Make Ahead

This recipe can be prepared in 45 minutes or less.

For this dessert a dramatic shape can be achieved by using molds made from foil. The mousses are equally delicious, of course, when made in 3/4-cup ramekins — they just won't be as tall.

Leeks and sour cream combine here in a terrific take on mashed potatoes.

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

A mild buttermilk tang offsets the sweetness of this caramel-colored custard pie.

The flavor and texture of these chewy confections are even better if they are allowed to rest overnight.

A treat for mint julep fans. Traditional silver mint julep cups or frozen parfait glasses add a nice accent at serving time.

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.

This recipe is made to accompany Almond Cookie Cups with Sauternes-poached Apples and Frozen Sauternes Mousse

Pies are probably the most popular dessert in Lancaster. Brown sugar and sweet potato are among the many ingredients used in fillings.

Great with grilled chicken, tuna, salmon, swordfish or shrimp.

Taking a cue from the classic drink, this dessert has a rich and creamy coffee flavor. It looks pretty spooned into glass coffee cups or mugs and topped with a few coffee beans (real or chocolate).

The perennial Christmas gift gets a luscious face-lift in this impressive cake. We guarantee that it won't get shuffled around, and no one will make any jokes about it. Store the cake in the refrigerate for up to three weeks before giving. Wrap it in some red or green cellophane, and present it in a decorative box (a hatbox is fun) tied with a big, bright bow.