Brandy

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

This recipe yields more than is needed for the Parisienne apples. Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal. Active time: 10 min Start to finish: 10 min

Prunes and Cognac add moistness and great flavor to this rich chocolate cake.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. To accompany Ice-Cream Bombes with Brandied Dried Cranberries and Cherries

Active time: 15 min Start to finish: 1 hr

This recipe originally accompanied Tarte Tatin with Brandied Caramel Sauce.

This dessert, long favored by the British at holiday time, originally contained minced meat along with the fruits and spices. This version, more suited to the nineties table, is meatless and brimming with apples, dried fruit and lots of spices.

The secret to the light and flaky crust is cream cheese. For an extra-special presentation, cut out decorative shapes from the dough scraps, and arrange them on the pie after glazing it; brush cutouts with glaze and bake.

Two new flavors enhance a classic.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

A delicious entrée from L'Apogée.