Poach

Active time: 1 3/4 hr Start to finish: 12 hr Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.

Serve this fiery entrée with <epi:recipeLink id"100959">Five-Vegetable Stir-fry</epi:recipeLink>, and pour tall glasses of herbal iced tea to cool things down.

Croustades are toasted shapes or shells of bread or baked pastry crusts used as bases for serving various mixtures, either sweet or savory. Here they're made with slices of toasted pound cake and topped with wine-poached pears and ice cream. It's a dessert that's easy to make and a perfect conclusion to a county-style, French-inspired menu.

Can be prepared in 45 minutes or less.

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.

Apple ice wine gets its particular sweetness and deep golden color from frozen apples: The presence of water crystals during pressing increases the sugar content of the resulting wine. Canada produces more ice wine per year than any other country. Sophisticated-looking and intensely apple-flavored, this seasonal dessert is delicious on its own or as a complement to the maple walnut bûche de Noël. Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)

Here's a fresh take on the classic combination of fruit and cheese. Placing parchment on top of the pears as they are poaching helps keep them moist and submerged in the poaching liquid.

The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.

Active time: 20 min Start to finish: 40 min

Active time: 20 min Start to finish: 2 1/2 hr

Active time: 25 min Start to finish: 45 min

Pae Thee Thoke Chinese long beans, also known as yard-long beans, really are long — about 18 inches.