Caponata on Grilled Garlic Toasts
Arugula and Pine Nut Loaf Cake
Cheddar and Cornmeal Croquettes with Carne Asada Powder
Roasted Shallot and Fresh Rosemary Flatbread
Batter-dipped Fried Merguez Sausages
Pizza Rounds with Figs, Raddichio, Walnuts, and Tallegio Cheese
French Green Beans and Marinated Baby Carrots with Mustard Dill Dressing
Warm Bar Nuts ~ Union Square Cafe
Fresh Tomato Tart ~ Tarte Fine aux Tomates
Gougère ~ in the classic ‘ring’ form
Iced Camembert and White Wine Spread ~ Two Ways
Sauté of Artichoke Hearts with White Wine, Lemon and Capers
Mediterranean Merguez Flatbread with Hot Cilantro ~ Parsley Chutney
‘Plantation Eggplant’ Pizza Chips with Capers
Benne (Sesame) Seed Cocktail Crackers
Small Spicy Roasted Pepper Corn Muffins
Savoury Reblochon ‘Cake’ with Bacon, Onion and Walnuts
Moroccan Flatbread (R’ghayef) ~ Pain marocain
Spreadable Butter Beans with Dukkah and Pita Chips Herbed and Spiced
Cajun Crayfish (Baked for 5 – 8 minutes in tiny, prebaked tart shells, this dish becomes an appetizer.)
French Fried Eggplant The Picayune with Sauce Remoulade Cajun-Style
Caper Berries (Caper Berries are a less common form of “capers”, may be served as an hors d’oeuvre and are described here in Part III of this dk post.)
June Platt’s Marinated Mushrooms
Spicy Roasted Red Pepper and Walnut Spread (Muhammarah)
Homemade Wholewheat Crackers with Assorted Herbs and Spices
Smoked Duck with Preisselberry Sauce
Caper and Scallion Beer Batter Fried Carrots and Broccoli with Sauce Aurore
Ranjana’s Alu Paratha ~ आलू पराठा
Serrano Chili and Cilantro Chickpea Dip (served with carrot sticks and sugar snap peas)
Fresh Mango Cubes and Pico de Gallo Powder
Hot Habanero Pepper Sauced Pecans
diplomatickitchen 
It’s Christmas time and a lot of parties to prepare for and go to – as always, I look for yourr recipes for inspiration. Many of them lead me to remember similar recipes, and occassions where I enjoyed them and with whom. So, a trip down the memory lane…
Here in Italy these lovely Pachino tomatoes are still growing on the vines in Sicily, so what a better occassion than to make Tatin de to atoes !
Happy holidays, Elizabeth ! Keep us posted on your new recipes !
Hugs, Nena
Dear Nena,
A Merry Christmas season to the Scott family. I look on the blog as a finished piece…a sort of online reference and I’m glad you find ways to use it.
Come visit the Laeuchlis out in the country one of these days and meet our new horses.
Speaking of memory lane, your comment recalled to mind a great afternoon Christmas party at your house in Vienna, with a tree decorated with children’s mittens and gloves and something lovely, warm and wine-y to drink with the tasty food.