sliced tomatoes dressed with oil and vinegar and you have a fine…
Alcohol
Bouillabaisse Bites
Pastis, an aniseed-flavored liquor which turns cloudy when mixed with water, is a popular drink among the fishermen in Marseilles, home of the world-famous stew called bouillabaisse. Bouillabaisse Bites are humble reminders of that glorious dish. If Pastis is not available, substitute Pernod. Makes 12-24 bites. Apertifs, Card 36 Pastis on the Rocks Fill Old…
Salmon Mousse Plate with Cucumber Wafers
This sounds like a middle of the summer, don’t feel like cooking because it’s too damn hot meal. Combine with a tossed salad and a couple of drinks, and you’re set. Aperitifs Card 38 Port Sangaree 2 jiggers white port wine 1 jigger water 1/2 teaspoon superfine sugar 1 pinch nutmeg Dissolve sugar and water…
Provencale Caviar
Sometimes called “poor man’s caviar,” Provencale Caviar is neither poor nor caviar. A piquant blend of tuna, anchovies, and black olives, this concoction somewhat resembles sturgeon caviar in appearance; in taste it is reminiscent of the South of France favorite, Salad Nicoise. It is as elegant an appetizer as Vermouth Cassis is an apertif. The…
Hors d’Oeuvre Souffle
This is nothing more than a traditional cheese souffle permitted to fall in its baking dish and cool; then it is unmolded and garnished with watercress and supreme black olives, and served in wedges, like cheese. Aperitifs Card 37 Picon Grenadine 1 jigger Amer Picon 1/2 jigger grenadine Club soda Place Amer Picon and grenadine…