Citrus

Pluots are a great stand-in for true plums in this recipe.

Serve with: Baby red potatoes (tossed in olive oil and roasted alongside the hen) and buttered green beans. Dessert: A Key lime pie from the bakery.

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

The oil-free dressing is delightfully tangy.

Serve Champagne to add an elegant, light touch to this terrific brunch menu.

A fresh and colorful accompaniment to simply poached salmon.

Pink grapefruit can be used if you can't find the blood oranges.

This lively salad adds color, flavor and crunch to any grilled main course.

Keep these cookies in airtight containers.

You could also serve it on its own with crackers or bread, or offer it as a relish for grilled chicken or fish. It can be made with black olives as well as with green.

My long-time friend, colleague, and fellow Southerner, Jean Anderson, relates in her wonderful American Century Cookbook how her mother came up with this delightful variation on old-fashioned sticky buns as a way to avoid having to fool with yeast dough. Contrary to what the long list of ingredients might imply, the biscuits are quick and easy and perfect for a stylish brunch.

Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.