Apple Cider

Leeks and apples simmered in cider add a hint of sweetness—a nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs.

We had to forgo apple pie for this quick menu, but this deconstructed take is just as satisfying and very sophisticated.

Editor's note: The recipe below is adapted from Elizabeth Karmel's Web site, girlsatthegrill.com .

Calvados—Normandy's celebrated apple-cider brandy—is heady stuff, and by that we mean it has the power to transport you to a French bistro or farmhouse kitchen. This digestif-and-dessert combination would be sensational after a roast pork dinner.

This winter dessert is based on traditional stack-cake recipes from Appalachia. Small layers (baked in muffin tins) are sandwiched together with a jamlike apple filling to create individual desserts that are unlike any cake you've come across.

Cider plus cider vinegar brings a sophisticated layered sweetness and a slight edge to perennial candied carrots.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

For this dish, we used The Silver Palate's packaged cranberry-apple chutney, which is available at some supermarkets. If you can't find apple chutney, try mango chutney instead.

Sparkling cider, rather than sugar, gives our batter its touch of sweetness. The cider also ramps up the apple flavor and adds to the beignets' lovely golden hue.

Editor's note: The recipe and introductory text below are from Kimberly Kennedy's The Art and Craft of Entertaining. The first time I made these delicious nonalcoholic drinks, they were a big success — the guest of honor had at least four! For twelve guests, I'd prepare the exact recipe below; it can be halved or otherwise divided for a different of number guests. For twelve guests, it's likely that the fourth bottle would remain in the refrigerator, but it's always better to have more than you need, plus the cider keeps for a long time. If you have time and ripe peaches are in season, pit, peel, and purée peaches to make the sweetest of all peach purées.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

This recipe yields extra gingerbread — enjoy it with a cup of tea or coffee.