Rum

This recipe is an accompaniment for Pear Charlottes with Chamomile Crème Anglaise .

The recipe below was based on the apricot soufflés served by Sally Darr at her former New York City restaurant, La Tulipe. This recipe calls for five large egg whites. When separating your eggs, serve the yolks for the accompanying crème anglaise.

To serve as a drink, freeze until just slushy but not solid. Look for Angostura bitters in the liquor section of the supermarket.

This recipe can be prepared in 45 minutes or less.

(Chocolate Rum Cookies)

This recipe is an accompaniment for Toasted Coconut Dacquoise with Orange Pineapple Ice Cream .

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A different take on favorite Thanksgiving flavors, this beautiful do-ahead pumpkin dessert is made even easier by the use of purchased sauce.

"One thing I cannot get out of my head" said Ben Moskovitz, owner of Star Bakery in Oak Park, Michigan. "Was the food better growing up in Czechoslovakia or were the people hungrier there? My mother made a honey cake for the holiday, and it was so delicious. Honey was too expensive for us, so my mother burned the sugar to make it brown. Here I use pure honey, but I still think my mother's cake was better and I know I am wrong. The taste of hers is still in my mouth." Mr. Moskovitz's European honey cake follows, with a few of my American additions. Other European Jewish bakers interviewed for this book also bake with white rye flour and cake flour when we would use all-purpose flour. I have included both choices.

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.