This is a simplified version of the Alsatian pizza called Tarte Flambée that Chef Andre Soltner famously served at Lutece in New York City. These savory tartelettes are utterly delicious and impressive, but super-easy using frozen puff-pastry, available near the frozen pie crusts at better grocery stores. If you can’t find the Italian bacon known as pancetta, use thick smoked bacon with most of the fat removed or Canadian bacon. Pair a few of these with a salad and a glass of any bubbly from brut to Moscato and you’ve got yourself a meal.

Makes 12 tartelettes

• 2 sheets prepared puff pastry, thawed
• 1/4 cup fromage blanc (or small curd cottage cheese)
• 1/4 cup crème fraîche (or Mexican crema)
• 1 tablespoon cream cheese
• 2 teaspoons flour
• 1/4 pound pancetta, bacon or Canadian bacon, diced finely
• 1 small onion, peeled and very thinly sliced
• Freshly ground black pepper and kosher salt, to taste

Using a 3-inch round cutter, cut 12 circles out of the thawed puff pastry. Lightly grease a cookie sheet with cooking spray or cover with a baking mat and lay the 12 circles of dough on the sheet. Be sure to allow the puff pastry to sit at room temperature for at least 40 minutes before baking.

Meanwhile, in a food processor, cream together the fromage blanc, crème fraîche, cream cheese and flour until very smooth. Set aside.

Preheat the oven to 425 degrees.

Add the pancetta or bacon to a cast iron skillet and cook over medium heat. When the bacon starts to heat up, add the onion and cook until the onion starts to become translucent. Turn off the flame.

Spread a generous teaspoon of the cheese mixture over each circle of dough, covering them completely. Top each with an equal amount of the bacon and onion mixture. Season the tartelettes with pepper and salt. Bake for 12 minutes, until each tartelette is golden on the edges and puffy. Serve immediately.

Variation 1: These are also quite good with the zesty bite of Gruyere cheese instead of the fresh cheese mixture. Substitute 1/2 cup of shredded Gruyere for the fromage blanc, crème fraîche, cream cheese and flour mixture. Sprinkle an equal amount of Gruyere over each tartelette, and then continue as directed.

Variation 2: If you’re pressed for time — and who isn’t these days, make this pizza style using the entire puff pastry round, as in the lead image.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

These retro snacks were a favorite of mine growing up; I thought they were the most delicious and sophisticated thing ever! I’ve updated my mother’s recipe with the addition of wasabi powder, which gives these toasted crab canapés a modern, spicy kick.

Makes 24 toasts

• 1 package (8 ounces) cream cheese
• 1 stick (4 ounces) butter
• 1 can blue crab meat, drained and checked for shells
• 4 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 1 teaspoon dehydrated onions
• 1/2 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon wasabi powder
• 1 package cocktail rye bread

In a mixing bowl, combine the cream cheese, butter, crab, lemon juice, garlic powder, onions, paprika, Worcestershire sauce and wasabi powder. Using your hands or a wooden spoon, mix the ingredients together until they are thoroughly combined. Cover with plastic wrap and let mixture rest in the refrigerator from 2 hours or overnight; this allows the favors to meld and gives the onions a chance to plump up.

Before serving, preheat the broiler to a low heat. Remove the crab mixture from the refrigerator to let it warm up slightly. Spread approximately two tablespoons of the crab mixture on each piece of cocktail rye bread. Place the canapés on a cookie sheet and broil for 8 to 10 minutes, or until bubbly and golden on top. Let cool slightly before serving.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

Hot buttered popcorn becomes sublime when paired with a fizzy glass of sparkling wine. You’ll find the savory popcorn perfect with any dry sparkling wine; the Five-Spice Popcorn variation is a better fit for a sweeter dry or demi sec style wine such as Chandon Riche or your favorite Moscato d’Asti.

Makes 6 cups

• 1 bag good quality microwave popcorn
• 3 tablespoons melted butter
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper, or to taste

Prepare the popcorn according to the manufacturer’s instructions, being careful not to burn it. Open the bag, avoiding the hot steam, and pour it in a large mixing bowl. Drizzle popcorn with melted butter, cheese and garlic salt. Serve at once.

Variations:

Spicy Popcorn

Omitting the Parmesan cheese and black pepper, sprinkle popcorn instead with 2 teaspoons of togarashi spice mix along with butter and garlic salt. Togarashi is a Japanese seven-spice blend available at Asian markets or in the Asian product aisle of most grocery stores.

Truffled Popcorn

Omitting the garlic salt; add 1/2 teaspoon black truffle oil to the butter before drizzling it over the popcorn. Easy does it; a little truffle oil goes a long way!

5-Spice Popcorn

Omitting the Parmesan cheese, garlic salt and pepper, drizzle popcorn with the melted butter along with 1 teaspoon of Chinese Five-Spice Powder and 1 tablespoon light brown sugar or more to taste.

By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House

These burgers are quite flavorful and rich, though the addition of mint and feta give them a fresh flavor. They’re wonderful with any dry sparkling wine with a good amount of red grapes, such a blanc de noirs, rose, sparkling shiraz or Lambrusco.

Ingredients

1 pound ground lamb

1/3 cup crumbled feta

12 fresh mint leaves, snipped in ribbons

1/2 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1/2 teaspoon seasoned salt, like Tony Cachere’s or Lawry’s

4 prepared soft rolls, like pan de sal, split cross wise

Small jar roasted red peppers

In a glass mixing bowl, combine lamb, feta, mint, olive oil, oregano, pepper, Worcestershire sauce and salt. Using your hands, mix well to incorporate the spices and cheese into the lamb. Form into 4-ounce patties; Using a 1/2 cup measure as a guide, divide the meat into four 4-ounce patties. Pat until flattened into a nice round patty about 1/3 inch thick.

Heat a cast iron skillet over medium heat. When the water dropped on its surface crackles, add the patties. Cook for 4 minutes on each side until done. (They’re also good cooked over a moderate barbecue.)

Remove burgers from pan and drain on paper towels.

Serve on rolls, garnished with a few pieces of roasted red pepper.

By Maria C. Hunt author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99) All rights reserved.