Simmer
Chocolate Anise Bark
A sweet snack, full of chewy dried cherries and apricots, to nibble or wrap as a gift.
Quince Jelly
(GELEE DE COING)
The lemon juice is really only necessary if the quince jelly doesn't "take" within the allotted time.
By Susan Herrmann Loomis
Quince, Ginger, and Pecan Conserve
In this recipe we slowly "double-cook" the quince, which prevents the fruit from crystallizing and heightens the pinkish- orange color it turns when cooked.
Crème Anglaise (Vanilla Custard Sauce)
(Vanilla Custard Sauce)Use the left-over eggs yolks from Rosewater Angel Food Cake to make this dessert sauce. Can be prepared in 45 minutes or less but requires additional unattended time.
Red Chard Risotto
By Sandra Rudloff
Spinach and Lentil Soup
By Charleen Borger
Mint Julep Sorbet
A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.
Fettuccine with Mushroom-Gorgonzola Sauce
This satisfying pasta is an easy-to-make entrée to serve after a night on the town. Just add a salad, bread, and some sorbet and biscotti to complete the meal.
Garlic Broth
This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.
By Barbara Kafka