This is a fall version of the French Vieux Garcon, or Bachelor's Brandied Fruit. For that classic preparation, layers of fruit, starting in June with cherries, are put into a crock, masked with sugar, and then covered with brandy or other spirits. As other fruits ripen throughout the summer, they are added to the crock, along with more sugar and brandy, and so on throughout the fall. Then, throughout the winter, the brandied fruits are eaten. I have never learned whether the name comes from the idea that Vieux Garcon is easy enough for a bachelor to make, or because it contains enough brandy for a lonely bachelor to drown his sorrows.
A specialty of Sardegna (Sardinia), this delicacy from Nuoro is addictive and easy to make. Try to find the best-quality oranges possible. Make fresh juice or a salad with the leftover oranges. As you can see, it is possible to increase or decrease the amount of ingredients to suit your needs.
This recipe from master baker Norman Love of the Ritz-Carlton brings us this rich, dense pound cake that gets its tang from lemon peel. Easy to make, it's a delightful addition to the holiday buffet and also great for gift giving.
Crumbly but wonderfully moist, this cake has enough surprises of fruity chocolate, nuts and spice to set it far apart from ordinary Christmas fruit cakes. Taste it at its mellow best by baking the Pampepato a week or more before serving. One loaf could become a holiday house gift, while the other is kept for celebrating Christmas with the family.
This may be my favorite frozen chocolate mousse. It is intensely fudgy, with the unexpected touches of pistachio and Marsala. I also like the hint of coffee in the chocolate sauce, and the ease of making everything ahead.
Like most people, I've got my lazy spots, and squash is one of them. I love winter squash in just about every guise, but I just can't stand peeling it. With all the great kitchen gear I've got, I've never found a gizmo that makes removing the hard shell of a butternut squash easy - I think squash-peeling cooks should get hazardous-duty pay. You can be sure I was one of the first in line at the supermarket when peeled, ready-to-cook squash arrived.
From The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens by Lynne Rossetto Kasper (Scribner 1999). Copyright 1999 Lynne Rossetto Kasper.
Pepsi, peanut butter and miniature marshmallows -- what could be better?