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" The key to the perfect holiday cocktail party? Great hors d&amp;#039;oeuvres -- those tasty little bites that keep guests satisfied as they mix and mingle. No more than one or two mouthfuls, an ideal hors d&amp;#039;oeuvre should always be small enough to eat while you hold a glass.  1 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt; Though diminutive, the little gems need to look and taste good. &amp;quot;You want to concentrate as much flavor as you can in those one or two bites,&amp;quot; says Ryan Tate, chef de cuisine at Savoy in New York. &amp;quot;Think of it as a total experience even though it&amp;#039;s not a meal,&amp;quot; advises Monica Pope, chef-owner of T&amp;#039;afia in Houston. &amp;quot;Balance the range of flavors so there are sour, salty, spicy and sweet elements.&amp;quot; Gabriel Kreuther, chef of the Modern in New York, realizes the busy holiday host needs to plan and prep ahead. He suggests hors d&amp;#039;oeuvres that, like most we&amp;#039;ve shown here, &amp;quot;can be made ahead or their components prepped and put together at the last minute with minimum fuss.&amp;quot; The chef counsels streamlining prep. &amp;quot;Making dough is too much work,&amp;quot; he says. Try using that time-honored stand-in -- Chinese dumpling wrappers -- as he does for a quick crust for his horseradish tartlets with yellowfin tuna. Party food isn&amp;#039;t always just about sustenance; it can even be a talking point. Surprise your guests with new takes on old classics. Michel Richard, chef-owner of Citronelle and Central in Washington, D.C., has cleverly dealt with the foie gras ban. His chicken &amp;quot;faux gras&amp;quot; has the buttery, mousselike texture of the real thing. Monica Pope put her own spin on an old favorite, devils on horseback (dates wrapped with bacon). Her dates are stuffed with chorizo sausage; they&amp;#039;re still wrapped in bacon but served with a garlicky Middle Eastern chermoula sauce. Ryan Tate&amp;#039;s deviled eggs are green. That&amp;#039;s not an eco-political statement but the result of his enlivening this party favorite with chervil and tarragon. Another important hors d&amp;#039;oeuvre element is a touch of the unexpected, a little fun. Give celery a naughty makeover by steeping it in vodka and jalape\u00F1o. Make those omnipresent party olives more appealing by wrapping them in cheesy pastry shells. Serve a Spanish tapa like patatas bravas, cubes of fried potato enhanced with smoked salt and given a jolt of flavor with salsa brava, made with piquillo peppers and hot and bittersweet smoked Spanish paprika. Forget bar nuts: Put out garbanzos fritos, spicy chickpeas that are easy to make -- and hard to stop eating. Finally, pass a couple of dessert hors d&amp;#039;oeuvres, like small squares of spicy gingerbread and millionaire&amp;#039;s shortbread, topped with caramel and chocolate, to signal to guests that the party is winding down. It&amp;#039;s always a good idea to end a great party on a sweet note. Click here to see the resources.  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 2 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Horseradish Tartlets with Yellowfin Tuna Ingredients: \u2022 25 wonton wrappers \u2022 8 oz. sour cream \u2022 4 oz. fresh horseradish, grated \u2022 Salt and freshly ground black pepper \u2022 1 lb. sushi-grade yellowfin tuna, or substitute raw or smoked salmon \u2022 4 tbsp. soy sauce \u2022 1 small bunch dill or chervil Directions: 1. To make the tartlet crust: Using a 2-inch ring mold or biscuit cutter, cut circles from the wonton wrappers; each wrapper should yield two circles. Alternatively, trim \u00BC inch off each side of the wonton wrappers and discard, then cut wrappers on the diagonal into two triangles. Spread the crusts out on cookie sheets and cook in a 375\u00B0F oven until crisp and dry, about 5 minutes. Take out and reserve at room temperature. (Can be made a day or two ahead, cooled completely and stored in Ziploc bags.) 2. To make the horseradish cream: In a bowl, mix the sour cream with the grated horseradish. Season with salt and pepper to taste. (Can be made a day ahead and refrigerated until use.) 3. To prepare the tuna, cut into 1-inch strips. Then slice them into 1/8-inch-thick squares. Set aside. (Can be cut a day ahead, wrapped in plastic wrap and refrigerated until use.) 4. To assemble, spread each tartlet crust with horseradish cream and top with a square of tuna. Add a drop of soy sauce and garnish with a piece of dill or chervil. (If substituting salmon, top with black or salmon caviar.) Makes 50.