America's best dry salame has been made in San Lorenzo, California, near San Francisco, by the Gallo company, since 1910. This Italian-style sausage is perfect with red wine, French bread and cheese.
Saint Albray cheese, a perfect complement to dry salame, French bread and red wine. It slices beautifully and is mild and moist, but still retains its body despite its creamy nature. Saint Albray's enduring success comes from its distinctive taste. As a young soft ripened cheese, St. Albray resembles a rich and mellow Camembert, but with a less intense flavor. Within its mysterious aging process, St. Albray develops the hearty, robust flavor of a traditional washed-rind cheese. Its ivory center contrasts well with its colorful rind. Serve Saint Albray with a Pinot Noir or other red wine such as Chianti.
Making canapé cups from thin tortillas is easy. Coat them with olive oil on both sides, cut into small round shapes (I use an empty tomato-paste can) and place in a mini-muffin pan, then bake them in a moderately hot oven until puffy and light brown. Mix tahini with lemon juice and seasoning salt. Using a pastry bag, fill the puffy areas of the cups with this sauce, or simply spread it onto their surfaces. Top these with pieces of cucumber.
©M-J de Mesterton
Sazerac, the Official Cocktail of New Orleans
Ice cubes, approximately five per drink (they will be strained out of the final product)
1 sugar cube or 1 teaspoon sugar
1/4 teaspoon Peychaud's bitters
1/8 teaspoon angostura bitters
1 teaspoon of water
1/4 cup of whiskey
2 teaspoons of Pernod Liquor (France)
1 small piece of lemon peel
Fill a higball glass with ice. Place the sugar in a separate glass.
Pour the Peychaud and Angostura bitters, then the teaspoon of water over the sugar; tap it with a spoon until sugar dissolves. Add ice and whiskey to the glass. Let this mixture stand, stirring a few times, for five minutes. Dump out ice from the first glass; add Pernod. Strain whiskey mixture into the glass. Wring the lemon peel above the Sazerac cocktail and run it along the glass' rim.
~~M-J de Mesterton
Elegant Party Wines
Below: Titolo 2004, by Elena Fucci of Italy
My pizza canapés are simply composed of thinly-sliced pepperoni and pieces of Muenster cheese broiled on low-carbohydrate almond crackers (see my photo below for the brand). That’s the kind of cheese I had available–you could use mozzarella or shaved parmesan.
©M-J de Mesterton
Blue Diamond Nut Thins have only 17 grams of carbohydrate per 22 crackers.