Dried Currant

This recipe makes more chutney than you'll need for the corn bread rounds see the leftovers as a condiment for cheese and crackers or for roasted meats. Active time: 20 min Start to finish: 1 1/4 hr

This is the pastry version of the popular Franco-German dessert.

Zabaglione, the Italian custard made of egg yolks, Marsala and sugar, is used as a frozen filling for a crunchy macaroon crust.

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

While this recipe isn't terribly difficult, it is labor-intensive. We recommend you break it up into a couple of steps: Make the filling, then enlist a friend or two to help you do the rolling the following day.

Can be prepared in 45 minutes or less.

Active time: 15 min Start to finish: 1 1/2 hr

The yogurt in this recipe adds lightness and a mild tangy flavor.

The oatmeal and nut mixture in this dessert is usually baked on fruit; here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream.

Serve this curry with condiments such as dried currants, sliced green onions, shredded coconut and toasted slivered almonds.

This slaw would pair nicely with grilled chicken breasts or roasted chicken.

Multi-grain breads can vary widely in density. As a result, the 10 cups diced bread called for below may weigh a little more or less than 1 pound. We preferred a light-textured seven-grain bread for this stuffing.

Brandied whipped cream adds the perfect finishing touch to this moist, luscious cake. Leftovers are terrific with coffee the next day.