Place crushed ice in a martini shaker. Add vodka and syrup; shake. Strain martini into a glass, and garnish, if desired. Serve immediately.

Peel cucumbers and cut into 2-inch pieces. Scoop out insides, leaving 1/4 inch on the bottom, to create a cup. Set aside.

Combine tomatoes and the next 5 ingredients in a food processor. Pulse until blended but not smooth. Pour into a large bowl. Add vegetable juice, stirring until well blended. Cover and chill thoroughly before serving.

Pour gazpacho into cucumber cups, and sprinkle with chopped cucumber. Cover and refrigerate remaining gazpacho up to 3 days.

Cook beans and peas in boiling salted water 30 seconds to 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process, and drain well.

Add remaining ingredients, tossing to coat. Cover and chill at least 2 hours.

Combine first 7 ingredients in a large bowl.

Whisk together olive oil and remaining ingredients in a small bowl; pour over salad, and toss well to combine.

Combine oil and next 3 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat.

Place potatoes in a single layer on a baking sheet. Bake at 450° for 35 to 40 minutes or until golden, turning once. Serve with Aïoli Dunking Sauce.

Combine first 5 ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat to medium, and cook 15 to 20 minutes or until slightly thickened, whisking often. Whisk in butter, 1 tablespoon at a time, stirring until melted. Add salt and pepper, and remove mixture from heat.

Peel and devein shrimp, leaving tails intact. Thread shrimp evenly onto 12-inch skewers. Brush with olive oil. Grill, covered with grill lid, over medium-high heat (350° to 400°), 3 minutes on each side or until shrimp turn pink. Serve grilled shrimp kebabs with sauce.

Combine yeast, sugar, and water in bowl of an electric stand mixer; let stand 5 minutes. Add 3 cups flour and next 3 ingredients to bowl, and beat at low speed, using dough hook attachment, 2 minutes. Gradually add more flour until dough begins to leave the sides of the bowl and pull together.

Turn dough out onto a heavily floured surface; knead 8 to 10 minutes or until dough is smooth and elastic, adding flour as necessary. Place dough in a greased bowl, turning to coat top of dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down, and let stand 10 minutes.

On a lightly floured surface, divide dough into 4 equal pieces. Cut each piece of dough evenly into 4 pieces; shape each piece into ovals. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, about 10 minutes.

Bake at 400° for 14 minutes or until lightly browned. Serve with grilled bratwurst and Choucroute Tumble.

Combine sugar and next 3 ingredients in a mixing bowl. Dip tops of doughnuts in colored icing, and set on a wire rack to set.