Cooking with Fruit I
More fruit recipes >

For detailed information on cooking with fruit, see All About Fruits

Index of Recipes

Starters

Charoset
Fettuccine with Lemon Sauce
Figs with Ham
Fresh Figs with Salami
Fruit and Curry Dip
Fruit Kebabs
Grilled Figs with Prosciutto and Blue Cheese
Herbed Orange Goat Cheese Spread
Orange Hummus
Pineapple and Black Bean Salsa
Prosciutto with Fruit
Shrimp and Pineapple Kebabs

Soups

Apple and Parsnip Soup
Blueberry Soup
Carrot and Orange Soup
Cherry Soup
Cold Melon Soup
Indian Lime Soup
Mangos in Melon Soup
Mexican Lime Soup
Spiced Melon Soup
Tomato and Tangerine Soup

Salads

Arugula and Strawberry Salad
Avocado, Carrot, and Orange Salad
Avocado, Grapefruit, and Arugula Salad
Bird of Paradise Salad
Cranberry and Pistachio Salad
Cucumber and Melon Salad
Fennel, Orange, and Olive Salad
Fennel, Pear, and Scallion Salad
Fruit Salad with Orange Mayonnaise
Gelatin Salad with Cherries
German Celery Root and Apple Salad
Grapefruit Salad
Herbed Fruit Salad
Jicama and Orange Salad
Melon Ball Salad with Raspberry Vinaigrette
Orange and Olive Salad
Pear and Cucumber Salad
Pear and Gorgonzola Salad
Pear, Cucumber, and Walnut Salad
Spinach and Orange Salad
Star Fruit and Avocado Salad
Strawberry and Avocado Salad
Waldorf Salad

Main Dishes

Argentinean Beef Stew
Baked Ham with Orange-Raisin Sauce
Beef and Dried Fruit Stew
Bobotee
Braised Chicken with Kumquats
Broiled Ham Steak with Raspberry-Mustard Glaze
Broiled Shrimp with Lemon Butter
Chicken with Apricots and Olives
"Cuban" Rice
Fruit-Stuffed Pork Loin Roast
Herbed Halibut Véronique
Lamb and Potatoes Lemonato
Lemon Chicken
Lemon Shrimp
Lime and Cilantro Pork Kebabs
Moroccan Pot Roast
Prune Tzimmes
Raspberry Chicken
Russian Braised Chicken with Prunes
Salmon in Orange Sauce
Salmon with Three-Melon Salsa
Stir-Fried Orange Beef
West African Beef Stew

Desserts

Anguillan Banana Whip with Fruit Cream
Apple "Donuts"
Apple Oat Crisp
Apricot Noodle Pudding
Apricot Soufflé
Baked Bananas
Balsamic Peaches
Balsamic Strawberries
Banana Fritters
Bananas Celeste
Bananas in Coconut Milk
Bananas Norma
Bar-le-Duc Cheese
Berry Grunt
Blackberry Cobbler
Blueberry Grunt
Brown Betty
Brazilian Avocado Ice Cream
Brazilian Cream of Avocado
Burgundy-Poached Pears
Cherries Jubilee
Chilean Papayas in Syrup
Chocolate Cherry Pudding Cake
Chocolate Fondue
Cold Orange Mousse
Cold Strawberry Soufflé
Colombian Pineapple Custard
Couscous and Dried Fruit Pudding
Cranachan
Danish Apple Cake
Danish Red Berry Pudding
Deep Fried Date-Filled Wontons

More fruit recipes >

Starters

This fruit, nut and wine mix is eaten during the Passover seder. It serves as a reminder of the mortar used by the Jews to build during the period of slavery. It should have a coarse texture, and you may substitute other fruits or nuts. It is traditionally eaten on matzo, or on crackers for a non-kosher alternative. The ch is pronounced like the Scottish loch or German Bach.

Charoset

4 medium apples, 2 tart and 2 sweet
1/2 cup finely chopped almonds
1/4 cup sweet red wine
1/4 cup dry red wine
1 Tbs. cinnamon

Grate the apples. Add all other ingredients and mix well. Allow to sit for 3-6 hours, until the wine is absorbed by the other ingredients.

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I honestly think this one of the best things I've ever eaten. Rather than give precise measurements, I'll just tell you how it's done.

Dates with Blue Cheese and Bacon

Crumbled blue cheese
Pitted dates, split lengthwise
Thinly sliced bacon, cut into 2-inch (5 cm) lengths

Stuff about 1/2 teaspoon (2 ml) of blue cheese into each date. Wrap with bacon and secure with a toothpick. Place on a greased baking sheet and bake in a preheated 400º F (200º C) oven until the bacon is crisp, about 5 minutes. Serve immediately or keep warm until ready to serve.

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This pasta recipe has become a standard in my house. The sauce takes less time to make than the water does to boil, and is a refreshing change from the standard tomato based sauces. Although the recipe says the caviar is optional, please do not omit it. I usually use the inexpensive lumpfish caviar available in any supermarket, and for a few extra cents per plate I feel like I'm indulging myself.

Fettuccine with Lemon Sauce

4 Tbs butter
1 cup heavy cream
2 Tbs freshly squeezed lemon juice
1 tsp grated lemon zest (the colored part of the skin, not the white part)
1 tsp grated lime zest
1 cup beef broth or bouillon
4 to 6 tsp caviar (optional)
Fettuccine, linguini, or angel hair pasta to serve 4 to 6

In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Cook the pasta according to the package directions. When cooked and still al dente (firm to the tooth) drain it and add it to the pan containing the sauce. Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed. I like to form "nests" of the pasta using a kitchen serving spoon and fork, twirling the noodles into a mound, and sliding them off the spoon onto the plate. Place a teaspoon of the optional caviar in the center. Serves 4 to 6.

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The Portuguese are justifiably proud of their local ham presunto, which is virtually unavailable outside of that country. Italian prosciutto, which is very similar in flavor and method of curing, makes an excellent substitute.

Figs with Ham (Figos com Presunto)

4 to 6 large, ripe, fresh figs
1/2 lb (250 g) thinly sliced prosciutto
4 to 6 tsp (20 to 30 ml) extra-virgin olive oil
Freshly ground pepper to taste

Wash the figs well and remove the stems. Carefully slice the figs from the stem to about 1/4 inch (5 ml) of the bottom, so that the pieces are still attached and can be splayed out in the form of a flower. Make 4 slices to form 8 "petals." Arrange 5 or 6 slices of prosciutto on each serving plate in a radiating design, like the spokes on a wheel. Drizzle with the olive oil and season with black pepper. Place a fig in the center of each plate, spreading out the "petals" to give an attractive appearance. Serves 4 to 6.

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This dish is super simple, super quick, and super good. It is also easy to make and transport, and can even be assembled at the last minute while the charcoal gets started.

Fresh Figs with Salami

8 fresh figs, cut in half
16 thin slices Genoa salami

Wrap each fig half in a slice of salami and secure with a toothpick. Serves 4 to 6.

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James Beard says in introducing this recipe "Originally a California idea, this cocktail delight has become known in other parts of the country and is especially good for summer parties in the garden or on the terrace."

Fruit and Curry Dip

3 cups (750 ml) fresh or canned chicken broth
2 Tbs (30 ml) curry powder
2 Tbs (30 ml) arrowroot
2/3 cups (150 ml) raisins, plumped in warm water, drained
2 cups toasted almonds, finely chopped
2 cups grated coconut, fresh or dried
Fresh fruits, such as apples, peaches, pears, pineapple, melons, banana, papaya, mango, apricots, figs, cut into bite-size pieces and brushed with lemon juice

Heat the broth in a saucepan and stir in the curry powder. Mix the arrowroot with a little cold water and stir it into the broth. Add the raisins and heat the broth, stirring frequently, until thickened. Place the chopped almonds and the coconut in two bowls and arrange the fruits on a platter. Serve the curry sauce while still hot and invite your guests to dip the fruit into the curry sauce and then into the almonds and coconut.

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I haven't given quantities for this recipe, so make as many as your family will enjoy. These are great for backyard cookouts, and can be prepared on the grill or under the broiler. They also make a wonderful dessert.

Fruit Kebabs

Fresh fruits, such as bananas, apples, pears, pineapple, melon, peaches, strawberries, or plums
Lemon juice
Brown sugar
Chopped walnuts, pecans, or almonds (optional)

Peel, seed, and dice the fruits into 1-inch (2-3 cm) chunks. Do not peel apples, pears, peaches, or plums. Toss with enough lemon juice to coat lightly and prevent discoloring of the fruit. Thread onto wooden skewers and sprinkle lightly with brown sugar. Grill over coals or under the broiler until the edges of the fruit are lightly browned and the brown sugar begins to bubble. Sprinkle with chopped nuts if desired before serving.

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My Australian readers might choose to use their excellent Milawa Roquefort-style blue cheese in this dish, but any good quality blue cheese will do just as well.

Grilled Figs with Prosciutto and Blue Cheese

3-4 oz (75-100 g) blue cheese
8-12 fresh figs, cut in half
8-12 slices prosciutto ham

Place a piece of cheese on each fig half. Wrap with prosciutto and secure with a toothpick. Arrange cheese side up on a baking sheet and bake in a preheated 375º F (190º C) oven until the prosciutto begins to sizzle, about 10 minutes. Serves 4 to 6.

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The orange zest in this recipe gives it an unexpected brightness that contrasts nicely with some of the less subtle flavors.

Herbed Orange Goat Cheese Spread

8 oz (225 g) soft goat cheese
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) chopped pimiento-stuffed olives
1 scallion (spring onion), green and white part, finely chopped
2 Tbs (30 ml) finely chopped parsley
1 Tbs (15 ml) finely chopped fresh chives
The finely chopped zest from 1 orange
Salt and freshly ground pepper to taste

Combine the goat cheese and sour cream in a bowl. Mix with a fork until thoroughly blended and fold in the remaining ingredients. Refrigerate covered for at least 1 hour before serving. Serve with crackers, melba toast, or thinly sliced and toasted rye or pumpernickel bread. Makes about 11/2 cups (375 ml).

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Hummus is a Middle Eastern dish based on puréed garbanzo beans. The beans themselves are so mild in flavor as to allow endless variations on the theme using different seasonings. This version tastes like the holidays, with the orange juice and ginger, so why not serve it at your next gathering.

Orange Hummus

1-15 oz (420 g) can of garbanzo beans (chickpeas, ceci), rinsed and drained
3 cloves garlic, finely chopped
1/4 cup (60 ml) orange juice
2 tsp (10 ml) grated orange rind
1 tsp (15 ml) Dijon-style mustard
1/2 tsp (2 ml) curry powder
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
Pita bread for dipping

Combine all ingredients except for the pita bread in an electric food processor or blender and process until smooth. Serve with pita bread for dipping. Serves 6 to 8 as an appetizer.

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Mexican-style salsas are all the rage these days, and they are showing up in every kind of restaurant. This one can be served as a dip with tortilla chips, or as a relish to accompany meat; it is particularly good with fish. You can substitute papaya, mango, or even peaches for the pineapple.

Pineapple and Black Bean Salsa

1 cup (250 ml) fresh or canned pineapple, chopped
1 cup (250 ml) canned black beans, rinsed and drained
1/2 cup (60 ml) fresh lime or lemon juice
1/2 cup (60 ml) chopped fresh cilantro
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 to 2 cloves garlic, finely chopped
1 fresh jalapeño or other hot pepper, seeded and finely chopped
Salt and freshly ground pepper to taste

Combine all ingredients in a serving bowl and toss to thoroughly combine. Serve immediately, or refrigerate for 2 hours and serve chilled. Makes about 4 cups (1 L).

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This recipe is a variation on the classic prosciutto and melon. The smaller pieces make it ideal for a party.

Prosciutto with Fruit

Prosciutto or Virginia ham, very thinly sliced
A selection of any of the following:
Bite-size pieces of fresh pineapple, pear, peach, or plum
Melon balls
Fresh cherries, pitted
Fresh figs

Wrap the individual pieces of fruit in a small piece of ham and spear with toothpicks. Arrange attractively on a serving platter.

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I love this recipe because of its simplicity and versatility. You can serve it as an appetizer or cocktail snack by limiting each skewer (or toothpick) to just one shrimp and pineapple chunk apiece, or you can load up larger skewers with as many as you like and serve them as a main dish. Regardless of how you plan to serve them, be sure to be generous with the pepper.

Shrimp and Pineapple Kebabs

11/2-2 Lbs (675-900 g) large shrimp. peeled and deveined
1 fresh pineapple, peeled and cored, or drained canned pineapple, cut into bite-size pieces
About 3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh cilantro (coriander leaves) or parsley for garnish

Thread the shrimp and pineapple pieces alternately on wooden or metal skewers and drizzle with olive oil. Season generously with salt and pepper and grill over hot coals, or under a preheated broiler, until the shrimp are firm and opaque and the pineapple is lightly browned around the edges, about 3 minutes per side. Garnish with chopped cilantro and serve immediately. Serves 6 to 8 as an appetizer, or 3 to 4 as a main dish.

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Soups

I love parsnips no matter how they're cooked, and the apples make an irresistible combination.

Apple and Parsnip Soup

4 Tbs butter
11/2 lbs (700 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
1 qt (1 L) chicken stock
1 tsp fresh sage, chopped
1 tsp fresh parsley, chopped
Salt and freshly ground pepper to taste
2 egg yolks, beaten

Melt the butter in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 minutes, stirring occasionally, until the apple juices start to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 minutes or until parsnips are soft. Pass through a food mill or purée in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. Do not allow to boil. Serves 8.

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Fruit soups are a popular item in Scandinavian countries, where they can be served as a soup course or for dessert.

Blueberry Soup

1 cup (250 ml) sugar
1 cup (250 ml) water
1/2 lemon, sliced
1 cinnamon stick or 1/4 tsp (1 ml) ground cinnamon
3-4 cups (750 ml-1 L) blueberries
1 cup (25 ml) heavy cream, half-and-half, or milk

Combine the sugar, water, lemon slices, and cinnamon in a saucepan and bring to a boil over moderate heat. Boil gently for 5 minutes. Add the blueberries, reduce the heat and simmer for 5 minutes. Allow the mixture to come to room temperature, remove the lemon slices and cinnamon stick, and stir in the cream. Chill for at least 1 hour before serving. Serves 6 to 8.

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This soup is quick, easy, low-fat, and delicious. It is also refreshing, and the perfect thing for a hot summer evening.

