Martha Stewart's menu for a spirited holiday cocktail party

Combine all ingredients except lemon twists in a cocktail shaker. Stir until chilled, then strain into a pitcher or divide among 6 glasses. Garnish with lemon twists.

1. Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large sauté pan over medium-high heat. Add shallots; cook until softened, 2 minutes. Add mushrooms, 1 ½ teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and cook, stirring, until mostly absorbed, about 4 minutes. Transfer mushrooms to a plate, and let cool.

2. Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

1. Heat oil in a large, heavy skillet (preferably cast iron) over medium heat. Working in batches, add chorizo and cook, stirring occasionally, until lightly browned in places, 3 to 4 minutes. Transfer chorizo to a serving dish.

2. Add onion, chiles and 1 teaspoon salt to skillet, and raise heat to medium-high. Sauté, stirring occasionally, until onions are translucent, 5 minutes. Add tequila, bring to a boil, and cook until mostly absorbed by vegetables, about 30 seconds.

3. Reduce heat to low, gradually stir in cheese, and cook, stirring constantly, just until cheese is melted, 5 to 7 minutes. Transfer to a fondue pot, and serve with chips and chorizo.

1. Fill a large, heavy-bottomed pot with 2 inches oil, and heat over high heat until a deep-fry thermometer reaches 350 degrees. Working in 3 batches, fry plantains until golden, about 4 minutes, and transfer to a paper-towel-lined plate with a slotted spoon (return oil to 350 degrees between batches). Flatten plantains with a mallet until very thin. Return oil to 350 degrees. In batches, refry plantains until golden brown and crisp, 3 minutes. Transfer tostones (the plantain chips) to a paper-towel-lined plate, and season with 1/4 teaspoon salt.

2. Gently combine crabmeat, mayonnaise, avocado, lime juice, chives and ½ teaspoon salt. Divide evenly among tostones, and garnish with radishes. Crab salad can be refrigerated, surface covered with plastic wrap, up to 8 hours. Tostones can be stored at room temperature, uncovered, up to 2 hours.

1. Preheat oven to 350 degrees. Place brioche squares on a baking sheet, and brush with butter. Bake until golden and crisp, 8 to 10 minutes. Combine fennel seeds and 1 teaspoon each salt and pepper. Reserve ½ teaspoon of spice blend, and sprinkle the rest all over the lamb; let stand 10 minutes.

2. Preheat a large sauté pan over medium-high heat. Add 1 tablespoon oil, swirl once to coat bottom of pan, and add lamb pieces, at least 1-inch apart. Cook, turning the lamb until browned on all four sides, about 4 minutes total. Transfer to a cutting board, let rest 10 minutes, and cut into 1/4-inch-thick slices.

3. Whisk together yogurt, remaining tablespoon oil, 1/4 teaspoon salt, and lemon juice. Top each toast with 1 mint leaf, 1 lamb slice, 1/4 teaspoon yogurt, zest and reserved spice blend.