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 3 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Chorizo-Stuffed Dates with Chermoula Sauce Ingredients: Chermoula Sauce \u2022 2 garlic cloves \u2022 1/4 cup cilantro \u2022 1/4 cup flat leaf parsley \u2022 1/2 tsp. paprika \u2022 1/2 tsp. ground cumin \u2022 Pinch cayenne \u2022 Juice of one lemon \u2022 1/4 cup extra-virgin olive oil \u2022 Salt to taste Stuffed Dates \u2022 15 large whole dates, preferably Medjool, halved and pitted \u2022 3/4 lb. chorizo \u2022 15 slices medium-thick bacon, cut in half crosswise Directions: 1. To make the chermoula sauce: With food processor running, drop in garlic and finely chop. Stop motor and add herbs, spices and lemon juice and process until finely chopped. With motor running, add oil, blending until incorporated. Season to taste with salt. Refrigerate until ready to use. (Can be made up to two days ahead.) 2. Preheat oven to 375\u00B0F. 3. Split chorizo in half and use a spoon to remove meat from casing. In a skillet over medium-high heat, cook chorizo until browned, about 5 minutes. Drain off any excess fat. Let cool. 4. Fill each date half with the cooked chorizo and wrap with bacon (bacon should just wrap around date; if it overlaps more than this or is much wider than the date, trim bacon to fit). Bake in oven for 7 minutes, then use tongs to turn dates over and continue cooking until bacon is crispy, about 8 more minutes. (Dates can be stuffed and wrapped in bacon a day ahead, then chilled, covered. Bring to room temperature before baking.) Serve hot with chermoula sauce for dipping. Makes 30.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 4 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Patatas Bravas Ingredients: Salsa Brava \u2022 12-oz. can or jar piquillo peppers or pimientos \u2022 1/2 cup extra-virgin olive oil \u2022 2 tbsp. grated onion \u2022 2 cloves garlic, mashed to a paste \u2022 4 tsp. Spanish smoked paprika (pimenton)* \u2022 1/2 tsp. hot paprika, preferably Spanish smoked \u2022 1/2 tsp. ground coriander \u2022 1/2 tsp. dried thyme \u2022 1 tsp. ground cumin \u2022 1/2 cup white wine \u2022 4 tsp. white wine vinegar \u2022 Salt and freshly ground black pepper \u2022 4 lb. large russet (baking) potatoes \u2022 1 1/2 cups extra-virgin olive oil \u2022 Smoked salt \u2022 Freshly ground black pepper Directions: 1. To make the salsa, put all ingredients in a food processor and pur\u00E9e until as smooth as possible. (Salsa can be made ahead -- it will keep for several weeks if refrigerated.) 2. Peel and quarter potatoes lengthwise, then cut crosswise into 1/2-inch pieces. 3. In a large skillet over medium-high heat, heat the oil and fry the potatoes, stirring occasionally, until cooked through and golden brown, about 8 to 12 minutes. Drain potatoes on paper towel. 4. Season to taste with smoked salt and black pepper. Serve hot with salsa brava. Makes about 12 portions, each about 6 pieces of potato plus sauce. *Spanish smoked paprika is available at gourmet shops or online from La Tienda (Tienda.com ).  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 5 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Olive Pastries Ingredients: \u2022 1 cup all-purpose flour, plus extra for dusting \u2022 11 tbsp. (1 stick plus 3 tbsp.) unsalted butter \u2022 2/3 cup grated cheddar cheese \u2022 1/2 cup grated Parmesan cheese \u2022 40 olives stuffed with pimientos Directions: 1. In a mixing bowl, combine flour and butter until mixture resembles bread crumbs. Mix in cheddar and Parmesan and knead lightly till mixture comes together. Form into 2 logs, each about 8 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes. 2. Unwrap and slice each log into 20 pieces. Take a piece and push an olive into its center, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put on an ungreased baking sheet. Repeat process with the remaining pastry and olives. Chill in the refrigerator for at least an hour. (Can be made a day ahead up to this point and held in the refrigerator.) 3. Preheat the oven to 425\u00B0F. Put the baking sheets on the middle shelf of the oven and bake until pastries are light golden, about 10 minutes. Makes 40.