Lemon
Roasted Game Hen with Citrus-Clove Glaze
Steamed broccoli and baked sweet potatoes are tasty accompaniments. Top slices of fruitcake with vanilla ice cream for dessert.
Lemon Glaze
By Ann Warren and Joan Lilly
Garlic-Lemon Potatoes
By George Magoulus
Lindy's — or Is It Reuben's? — Cheesecake
A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. "You get me the ingredients I want—pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake." He was a gem. He baked Lindy's cheesecake for our restaurant.
Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia
By Joan Nathan
Pear and Granola Whole Wheat Muffins
Nourishing muffins that are nice for a snack or a quick breakfast.
Fresh Fruit Tart with Boysenberry Cream
Any colorful combination of seasonal fruit can be used to decorate this pretty dessert.
Roast Turkey with Red Currant Jelly and Citrus Glaze
Begin preparing the turkey a day ahead, as it needs to soak overnight in brine, which makes the roasted bird exceptionally juicy.
Watch how to prepare and carve your bird with our streaming video demonstration.
Apricot Honey Cake
"One thing I cannot get out of my head" said Ben Moskovitz, owner of Star Bakery in Oak Park, Michigan. "Was the food better growing up in Czechoslovakia or were the people hungrier there? My mother made a honey cake for the holiday, and it was so delicious. Honey was too expensive for us, so my mother burned the sugar to make it brown. Here I use pure honey, but I still think my mother's cake was better and I know I am wrong. The taste of hers is still in my mouth."
Mr. Moskovitz's European honey cake follows, with a few of my American additions. Other European Jewish bakers interviewed for this book also bake with white rye flour and cake flour when we would use all-purpose flour. I have included both choices.
By Joan Nathan