Grand Marnier

These thin pancakes resemble crêpes more than the thick apple pancakes served at '21' back in the thirties and forties. They are definitely more delicate than the traditional version, but the flavors of apples and walnuts still hark back to their heftier ancestors. Most of the components of this recipe may be made ahead of time and the dessert assembled just prior to serving.

Offer butter cookies alongside this pretty pink dessert.

When he was the chef at the Carlton Hotel in London, Escoffier created Strawberries Americaine Style — strawberries in orange liqueur, blended into whipped cream and softened ice cream. Little did he know that it would one day be the star dessert of every posh dining spot in California. "Prince" Mike Romanoff "borrowed" the recipe and gave it a new moniker. Soon it was the hottest item on the West Coast. The L.A. Biltmore called it "Strawberries Biltmore." The Palace Hotel in San Francisco served it with anisette and maraschino.

Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor.

We thought we would update the popular Cosmopolitan by substituting Champagne for the usual lemon vodka. We garnished the drinks with skewers of sugar-coated fresh cranberries (thawed frozen ones will work just fine, too).

Chopped toffee candy gives orange-scented vanilla ice cream a surprise crunch in this easy and innovative dessert.

Here's a colorful and delicious addition to a brunch menu. It also makes a lovely light dessert on its own.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.

Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

Purchased pound cake is sliced and toasted or grilled, then dressed up with a luscious chocolate sauce and vanilla ice cream.

Can be prepared in 45 minutes or less. Makes use of the microwave.

Tuaca, a sweet, citrus- and vanilla-flavored Italian liqueur, enhances this sophisticated dessert. Tuaca is available in many liquor stores. But if you can't find it, use Grand Marnier or any other orange liqueur.

Pears are eaten widely in this part of the country, and Campari-based aperitivi begin many meals. Here the herb-based drink shows up after supper, adding its festive color and distinctive flavor to an easy-to-make pear dessert topped with a sauce incorporating Italy's famous mascarpone cheese. The pears are even better when accompanied by glasses of the Italian dessert wine Malvasia delle Lipari.

Make two trifles to serve 30 guests, or make one and round out the dessert table with fruitcake and goodies from the bakery.

This lovely finale is from Dwayne Fortier of La Reserve in Houston. Begin preparing it well before serving, as the mousse needs to freeze for at least six hours.