Brandy

Here's a great drink that is guaranteed to take the chill off a winter day. It's also quite nice with an added splash of brandy or Kahlúa.

To allow enough time for the soufflés to freeze, make them at least one day before serving.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I strive to teach my three little girls how to take pleasure in the simple, good things in life."

Crepas de Cajeta con Nuez Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

Adapted from Dead Horse Ranch This unusual pâté is made with calves' testicles, also called calf fries. Despite the unique ingredient, bull butter has a milder flavor and more mousselike texture than traditional chicken liver pâté.

A western twist on the old-fashioned pecan pie . California walnuts, dates and brandy give this pie its candy-bar flavor.

Can be prepared in 45 minutes or less.

Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux with the goose.

Can be prepared in 45 minutes or less.