Beverages
Wende's Blue-Ribbon Apple Pie with Candied Ginger
If you don't have apple brandy, simply substitute apple cider. In addition to the crystallized ginger, the cinnamon sugar sprinkled on the crust adds a lovely essence. To serve this very special pie, I suggest topping each slice with a bit of cheddar cheese.
Roast Duck Breast with Balsamic and Apricot Sauce
At the restaurant the chef uses a rich duck stock when preparing this dish. Duck-and-veal demiglace is substituted here. The duck breasts as well as the demiglace are available at many butchers and specialty foods shops.
Prune Kumquat Sticky Pudding with Armagnac Toffee Sauce
The rich flavors in this moist cake intensify with a little bit of age. Though the Armagnac toffee sauce and Armagnac ice cream make festive partners, leftover cake is excellent served plain with tea or coffee.
To give extra height to the cake, we call for an 11-cup Kugelhopf pan, a taller-than-ordinary bundt pan (available by mail order from Bridge Kitchenware, tel. 800-274-3435 or 212-838-1901). You may also use a regular 11-cup bundt pan for a slightly broader cake.
Mussels au Gratin
By James Beard
Delicious Bread-and-Butter Pudding
By James Beard
Beef and Pork Stew (Marosszeki Heranytokany)
This recipe is adapted from George Lang's book The Cuisine of Hungary.