Nut

Present these light sorbets in tall glasses, and garnish each dessert with large pieces of the pine nut brittle for a dramatic effect.

This tart was inspired by a specialty of the Engadine region of Switzerland. It has golden layers of puff pastry that surround a honey, caramel and walnut filling.

Some cooks may prefer the convenience of substituting dried egg whites for the fresh ones called for in the following recipe. (This will eliminate having to find a use for the yolks.) Dried egg whites are increasingly available in supermarkets or by mail order. Here, you will need 1/4 cup dried egg whites, reconstituted by stirring 3/4 cup lukewarm water into them as package instructions indicate.

This recipe originally accompanied Scallops and Spinach Fettucine with Red Bell Pepper Cream Sauce.

Can be prepared in 45 minutes or less.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

Can be prepared in 45 minutes or less but requires additional unattended time.

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

Can be prepared in 45 minutes or less.

To peel apricots, blanch about 20 seconds. Drain and rinse with cold water, then slip off the peels with a paring knife.

This cool indulgence is actually made with light cream cheese and low-fat sour cream. Begin preparing it the day before your party.

The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.