Orange

Orange-flower water adds a mild floral flavor to the whipped cream.

Season: Anytime. I like to make several batches of these sweets in November or early December. A dozen or so, wrapped in cellophane, are a charming gift. Needless to say, you don’t need to stop at oranges: lemon and grapefruit peel work equally well, and you can use milk chocolate, dark chocolate, or white chocolate for dipping. The corn syrup is optional, but does prevent the sticks from becoming too hard. It is best to keep the candied sticks in an airtight container and only dip them in chocolate shortly before you want them.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

The product: An orange that's streaked with red throughout and almost seedless.
The payoff: Sweet-tart flavor and pinkish-red color that come together in an easy, sophisticated dessert.

You get a very big bang for remarkably little work in this fabulous pairing of chocolate and orange. These candy-like cookies are mostly fruit, nuts, and chocolate, with just a bit of flour to hold them together. Easy, elegant, and irresistible, they keep very well before they are iced. Once you add the chocolate glaze, be sure to refrigerate them.

In these delicate and unassuming little puddings, the bread rises to the top, leaving a layer of silky custard below. Surround the puddings with a moat of the lively orange sauce.

The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process.
The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.

The technique: Simmering (to cook at about 185°F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan.
The payoff: Simmering softens the berries and allows enough time for all of the flavors to meld.

Shelf Life: 2 years Tomato marmalades are the perfect partners for crackers, cornbread, or sourdough. They have a long history in the United States, where they were traditionally seen as a way to use up extra fruit during summer's long tomato season. Like tomato jam, they tended to be heavily spiced with cinnamon and cloves. For this lighter version, I have introduced saffron into the mix. The result is magic.

This yeast sweet bread, traditionally prepared for the Mexican Day of the Dead, is usually designed to look like crossbones and skulls. It's given as an offering to a family's ancestors, but it's labor-intensive to make, and it's delicious, so I would recommend that you make two batches: one for your ancestors to enjoy, and one for your family to eat.

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled phyllo pastry coiled to look like a serpent. The orange-flower water and cinnamon flavorings are very North African, revealing the Persian influences in the region.

The simple addition of orange zest adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard. Home cooks who don't have a chef's blowtorch can easily use their broiler/grill to caramelize the sugar topping. But remember to leave the oven door slightly open and keep watch. A golden sugar crust can quickly turn black if left too long under the flame.
This dessert was born of a collaboration between the cellar and the kitchen. Some years ago during the creation of Chandon Riche—our off-dry sparkling wine, which has a hint of sweetness—our winemaker recalled the aromatics issuing from the orange tree that grew not far from the wine cellar. He ran to the kitchen with a bottle of the new wine and asked if the chefs could produce a dessert that evoked the same citrus impression. Bitter Orange Crème Brûlée is now a signature dish at the restaurant.
For a nice pairing with this dessert, add the classic ladyfinger sugar cookies, if you like; they bring a crisp element to join the silky custard and the crunch of the sugar. Make them in advance of the crème brûlée.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin.

If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well.

A combination of green olives, garlic, rosemary, and orange peel is tucked beneath the skin of the chicken breasts before they go on the grill. Be sure to remind guests to squeeze a grilled orange wedge over the chicken just before eating.