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Filomena’s Apple Cake from Recipes and Dreams from an Italian Life

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Almond Caramels

(Saveur, December, 2009)

The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
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Almond-Cream Tartlets

(Saveur, December, 2009)

These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
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Apricot–Ginger Glazed Ham

(Saveur, December, 2009)

This recipe comes from Chris Williams, the chef of Lone Star Barbecue & Mercantile in Santee, South Carolina.
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Banana–Coconut Packets

(Saveur, December, 2009)

The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
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Batter-Fried Peppers And Bananas

(Saveur, December, 2009)

This appealing, spicy-sweet snack is made with chickpea flour.
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Chocolate Truffles

(Saveur, December, 2009)

These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
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Country Ham Biscuits

(Saveur, December, 2009)

This recipe comes from the Old Chickahominy House in Williamsburg, Virginia.
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Curried Cauliflower With Tomatoes

(Saveur, December, 2009)

Frying whole spices to release their flavor—a technique known in many parts of India as baghar—is crucial to making this dish, as well as most of the Gujarati specialties.
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Deviled Eggs

(Saveur, December, 2009)

Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
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Escarole With Prosciutto

(Saveur, December, 2009)

Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
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Fresh Ham With Honey And Cloves

(Saveur, December, 2009)

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat.
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Fried Rice With Ham

(Saveur, December, 2009)

This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham.
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Garganelli With Peas And Prosciutto

(Saveur, December, 2009)

This creamy dish calls for quill-shaped garganelli, though penne will work just as well.
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German Chocolate Cake

(Saveur, December, 2009)

This decadent triple-layer dessert takes its name from German’s Sweet Chocolate.
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Gingerbread Cookies

(Saveur, December, 2009)

Gingerbread cookies like these are popular in Sweden during the holidays.
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Gujarati Cabbage

(Saveur, December, 2009)

This dish encompasses a range of flavors including sweet, salty, and spicy ones.
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Gujarati Sweet And Sour Lentils

(Saveur, December, 2009)

This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
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Ham And Cheese SouffléS

(Saveur, December, 2009)

Ham and eggs are natural partners. In these pillowy soufflés, both ingredients are enhanced with dried mustard and sharp cheddar.
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Ham And Parsley Terrine

(Saveur, December, 2009)

This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
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Ham Mini Roll-Ups

(Saveur, December, 2009)

Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
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Ham Steaks With Hazelnut Sauce

(Saveur, December, 2009)

The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
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Hoppin’ John Soup

(Saveur, December, 2009)

This humble dish of black-eyed peas and rice makes good use of leftover ham scraps.
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Macaroni And Cheese

(Saveur, December, 2009)

Ham and blue cheese give a piquant bite to this rich casserole, which comes from Crabtree’s Kittle House, a restaurant in Chappaqua, New York.
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Okra In Yogurt

(Saveur, December, 2009)

Creamy yogurt with okra is a delicious pairing.
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Peppermint Caramels

(Saveur, December, 2009)

This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
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