Rum

Blended drinks called batidas (or licuados) are served at fruit bars throughout Latin America. Milk or freshly squeezed orange juice is used as the base, then fruit is added and the mixture is blended to the consistency of a thick shake. Batidas are often enjoyed as a mid-morning or afternoon snack, but they're also delicious as cocktails later in the day. We tried various kinds of sugar to rim the glasses — from coarse crystals of sanding sugar to small grains of granulated sugar — and the only difference is in the appearance.

(Caramel Walnut Fudge Bars)

Sweet Plantains with Buttered Rum and Coconut Sauce

The name banoffee plays on the combination of a banana filling and a topping of coffee-flavored whipped cream. This inspired dessert comes from pastry chef Abigail Langlas at Alan Wong’s award-winning restaurant in Honolulu.

Can be prepared in 45 minutes or less.

The following is an adaptation of a recipe originally appearing in Gourmet, August 1958.

(BONET) This Piedmont specialty is made with two of the region's best-known products: chocolate and amaretti cookies. Begin preparing the dessert a day before serving. A slightly sparkling, floral and fruity Moscato d'Asti would complement it beautifully.

Using canned yams in this old-fashioned pie makes it especially easy to prepare.