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 6 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Sozzled Celery Ingredients: \u2022 1 head celery \u2022 1 jalape\u00F1o pepper, seeded and finely chopped \u2022 Juice of 1 lemon \u2022 1 1/2-2 cups good-quality vodka Directions: 1. Remove outer stalks of celery and reserve for another use. Cut remaining celery into 3-inch-long pieces. 2. Stand celery pieces in a jug or jar(s) just large enough to hold them. Sprinkle jalape\u00F1o and pour lemon juice and vodka over celery. Cover and chill for 8 to 12 hours. Serve standing up in vodka mixture in rocks glasses. Makes approximately 36 celery sticks.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 7 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Garbanzos Fritos Ingredients: \u2022 2 (15-oz.) cans chickpeas \u2022 2 tbsp. all-purpose flour \u2022 1 tsp. Spanish smoked paprika \u2022 2 tsp. salt \u2022 2-4 tbsp. extra-virgin olive oil Directions: 1. Preheat oven to 400\u00B0F. Lightly grease two baking sheets. 2. Drain and rinse chickpeas, then dry on paper towel. Combine flour, paprika and salt in a large bowl. Add chickpeas and toss to coat evenly. Drizzle 2 to 4 tablespoons olive oil over chickpeas and toss to coat evenly. Transfer chickpeas to prepared baking sheets. Bake until exterior is crispy, about 30 minutes. Serve hot. Makes 7 cups.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 8 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Herbed Deviled Eggs Ingredients: \u2022 12 hard-boiled eggs \u2022 2 jalape\u00F1os, minced \u2022 1 tsp. finely chopped chervil \u2022 1 tsp. finely chopped tarragon \u2022 1 tsp. finely chopped parsley \u2022 2 tbsp. Dijon mustard \u2022 1/2 cup mayonnaise Directions: 1. Peel eggs and cut in half lengthwise. Carefully scoop out yolks and transfer to food processor, reserving whites. Add jalape\u00F1os, herbs, mustard and mayonnaise and process quickly to combine. 2. Spoon mixture into egg white halves and serve. (Deviled eggs can be made up to 2 hours ahead, then covered and chilled until serving.) Makes 24.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 9 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Chicken Faux Gras Ingredients: Chicken Faux Gras \u2022 1 cup (2 sticks) unsalted butter, at room temperature \u2022 1 cup finely chopped onions \u2022 1 garlic clove, minced \u2022 1/2 cup heavy cream \u2022 1 lb. chicken livers, rinsed and any dark spots or veins removed \u2022 Fine sea salt \u20221/2 tsp. freshly ground black pepper Cucumber Gel\u00E9e \u2022 1/2 English cucumber (about 7 oz.), cut into 2-inch pieces \u2022 1 tsp. gelatin \u2022 1 tsp. fresh lemon juice \u2022 1 tsp. granulated sugar \u2022 1 to 2 drops Tabasco \u2022 2 to 3 tbsp. minced Italian parsley \u2022Sliced Baguette \u2022Cornichons Directions: 1. To make the chicken liver mousse: In a small saucepan, melt 2 tablespoons of the butter over medium heat. Add onions and stir to coat with butter. Cover pan and cook, stirring occasionally, until onions are translucent, about 5 to 7 minutes. Add the garlic and the cream and bring to a simmer. Cover, reduce heat to low, and cook gently until the onions are very soft, about 6 minutes. 2. Remove from heat and stir in remaining butter. Return to heat and stir until butter has melted and mixture is combined. Remove from the heat. 3. Place raw livers in a blender, add onion mixture, 1 teaspoon salt and the black pepper. Blend until thoroughly combined, scraping down sides of blender as necessary. Transfer to a measuring cup or bowl with a spout. 4. Preheat the oven to 300\u00B0F. Bring a pot of water to a boil. Place four small ovenproof bowls, each about 1-cup capacity, into a large deep baking dish, arranging them so the bowls do not touch each other or the sides of pan. Using a small strainer, strain the mousse into the bowls, dividing it evenly. 5. Cover each bowl with aluminum foil and place baking dish in the oven. Ladle or pour in enough boiling water to reach halfway up the sides of bowls. Cook until mousse is set, about 30 minutes. Remove from oven and cool to room temperature. Refrigerate mousse until chilled, 2 to 3 hours. Once mousse is cold and set, prepare the gel\u00E9e. 6. To make the cucumber gel\u00E9e: Place cucumber in a food processor and process until liquefied. Strain through a fine-mesh strainer into a measuring cup. You should have 1/2  cup cucumber water. 7. In a small microwave-safe bowl, combine gelatin and 1/4 cup cucumber water. Place the small bowl in the microwave and heat just to melt the gelatin. Do not allow to boil. 8. Add lemon juice, sugar, a pinch of salt and Tabasco to remaining cucumber water. Stir gelatin mixture into the cucumber water. Stir in 2 tablespoons of parsley. Continue adding parsley a little at a time until mixture is thick and dense with parsley but the green of the cucumber water is still visible. 