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Citron Givré: Sorbet-Filled Lemons from Paris to Provence

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Cooking Light

MAGAZINE

December, 2001

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appetizers(5) | bread(2) | cake(4) | chicken(6) | desserts(17) | drinks(4) | eggs(2) | fish(7) | fruit(10) | ham(5) | main(23) | nuts(5) | pie(2) | pizza(1) | pudding(3) | salad(6) | sauce(4) | sides(16) | soup(3) | turkey(3)

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Asparagus, Ham, and Fontina Bread Puddings

(Cooking Light, December, 2001)

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Brûléed Mashed Sweet Potatoes

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Broccoli-Tofu Stir-Fry

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Ceviche de Camaron (Shrimp Ceviche Cocktail)

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Chicken with Eggplant-Pepper Sauce

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Corn and Parsnip Cakes

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Corn Bread Stuffing with Sausage and Prunes

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Cumin-Crusted Chilean Sea Bass

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Curried Crab Cakes

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Fluffy Coconut Frosting

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Ginger-Lime Sweet Potatoes

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Glazed Carrots with Candied Chestnuts

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Green Beans with Crushed Walnuts

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Ham and Gruyère-Stuffed Potatoes

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Ham with Champagne and Vanilla Glaze

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Hot Chocolate with Ginger

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Lemon-Scented Broccoli Soufflé

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Mahogany Turkey Breast with Vegetable Gravy

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Mango-Lime Ice

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Mulled Cranberry-Orange Cider

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Peanut Butter Pie

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Pear Mincemeat Turnovers

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Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

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Peppermint Ice Cream

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Pumpkin-Date Loaf with Cream Cheese Swirl

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