Carrot and Orange Soup

2 Tbs (30 ml) olive oil
1 tsp (5 ml) grated fresh ginger
1 lb (500 g) carrots, grated
1 small onion, finely chopped
3 cups (750 ml) vegetable stock or water
1 to 2 cups (250 to 500 ml) fresh orange juice
Salt and freshly ground pepper to taste
Orange slices for garnish

Heat the oil in a large saucepan and add the ginger, carrots, and onion. Sauté until the onion is soft. Add the vegetable stock and bring to a boil. Reduce the heat and simmer covered for 20 to 30 minutes, until the carrots are soft. Process the soup in an electric blender or food processor until smooth, and return to the saucepan. Add enough orange juice to produce the desired flavor and consistency. Season with salt and pepper and chill. Serve with a slice of orange as garnish. Serves 4 to 6.

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Fruit soups are common dessert fare in Germany where they are often served as a first course. This one can be served either before or after the main course, either hot or cold. You couldn't ask for a more versatile recipe, could you? If you are going to use it as a first course, go a little easy on the sugar.

Cherry Soup

1 lb (450 g) fresh, frozen, or canned sour cherries, stones removed
2 cups (500 ml) water
1 cup (250 ml) red wine
1/4 cup (60 ml) sugar (or to taste)
1/2 tsp (2 ml) grated orange rind
1/2 tsp (2 ml) grated lemon rind
1 tsp (5 ml) arrowroot
4 to 6 tsp (20 to 30 ml) sour cream

Combine the cherries, water, and wine in a stainless steel or enameled saucepan and cook over moderate heat about 10 minutes, or until the cherries are soft. Add the sugar and orange and lemon rind and cook, stirring constantly, until the sugar is dissolved. Process in a food processor or electric blender, or press through a fine sieve. Mix the arrowroot with a little of the cooled soup and add to the soup, which has been returned to the original pot. Cook about 2 minutes over moderate heat, until the soup has thickened a little and has lost its milky color. Serve hot or cold, garnished with a teaspoon (5 ml) of sour cream. Serves 4 to 6.

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This cold soup has a Middle Eastern flare.

Cold Melon Soup

1-2 ripe melons such as cantaloupe (muskmelon), honeydew, or Crenshaw
2 cups milk or half-and-half
3 Tbs (45 ml) chopped fresh mint leaves, plus additional for garnish
1/2 tsp (2 ml) ground coriander
4-6 Tbs (60-90 ml) plain yogurt

Peel and seed the melons. Scoop out some melon balls with a melon baller and reserve for garnish. Coarsely chop the remaining melon to make 2 to 3 cups (500-750 ml) of chopped melon. Purée the chopped melon, milk, mint leaves, and coriander in an electric blender or food processor. Strain and serve chilled, garnished with a dollop of yogurt, additional mint leaves, and the reserved melon balls. Serves 4 to 6.

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Citrus-flavored soups are found wherever fresh citrus is abundant. This is how they do it in southern India.

Indian Lime Soup

1 3-inch (8 cm) cinnamon stick, broken into several pieces
6 whole cloves
2 tsp (10 ml) cardamom seeds
2 tsp (10 ml) black peppercorns
4 Tbs (60 ml) butter or vegetable oil
2 medium onions, peeled and chopped
3-4 medium potatoes, peeled and cut into 1-inch (2 cm) dice
1/4 tsp (1 ml) turmeric
4 cups (1 L) vegetable stock
1/4 cup (60 ml) firmly packed chopped cilantro (coriander leaves)
1 cup (250 ml) unsweetened canned coconut milk, half-and-half, or milk
Juice of 1 lime, plus additional lime wedges for garnish

Wrap the cinnamon, cloves, cardamom, and peppercorns in a small square of cheesecloth and tie shut. Crush the spices slightly by pounding with a wooden mallet or the bottom of a small, heavy saucepan. Heat the butter in a large saucepan over moderate heat and add the onions and potatoes. Cook until the onions start to brown slightly, about 10 minutes, stirring frequently. Add the spice bag, turmeric, and vegetable stock and bring to a boil. Reduce the heat and simmer covered for 30 minutes. Remove from the heat and allow to cool. Remove and discard the spice bag, add the cilantro, and purée the soup in an electric blender or food processor until smooth. Return the soup to the pot and heat until piping hot. Add the coconut milk, half-and-half, or milk and stir. Stir in the lime juice and serve immediately, garnished with lime wedges. Serves 4 to 6.

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The "soup" in this recipe is actually a delicious sauce that is wonderful on ice cream, over pound cake, or even added to carbonated water for a healthy soft drink. I'm sure you'll think of lots of creative uses for it.

Mangoes in Melon Soup

2-3 mangoes, peeled and cubed
1 small cantaloupe (muskmelon) or melon of your choice, peeled, seeded, and cubed
1 banana, peeled
1 Tbs (15 ml) lemon juice, or to taste
1 Tbs (15 ml) honey, or to taste
1/4 tsp (1 ml) vanilla extract
Fresh raspberries, blueberries, or sliced strawberries for garnish (optional)

Combine half the mango cubes with the remaining ingredients in an electric blender and blend until smooth. Refrigerate the purée and the reserved mango until ready to serve. Divide the mango cubes between 4 to 6 dessert bowls, parfait cups, or wine glasses and pour the purée over them. Garnish with fresh berries if desired. Serves 4 to 6.

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This tangy soup is popular in Mexico where it is often eaten as a main course.

Mexican Lime Soup (Sopa de Limón)

1 chicken (about 3 lbs, 1.25 Kg), cut into pieces
1 medium onion, peeled and quartered
6 garlic cloves, peeled and crushed
8 to 10 whole black peppercorns
Salt to taste

Garnishes:
5 corn tortillas, cut into thin strips and fried in oil until crisp
2 ripe tomatoes, diced
1 large avocado, peeled and diced
1/2 cup (125 ml) finely chopped coriander
1 or 2 jalapeño peppers, seeded and finely chopped
3 limes, quartered

Place the chicken pieces in a large pot with enough water to cover generously. Add the onion, garlic, and peppercorns and bring to a boil over high heat. Reduce the heat and simmer covered for 90 minutes. Remove the soup from the heat and transfer the chicken pieces to a plate. When they have cooled, remove and discard the skin from the chicken. Remove the meat from the bones and cut or shred it into small pieces. Strain the broth through a fine sieve and return it to the pot. Skim the fat off the surface of the broth and warm over moderate heat. Add salt to taste. To serve, distribute the chicken meat among soup bowls. Squeeze a lime wedge over the chicken (one per bowl) and serve the remaining lime wedges as a garnish. Ladle the hot broth over the chicken and serve, allowing the diners to add the garnishes to their taste. Serves 4 to 6.

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Be sure to use only the ripest of melons for best results with this refreshing soup.

Spiced Melon Soup

4 cups (1 L) peeled, seeded, and cubed cantaloupe (muskmelon)
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) lime or lemon juice
2 Tbs (30 ml) honey
1/2 cup (125 ml) milk
1/2 tsp (2 ml) ground cardamom
A grating of fresh nutmeg
Thin slices of lemon or lime for garnish

Combine all ingredients in an electric food processor or blender and process until smooth, adding a little more milk if necessary to adjust the consistency. Refrigerate for at least 2 hours. Serve chilled with a slice of lemon or lime floating in the center. Serves 4.

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I love the combination of the sweetness of the tangerine juice and the acidity of the tomatoes in this quick recipe. It's easy enough to dish up every day, and elegant enough to serve to special guests.

Tomato and Tangerine Soup

1 Tbs (15 ml) olive oil or butter
1 medium onion, chopped
1 tsp (5 ml) curry powder
4 cups (1 L) chopped canned tomatoes with their liquid
2 cups (500 ml) chicken stock
1 cup (250 ml) tangerine juice (from 4 to 6 tangerines)
1 Tbs (15 ml) grated tangerine zest
Salt and freshly ground pepper to taste
Sour cream or yogurt for garnish

Heat the oil in a large pot over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and chicken stock and bring to a simmer. Stir in the tangerine juice, zest, salt, and pepper and bring to a simmer. Serve hot or cold, garnished with a dollop of sour cream or yogurt if desired. Serves 4 to 6.

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Salads

Arugula (also known as rocket and roquette) is one of my favorite greens, and its peppery spiciness goes perfectly with the sweetness of the strawberries. Feel free to substitute watercress, spinach, or lettuce if you like. For best results, transport the ingredients of this salad in separate plastic bags and combine them at the last minute.

Arugula and Strawberry Salad

6 cups (1.5 L) fresh arugula
2 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1 pint (500 ml) fresh strawberries, hulled and sliced
1 small red onion, thinly sliced
1/2 cup (125 ml) toasted chopped pecans, walnuts, or whole pine nuts (pignoli)
1/2 cup (125 ml) crumbled blue cheese

Toss the arugula with the oil, vinegar, salt, and pepper. Sprinkle the remaining ingredients over the arugula immediately before serving. Serves 8 to 10.

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This Israeli dish combines a few unexpected ingredients into a salad as pleasing to the eye as to the palate.

Avocado, Carrot, and Orange Salad

2 Tbs (30 ml) seedless raisins
1/4 cup (60 ml) warm water
1 cup (250 ml) fresh orange juice
1/4 tsp (1 ml) crushed red pepper (or to taste)
1/4 tsp (1 ml) freshly grated ginger root
Salt and freshly ground black pepper to taste
2 cups (500 ml) coarsely grated carrots
2 large ripe avocados, chilled
3 Tbs (45 ml) fresh lemon juice

Soak the raisins in the warm water for 30 minutes, then drain. In a small mixing bowl combine the orange juice, red pepper, ginger, salt, pepper, and carrots and stir to combine thoroughly. Chill for at least one hour. Just before serving, slice the avocados in half and remove the pits. Leave the skin on, as the diners will eat the salad out of it like a bowl. Sprinkle the exposed avocado flesh with the lemon juice. Using a slotted spoon, mound the carrot mixture on the avocado halves. Scatter the raisins on top. Moisten with a little of the orange juice left in the bowl and serve immediately. Serves 4.

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If you want to know the truth, you can liven up just about any salad with the addition of some fresh citrus fruit. Here I have added grapefruit to a couple of my favorite ingredients.

Avocado, Grapefruit, and Arugula Salad

4 ripe avocados, peeled and sliced
2 grapefruits, peeled and sectioned
3 to 4 handfuls of arugula, cleaned
2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) juice from the grapefruit
Freshly ground black pepper to taste

Combine the avocado, grapefruit sections, and arugula in a large bowl and toss with the olive oil and grapefruit juice. Season with black pepper and serve chilled or at room temperature. Serves 4 to 6.

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Here is more of a presentation suggestion than an actual recipe. Fill the "Bird of Paradise" with your favorite fruit salad, or with a savory chicken or tuna salad. Regardless of what you fill it with, it will make a festive dish at your Fourth of July dinner table.

Bird of Paradise Salad

1 ripe pineapple
About 2 cups (500 ml) of your favorite fruit, chicken, or tuna salad
2 whole cloves (optional)

Cut the pineapple into two pieces lengthwise, slightly off center so as to leave the green leaves at the top intact. Using a sharp knife, cut out the pineapple flesh and core. If desired, retain a piece of the flesh large enough to carve a piece in the shape of the neck and head of a bird and attach it to the pineapple shell at the end opposite the leaves with a couple of toothpicks. Eyes may be fashioned by pressing whole cloves into the pineapple. Chop the remaining flesh of the pineapple, discarding the tough inner core, and add it to your salad filling. Mound the filling in the hollowed out pineapple shell and serve chilled. Serves 4 to 6.

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Here's a festive salad featuring the red and green colors of the holiday season.

Cranberry and Pistachio Salad

1 head romaine lettuce, torn into bite-size pieces
1 green bell pepper (capsicum), seeded and diced
1 red bell pepper (capsicum), seeded and diced
1/2 cup (125 ml) dried cranberries
1/2 cup (125 ml) shelled pistachios
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste

Combine the romaine, peppers, cranberries, and pistachios in a large bowl. Whisk together the remaining ingredients and toss with the lettuce mixture. Serves 6 to 8.

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Toss together a few simple ingredients you might already have on hand, and you wind up with this cool and refreshing summer salad.

Cucumber and Melon Salad

1/2 large cantaloupe (musk melon), peeled and seeded
1 medium cucumber, partially peeled and thinly sliced
8-12 radishes, thinly sliced
1/4 cup (60 ml) raspberry vinegar
Freshly ground pepper to taste
2 Tbs (30 ml) chopped fresh mint leaves for garnish (optional)
Lettuce leaves for garnish (optional)

Cut the melon into bite-size pieces, or use a melon baller to scoop out small balls. Combine the cantaloupe, cucumber, radishes, vinegar, and pepper in a mixing bowl and toss to combine. Serve chilled, garnished with mint and served on a bed of lettuce leaves if desired. Serves 4 to 6.

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The unusual combination of flavors and textures make this salad one you really should try.

Fennel, Orange, and Olive Salad

1 large fennel (anise) bulb
2 large navel oranges, peeled and cut into thin rounds
1/4 cup (60 ml) fresh orange juice
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra virgin olive oil
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) shredded Gruyére or Swiss cheese
16 oil-cured black olives

Trim the top and the root end of the fennel and cut it into very thin slices. In a mixing bowl combine with the orange slices, orange juice, lemon juice, olive oil, salt, and pepper, and toss to mix. Arrange on a platter or individual salad plated and pour the juices from the bowl over it. Garnish with the shredded cheese and black olives. Serves 4 to 6.

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This salad is about as low in fat as they come. Give it a try, and I guarantee it will be a "keeper."

Fennel, Pear, and Scallion Salad

1 fennel bulb, sliced
1-2 ripe pears, cored and cut into small pieces
1 scallion (green and white part) thinly sliced
Juice of 1 lime
8 to 10 drops sesame oil
Salt and freshly ground black pepper to taste

Combine all ingredients in a bowl and toss gently. Refrigerate and serve chilled. Serves 4 to 6.

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You might want to try using the orange mayonnaise in other dishes, such as tuna and pasta salads.

Fruit Salad with Orange Mayonnaise

2 bananas, peeled and sliced
1 Granny Smith or other tart apple, cored and chopped
1 ripe pear, cored and chopped
1 cups (250 ml) diced pineapple
1 cup (250 ml) seedless grapes
2 ribs celery, chopped
1/2 cup (125 ml) coarsely chopped almonds, walnuts, or pecans
Salt and freshly ground pepper to taste
1 cup (250 ml) orange mayonnaise (see below)

Combine all ingredients and toss well to combine. Serve chilled. Serves 6 to 8.

