Beverages

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

Arugula adds zip to this creamy risotto.

Dried cherries and apricots highlight this impressive version of a southern classic.

A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.

Tender chocolate shortbread topped with a rich chocolate ganache just might be the perfect gift for the chocoholics on your list. For an elegant accent, decorate the shortbread with gold leaf, place the cookies on a tray or round platter lined with gold-colored tissue paper, and wrap it all up with cellophane and gold ribbon.

"Banoffi," the Royal Hotel's name for this luscious pie, was coined by combining the words banana and toffee.

Serve Cabernet Sauvignon with the steaks.

Active time: 10 min Start to finish: 1 hr (includes cooling)

Schwarzwälder Torte Active time: 30 min Start to finish: 4 hr (includes cooling meringues)

The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

Make this a day ahead for the best flavor.

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

At Òran Mór, the ice cream comes in profiteroles surrounded by the sauce, but this lovely duo tastes terrific without that added touch, too.