Main Course (2)
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, Coca-Cola-glazed ham (see "The Wonders of Ham" in SAVEUR's December 2009 issue). To cut slices of fresh pineapple into perfect circles, use a 3" round cookie cutter to trim the outer edges of the slices and a 1" round one to cut out the center.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Tart and zesty, this condiment pairs well with hearty meats.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
A plum, says Webster's, is "a raisin when used in desserts"; traditional English plum pudding hasn't had real plums in it for generations.
Fresh, unsmoked ham makes a delicious roast.
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
Does Not Apply