Christmas special

Introduction:
Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins. (more…)

Introduction:
Serve this spicy fruit mixture in pies or miniature tarts for Christmas festivities. Prepare the mince well beforehand to ensure full flavor–and to make the pie-making go faster.

Makes about 10 cups.
Preparation time: 6 weeks.
Cooking time: 30 minutes.

Step 1:
In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight.

Step 2:
Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks.

Step 3:
Stir the mixture well before using.

Introduction:
No one wants to watch fat calories this season. So we asked Alice Medrich to create a guilt-free cake exclusively for American Health. Chocolate is Americans’ No. 1 dessert choice, even though we know the dangers of high-fat foods. (more…)

Introduction:
This shortbread variation is delicious with coffee.

Makes 48 to 60 bites.
Preparation time: 20 minutes.
Cooking time: between 20 and 25 minutes.

Step 1:
Preheat oven to 350°F. Grease a baking sheet.

Step 2:
Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds.

Step 3:
Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.

Step 4:
While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.

Introduction:
Candied peel is a delicious decoration for desserts and ice cream. It’s also wonderful dipped in chocolate to serve with coffee.

Makes about 1 cup.
Total preparation time: 30 minutes

Step 1:
Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.

Step 2:
Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread peel on a sheet of foil to cool, separating the strips.

Step 3:
Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Introduction:
To gift wrap these treats, pile them into small, pretty boxes or aluminum pans, wrap with cellophane or plastic wrap, and tie with a bright bow.

Makes about 30 clusters.
Total time: 20 minutes.

Step 1:
Line a baking sheet with aluminum foil.

Step 2:
In the top of a double boiler, over low heat, stir the chocolate until melted. Remove from the heat and stir in the nuts and raisins. Mix to coat all the pieces.

Step 3:
Place heaping teaspoonfuls of the mixture on the prepared baking sheet. Refrigerate until set. The clusters can be stored in an airtight container in the refrigerator for 1 to 2 months.

Introduction:
An irresistible indulgence or a luscious gift for a special occasion, these chocolate truffles will delight your family and friends.

Makes 30 servings.
Preparation time: 1 hour.

Step 1:
Line a large baking sheet with baking parchment or aluminum foil.

Step 2:
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.

Step 3:
Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well to combine.

Step 4:
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.

Step 5:
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.

Step 6:
Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.

Step 7:
When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.