Christmas

A traditional French cake, the financier is usually made from ground almonds blended with butter and egg whites. Individual rectangular financiers are popular in France's pastry shop.

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

Top this with whipped cream flavored with brown sugar and dark rum.

Can be prepared in 45 minutes or less.

Molasses adds richness to this cake. It has a down-home style that's just right for a more casual turkey dinner.

Roast goose with apples, a specialty of Alsace, has become a classic Hanukkah dish in Paris. This recipe comes from Didier Lewkowicz, a butcher in the old Jewish quarter of Paris. Serve a French red Bordeaux with the goose.

We've learned from experience that, because goose gives off so much fat in roasting, it's necessary to use a deep (at least 2 inches) roasting pan (do not use a non-stick pan). We also recommend using a metal bulb baster — the hot goose fat may melt a plastic one.

Moist gingerbread is paired with a brandy-spiked dried-fruit compote in this luscious finale to the feast.

Uncork a Cabernet Sauvignon or Burgundy to serve with dinner.

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.

The cider sauce adds an extra spark of ginger to this old-fashioned cake.

Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, peach brandy, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses.

Lime curd and tart cranberries are balanced by a layer of sweet white chocolate cream. For best results, use imported white chocolate, such as Lindt or Perugina. Begin preparing the tart two days before you plan to serve it.

Begin the meal with a salad of endive, pear and watercress with a blue cheese vinaigrette. The lamb is wonderful with the onion-potato gratin and boiled haricots verts; