Alcohol

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

We serve our remake of the Mojito—a Cuban cocktail—in lime bowls, but Martini glasses would also look sleek.

Apple wedges are an imaginative addition to the gravy. Serve this turkey with a buttery Chardonnay.

Schiacciata means "flattened down," and in Tuscany the term generally refers to flatbread—what everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin. Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe.

Truffle oil adds earthy nuances to this summer soup, but don't worry if you don't have any on hand: The soup will still be good without it. Open a nice bottle of Champagne to go with the meal.

Begin preparing the custards a day ahead so that they can chill overnight.

This refreshing and truly sparkling dessert adds glamour to any summer dinner. If you can't find Prosecco, use any fruity sparkling wine, such as Asti Spumante.

By the end of the 1940s, Americans were starting a love affair with "gourmet" dishes like strawberries Romanoff. Here’s an updated version, flavored with Grand Marnier and vanilla.

Rick Rodgers, cookbook author and teacher, says, "The inspiration for this recipe came to me one Thanksgiving when my friends and I were sipping mugs of mulled wine while preparing dinner. I was doing a basic cranberry sauce and tossed in a bit of the spiced wine. The result was a fabulous mix of sweet and spice—and I've been making it this way every year since."

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Fresh fennel, fennel seeds and the anise-flavored liqueur Pernod are combined here.

Loaded with fruit, this dessert is cut and served as you would a cake, but the texture is that of a pudding. To keep the meal kosher when your menu includes meat, omit the whipped cream frosting and serve this with nondairy topping and the berry sauce. Begin the cake a day ahead.

These delectable treats can be kept in the freezer for up to one month. They're great to have on hand for snacks or for serving to unexpected company.

Can be prepared in 45 minutes or less.