Beverages

Take a tray of these to someone who deserves them—most kids love the look of them but prefer them without the alcohol. Just add a splash of vanilla instead of the Kirsch suggested below. If possible, buy ripe, tart black cherries (like Schmidt) in season. Otherwise, drained frozen or canned sour cherries will work, but avoid heavy syrups or cherry pie fillings. For tips on pitting fresh cherries, see page 59. If you want a shortcut, substitute 1 teaspoon vanilla extract for the vanilla bean.

Here is a silky and easy-to-make chocolate glaze. It creates a thin layer of satiny chocolate for cakes, cupcakes, ice cream, and pound cake. The quality of the ingredients really counts in this one—use your best chocolate and butter!

This moist cake combines the fruits, nuts, and spices from the New World that the Spanish conquistadores discovered in 1508. Chocolate was part of this Mesoamerican tableau. Brown sugar and ginger arrived much later, but this cake pays homage to the riches of the original jungles and river valleys.

Blending Fair Trade coffee with Fair Trade cocoa allows us to support those who serve the world coffee and chocolate. It also helps us celebrate the classic European flavor combination of coffee and chocolate, mixed here as you might find them in an Italian café, with tangy mascarpone cheese and lemon. To make the cookie crumbs for the crust, see the recipe for Chocolate Sugar Dough (page 132) or buy plain cookies (like Pepperidge Farm Chocolate Chessman). Toss about twenty cookies of either type in the blender, pulse two or three times, and you will have dark chocolate cookie crumbs. You’ll need a cheesecake or springform pan, and most grocery store versions of this work fine. When the cake is baked and chilled, release the latch, slice, and serve. Be sure to clean your knife with a warm wet towel for each slice.

Sugarplums, made famous by the “Dance of the Sugarplum Fairy” in Tchaikovsky’s ballet, The Nutcracker Suite, is an old-fashioned English word for candy. It evokes the sweet glory of a dried plum, also known as a prune. Lately, body-cleansing properties of prunes have made them embarrassing. But so what if they are healthy? They are also beautifully sweet like candy, full of wrinkle-fighting antioxidants, and charged with fiber and vitamins. In this recipe, with an assist from dark chocolate, prunes regain their rightful place as sugarplums. This sauce makes a fine duet with ice cream or a slice of pound cake (see Breakfast-in-Bed Pound Cake, page 26).

You’ll get a crunchy cocoa kick and a buttery, sweet finish from these iced chocolate sugar cookies. They’re small enough that if you eat one or two, you’ll have satisfaction, not guilt. Make a full batch of dough and freeze half for later use.

Chocolate crust cradles a bevy of “superfoods,” including almonds, cherries, and eggs. Inspired by the French classic clafoutis, this tart is “choc full” of cherries. They float jewel-like inside a sweet, vanilla-scented custard. By the way, here are three good ways to pit a cherry: (1) Use an old-fashioned vegetable peeler that has a curved edge on top to scratch around the top of the cherry pit, then dig around the stone, scoop under it, and it will pop right out; (2) use a paring knife as above (but watch out—it’s easy to slice your fingertips); (3) use a cherry-pitter carried by some gourmet kitchen stores—a special tool invented just for this job! This recipe requires only half a batch of the Chocolate Sugar Dough—make a full batch and freeze half for future crust or cookie needs.

At the moment chocolate melts together with cream, butter, and vanilla, the senses awaken. Taste and texture are the stars of this warm, drippy dessert. For a gourmet add-on, make your own cookies to dip in the fondue.

No apologies here. These are dense and decadent. You’ll want to use a strong dark chocolate—something that stands up to the richness of great butter, fresh eggs, and a lot of sugar.

This rich cocoa warms the heart and soul like no other. After you’ve served the cocoa, the leftover amount makes a good base for chilly chocolate milk the next day. Store it in the refrigerator and just splash in cold, fresh milk to lighten it up.

For dinner in a flash, start with the very thin slices of lean beef known as minute steaks. It does take more than a minute to cook them—but not much!

This recipe boasts a Japanese marinade and a slightly sweet glaze. Like many other Asian stir-fries, it goes well over steamed brown rice.

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

Bursting with flavor, this super-fast entrée features chicken that is cooked, then “marinated” for a few minutes in a light but richly seasoned sauce.

Shrimp Marsala has it all—savory aroma, the rich flavors of wine and mushrooms, and company-pretty looks. A baked potato and steamed asparagus go well with this dish.

Tilapia, a farm-raised fish, has a very delicate flavor, similar to that of sole. In this recipe, tilapia combines superbly with white wine, sun-dried tomatoes, and artichoke hearts for a dish fit for almost any occasion.

Get up and go with this satisfying breakfast drink. For a frosty presentation, put empty glasses in the freezer for just a few minutes while you are preparing the drink.

Does your morning routine need a wake-up call? This smoothie will energize you—and might even make you look forward to getting out of bed!

Blend sweet strawberries with white grape juice and a bit of wine for a fruity drink or a refreshing ice.

Grace your dinner table with this show-stopping dessert. It’s the perfect end to a southern meal.