My favorite appetizer ...

“... is those little rye bread pizzas. It always seems like I see them at parties during the holiday season. They are cheesy, meaty, spicy and delicious!” - Ron, Arnold

“... Smoked oysters on a Ritz cracker, with just a tad of hot sauce. And no, I don’t mean that stuff masquerading as hot sauce, Tabasco, I mean a good burn the roof off your mouth, shoot fire out of the bald spot on the top of my head hot sauce – the more Habeneros the better and a bit of spicy mustard just to give it the right spice!” - Scott, Creve Coeur

“... is probably Reuben dip and my favorite dessert would have to be sticky toffee pudding from The Tap Room. It’s absolutely delicious! I also love those pretzel Rolo candies with the pecan on top”! – Amy, Soulard


Reader requested ...
Classic Rye Bread Pizzas
1 lb. med. pork sausage
½ lb. ground beef
1 lb. Velveeta
1 tsp. oregano
1 tsp. garlic salt
2 Tbsp. Worcestershire sauce
3 Tbsp. ketchup
2 loaves cocktail rye bread

Directions:
• Preheat oven to 350º. Line a baking sheet or two with aluminum foil.
• Brown meats. Then, drain well and set aside.
• Melt Velveeta in microwave or on stove top using a double boiler.
• Combine Velveeta with garlic salt, oregano, Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
• Spread mixture onto rye bread slices.
• Arrange coated bread slices in a single layer on the prepared baking sheet.*
• Bake 10-15 minutes, or until lightly browned and crisp.

*Make ahead tip: Pizzas can be frozen at this point for baking at a later time. Place cookie sheets in freezer to individually freeze each pizza. After pizzas are frozen, they can be stored in an air-tight container or freezer bag.

Pomegranate Martini
developed by Mark Gray, owner of The Famous Bar in South City The mixture was inspired by famous person. We couldn’t get Gray to tell us the rest. “That’s all I’m gonna say. We make our martini a little bit different from some other places,” he said, “but we think this hand-built mix really comes together. The secret is in the high-end pomegranate juice. It really makes a difference. Don’t use the cheap stuff.”

Mixologist Mark’s mixture:
2 parts citrus vodka
1 part triple sec
3 parts premium pomegranate juice

Shake gently in a glass of ice, sift and pour into a martini glass with a sugared rim. Then, add a twist. Gray assured us, “That seals the deal.” Enjoy, but drink responsibly.

“For the holiday season, we’re bringing out a candy cane martini and a white chocolate, peppermint martini. We’re pretty excited about those.” – Mark Gray, The Famous Bar, 5213 Cherokee St.