Orange Mayonnaise

1 cup (250 ml) fresh orange juice
1/2 cup (125 ml) mayonnaise
1/2 cup (125 ml) sour cream
Finely grated zest of 1 orange

Bring the orange juice to a boil in a small saucepan over moderate heat. Reduce the heat and simmer uncovered until the juice is reduced to about 2 tablespoons (30 ml) of thick syrup. Combine with the remaining ingredients and mix well. Makes about 1 cup (250 ml).

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This is a recipe my mother has made for years and has become a favorite of three generations. Try it the next time you have a bunch of finicky eaters to feed, but be prepared to serve up seconds.

Gelatin Salad with Cherries

1 3-oz (85 g) package raspberry-flavored gelatin
1 cup (250 ml) hot water
1 8-oz (225 g) can crushed pineapple, drained and juice reserved
1 15-oz (425 g) can Bing cherries, drained and juice reserved
1 banana, peeled and cut into 1/2 inch (1 cm) dice
1 cup (250 ml) sour cream
Sour cream for garnish

Combine the gelatin and the hot water in a bowl and stir until the gelatin is dissolved. Add the drained fruits and 1 cup (250 ml) of the reserved juices and stir. Chill until slightly firm. Fold in the bananas and sour cream. Pour into a gelatin mold or 8 inch (20 cm) square cake pan and chill until set. Top each serving with a dollop of sour cream. Serves 4 to 6.

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Here's a light and refreshing summer salad, perfect for a picnic our outdoor barbecue.

German Celery Root and Apple Salad (Selleriesalat mit Apfeln)

1 large celery root (celeriac), (about 11/2 lbs, 675 g), peeled and cut into thin slices
1 large tart apple, peeled, cored, and cut into thin slices
1/4 cup (60 ml) mayonnaise
1/4 cup (60 ml) sour cream
1 Tbs (15 ml) finely chopped fresh dill
1 Tbs (15 ml) finely chopped fresh parsley
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste

Boil or steam the celery root until tender, about 20 minutes. Drain and pat dry with paper towels. Combine with the sliced apple in a large mixing bowl. Whisk together the remaining ingredients and pour over the celery root and apple. Toss gently to combine. Serve chilled or at room temperature. Serves 4 to 6.

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This recipe was handed down from my maternal grandmother, the daughter of Scottish immigrants. As with so many women of her generation (and yes, later generations too) she cooked by touch and feel and instinct. She was very fond of molded salads such as today's recipe, which had a heyday in the earlier part of this century following the introduction of Knox's “gelatine” in 1890 and Jell-O in 1897.

Grapefruit Salad

2 packets (2 Tbs, 30 ml) unflavored gelatin soaked in
1/2 cup (125 ml) cold water
1/4 cup (60 ml) vinegar
1 Tbs (15 ml) lemon juice
2 cups boiling water
2/3 cup (170 ml) sugar
4 cups (1 L) grapefruit sections
16 oz (450 g) cream cheese, softened at room temperature
1/2 cup (125 ml) chopped walnuts, or nut of your choice

In a large bowl combine the soaked gelatin, vinegar, lemon juice, boiling water, and sugar, and stir to dissolve the sugar and gelatin. Add the grapefruit sections and stir. Pour half the grapefruit mixture in a mold and chill in the refrigerator until set. Combine the softened cream cheese and chopped nuts and spread this mixture in an even layer over the chilled mixture. Add the remaining grapefruit mixture and chill until set. Serve on a bed of lettuce. Serves 8 to 12.

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Does putting herbs in a fruit salad sound strange to you? We don't think twice about pairing mint with fruit, and this recipe demonstrates that other herbs can do the same duty as well.

Herbed Fruit Salad

1 large ripe avocado, peeled and cut into 1/2-inch (1 cm) pieces
1 large ripe tomato, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) cantaloupe, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) fresh pineapple, cut into 1/2-inch (1 cm) pieces
1 cup (250 ml) seedless grapes
1 large orange, peeled and sectioned
The zest of 1 orange, finely chopped
1/4 cup (60 ml) fresh lime or lemon juice
1/4 cup (60 ml) chopped fresh mint leaves
1/4 cup (60 ml) chopped fresh basil leaves
1 tsp (5 ml) chopped fresh thyme leaves
Freshly ground black pepper to taste

Combine all ingredients in a non-reactive bowl and toss gently to combine. Refrigerate for at least 1 hour before serving. Serves 4 to 6.

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To tell the truth, this salad is just as good made with grapefruit, tangerines, or blood oranges. Use whatever is fresh and good at your market.

Jicama and Orange Salad

1 jicama, peeled and cut into small cubes or julienne strips
The juice of 1 orange
Salt and freshly ground pepper to taste
2 oranges, peeled and sectioned
Dash of cayenne pepper, or to taste (optional)
4 Tbs (60 ml) chopped fresh cilantro (coriander leaves)

Toss the jicama with the orange juice, salt, and pepper. Marinate refrigerated for 1 hour to overnight. Add the remaining ingredients, tossing to combine, and serve chilled or at room temperature. Serves 4 to 6.

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The only thing more refreshing than this colorful salad on a hot summer day might be a dip in the pool.

Melon Ball Salad with Raspberry Vinaigrette

1 small red onion, thinly sliced
3 cups (750 ml) balls or bite-sized pieces of ripe cantaloupe, honeydew, watermelon, or other fresh melons
1-2 hearts of Romaine lettuce, cut into 1/4-inch (5 mm) pieces
2 Tbs (30 ml) coarsely chopped or torn basil leaves
1 Tbs (15 ml) coarsely chopped or torn mint leaves

For the vinaigrette:
1/4 cup (60 ml) extra-virgin olive oil
3 Tbs (45 ml) raspberry vinegar
2 Tbs (30 ml) finely chopped basil leaves
1 Tbs (15 ml) finely chopped mint leaves
Salt and freshly ground pepper to taste

Place the onion slices in a small bowl and cover with cold water. Soak for 20 to 30 minutes, drain, pat dry, and combine with the melon balls, Romaine lettuce, and herbs. Toss gently to combine and refrigerate until ready to serve. Whisk together the ingredients for the vinaigrette and toss gently with the melon mixture immediately before serving. Serves 6 to 8.

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This salad comes from the sunny shores of the Mediterranean, where olives and oranges are plentiful. Close your eyes and picture yourself in a seaside cafe in Napoli.

Orange and Olive Salad

3 oranges, peeled and cut into sections, or sliced crosswise into rounds
1 small red onion, sliced into thin rings
12 to 24 black oil-cured or brine-cured olives (not canned black olives)
3 Tbs (45 ml) extra virgin olive oil
Freshly ground pepper

Arrange the orange sections or slices on a chilled salad plate. Scatter the onion slices over the orange, then the black olives. Add a grinding of fresh black pepper, and drizzle with olive oil. Serves 4 to 6.

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The beauty of the sesame oil in this recipe is that it literally only takes a few drops per serving to impart a wonderful taste and aroma. Try it, and you may be dressing all your salads like this from now on.

Pear and Cucumber Salad

2 ripe pears (any variety)
2 medium-sized cucumbers
1 tsp (5 ml) sesame oil
2 Tbs (30 ml) rice wine vinegar
Salt and freshly ground pepper to taste
Lettuce leaves (optional)

Core the pears and cut into small bite-sized pieces. Split the cucumbers in half lengthwise and scoop out the seeds with a teaspoon. Slice the cucumber into thin slices. Combine all ingredients in a bowl and toss. Serve on bed of lettuce leaves if desired. Serves 4 to 6.

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I know I have published recipes similar to this in the past, but the combination of fresh pears and Gorgonzola cheese is so magical that any new slant on the basic recipe is always welcome in my house.

Pear and Gorgonzola Salad

4 to 6 cups (1-1.5 L) mixed greens, trimmed, washed, and dried
1/2 cup (125 ml) basic vinaigrette dressing (see below)
2 pears, cored and sliced
1/4 lb (110 g) Gorgonzola or other good quality blue cheese, crumbled
1 cup (250 ml) walnut halves, toasted and coarsely chopped

Toss the greens with most of the vinaigrette and divide between individual salad plates. Arrange the pear slices on top and sprinkle the Gorgonzola over all. Top with the toasted walnuts and remaining vinaigrette. Serves 4 to 6.

Basic Vinaigrette Dressing

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. Makes 1 cup (250 ml).

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The cucumbers add a surprising note of freshness to this elegant summer salad.

Pear, Cucumber, and Walnut Salad

2 ripe pears (variety of your choice)
2 cucumbers
1/2 cup walnuts, coarsely chopped
Small bunch Italian flat-leaf parsley
1/4 cup basic vinaigrette dressing (see above)

Remove core and stem from pears and cut into bite-size pieces. Peel cucumbers and slice in half lengthwise. Scoop seeds out with a spoon and discard. Slice cucumber into 1/4-inch (5 mm) slices. In a bowl combine the pears, cucumbers, walnuts, leaves of Italian parsley, and the vinaigrette, gently tossing to mix ingredients. Serves 4 to 6.

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This recipe begs to be experimented with. Try different types of greens, try grapefruit or tangerines instead of oranges, try your favorite kind of nut. Make a change or two, and then name the dish after yourself.

Spinach and Orange Salad

6 large oranges
4 cups trimmed spinach
2 cups watercress
1/4 cup pine nuts (pignoli) toasted lightly in a sauté pan over low heat
3 large shallots, minced
2 cloves garlic, chopped fine
6 Tbs balsamic or red wine vinegar
Freshly ground black pepper to taste

Peel the oranges with a sharp knife, removing all the white pith, and holding them over a bowl to collect the juice. Cut the individual segments out of the membrane, and squeeze the membrane to collect the juice. Add the shallots, garlic, vinegar, black pepper, and the orange juice to a pan and bring it to a boil. Place the spinach and watercress in a large bowl and pour the dressing over them, tossing to coat evenly. Place this mixture on salad plates and place the orange segments and pine nuts on top. Serves 4 to 6.

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Star fruits, also known as carambolas, have become more widely available in the US in recent years. This fruit, which may be yellow or white, is recognizable because of its unique shape with five deep longitudinal ribs that form a star shape when sliced. The fruit has inconspicuous seeds and can be eaten as is, with no seeding or peeling required.

Star Fruit and Avocado Salad

2 ripe avocados
4 star fruits (carambolas), thinly sliced
Salt and freshly ground pepper to taste
The juice of 1 orange

Cut the avocados in half lengthwise and remove the pit. Cut into thin strips and peel the skin off. Arrange the avocado slices on individual salad plates and arrange the star fruit slices on top. Season with salt and pepper and drizzle with the orange juice. Serves 4 to 6.

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Here is another combination of unlikely ingredients that make a surprisingly good combination.

Strawberry and Avocado Salad

3 Tbs (45 ml) extra-virgin olive oil
1 Tbs (15 ml) raspberry or balsamic vinegar
1/4 tsp (1 ml) cinnamon
A dash of hot sauce
Salt and freshly ground pepper to taste
1 cup (250 ml) strawberries, hulled and quartered
1/4 cup (60 ml) chopped red onion
1 ripe avocado, halved and pitted
Lettuce leaves for garnish

Whisk together the oil, vinegar, cinnamon, hot sauce, salt, and pepper. Toss with the strawberries and onion. Spoon the strawberry mixture onto the avocado halves and serve on a bed of lettuce. Serves 2.

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This recipe has been served on special occasions in my parents' home for as long as I can remember. The original was created in 1893 by Oscar Tschirky at the Waldorf-Astoria Hotel in New York City. His creation consisted only of apples, celery, and mayonnaise. The nuts were added later and have since become considered a standard ingredient.

Waldorf Salad

1 cup (250 ml) diced red-skinned apples
1 cup (250 ml) diced celery
1/2 cup (125 ml) walnut or pecan meats
3/4 cup (180 ml) mayonnaise

Combine all ingredients and serve chilled. Serves 4 to 6.

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Main Dishes

My family discovered this dish when we lived in Uruguay in the '60s, and it has been one of our "special occasion" meals for over 40 years. You can basically use your favorite recipe for beef stew, with the addition of the peaches and corn on the cob, and served in the pumpkin shell as described below. Whatever you do, don't omit the peaches-they make this dish unique and add a wonderful dimension of sweetness.

Argentinean Beef Stew (Carbonada Criolla)

3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
11/2 lb (700 g) tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consommé, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1-inch (2 cm) pieces
1 6-8 lb (3-4 kg) pumpkin, top removed and seeds and membranes removed

Heat the butter in a large, heavy pot over moderate heat. Add the garlic and onion and cook for 5 minutes, until tender but now browned. Add the tomatoes, pepper, beef, salt and pepper and let cook for 15 minutes, stirring occasionally. Add the potatoes and sweet potatoes and broth or wine. Stir and lower the heat and simmer for 45 minutes, stirring occasionally and adding more liquid if necessary. Add the peach halves and the corn and simmer for an additional 15 minutes. Meanwhile, butter the rim of the pumpkin and salt and pepper the inside liberally. Place in a large oven proof serving dish and bake in a 350º F (180º C) oven for 20 to 30 minutes, until the flesh is tender but still firm and still offers resistance to a fork. Do not allow the pumpkin to become too soft or it will collapse. Fill the pumpkin with the stew and serve immediately, including some of the cooked pumpkin with each portion. Hint: I recommend you bake and serve the pumpkin in the same dish to avoid breaking the pumpkin by handling it, and in a dish large enough to hold the stew in case the pumpkin bursts. Serves 6 to 8.

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In many American homes a baked ham is as much a part of the Easter tradition as a turkey is on Thanksgiving. This is an old-fashioned recipe that is sure to please the youngsters and may rekindle fond food memories in more "experienced" diners.

Baked Ham with Orange-Raisin Sauce

15-20 lb (7-9 Kg) ham
Whole cloves
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) brown sugar
3 Tbs (45 ml) Dijon-style mustard
1/4 cup (60 ml) cider or malt vinegar

Wash and soak the ham for 1 hour in hot water. Place in a large roasting pan, skin side down. Place in cold oven and turn oven on to 325º F (160º C). Cook, allowing 20 to 25 minutes per pound. Before the last hour of cooking, remove skin and excess fat. Score and stick whole cloves in ham. Rub with remaining ingredients. Return to oven and bake 1 hour.

Orange-Raisin Sauce

2 cups (500 ml) water
1 cup (250 ml) sugar
1 tsp (5 ml) salt
2 Tbs (30 ml) all-purpose flour
2 large oranges, seeds removed and coarsely grated, with juices reserved
3 Tbs (45 ml) cider or malt vinegar
1 Tbs (15 ml) ground cinnamon
1 cup (250 ml) raisins
2 Tbs (30 ml) butter

Combine the water, sugar, salt, and flour in a saucepan over moderate heat, stirring constantly until mixture boils and becomes clear. Add the grated oranges along with the reserved juice to the saucepan. Add the vinegar, cinnamon, raisins, and butter. Simmer covered for 20 minutes. Makes about 3 cups (750 ml).

