Beverages
Bourbon Cranberry Sauce
By Barbara Price
Veal Sauté with Caramelized Shallots
Mashed potatoes and buttered baby carrots are naturals with the veal. Sprinkle grated chocolate over coffee frozen yogurt for a quick but sophisticated ending.
Praline Cheesecake with Hazelnut Crust
By Sue Knechtel
Quick Moroccan Vegetable Couscous
Stir some chopped fresh mint into yogurt for a cool topping on sliced tomato and cucumber salad, with warm pita bread alongside. Pistachio ice cream on sweetened orange segments is perfect afterward.
Florida Jambalaya
By Linda Archer
Pepper-Vodka-Soaked Cherry Tomatoes with Seasoned Sea Salt
Store-bought seasoned salt can also be used in the following recipe.
Can be prepared in 45 minutes or less but requires additional unattended time.
Fusilli with Shrimp and Paneed Chicken
The term panéed means "panfried" in the New Orleans culinary lexicon. This recipe is from that city's Gabrielle Restaurant.
Caramel-Orange Bûche de Noël
The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.
Veal Chops with Pomegranate Jus
The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.
Chocolate-Bourbon Tart with Currants and Orange Custard Sauce
This tart will satisfy any chocolate lover. To make the chocolate curls, briefly microwave a 12-ounce block of bittersweet chocolate (not unsweetened) until it's just slightly softened. Pull the blade of a heavy large knife across the surface to form curls.