Dried Currant

A nice accompaniment to roasted pork, venison, game birds or turkey.

This stuffing is based on ingredients prevalent throughout the Midwest. Michigan dried cherries are often used to accent dishes in that state, while prunes, raisins and dried currants are often found in many sweet and savory recipes from Ohio and Indiana. Using only three tablespoons of butter for ten servings makes this dish low in fat, too.

This recipe was created to accompany Crown Roast of Lamb . Can be prepared in 45 minutes or less.

Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.

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