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Here is a simple yet exotic one-dish meal that features all four food groups: fruits, vegetables, meats, and sauces.

Beef and Dried Fruit Stew

2 cups (500 ml) chopped dried fruits such as apricots, peaches, pears, and prunes
2 cups (500 ml) warm water
Juice and finely chopped zest of 1 lemon
3 Tbs (45 ml) butter or olive oil
2 lbs (900 g) lean beef stew meat
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) curry powder
Salt and freshly ground pepper to taste
2 packages (10 oz, 280 g each) frozen spinach, thawed and thoroughly drained
Cooked white rice

Combine the dried fruits, water, lemon juice and zest in a small bowl and soak the fruit for 30 minutes. Meanwhile, heat the butter in a heavy pot over moderate heat and sauté the beef until browned. Add the fruit mixture, cinnamon, curry powder, salt, and pepper. Bring to a boil and reduce the heat. Simmer tightly covered for 11/2 hours. Add the spinach and cook an additional 30 minutes. Serve over rice. Serves 4 to 6.

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This may be considered the national dish of South Africa, although it reportedly arrived there with Malaysian immigrants during the 17th century. Regardless of its lineage, it's South African today.

Bobotee

1 Tbs (15 ml) vegetable oil
2 medium onions, chopped
1 large slice white bread
1 cup (250 ml) milk
2 lbs (900 g) ground beef or lamb
Salt and freshly ground pepper to taste
3 tsp (15 ml) curry powder, or to taste
1 Tbs (15 ml) brown sugar
Juice of 1 lemon
1/4 cup (60 ml) chopped almonds, plus more for garnish
1/4 cup (60 ml) golden raisins (sultanas)
1/2 cup (125 ml) chopped Granny Smith or other tart apple
3 eggs
3 bay (laurel) leaves
1 medium onion, sliced and separated into rings for garnish

Heat the oil in a sauté pan over moderate heat and sauté the chopped onions until tender but not brown, about 5 minutes. Reserve. Soak the milk in the bread. Squeeze the milk from the bread and reserve both the bread and the milk. Combine the onions, bread, meat, salt, pepper, curry powder, brown sugar, lemon juice, chopped almonds, raisins, apple, and 1 egg in a large bowl, mixing well with your hands. Place the meat mixture in a greased 3-quart (3 L) casserole or baking dish and bake uncovered in a preheated 250º F (120º C) oven for 30 minutes. Mix together the 2 remaining eggs, the reserved milk, and the bay leaves and pour over the meat mixture. Decorate with onion rings and extra almonds. Raise the oven temperature to 350º F (180º C) and bake an additional 45 minutes. Serves 4 to 6.

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This Israeli recipe is good enough, quick enough, and easy enough to put on your list of family favorites.

Braised Chicken with Kumquats

A large 2 1/2 to 3 lb (2 to 2.5 Kg) chicken, cut into 6 to 8 serving pieces
Salt
1 cup (250 ml) fresh orange juice
3 Tbs (45 ml) fresh lemon juice
1/4 cup (60 ml) honey
1/2 tsp (2 ml) cayenne pepper (or to taste)
12 preserved kumquats
1/4 cup (60 ml) coarsely chopped cilantro or parsley
Lemon and orange slices to garnish

Wash the chicken and pat completely dry with paper towels. Sprinkle liberally with salt and place in a baking dish large enough to hold them in a single layer. Mix the orange juice, lemon juice, and honey together and pour it over the chicken, turning the chicken pieces over to moisten thoroughly. Turn the chicken pieces skin side down in the pan and sprinkle with the cayenne. Bake uncovered in a preheated 350º F (180º C) oven for 15 minutes. Turn the chicken pieces over and add the kumquats. Baste with the liquid, and bake 30 minutes longer, basting occasionally. Cook until the chicken is done and the leg or thigh meat offers no resistance to a fork. Arrange the chicken and kumquats on a serving platter or individual plates and sprinkle with the cilantro or parsley. Garnish with the lemon and orange slices. Serves 4.

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Main dishes don't get any quicker or easier than this one. I usually keep a ham steak in the fridge so that I can whip up a meat dish in under 10 minutes when time is short or enthusiasm is lacking. There are thousands of ways to dress up a ham steak, and this is one of my favorites.

Broiled Ham Steak with Raspberry-Mustard Glaze

1 ham steak (12-16 oz, 335-450 g)
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) raspberry jam

Rinse the ham steak and pat dry with paper towels. Score the edges of the ham steak to help prevent it from curling when cooked. Combine the mustard and raspberry jam. Cook the ham steak under a preheated broiler until it just begins to sizzle, about 3 minutes. Turn, spread with the mustard mixture, and broil until the edges begin to turn brown and the glaze begins to bubble, 3 to 5 minutes. Serves 3 to 4.

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This dish comes from far-off Mozambique. It is elegant in both its flavor and its simplicity.

Broiled Shrimp with Lemon Butter

11/2-2 lbs (0.75 to 1 Kg) large shrimp, peeled and deveined
2 Tbs (30 ml) coarsely crumbled hot pepper flakes
3 to 4 cloves garlic, peeled and coarsely chopped
1 cup (250 ml) peanut or vegetable oil
1 tsp (5 ml) salt
8 Tbs (100 g) unsalted butter
1/4 cup strained fresh lemon juice

Rinse the peeled and deveined shrimp and pat completely dry with paper towels. Combine the pepper flakes, garlic, oil, and salt in an electric blender or food processor and process until the seasonings are pulverized. Combine the marinade and the shrimp in a bowl, and toss to thoroughly cover the shrimp. Marinate at room temperature for 2 hours, or in the refrigerator for at least 4 hours. Cook the shrimp over charcoal, or under the broiler, turning them over once, until they are pink and firm to the touch. Meanwhile, melt the butter in a saucepan over moderate heat stir in the lemon juice. Place the cooked shrimp on a serving platter and pour the lemon butter over them, or you may prepare individual servings and serve the lemon butter in small bowls on the side. Serve at once. Serves 4 to 6.

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I recommend this dish for an Easter dinner because it is delicious, because it is easy to make, and because the olives look like little Easter eggs. The apricot and olive combination is reminiscent of the Middle East.

Chicken with Apricots and Olives

1 medium fryer, trimmed of fat and extra skin and cut into quarters
2 Tbs extra-virgin olive oil
4 oz (100 g) green Greek olives
4 oz (100 g) Kalamata olives
4 oz (100 g) dried apricots, soaked in 1/4 cup of brandy and heated until soft
1 cup dry white wine
2 Tbs sherry wine vinegar
3 Tbs honey
16 cloves (or more) garlic, roasted slowly in olive oil until golden brown
1/2 onion, sliced thin and sautéed in olive oil until brown
1 quart rich chicken broth
1 sprig fresh rosemary, or 2 tsp dried
1 sprig fresh sage, or 2 tsp dried

Loosen the skin of the chicken breast and thighs and gently stuff half the soaked apricots between the skin and the meat. Brown the chicken pieces in the olive oil till golden, pour off the fat and pour in the white wine. Scrape the bottom of the pan to get all the browned bits into the simmering wine. Add the vinegar, honey and broth, stir well and simmer 5 minutes. Remove the breast pieces, add the garlic, onions, olives and herbs. Cover and cook 20 minutes till leg quarters are done, add back the breast pieces and simmer 5 minutes. Serves 4.

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This is another family favorite we discovered in Uruguay. The name "Cuban rice" is a mystery, because in subsequent years I have never met a Cuban who knew this dish. My guess is that in Uruguay they called it "Cuban rice" because of the use of fried bananas, a Caribbean item. The original version called for fried bananas, but my version cuts down on the fat and simplifies the process by baking the bananas instead. It is easy to make for two people or twenty, so I have decided to give ingredients on a per-person basis rather than in the usual format. As they say in Uruguay, ¡Buen Provecho!

"Cuban" Rice (Arroz a la Cubana)

Quantities given are per person.

1/2 cup (125 ml) raw white rice
1 cup (250 ml) water
1/4 tsp (1 ml) turmeric
1 banana
2 to 4 slices bacon
1 to 2 eggs
A few drops of olive oil or bacon drippings

Bring the water to a boil and add the rice and turmeric. Stir once, cover, reduce the heat to a slow simmer, and cook for 15 minutes. Do not remove the cover from the pot. After 15 minutes, remove the pot from heat and set aside. Meanwhile cook the bacon until crisp. I prefer to do this by placing the bacon strips in a single layer on a large baking sheet and baking in a moderate oven (350º F, 180º C) until crisp, in order to reduce the amount of stove-top activity. Cut both ends off the bananas and, using the point of a sharp knife, cut through the peel from one end to the other. Bake these on a separate baking sheet along with the bacon, for about 20 minutes, until the bananas are soft and the peel is completely black. When the bananas are done, remove the peel by grabbing the peel where you made the slit and rolling the banana out of the peel. Fry the eggs in the olive oil or bacon drippings. To assemble, place a mound of rice in the center of each plate, and surround it with the bacon and the peeled, cooked bananas. Top with a fried egg or two.

The only challenge in making this dish is to get everything done at the same time for what can be (depending on the number if diners) a rather frantic last-minute assembly process. This is why I prefer to do the bacon and the bananas in the oven rather than the stove-top, because they can stay warm in the oven until the eggs are done. I frequently have two or three pans of frying eggs going at the last minute, so that everyone gets a piping hot fried egg on top of their rice.

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My original name for this recipe was "Fruit Stuffed Pork Loin Roast with Fennel, Potatoes, and Garlic" and I decided that was a little too long. This dish has something for everyone.

Fruit-Stuffed Pork Loin Roast

2 lbs (1 kg) trimmed boneless pork loin
Salt and freshly ground black pepper to taste
1 Granny Smith apple, peeled, cored and diced
6 dried apricots, minced
1/2 cup (125 ml) freshly grated Parmesan cheese
1 tsp(5 ml) minced fresh sage, or 1/2 tsp (2 ml) dried sage
1 Tbs (15 ml) vegetable oil
3 fennel bulbs, trimmed and thinly sliced (reserve leaves for garnish)
2 lbs (1 kg) Yukon Gold or other yellow potato, scrubbed and cut in half
10 cloves garlic, peeled
1 Tbs olive oil

Split the pork lengthwise without cutting through it so that you can open it like a book (butterflied). Pound to a uniform thickness of about 1 inch (2.5 cm). Season with salt and pepper. In a small bowl combine the apple, apricots, Parmesan and sage and mix well. Spread over pork, roll pork and tie with kitchen twine at 2-inch (5 cm) intervals. Heat the vegetable oil in a large pan over high heat and brown the pork roast on all sides. Add the potatoes, fennel and garlic, and drizzle the olive oil over all. Roast 35 to 40 minutes in a 400º F (200º C) oven. Slice across roll to serve. Transfer to warm serving platter along with the potatoes, fennel, and garlic. Garnish with the reserved fennel fronds. Serves 8.

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Véronique is a fancy French term for dishes that contain grapes. Call it what you will, this dish is quick, easy, and delicious.

Herbed Halibut Véronique

1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped fresh tarragon, or 2 tsp (10 ml) dried
4-6 halibut fillets, or other firm, white fish, about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.

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Lamb is often cooked with rosemary; the two seem to be a natural combination. After trying this Greek dish you may agree that lamb and lemon are also an unbeatable combination.

Lamb and Potatoes Lemonato (Arni Lemonato me Patates)

2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed of fat and cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
11/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
11/2 lbs (700 g) medium potatoes, quartered

Sauté the onions in the olive oil in a large sauté pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

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This dish is usually battered and fried when encountered in Chinese restaurants in the USA, but my version is lighter, healthier, and less time consuming.

Lemon Chicken

3 lbs (1.5 kg) chicken pieces
2 Tbs (30 ml) soy sauce
The zest of 1 lemon, finely chopped
1/3 cup (80 ml) lemon juice
1 cup (250 ml) water
1 Tbs (15 ml) sugar
1 Tbs (15 ml) finely chopped fresh ginger
1 tsp (5 ml) sesame oil
1 tsp (5 ml) cornstarch (cornflour) mixed with
1 Tbs (15 ml) water
Lemon slices and chopped scallions (spring onions) for garnish

Rub the chicken pieces with 1 tablespoon (15 ml) of the soy sauce and set aside. Combine the remaining tablespoon of soy sauce, lemon zest, lemon juice, water, and sugar in a small bowl, stirring to dissolve the sugar. Heat the sesame oil in a wok or large, heavy skillet over high heat. Brown the chicken pieces on all sides. Add the ginger and cook for 1 minute. Add the lemon mixture and bring to a boil. Reduce the heat to very low and simmer the chicken covered for 20 minutes. Remove the chicken to a warm platter and add the cornflour mixture to the pan. Stir the mixture until it boils and has thickened. Spoon over the chicken pieces and garnish with lemon slices and chopped scallions. Serves 4 to 6.

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I remember the first time I cooked shrimp over hot coals and promising myself that I would never cook shrimp any other way after that. I haven't exactly been true to my promise, but grilling remains one of my favorite ways to cook shrimp, and this recipe makes them even more special.

Lemon Shrimp

2 lbs (1 Kg) large shrimp
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) chopped fresh parsley
1/4 cup (60 ml) fresh lemon juice
2 tsp (10 ml) dry mustard
4 cloves garlic, finely chopped
1 medium onion, finely chopped
Salt and freshly ground pepper to taste

Using a small pair of scissors or kitchen shears, snip open the backs of the shrimp shells, leaving them on the shrimp. Combine all the ingredients in a large bowl and toss to combine. Marinate for 10 to 30 minutes, refrigerated. Cook the shrimp on a hot grill for 3 to 4 minutes per side. Serve immediately. Serves 4 to 6.

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This dish may be assembled several hours in advance and refrigerated until you are ready to cook it.

Lime and Cilantro Pork Kebabs

1-11/2 lbs (450-675 g) pork tenderloin or pork loin, trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1-2 Spanish, Vidalia, or other sweet onion, cut into 2-inch (5 cm) chunks

Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and optional cayenne in a large bowl. Stir to thoroughly combine. Refrigerate for at least 4 hours or overnight. Thread the meat and onion on skewers and grill or broil until the meat is done, about 20 minutes, turning occasionally and basting with the remaining marinade. Serves 4 to 6.