9. Remove mousse from the refrigerator and spoon about 2 tablespoons of gel\u00E9e on top of each container. Refrigerate until the gel\u00E9e is set, about 1 hour. (The assembled mousse can be refrigerated for up to 3 days before serving.) 10. To serve: Let stand at room temperature for 30 minutes before serving. Serve with slices of baguette and cornichons. Makes 3 cups.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 10 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Millionaire&amp;#039;s Shortbread Ingredients: Shortbread \u2022 2 cups all-purpose flour \u2022 2/3 cup sugar \u2022 1/2 tsp. salt \u2022 2 sticks (1 cup) plus 2 tbsp. unsalted butter Topping \u2022 2 cans (14-oz.) condensed milk \u2022 2 tbsp. butter \u2022 1/2 cup sugar \u2022 3/4 lb. good-quality dark or milk chocolate Directions: 1. To make the shortbread: Preheat the oven to 350\u00B0F and grease two 8-inch square pans. Combine dry ingredients and cut in butter until mixture resembles coarse bread crumbs. Press into prepared tins and bake until golden brown around the edges, about 20 minutes. Set aside to cool completely. 2. To make the topping: Combine all ingredients except chocolate in a small heavy-bottomed saucepan over medium-low heat. Bring to a boil and cook, stirring continuously so it doesn&amp;#039;t burn, until mixture becomes a thick caramel, about 12 minutes. Pour over shortbread and spread to make an even layer. Set aside to cool. Makes 32 1 1/2-inch squares (recipe can easily be halved).  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 11 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Sticky Gingerbread Ingredients: \u2022 2 cups all-purpose flour \u2022 1 tsp. ground cinnamon \u2022 1/2 tsp. ground cloves \u2022 2 tsp. ground ginger \u2022 1 stick (1/2 cup) unsalted butter \u2022 1/2 cup sugar \u2022 1 cup dark (not unsulfured) molasses \u2022 2 tsp. baking soda \u2022 2 eggs, lightly beaten \u2022 Powdered sugar for dusting (optional) Directions: 1. Preheat the oven to 350\u00B0F. Grease and lightly flour a 9-by-13-inch cake pan or two 8-inch square pans. 2. Sift the flour and spices together in a mixing bowl. 3. In another large bowl, cream butter and sugar by hand or with a mixer until smooth. Add molasses and continue beating until well blended. Mix the baking soda with 1/2 cup boiling water and pour into butter-sugar mixture, beating well to combine. Mix in the flour mixture. Then add the eggs and beat until batter is smooth. Pour into prepared pan(s) and smooth top. 4. Bake gingerbread in middle of oven until a tester inserted in the center of the cake comes out clean, about 25 minutes in large pan or 20 minutes in two pans. Cool in pan on a rack. Cut into 11/2-inch squares and dust with powdered sugar if desired. (Cake keeps, covered, in pan at room temperature 1 to 2 days.) Makes 32 1 1/2-inch squares (recipe can easily be halved).  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 12 --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt;  --&amp;amp;gt;    Time for a Toast Here are some sparkling-wine suggestions from Scott Pactor of Appellation, a New York City wine store that specializes in organic and biodynamic wine. N.V. Cristalino Cava Rose ($8) If you like some red-fruit sweetness, this pleasing cava has a smooth and easy feel. N.V. Gruet New Mexico ($15) This easy-to-drink sparkling wine from the Southwest has fine bubbles and green apple, toast and grapefruit flavors. N.V. Albet i Noya Cava ($17) From an organic estate in Cataluna, Spain, comes this low-acid sparkler with notes of orange rind and lemon. 2006 Camillo Donati Lambrusco ($23) A deep ruby color, raspberry and strawberry notes and a hint of cinnamon characterize this medium-bodied Lambrusco. N.V. Fleury Champagne ($40) This biodynamic wine is made from 100 percent Pinot Noir and has a full body, toasty notes and finesse. N.V. Jacquesson Champagne Cuvee 732 (magnum, $113) Napoleon&amp;#039;s favorite Champagne, this elegant, deep wine has a finish that shows length, delicacy, ripeness and minerality.  --&amp;amp;gt;   --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; ... --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; 13 "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1448/a-bite-to-remember-52438/>