Dried Fruit

The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

Roasted pork loin, which is commonly served on special occasions in Denmark, is here richly flavored with cardamom, juniper berries and currant jelly. Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. Note that the pork needs to marinate at least 12 hours before roasting, so plan accordingly. Uncork a fruity Merlot to go with it.

Pitted prunes replace the more customary mushrooms in this delicious variation.

The ultimate Danish holiday dish from chef Torben Jensen of Gråbrødre Torv 21 restaurant.

"On a recent trip to the Napa Valley, my husband and I had lunch with friends in the Cask Room at Merryvale Vineyards in St. Helena," writes Karen G. Shughart of Mechanicsburg, Pennsylvania. "The meal was prepared by Knickerbocker's Catering. Desserts must be their specialty, because the apricot tart with cornmeal crust was fabulous." Serve this tart with or without the sweet Apricot Sauce. Cornmeal adds texture and flavor to the crust.

This recipe was created to accompany Traditional Hamantaschen or Cream Cheese Hamantaschen . Can be prepared in 45 minutes or less.

Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.

Capirotada The cheese in this recipe melts into the pudding and contributes more texture than flavor.

Anadama bread, a traditional New England yeast bread made with cornmeal and molasses (said to have been created by a woman from Massachusetts named Anna), is the inspiration for the following muffins. Can be prepared in 45 minutes or less.