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I love the combination of meat and fruit, and the addition of garbanzo beans and hard-boiled eggs make this a one-dish meal. You might consider cracking the egg shells after one hour of cooking and returning them to the pot to give them added eye appeal.

Moroccan Pot Roast

1 medium onion, chopped
4-6 cloves garlic, chopped
1/2 cup (125 ml) dried pitted apricots
1/4 cup (60 ml) golden raisins (sultanas)
1/2 tsp (2 ml) each ground ginger, cinnamon, nutmeg, and turmeric
Salt and freshly ground pepper to taste
2 lbs (900 g) beef round or chuck roast, trimmed of excess fat
6-8 eggs in their shells
2 medium potatoes, peeled and cut into 1-inch (3 cm) cubes
2 sweet potatoes, peeled and cut into 1-inch (3 cm) cubes
4 cups (1 L) chicken or beef stock
1 15-oz (225 g) can chickpeas (garbanzos), drained
Chopped scallion (spring onion) for garnish

Combine the onion, garlic, apricots, raisins, spices, salt, and pepper in the bottom of a large pot. Add the remaining ingredients except for the chickpeas, making sure the eggs are partially submerged. Cover tightly and bake in a preheated 300º F (150º C) oven 2 1/2 to 3 hours, until the meat is tender, adding more liquid if necessary to keep the eggs partially submerged. Add the chickpeas for the last 30 minutes of cooking. Transfer the eggs to a bowl and, when they are cool enough to handle, peel and cut into wedges. Slice the meat and place in large shallow soup bowls. Spoon the remaining ingredients over the meat along with some of the broth. Garnish with the eggs and scallions. Serves 6 to 8.

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Tzimmes is a generic term in Yiddish for any sweet meat or vegetable dish. Prune tzimmes is surely the most popular in New York City where it can be found on the menu of every traditional Jewish-style deli.

Prune Tzimmes (Beef Stew with Prunes)

3 Tbs (45 ml) chicken fat or butter
2 lbs (900 g) beef brisket, flank steak, or rolled rib roast
2 large onions, coarsely chopped
1 cup (250 ml) red wine (optional)
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 lbs (900 g) new potatoes
1 lb (450 g) carrots, cut into large pieces (optional)
1 lb (450 g) prunes
2 Tbs (30 ml) honey or sugar

Heat the chicken fat in a large pot over high heat and brown the beef on all sides. Remove from the pot and sauté the onions in the remaining fat until golden brown, about 10 minutes. Return the beef to the pot and add the optional wine and enough water to cover. Stir in the cinnamon, allspice, nutmeg, salt, and pepper and simmer covered over low heat for 11/2 to 2 hours. Add the potatoes, optional carrots, prunes, and honey and simmer until the vegetables are tender, 30 to 45 minutes. Slice the meat and serve with the vegetables, using the liquid in the pot as sauce. Serves 6 to 8.

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Way back in the late ‘70s Americans were just beginning to learn about such exotic flavorings as green peppercorns, pesto, cilantro, and flavored vinegars. They have stood the test of time and can no longer be considered passing fads.

Raspberry Chicken

4 to 6 skinless, boneless chicken breast halves
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1/4 cup (60 ml) raspberry vinegar
1/4 cup (60 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 tsp (5 ml) tomato paste
Salt and freshly ground pepper to taste
1/2 cup (125 ml) fresh raspberries (optional)

Press the chicken breasts with the palm of your hand to flatten them slightly. Heat the butter in a large skillet over moderate heat and sauté the chicken breasts until they are lightly colored on both sides, about 3 minutes per side. Remove from the skillet and set aside. Add the onion to the skillet and sauté it until tender, about 10 minutes. Add the vinegar and boil gently until the mixture has reduced to a syrupy consistency. Whisk in the chicken stock, cream, tomato paste, salt, and pepper. Return the chicken breasts to the skillet and simmer them in the sauce, basting occasionally, until the chicken is just done and the sauce has thickened, about 5 minutes. Transfer the chicken to a serving platter and add the optional fresh raspberries to the skillet. Heat for 1 minute and spoon the sauce over the chicken. Serves 4 to 6.

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Here is a hearty and tasty dish with an unusual sweet and sour sauce.

Russian Braised Chicken with Prunes (Tushonaia Kuritsa s Chernoslivom)

2 Tbs (30 ml) butter
2 chickens, cut into serving pieces
2 medium carrots, cut into 1/4-inch (5 mm) slices
4 ribs celery, cut into 1/4-inch (5 mm) slices
1 medium onion, chopped
1 cups (250 ml) or more chicken stock
3 bay (laurel) leaves
Salt and freshly ground pepper to taste
24 pitted prunes

For the sauce:
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) sugar

Heat the butter in a large skillet over moderate heat and brown the chicken pieces on all sides. Remove the chicken pieces and sauté the carrots, celery, and onion in the same skillet for 5 minutes. Add the chicken pieces, chicken stock, bay leaves, salt, and pepper. Reduce the heat and simmer covered for 45 minutes, turning the chicken pieces and stirring the liquid occasionally. Add more chicken stock if necessary; there should be a little liquid in the bottom of the skillet at all times. Add the prunes and simmer covered for 5 minutes. Meanwhile prepare the sauce. Melt the butter in a small saucepan over moderate heat. Stir in the flour and cook for 2 minutes. Stir in the chicken stock, lemon juice, and sugar. Bring to a boil, stirring constantly. Remove the chicken pieces and prunes to a warm serving platter. Remove and discard the bay leaves. Pour the sauce into the skillet and stir to scrape up the brown bits on the bottom of the pan. Pour the sauce over the chicken, or serve it in a gravy boat. Serves 6 to 8.

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My source for this Australian recipe calls for "lemonade fruits," a cross between a lime and a tangelo which is unheard of in other parts of the world. I have substituted lime and grapefruit wedges for the garnish.

Salmon in Orange Sauce

4-6 salmon fillets, about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) lemon juice

For the sauce:
3/4 cup (180 ml) orange juice
1 tsp (5 ml) finely chopped fresh ginger
1 scallion, white part only, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) honey
1 Tbs (15 ml) green peppercorns (optional)
1 tsp (5 ml) soy sauce
1 tsp (5 ml) sesame oil
Salt and freshly ground pepper to taste

For the garnish:
1 orange, peeled
1 lime, peeled
1 grapefruit, peeled

Season the salmon fillets with salt and pepper and place skin side down in a lightly greased baking dish. Drizzle with the lemon juice and cover tightly with aluminum foil. Bake in a preheated 400º F (200 C) oven until firm, 8 to 10 minutes. Meanwhile boil the orange juice, ginger, and scallion in a small saucepan over moderate heat until it is reduced to about 1/4 cup (60 ml). Whisk in the remaining sauce ingredients. Cut sections from the orange, lime, and grapefruit, separating the flesh from the membranes. Spoon the sauce over the salmon fillets and garnish with the citrus sections. Serves 4 to 6.

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This dish could be made with any steak fish such as turbot or halibut, but I like salmon. It's easy to find just about everywhere, relatively inexpensive (as fish goes these days), and it's high in Omega-3 fatty acids.

Salmon with Three-Melon Salsa

3/4 cup (180 ml) each: diced cantaloupe (muskmelon), watermelon, and honeydew melon, or any ripe fresh melons in season
1/4 cup (60 ml) chopped red onion
2 Tbs (30 ml) fresh lime juice
2 Tbs (30 ml) chopped cilantro (coriander leaves)
1 Tbs (15 ml) chopped jalapeño pepper, or to taste
Salt and freshly ground pepper to taste
4-6 salmon steaks

Combine all ingredients except the salmon in a non-reactive bowl and allow to sit at room temperature for at least 2 hours, or refrigerate overnight. Season the salmon with salt and pepper and grill over hot coals or under a preheated broiler for about 4 minutes per side. Top with salsa at room temperature and serve immediately. Serves 4 to 6.

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This Asian-style dish is reminiscent of several Chinese and Thai dishes that feature the bright flavor of fresh orange.

Stir-Fried Orange Beef

11/2 lbs (675 g) flank or sirloin steak
The zest and juice of 1 large orange
1 tsp (5 ml) plus 1 Tbs (15 ml) peanut oil
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) crushed red pepper flakes, or to taste
1 Tbs (15 ml) soy sauce

Cut the beef into the thinnest slices possible-this is easier if the beef is slightly frozen. Cut the slices of beef into bite-size pieces and combine in a bowl with the orange zest and 1 teaspoon (5 ml) peanut oil. Refrigerate for 1 to 4 hours. Heat the remaining oil in a large heavy skillet or wok and sauté the garlic for about 10 seconds before adding the beef mixture. Add the hot pepper flakes and stir constantly until the meat loses its redness, 2 to 3 minutes. Add the soy sauce and about 2 tablespoons (30 ml) of the reserved orange juice. Serve immediately. Serves 4 to 6.

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This is an unusual dish that everyone will love, especially the children at your table. Serve an assortment of garnishes to make it a fun and memorable dining experience.

West African Beef Stew

4 Tbs (60 ml) butter or vegetable oil
1-2 onions, chopped
2 lbs (900 g) stewing beef, trimmed of excess fat
2 Tbs (30 ml) all-purpose flour
1 Tbs (15 ml) curry powder
1 cup (250 ml) beef stock
1 cup (250 ml) coconut milk or additional beef stock
1/4 cup (60 ml) peanut butter
1/2 lb (225 g) okra, trimmed and chopped
Salt and freshly ground pepper to taste
Boiled white rice (optional)

Optional garnishes:
Hard-cooked eggs, quartered or coarsely chopped
Toasted grated coconut
Chopped peanuts
Mango chutney
Chopped bananas
Chopped pineapple
Thinly sliced shallots fried until crisp or toasted dehydrated onion flakes
Canned Mandarin orange sections, drained
Chopped fresh parsley, cilantro, or mint

Heat the butter in a large heavy pot over moderate heat and sauté the onion until tender but not brown, about 5 minutes. Toss the beef with the flour and curry powder and brown lightly in the same pot. Add the beef stock, coconut milk, and peanut butter, stirring to dissolve the peanut butter. Bring to a boil, reduce the heat, and simmer covered until the beef is tender, about 11/2 to 2 hours. Add the okra and simmer until tender, about 20 minutes. Adjust the seasoning with salt and pepper and serve over boiled rice. Serve with any or all of the optional garnishes. Serves 6 to 8.

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Desserts

This dish is popular all over the Caribbean, especially on some of the English-speaking islands. The fruit cream is also great as a sauce for other things such as custards, puddings, pound cake, ice cream, and fresh and stewed fruits.

Anguillan Banana Whip with Fruit Cream

Note: This recipe contains uncooked eggs. If salmonella contamination is a concern to you, please use pasteurized eggs or dried egg whites.

4 large ripe bananas, peeled
1/2 cup (125 ml) orange juice
1/4 cup (60 ml) sugar, or more to taste
1/4 cup (60 ml) rum (optional)
3 egg whites
A pinch of salt

Mash the bananas, orange juice, sugar, and optional rum together in a large mixing bowl. In a separate bowl, whip the egg whites and salt until stiff peaks form. Fold the egg whites into the banana mixture until thoroughly combined and refrigerate covered for at least 2 hours. Serve topped with Fruit Cream. Serves 6 to 8.

Fruit Cream

4 egg yolks
3 Tbs (45 ml) sugar
1 cup (250 ml) orange juice

Beat the egg yolks and sugar until light and pale yellow. Stir in the orange juice and cook over low heat, beating constantly with a wire whisk, until the mixture begins to foam—do not boil. Refrigerate covered for at least 2 hours. Makes about 11/2 cups (375 ml).

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I call these "donuts" because they are ring-shaped, but they are really more like apple fritters than what we usually think of as donuts.

Apple "Donuts"

1 cup (250 ml) all-purpose flour, plus additional for coating
1 tsp (5 ml) baking powder
3/4 cup (190 ml) milk
1 egg, beaten
2 Tbs (30 ml) sugar
1 tsp (5 ml) vanilla extract
2-3 large apples, peeled, cored, and cut into 1/4-inch (5 mm) slices
Vegetable oil for deep frying
Powdered (confectioner's) sugar or cinnamon sugar for dusting

Combine 1 cup (250 ml) flour and baking powder in a mixing bowl. Stir in the milk, egg, sugar, and vanilla until the batter is smooth. Lightly coat the apple slices with flour a few at a time and then dip into the batter. Heat the olive oil until the surface shimmers, about 350º F (180º C), and fry the apple slices until golden brown, turning once. Drain on paper towels and sprinkle with powdered sugar or cinnamon sugar. Serve immediately. Serves 4 to 6.

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Oats are known to reduce cholesterol in the blood, and they're good for much more than a hot breakfast. Here they lend a healthy crunch to an old-fashioned dish.

Apple Oat Crisp

4 cups (1 L) tart apples, peeled, cored, and sliced
2 Tbs (30 ml) lemon juice
1 cup (250 ml) rolled oats
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) packed brown sugar
1/4 cup (60 ml) butter, chilled, cut into small pieces
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) freshly grated nutmeg

Toss the apple slices with the lemon juice and place them in a greased 9-inch (23 cm) pie pan or baking dish. Combine the remaining ingredients, mixing just until combined-do not over mix. Sprinkle over the apples and bake in a preheated 375º F (190º C) oven until the apples are bubbly, about 30 minutes. Serve hot, chilled, or at room temperature. Serves 6 to 8.

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This dish is reminiscent of the Jewish kugel, only it's considerably lighter and less sweet than many traditional kugel recipes.

Apricot Noodle Pudding

16 oz (450 g) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 g) egg noodles, cooked according to package directions and drained
1/2 cup (125 ml) diced dried apricots
2 Tbs (30 ml) cold butter, cut into small pieces

For the topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 Tbs (45 ml) butter, melted

Beat the ricotta, eggs, and sugar until light. Stir in the half-and-half, vanilla, and cinnamon. Combine the ricotta mixture with the cooked noodles, apricots, and butter. Pour into a generously buttered 10-inch (25 cm) pie plate or baking dish. Combine the topping ingredients and sprinkle over the noodle mixture. Bake in a preheated 350º F (180º C) oven until the top is golden and the custard is set, about 30 minutes. Serve warm, chilled, or at room temperature. Serves 8 to 10.

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The word soufflé strikes fear into the hearts of home cooks, but soufflés are quicker and easier to make than their reputation would have us believe. Feel free to substitute fruit preserves of your choice in this recipe.

