Cream Cheese

In our test kitchen, Philadelphia-brand cream cheese gave us good results. This frosting would also be delicious on carrot cake or gingerbread.

Since just about any combination of fruits will work for the topping, this recipe can be used all year long.

Called Goldie Lox at Sarabeth's restaurant in New York, this delicious dish gets its name from the golden color of the eggs, which are combined with the lox. There are pockets of cream cheese throughout this savory mixture, the key to creating them is keeping the cheese cold until it is folded into the eggs. Be sure to have plenty of coffee and an assortment of teas on hand to complete the meal.

At the restaurant, these are called truffles and are served on mixed greens with a watercress vinaigrette, but they are also excellent presented on their own as hors d'oeuvres.

"You should tell your readers about Bistro Banlieue in Lombard," writes Judith Gill of Chicago, Illinois. "The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago." A slice of this rich tart served with mixed greens makes for a perfect starter.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Made with reduced-fat cream cheese and light sour cream, this cheesecake is irresistible — just like its namesake cocktail.

Can be prepared in 45 minutes or less, but requires additional unattended time.

This recipe is an adaptation of a rolled omelet from Gostilna Devetak, a trattoria in Friuli, Italy, which we featured in our October 1997 issue.