Aquavit

For a luxurious brunch, split open these rich biscuits and top them with smoked salmon, cream cheese and caviar.

A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.

Can be prepared in 45 minutes or less.

The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too.

Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.

This is a rich, filling way of serving mussels. Make sure to have a lot of good bread to sop up all the juices.

A clear cocktail for those parents who have seen "Frozen" exactly 14 times too many, and will get their fill of miniature Annas and Elsas come Halloween night.