Apricot Soufflé

1 cup (250 ml) apricot jam
5 egg whites, stiffly beaten with
1/4 tsp (1 ml) cream of tartar (tartaric acid)
1 tsp (5 ml) grated lemon rind
Butter and sugar to prepare the soufflé dish
Powdered (confectioner's) sugar for garnish (optional)

Heat the jam in a small pot over low heat just enough to soften it. Purée in a food processor, food mill, or by pressing through a fine sieve. Fold into the egg mixture along with the lemon rind. Lightly butter and coat the inside of a 9-inch (23 cm) soufflé dish with sugar and pour the mixture in. Place in a large pan with hot water and bake in a preheated 350º F (180º C) oven for about 1 hour, until firm. Dust with powdered sugar if desired. Serve immediately. Serves 4 to 6.

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We frequently overlook the humble banana when we plan a meal, but it makes a wonderful and naturally delicious finish to almost any meal. This dish is quick, easy, and the perfect finale to any meal.

Baked Bananas

4 bananas, peeled and cut in half lengthwise
6 Tbs (45 ml) apricot or peach preserves
2 Tbs (30 ml) rum, brandy, or water
1/4 cup (60 ml) chopped fresh mint
2 tsp (10 ml) grated lemon zest
4 tsp (20 ml) butter

Place two banana halves on pieces of aluminum foil large enough to wrap them with. Mix the preserves and the rum together and spoon over the bananas. Sprinkle with chopped mint and lemon zest, and dot each banana with butter. Wrap in the foil and bake in a preheated 400º F (200º C) oven for 10 minutes. Serve hot or warm. Serves 4.

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Nothing beats fresh fruit for a quick and easy summer dessert. These peaches have been "dressed up" and are ready for any occasion, no matter how casual or formal.

Balsamic Peaches

6 peaches, peeled, pitted, and sliced into thick wedges
3 Tbs (45 ml) balsamic vinegar
3 Tbs (45 ml) brown sugar
1/2 tsp (2 ml) freshly ground pepper, or to taste

Combine all the ingredients in a non-metallic bowl and toss to combine. Chill in the refrigerator for 2 hours before serving. Serve with whipped cream or vanilla ice cream if desired. Serves 4 to 6.

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Here's a classic taste combination that the residents of Modena, Italy seem to have kept a secret until recently. You can use this recipe for any berries, and it also work quite well with mixed fruit salads.

Balsamic Strawberries

4 cups (1 L) strawberries, hulled and sliced
1/4 cup (60 ml) sugar, or more to taste
2 tsp (10 ml) good quality balsamic vinegar, or more to taste
Freshly ground pepper to taste

Toss the strawberries and sugar and allow to sit for 15 minutes. Add the vinegar and pepper and serve chilled or at room temperature. Serves 4 to 6.

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Fritters just like these are enjoyed all over the Caribbean.

Banana Fritters

For the bananas:
1/4 cup (60 ml) light rum
1 Tbs (15 ml) fresh lime juice
2 Tbs (30 ml) sugar
3 to 4 ripe bananas, peeled and cut into 1-inch (2 cm) slices

For the batter:
2 cups (500 ml) all purpose flour
2 Tbs (30 ml) sugar
1 tsp (5 ml) double-acting baking powder
1/4 tsp (1 ml) salt
3/4 cup (180 ml) milk
1 egg
1 Tbs (15 ml) butter, melted and cooled

Vegetable oil for deep frying

Combine the bananas, rum, lime juice, and sugar in a bowl and stir gently to combine. Let marinate for about 1 hour, stirring occasionally. Meanwhile, prepare the batter. To make it in a blender, combine all the batter ingredients and blend at high speed for a few seconds. Turn off the machine and scrape down the sides, and blend again at high speed for 30 to 40 seconds. To make the batter by hand, combine the egg and milk in a deep bowl and gradually stir in the flour, sugar, baking powder, and salt. Beat with a whisk or electric beater until the flour lumps disappear. Pour the batter into a mixing bowl. Fill a deep fryer or large heavy saucepan with oil to a depth of 2 or 3 inches (5 to 7 cm) and heat the oil to a temperature of 375º F (190º C) on a deep-frying thermometer. Drain the banana slices and pat them dry with paper towels. Dip 4 or 5 slices at a time into the batter, coating them well, and transfer them carefully with a slotted spoon to the hot oil. Fry a few at a time for 3 to 5 minutes, turning them with a spoon until they are deep brown on both sides. Transfer to paper towels to drain. Mound on a heated platter and serve immediately. Serves 4 to 6.

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It should come as no surprise that bananas are eaten throughout the Caribbean in thousands of different preparations. This dish from the island of Martinique shows its French influence with the use of dairy products.

Bananas Celeste

8 oz (225 g) cream cheese at room temperature
1/4 cup (60 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon, plus additional for garnish
4 Tbs (60 ml) butter
4-6 ripe bananas, peeled and halved lengthwise
1/4 cup (60 ml) heavy cream

Combine the cream cheese, brown sugar, and cinnamon in a small bowl and mix thoroughly. Set aside. Heat the butter in a skillet over moderate heat and sauté the banana halves until light golden brown on both sides. Arrange half the bananas in a single layer in a shallow baking dish, top with half the cream cheese mixture, and repeat. Pour the cream over the top and bake in a preheated 350º F (180º C) oven until the cream cheese mixture is golden brown, about 15 minutes. Garnish with a sprinkle of cinnamon and serve immediately. Serves 4 to 6.

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This soup-like dessert from Thailand is sure to be a hit with youngsters.

Bananas in Coconut Milk

3-4 slightly under-ripe bananas
3 cups (750 ml) unsweetened coconut milk
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) salt
Ground cinnamon for garnish (optional)

Peel the bananas and cut them on the bias into 1-inch (2 cm) pieces. Combine the coconut milk, sugar, and salt in a saucepan over moderate heat and stir until the sugar is dissolved and the mixture is heated almost to the boiling point. Add the bananas pieces and cook for 3 minutes. Do not stir. Serve warm or chilled, garnished with ground cinnamon if desired. Serves 4 to 6.

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This dish is a recent creation of my mother's, so naturally it is named for her.

Bananas Norma

4-6 cookies such as chocolate chip, oatmeal, or any you have on hand, crumbled
4-6 tsp (20-30 ml) brandy, whiskey, rum, or liqueur of your choice (optional)
4-6 bananas, sliced
Chopped walnuts, pecans, or nut of your choice, to taste
Honey to taste

Place the crumbled cookies in the bottoms of individual dessert bowls or wine glasses. Drizzle with the optional spirits and top with sliced bananas, nuts, and honey. Serves 4 to 6.

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Bar-le-Duc not only refers to a town in the Lorraine, but also to the currant preserves made there. Originally, the tiny seeds of the currants were removed manually with the tip if a feather, and this laborious process made it one of the most expensive fruit preserves in the world.

Bar-le-Duc Cheese

4 oz (125 g) cream cheese
3 Tbs (45 ml) red currant preserves
2 Tbs (30 ml) cream

Blend the ingredients until thoroughly combined. Serve slightly chilled with crackers or melba toast. Serves 4 to 6.

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My various food dictionaries define grunt as "an old-fashioned dessert of berries with a dough topping," and that's just what we have here. It is quick, easy, and delicious, so why not give this old-fashioned dessert a try.

Berry Grunt

3 cups (750 ml) fresh strawberries, blueberries, or raspberries (or combination), or frozen berries, thawed and drained
1 cup (250 ml) water
2/3 cup (160 ml) sugar
1 tsp (5 ml) grated lemon rind
11/2 cups (375 ml) all-purpose flour
11/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
A grating of fresh nutmeg
2/3 cup (160 ml) buttermilk

Combine the berries, water, sugar, and lemon rind in a saucepan over moderate heat and cook for 5 minutes, stirring often. Meanwhile, combine the flour, baking powder, salt, and nutmeg in a mixing bowl. Stir in the buttermilk; do not over mix. Drop the batter over the berries, making 8 dumplings. Cover and simmer for 8 to 10 minutes. Serves 8.

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This ubiquitous Southern favorite can actually be made with just about any fruit-fresh, canned or frozen. Any berry does well, as do peaches, nectarines, and cherries. If you use canned or frozen fruit make sure that they are completely thawed and well drained.

Blackberry Cobbler

2 cups fresh or frozen blackberries
1 cup all-purpose flour
2 tsp double-acting baking powder
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 tsp grated lemon rind
Whipped cream or vanilla ice cream (optional)

Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or soufflé dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350º F (180º C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6.

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grunt—A colonial American dessert made with fresh fruit topped with biscuit dough and steamed in a closed container; also known as slump.- Webster's New World Dictionary of Culinary Arts

Blueberry Grunt

1 cup (250 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
1/4 tsp (1 ml) salt
1/2 cup (125 ml) heavy cream
2 cups (500 ml) ripe fresh blueberries
1 cup (250 ml) water
1/4 cup (125 ml) sugar
Additional heavy cream or whipped cream for garnish (optional)

Sift the flour, baking powder, and salt into a mixing bowl. Stir in the cream to make a smooth batter. Combine the blueberries, water, and sugar in a large saucepan and bring to a boil over moderate heat. Boil for 1 minute. Drop the batter onto the blueberry mixture by tablespoonfuls, forming 4 to 6 dumplings about 1 inch (2 cm) apart. Reduce the heat to low and simmer tightly covered for 20 minutes. To serve, transfer the dumplings to individual serving dishes and spoon the blueberry sauce over and around them. Garnish with heavy cream or whipped cream if desired. Serves 4 to 6.

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When made with apples this dish is usually called Apple Brown Betty or Apple Crisp. This is a true American classic.

Brown Betty

Crumb mixture: Mix together
1 cup (250 ml) Graham cracker or dry bread crumbs
4 Tbs (60 ml) butter, melted

Sugar mixture: Mix together
3/4 cup (180 ml) packed brown sugar
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground cloves
1/4 tsp (1 ml) ground nutmeg

Lemon juice mixture: Mix together
1/4 cup (60 ml) lemon juice mixed with
1/4 cup (60 ml) water

21/2 cups (625 ml) peeled and diced apples or peaches, or pitted cherries, or blueberries, raspberries, or cranberries

Line to bottom of a greased 8-inch (20 cm) square baking dish with one third of the crumb mixture. Place half the fruit in the dish and cover with half the remaining crumb mixture and half the sugar mixture. Sprinkle with half the lemon juice mixture. Add the remaining fruit and the remaining crumb, sugar, and lemon juice mixtures. Cover and bake in a preheated 350º F (180º C) oven for 30 minutes. Remove the cover, increase the temperature to 400º F (200º C) and bake an additional 15 minutes, until the top is browned. Serve hot or at room temperature. Serves 4 to 6.

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I believe that Brazil is the only place on Earth where the avocado is treated exclusively as a fruit. Here is one of their many sweet temptations based on the "alligator pear."

Brazilian Avocado Ice Cream (Sorvete de Abacate)

4 ripe avocados, peeled and seeded
1 Tbs (15 ml) fresh lime juice
1/4 cup (60 ml) sugar
2 cups (500 ml) whipping cream

Blend the avocados, lime juice, and sugar in an electric blender or food processor. Combine the avocado mixture with the cream in a mixing bowl. Place in a shallow container in the freezer until almost set. Scrape into a mixing bowl and beat at low speed with an electric mixer. Return to the freezer until set. Alternately, freeze in an ice cream maker according to the manufacturer's directions. Serves 4 to 6.

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Here is another traditional treatment the Brazilians give to the avocado.

Brazilian Cream of Avocado (Creme de Abacate)

2 large, ripe avocados
1/4 cup (60 ml) fresh lime juice
6 Tbs (90 ml) powdered (confectioner's) sugar
Whipped cream (optional)
Lime wedges for garnish

Cut the avocados in half and remove the seed. Peel the avocado and cut it into dice. Hint: it is easier to peel the avocado after slicing it into strips. Combine the avocado, lime juice, and sugar in an electric blender or food processor and process until smooth and creamy. Serve in chilled wine glasses or dessert plates. Garnish with the lime wedges and serve whipped cream on the side, if desired. Serves 4 to 6.

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This French classic is 100 percent fat-free, and the taste can't be beat. Your friends and family will think that you're some kind of fancy gourmet cook, and all you have to do is boil a few pears.

Burgundy-Poached Pears

4 to 6 pears
3 Tbs (45 ml) lemon juice
4 cups (1 L) burgundy wine, or other dry red wine
1/2 cup (125 ml) sugar
1 vanilla bean
A cinnamon stick
2 whole cloves
2 to 3 inch (5 to 8 cm) strip of lemon peel

Peel, cut in half, and core the pears, slipping them into a bowl with the lemon juice to keep them from turning color. Bring the remaining ingredients to a boil in a 4 quart (4 L) saucepan. Add the pears and reduce the heat to a simmer. Poach for anywhere from 10 to 25 minutes, depending on the ripeness of the fruit. Cook just until they are easily pierced with a skewer, and do not allow the to get mushy. They will need to be turned several times, as the liquid will not cover them completely. Remove the pears with a slotted spoon and drain on paper towels. The poaching liquid may be frozen, complete with the spices, and reused in the future. Serves 4 to 6.

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This may be the ultimate romantic dessert. This is traditionally finished in a chafing-dish at table side. You may complete the preparation on the stove, but some of the drama will be lost.

Cherries Jubilee

1 1lb. (450 g) can of pitted sour red cherries (drain and reserve juice)
Rind of 1 lemon, grated
1/4 cup (60 ml) plus 3 Tbs (45 ml) granulated sugar
1/4 tsp (1 ml) ground cinnamon
1/2 (125 ml) cup plus 4 Tbs (60 ml) cognac (or rum, kirsch, or spirit of you choice)
1 Tbs (15 ml) cornstarch (cornflour)
Vanilla ice cream

Combine the drained cherries, lemon rind, 1/4 cup sugar, cinnamon, and 4 tablespoons cognac in a small bowl and allow cherries to macerate for at least one hour. When ready to prepare, drain the macerating juices from the cherries and blend the liquid with cornstarch and with 3 or 4 tablespoons of the reserved canning juices. Heat until thickened, adding more of the cherry juice if needed. Before entering the dining room, stir in the cherries and heat through. To flambé, add the cherry mixture to the chafing-dish, sprinkle with remaining sugar and add remaining cognac. Heat and ignite vapor with a lighted match. Stir with a log handled metal spoon until the flame dies down. Serve over vanilla ice cream. Serves 2 to 4.

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Chilean papayas are smaller than those found in other parts of the world, and I think the diminutive Hawaiian variety we get in the United States works great in this recipe.

