Apple

These tender and not-too-sweet cakes fall somewhere between an American flapjack and a crêpe. Though they're traditionally served for dessert, we love them for a special winter breakfast, generously dusted with cinnamon sugar.

Jewel-like gelées are the darlings of pastry chefs at the moment. They also happen to be easy to make at home.

Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette Recipe

Easily made with puff pastry, these light, thin apple tarts provide just the right amount of dessert. The skins get added to the syrupy glaze, enhancing the tarts with a bit of sweetness and the faintest blush of pink.

Amaretti cookie crumbs, sprinkled between layers of phyllo, give lots of satisfying flavor and texture this this apple-cranberry pastry.

The syrup is also used to coat the apple wedges and grapes that garnish each plate.

The "crumble" in this case is a buttery shortbread topping.

A hint of whisky and tart cherries in the filling, plus an almost cakey crust, make this comforting pie unique. Serve with heavy cream for drizzling or some vanilla ice cream.

These are unusually light, with a crunchy filling. A dollop of thick, tangy Greek yogurt is a nice finishing touch.

Serve this hearty meal with mustard, a side of mashed potatoes, and ice-cold dark German beer.

Chestnuts are a big industry in the Languedoc; the region provides most of the French supply of the chestnut confection marrons glacés.

The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.

A scoop of ice cream, a spoonful of whipped cream, or a dollop of crème fraîche would be great with this.