Chilean Papayas in Syrup (Papayas en Almíbar)

6 ripe papayas
2 cups (500 ml) sugar
Whipped cream for garnish (optional)

Peel the papayas, cut them into wedges, and discard the seeds. Boil in about 6 cups (1.5 L) water for 5 minutes. Remove the papayas and add the sugar to the water. Boil until reduced to a thin syrup. Add the papaya and simmer uncovered for 1 hour. Store in sterilized jars for at least 3 days before serving. Top with whipped cream if desired. Serves 6.

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This is one of those wonderful desserts that magically separates into a cake-like sponge on top on top and a delicious pudding-like sauce underneath.

Chocolate Cherry Pudding Cake

For the cake:
13/4 cups (440 ml) all-purpose flour
11/4 cups (310 ml) sugar
1/3 cup (80 ml) unsweetened cocoa, Dutch process if possible
3 Tbs (45 ml) baking powder
3/4 cup (180 ml) milk
1/2 cup (125 ml) applesauce
1 cup (250 ml) pitted fresh or canned sweet cherries
1/4 cup (60 ml) chopped pecans or walnuts

For the sauce:
3 cups (750 ml) hot water
11/4 cups (310 ml) packed brown sugar
1/4 cup (60 ml) unsweetened cocoa, Dutch process if possible

Combine the flour, sugar, cocoa, and baking powder in a mixing bowl. Stir in the milk and applesauce just enough to moisten the dry ingredients. Fold in the cherries and pecans and spread the batter into a greased and floured 13 x 9 inch (33 x 23 cm) baking pan. Combine the sauce ingredients in a bowl and stir to combine and dissolve the sugar. Gently pour the liquid over the batter and bake in a preheated 350º F (180º C) oven until set (it will have a pudding-like texture), 35 to 40 minutes. Serve warm or at room temperature. Serves12 to 16.

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Unlike its cheesy namesake, chocolate fondue is not a traditional Swiss dish, and I have seen more than one traveler met with a blank stare when trying to order it in restaurants in Switzerland. The only similarity to cheese fondue is that the chocolate is served warm in a fondue pot or chafing dish, and pieces of food are speared with long forks and dipped into the warm mixture.

Chocolate Fondue

12 oz (335 g) milk chocolate or semisweet chocolate pieces
3/4 cup (180 ml) half-and-half or mixture of heavy cream and milk
2 Tbs (30 ml) Cointreau, Grand Marnier, or brandy (optional)
Assorted fruits cut into bite-size pieces, such as apples, pears, or peaches. Favorites of mine are strawberries, pineapple chunks, and bananas
Consider also using maraschino cherries, seedless grapes, tangerine or Mandarin orange segments, marshmallows, and pieces of angel food or pound cake.

Combine the chocolate and half-and-half in a heavy pot and melt over low heat, stirring constantly until the mixture is smooth. Remove from the heat and stir in the optional liqueur. Serve warm in a fondue pot or chafing dish with an assortment of fruits and cakes. Serves 6 to 8.

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This classic French recipe can be used as the basis for your own experiments. Try using lemons, limes, tangerines, or even grapefruit to customize this recipe according to your preferences.

Cold Orange Mousse (Mousse d'Oranges)

3 eggs
2 egg yolks
3 Tbs (45 ml) sugar
The grated rind and juice of 1 large orange
11/2 packets (11/2 Tbs, 22 ml) plain gelatin
2 Tbs (30 ml) whipped cream
Orange segments for garnish
3 Tbs (45 ml) red currant or raspberry jelly
2 Tbs (30 ml) water

Whisk together the eggs, egg yolks, sugar, and orange rind in a mixing bowl. Place the bowl over a pot of simmering water and whisk constantly until thick and foamy. In a small saucepan, combine the orange juice and gelatin and stir over low heat until the gelatin is completely dissolved. Fold into the egg mixture along with the whipped cream. Pour into a large serving bowl or 4 to 6 individual serving bowls and refrigerate until set, at least 1 hour. Combine the jelly and water in a small saucepan and heat to incorporate. Cool the sauce. Place 2 or 3 orange sections per serving on top of the mousse and spoon the sauce over them. Serves 4 to 6.

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Whether you call this a cold soufflé or a mousse, it is an elegant finish to any meal.

Cold Strawberry Soufflé

Note: This recipe calls for uncooked egg whites. If salmonella contamination is a concern to you, please do not use this recipe.

2 pints (1 L) fresh strawberries, hulled and puréed in an electric food processor or blender, plus additional for garnish
1 cup (250 ml) sugar
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/4 cup (60 ml) lemon juice
2 egg whites, beaten until foamy
1 cup (250 ml) whipping cream, whipped

Combine the strawberry purée and sugar in a bowl. Dissolve the gelatin in the lemon juice and add to the strawberry mixture. Fold in the beaten egg whites and chill in the freezer until almost frozen, 45 to 60 minutes. Transfer to an electric food processor or blender and process until light pink in color. Fold in the whipped cream and transfer to a serving bowl or individual serving dishes. Refrigerate until firm, about 2 hours. Garnish with additional fresh strawberries. Serves 6 to 8.

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Like so many dishes with regional variations, flan is to be found all over Latin America, frequently flavored with local ingredients. This pineapple-flavored version comes from Colombia.

Colombian Pineapple Custard (Flan de Piña)

1/4 cup (60 ml) plus 1 cup (250 ml) sugar
1 cup (250 ml) unsweetened pineapple juice
4 eggs

Place the 1/4 cup (60 ml) sugar in a small saucepan and cook over moderate heat until the sugar melts and turns golden brown. Pour this into a 6 cup (1.5 L) mold (or into 6 individual ramekins) and tilt to cover the entire bottom of the mold. Combine the pineapple juice and the remaining sugar in a small saucepan and cook over moderate heat until the liquid is reduced by half and is quite thick. Remove from the heat and allow to cool to room temperature. Beat the eggs thoroughly, and add the pineapple syrup gradually. You don't want bubbles in the mixture. Pour into the mold and place the mold in a large baking dish filled with enough hot water to reach halfway up the side of the mold. Bake in a preheated 350º F (180º C) oven for 1 hour, until the custard is set and a knife inserted in the middle comes out clean. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. To unmold, run a knife around the edge of the mold and invert onto a serving platter. Serves 4 to 6.

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Pasta for dessert? Why not. One of the beautiful things about pasta in general is that it has virtually no flavor of its own, so it can act as the basis for many different types of dishes. This Middle Eastern dish is so tasty and nutritious that you might like to try it for breakfast as well as dessert.

Couscous and Dried Fruit Pudding

11/2 cups (375 ml) dried couscous
1/2 cup (125 ml) assorted dried fruits (apricots, raisins, dates, pineapple, or others of your choice), finely chopped
1/4 cup (60 ml) chopped pecans, almonds, or hazelnuts
3 cups (750 ml) milk
3 Tbs (45 ml) honey
1/2 tsp (2 ml) vanilla or almond extract

Optional toppings:
2 Tbs (30 ml) sugar mixed with
1/4 tsp (1 ml) ground cinnamon
Heavy cream or milk

Combine the couscous, dried fruits, and nuts in a heat-proof bowl. Combine the milk, honey, and vanilla in a saucepan and heat over moderate heat until the milk almost boils. Pour the milk mixture over the couscous mixture and stir one time only. Cover and let stand for 15 minutes. Spoon into individual serving bowls and top with cinnamon sugar and/or cream, if desired. Serves 4.

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This traditional Scottish dessert, also known as cream crowdie, may incorporate any fresh fruit, and Scotch whisky is also often included.

Cranachan

1/2 cup (125 ml) rolled oats
2 cups (500 ml) whipping cream
1/2 cup (125 ml) sugar
2 Tbs (30 ml) Drambuie liqueur (optional)
1 cup (250 ml) fresh raspberries, blackberries, or blueberries

Place the oats in a small baking pan and bake in a preheated 350º F (180º C) oven, shaking the pan frequently, until lightly browned, about 15 minutes. Set aside. Beat the cream, adding the sugar and optional Drambuie gradually, until stiff. Fold in the toasted oats and berries, reserving a few berries for garnish. Spoon into a serving bowl and garnish with the reserved berries. Refrigerate 2 to 4 hours before serving. Serves 6 to 8.

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This recipe is simplicity itself; perfect for the cook who has spent the past two or three days conjuring up a Thanksgiving feast. Use any leftover cranberry relish you have on hand. I particularly like the fresh berry types, but the canned preparations do just fine in this recipe.

Cranberry Sauce Sour Cream Brulée

2 cups (500 ml) cranberry relish, or other fresh or frozen (and thawed) fruit
1 cup (250 ml) sour cream
1/2 cup (125 ml) brown sugar

Place the cranberry relish or other fruit in the bottom of a shallow baking dish, or in 4 individual ramekins. Spread the sour cream on top, and sprinkle the brown sugar over the sour cream. Place about 3 inches (8 cm) below a preheated broiler for about 1 to 2 minutes, until the sugar has caramelized. Serves 4.

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The Danes use the word "cake" rather loosely, as this treat is not baked. Although many baked versions of apple cake exist in Denmark, this one is hard to beat for its simplicity and tastiness.

Danish Apple Cake

6 oz (170 g) zweiback, finely crushed (about 2 cups, 500 ml crumbs)
6 Tbs (90 ml) melted butter
2 cups (500 ml) applesauce
1 cup (250 ml) raspberry or strawberry jam
1 cup (250 ml) whipping cream
2 Tbs (30 ml) sugar
1/2 tsp (2 ml) vanilla extract

Combine the zweiback with the melted butter and spread 1/4 of the mixture in the bottom of a 2-quart (2 L) glass serving bowl. Top with half the applesauce. Add another layer of crumbs followed by the jam. Top with more crumbs, the remaining applesauce, and finish with a layer of crumbs. Whip the cream, sugar, and vanilla and spoon onto the cake immediately before serving. To serve, spoon into wine glasses or dessert bowls. Serves 6 to 8.

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Here is a delicious traditional Danish recipe—a delight for the eyes and relatively easy on the waistline.

Danish Red Berry Pudding (Rødgrød med Fløde)

11/2 lbs (700 g) fresh or frozen raspberries or strawberries, or a combination of the two
3 Tbs (45 ml) sugar
2 Tbs (30 ml) arrowroot
1/4 cup (60 ml) cold water
1/4 cup (60 ml) slivered almonds
1/2 cup (125 ml) half-and-half

If using fresh berries, remove any hulls and wash under cold water. Drain and pat dry with paper towels. If using frozen berries, defrost thoroughly. Purée the berries (juices and all) in an electric blender. This should yield about 21/4 cups (310 ml) of berry purée. Combine with the sugar in a stainless steel saucepan over moderate heat. Bring to a boil, stirring constantly, and remove from the heat. Mix the arrowroot with the water to form a smooth paste, and mix this into the berry mixture. Cook over low heat, stirring constantly, until it simmers and has thickened. Do not boil. Allow to cool a little, and pour into individual serving bowls or wine glasses. Refrigerate for at least 2 hours. Garnish the top with a few slivered almonds, and serve the cream in a pitcher to be added by the diners. Serves 4 to 6.

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The Chinese are judicious in the serving of sweets, with fresh fruit being a common dessert. These sweet little fritters are a change of pace.

Deep Fried Date-Filled Wontons

8 oz (250 g) pitted dates, finely chopped
1/4 cup (60 ml) chopped almonds, cashews, or walnuts
1 Tbs (15 ml) orange juice, or more if needed
1 tsp (5 ml) Chinese five-spice powder
The zest if 1 lemon, finely grated
48 wonton wrappers
Oil for deep frying
Powdered (confectioner's) sugar for dusting (optional)
Ground cinnamon for dusting (optional)

Mix together the chopped dates, nuts, orange juice, five-spice powder, and lemon zest, adding more orange juice if necessary to make the mixture moist enough to hold together. Form the date mixture into small cylinders about 1/4 inch (1 cm) wide and 1/2 inch (2 cm) long. Place the date rolls diagonally on the wonton wrappers and roll up into a tube. Twist the ends of the tube, forming a shape like a Christmas cracker. Heat the oil to a temperature of 350º F (180º C) and fry in batches of 6 to 8 at a time, turning as necessary, until golden brown. Drain on paper towels and dust with powdered sugar and/or cinnamon if desired. Makes 48 fritters, to serve 8 to 10.

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This ice cream is delicate and subtle in flavor. If fresh figs are not available then use dried figs that have been reconstituted in warm water. It will make a stronger flavored ice cream, but equally delicious.

Fig Ice Cream

1 lb (450 g) fresh, ripe figs, or dried figs to equal 1 lb after soaking in warm water for 2 hours (about 12 to 18 figs, depending on size)
2/3 cup (160 ml) sugar
2 cups (500 ml) milk

Wash the figs and remove the tough tips of the stems. Do not peel the figs. Put all ingredients in a blender or food processor and process until creamy and thoroughly combined. Transfer to the tub of an ice cream maker and freeze according to the manufacturer’s instructions. Makes about 6 portions.

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Here is a quick and delicious variation on the classic crème brulée. Keep this recipe in mind for the next time you need a fancy dessert in a hurry.

Fresh Fruit Brulée

About 2 cups (500 ml) fresh grapes, strawberries, raspberries, blueberries, peaches, or nectarines, pitted, hulled, and slices as needed
1 cup (250 ml) sour cream
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) brown sugar

Place a layer of fruit in a 9-inch (23 cm) baking dish, glass pie plate, or individual heat-proof ramekins. Combine the sour cream and vanilla and spread over the fruit. Refrigerate until thoroughly chilled. Sprinkle with brown sugar and place under a preheated broiler. Broil until the sugar bubbles-keep a close eye on it because it will burn in a second if unattended-and serve immediately. Serves 4 to 6.

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These cool treats are really more of a healthy snack than a dessert. These popsicles can be made in special molds made for this purpose, or you can make them in paper cups with a plastic spoon just like your mother used to do.

Fresh Fruit Popsicles

11/2 lbs (675 g) fresh strawberries, peaches, nectarines, melons, or berries of your choice
1 cup (250 ml) water, orange, or apple juice
3/4 cup (180 ml) sugar
1/2 cup (125 ml) plain yogurt

Prepare the fruits for the blender by hulling, removing the seeds, and peeling as determined by the fruits you use. Combine all ingredients in an electric blender or food processor and purée. Divide among eight 5-ounce (140 ml) paper cups, filling them about 3/4 full. Place in the freezer until partially frozen, 60 to 90 minutes. Insert a plastic spoon, handle up, in each the center of each cup and freeze until solid. To serve, peel the paper cup away. Makes 8 popsicles.

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I'm not going to pretend that this dessert is actually healthy, but fresh fruit beats canned fruit any day.

Fresh Fruit Sundaes

2 Tbs (30 ml) butter
1/4 cup (60 ml) packed brown sugar
2 cups (500 ml) sliced fresh peaches, plums, apricots, or strawberries
1/4 tsp (1 ml) ground cinnamon
Vanilla ice cream
1/2 cup toasted chopped walnuts or pecans

Heat the butter in a skillet over moderate heat and stir in the brown sugar until dissolved. Add the fruit and cinnamon and sauté just until the fruit begins to soften, about 3 minutes. Spoon over scoops of vanilla ice cream and top with toasted nuts. Serves 4 to 6.

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Here is a fat-free dessert that you can adapt to use any of your favorite fruits.

Frozen Strawberry Cream

2 cups (500 ml) sliced fresh strawberries
4 cups (1 L) fat-free vanilla yogurt
2 Tbs (30 ml) sugar

Purée half the strawberries in an electric blender or food processor. Blend with the yogurt. Toss the remaining strawberries with the sugar and stir into the yogurt mixture. Freeze in an ice cream maker according to the manufacturer's directions. Alternately, freeze in a metal baking pan, cut into 1-inch (2 cm) cubes, and process in an electric food processor until smooth. Serves 6 to 8.

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This is really more of a concept than a recipe, and I urge you to experiment. Try using different fruits, try serving the sauce cold rather than hot; include pound cake, cookies, whatever sounds good to you and will please your guests.

Fruit Fondue

A variety of fruits (apples, pears, melons, figs, strawberries, whatever is fresh and good) cut into bite sized pieces
Pound cake, angel food cake, small cookies, etc.

For the dipping sauce:
2-3 cups (500-750 ml) fresh or frozen raspberries, strawberries, blueberries, blackberries, or any combination of these
2 Tbs (30 ml) cornstarch (cornflour)
4 Tbs (60 ml) liqueur of your choice (may substitute water)

Purée the berries in a blender or food processor. Dissolve the cornstarch in the liqueurs or water. Place the puréed berries and the cornstarch mixture in a small saucepan and heat over medium heat, stirring frequently, until the mixture thickens slightly and the milky color has disappeared. Serve with fondue forks or metal or wooden skewers so that diners can dip their choice of fruit or cake into the sauce. Makes about 2 cups (500 ml) dipping sauce.

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This is a classic dish in France, where tastes in desserts lean toward fresh fruit rather than heavy pastries.

Fruit Gratin

1 tsp (5 ml) butter
4 cups (1 L) thinly sliced peaches, nectarines, pears, plums, apples, or berries, or a mixture of any of these
1/4 cup (60 ml) sugar
2 Tbs (30 ml) butter, cut into small pieces
1/4 cup (60 ml) all-purpose flour
2 Tbs (30 ml) chopped nuts (almonds, walnuts, pecans)
1/2 tsp (2 ml) cinnamon
A grating of fresh nutmeg

Grease a 9 x 9 inch (22 x 22 cm) baking dish with the teaspoon of butter. Place the fruits in the baking dish. In a small bowl combine the sugar, butter, flour, nuts, and spices, tossing and pinching with your fingers until it resembles coarse meal. Sprinkle the flour mixture over the fruits. Bake in a preheated 375º F (190º C) oven for 45 minutes, or until the fruit is tender and the topping is golden brown. Serve hot or at room temperature. Serves 4 to 6.

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You may want to quadruple this classic French recipe since it also keeps well. Make up a large batch and keep it on hand to be used as a topping for ice cream, on breakfast cereal, or just as a cook's treat when nobody is watching.

Fruit Poached in Vanilla Syrup (Compote de Fruits)

3 cups water
1 cup sugar
A 4-inch (10 cm) piece of vanilla bean or 2 Tbs (30 ml) vanilla extract
2 cups peeled, cored or stoned pear, peach, or apricot halves or combination of these

Bring the water, sugar and vanilla to a boil in a 2 quart (2 L) saucepan over high heat. Add the fruit, reduce the heat, and cook uncovered at a very slow simmer for 15 to 20 minutes, until the fruit is soft but not mushy. Let the fruit cool in the syrup for 30 minutes, then remove it to a bowl with a slotted spoon. Boil the remaining syrup until it is reduced by half and slightly thickened. Allow to cool and pour over the fruit. Refrigerate for at least one hour and serve chilled in dessert dishes or wine glasses. Serves 4.

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Long-time readers know of my fondness of fresh, ripe pears, and this dish has the added benefit of being available year-round.

Ginger Pears

4-6 canned pear halves, drained and liquid reserved
1/4 cup (60 ml) packed brown sugar
1/4 cup (60 ml) chopped pecans or walnuts
1 Tbs (15 ml) fresh lemon juice
1 tsp (5 ml) ground ginger
Chopped crystallized ginger for garnish

Arrange the pear halves in a baking dish, cut side up, and set aside. Combine the brown sugar, chopped nuts, lemon juice, and powdered ginger in a small bowl and stir to combine. Sprinkle over the pear halves. Pour the reserved pear liquid around the pears to cover the bottom of the dish. Bake in a preheated 350º F (180º C) oven for 15 minutes. Garnish with crystallized ginger. Serves 4 to 6.

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You'll never convince anyone that you slaved all day over a hot stove with this one, so you'll just have to tell them this is a little thing you dreamed up while doing research for your next cookbook.

Grape Parfait

Fresh seedless grapes (red or green or both)
Sour cream
Brown sugar

Place a few grapes in the bottoms of tall, stemmed parfait, wine, or sundae glasses. Top with a tablespoon or two of sour cream, then a teaspoon or so of brown sugar. Repeat until the glasses are filled to the desired level. Garnish with a single grape on top.

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Here is a simple but delicious recipe that will please kids of all ages.

Grilled Apples

2-3 Granny Smith or other tart baking apples, cored and sliced
1/2 cup (125 ml) dried cranberries
1/4 cup (60 ml) maple syrup
3 Tbs (45 ml) brown sugar
1/2 tsp (2 ml) ground cinnamon
3 Tbs (45 ml) butter

Combine the sliced apples, cranberries, maple syrup, sugar, and cinnamon in a mixing bowl and toss to combine. Place the mixture on a large piece of aluminum foil, or on 4 to 6 smaller pieces of aluminum foil, dot with the butter, and fold the foil into a packet or packets. Grill over medium hot coals for 10 to 15 minutes. Serve in the packets or remove the contents to a serving bowl. Serves 4 to 6.

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This dessert is great for a summer grill-out, but it's also good enough to serve at a formal dinner. The sauce is best made ahead in the kitchen and reheated if necessary on the grill.

Grilled Pears with Caramel Sauce

For the caramel sauce:
1/2 cup (125 ml) sugar
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) butter
1/2 tsp (2 ml) vanilla extract

4-6 ripe pears, quartered and cored
4-6 slices pound cake
Powdered (confectioner's) sugar

Place the sugar in a small heavy saucepan over moderate heat and cook without touching the sugar but gently swirling the pan until the sugar is melted and dark brown, about 8 to 10 minutes. Note: Use extreme caution because the sugar is very hot. Meanwhile, bring the cream and butter to a simmer in a different pan. Add the cream mixture to the sugar carefully because it will bubble violently and the sugar will stiffen. Stir in the vanilla and continue cooking until the sugar melts again and the sauce becomes smooth. Set the sauce aside. Sprinkle the pear quarters and slices of pound cake generously with powdered sugar. Grill over hot coals or under a preheated broiler, turning once, until the pears are tender, 5 to 7 minutes, and the pound cake is lightly toasted, about 1 minute. Place the pears on top of the pound cake and drizzle with the caramel sauce. Serves 4 to 6.

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If you prefer not to cook with alcohol, you can replace the tequila with orange juice, or simply omit it.

Grilled Tequila Pineapple

1 ripe pineapple, peeled and cut into 1/2-inch slices, or canned pineapple slices, drained
1/2 cup (125 ml) tequila or orange juice
1/4 cup (60 ml) brown sugar

Marinate the pineapple slices in the tequila for at least 2 hours or overnight. Place on a grill over moderate heat and grill for about 2 minutes on each side, until lightly browned. Sprinkle with brown sugar and serve immediately. Serves 4 to 6.

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There is no better way to end a meal than with a fruit salad. Here is one with a tropical twist.

Hawaiian Fruit Salad

1 cup (250 ml) fresh pineapple, cut into bite-size pieces
1 papaya, peeled, seeded, and cut into bite-size pieces
1 cup (250 ml) fresh strawberries, sliced
2 kiwi fruits (Chinese gooseberries), peeled and sliced
Juice of 1 lime

Combine all ingredients in a serving bowl and serve chilled. Serves 4 to 6.

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If your diet permits, serve this topped with whipped cream or a dollop of sour cream, or as a topping for ice cream.

Honey-Poached Apples

4 to 6 cooking apples, peeled, cored, and cut into eighths
1 cup (250 ml) dry sherry or apple juice
1 cup (250 ml) honey
2 Tbs (30 ml) lemon juice
1 tsp (5 ml) grated lemon zest
1/2 tsp (2 ml) grated ginger (optional)
1/4 tsp (1 ml) salt

Combine all ingredients in a saucepan and bring to a simmer over moderate heat. Do not boil. Reduce the heat and simmer for 10 minutes, or until apples are just tender. Remove from the heat and chill in the liquid. Serves 4 to 6.

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You can put these peaches on top of ice cream or pound cake, or eat them all by themselves. They also make a tasty condiment for roasted meat and fowl.

Hot and Sweet Pears

2 cups (500 ml) water
2 cups (500 ml) apple juice or additional water
11/2 cups (375 ml) white vinegar
1 cup (250 ml) sugar
2 tsp (10 ml) hot sauce, or to taste
1 tsp (5 ml) salt
12 whole cloves
4 cinnamon sticks
1 lime, thinly sliced
12 fresh pears such as Anjou, Bartlett, or Bosc,
cored and cut into 8 wedges
1 cup (250 ml) raisins

Combine the water, apple juice, vinegar, sugar, hot sauce, and salt in a large pot. Tie the cloves, cinnamon sticks, and lime in a cheesecloth bag and add it to the pot. Bring the mixture to a boil over high heat. Reduce the heat and simmer covered for 10 minutes. Add the pears and raisins and cook covered until the pears are translucent but still firm, about 10 minutes. Discard the cheesecloth bag and let the pears cool to room temperature in the liquid before refrigerating. The flavors will improve after a couple of days. Will keep for several weeks tightly covered and refrigerated. Makes about 2 quarts (2 L).

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It is amazing what a few minutes over hot coals will do to the flavor of fresh fruit. If you haven't tried it, you don't know what you're missing.

Hot Fruit Salad

1 pineapple
2 bananas
3 plums
2 nectarines or peaches
1/2 cup (125 ml) honey
2 Tbs (30 ml) fresh lemon juice
1/4 cup (60 ml) chopped fresh mint leaves

Cut the pineapple into 6 wedges, leaving the leaves intact. Peel the bananas and cut into thirds. Cut the plums in half and the nectarines into quarters, discarding pits. Combine the honey, lemon juice, and half the chopped mint in a small bowl. Place the fruit pieces on the grill over medium heat and cook for 10 to 15 minutes, turning occasionally. Brush the fruit with the honey mixture during the last 3 minutes of cooking. Place the fruit on a serving platter, drizzle with any remaining honey mixture, and garnish with the remaining chopped mint. Serves 6 to 8.

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The Chinese don't often offer sweets (other than fresh fruit) at the end of a meal, but they occasionally make an exception with this pudding.

Hot Orange Pudding

1/2 cup (125 ml) pearl tapioca
1/2 cup (125 ml) plus 2 cups (500 ml) cold water
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated orange peel
1 large orange, peeled and sectioned with all membranes removed, coarsely chopped

Soak the tapioca in 1/2 cup (125 ml) water for 4 to 6 hours. Bring the remaining water, sugar, and orange peel to a boil in a saucepan over moderate heat, stirring to dissolve the sugar. Drain the tapioca and add it to the pan slowly, stirring constantly. Cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the orange sections and bring to a boil again. Serve immediately. Serves 4 to 6.

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This tasty sauce can be used on lots of things besides ice cream. Try it on pound cake or angel food cake, or even as a glaze for roast chicken or pork. It can also be used hot or cold as an elegant and tropical sauce for fish or shrimp.

Ice Cream with Rum Mango Sauce

1 ripe mango, peeled and diced
3/4 cup (180 ml) pineapple juice
2 Tbs (30 ml) honey
2 Tbs (30 ml) dark rum or 1/4 tsp (1 ml) rum extract
2 Tbs (30 ml) fresh lime juice
2 Tsp (30 ml) cornstarch (corn flour)
1 Tbs (315 ml) water
The grated zest of 1 lime
Vanilla ice cream, or flavor of your choice

Purée the diced mango in an electric blender or food processor until smooth. Combine the puréed mango with the pineapple juice, honey, rum, and lime juice in a small saucepan. Bring to a simmer over moderate heat. Mix the cornstarch and water to form a slurry and add to the mango mixture. Cook over moderate heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens. Add the lime zest and remove from the heat. Serve warm or chilled over ice cream. Makes about 1 cup, to serve 4 to 6.

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This healthy, fat-free recipe is so unbelievably quick and easy that it’s, well, unbelievable.

Instant Fruit Sorbet

2 cups fresh or frozen fruit (almost any fruit except bananas)
1/4 cup (60 ml) or more apple juice

If using fresh fruit, freeze before preparing. Place the frozen fruit and apple juice in an electric blender or food processor and process, scraping down the sides of the container often, until it reaches the desired consistency. Add more apple juice if necessary. Serve immediately or store in freezer. Makes about 2 cups (500 ml).

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These oranges are usually served whole, but you may slice them prior to covering them with the syrup and use them to top ice cream, pound cake, or as a dressing for a fresh fruit salad.

Italian Caramelized Oranges (Arance Caramellate)

4-6 oranges
1 cup (250 ml) sugar
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) plus 2/3 cup water
2-2 Tbs (35-45 ml) orange-flavored liqueur (optional)

Remove the zest (orange part of the peel) from 2 of the oranges with a vegetable peeler and cut it into matchstick pieces. Peel all the oranges completely, removing all of the pith (white part of the skin) and place in a container big enough to hold them snugly. Combine the sugar, lemon juice, and 2 tablespoons (30 ml) water in a small saucepan and heat over moderate heat until the sugar melts and boils. Continue boiling without stirring until the syrup turns pale golden. Stir in the remaining water, orange zest, and optional liqueur. Cook an additional 5 minutes and pour over the oranges. Allow to cool to room temperature and refrigerate for at least 2 hours before serving. Serves 4 to 6.

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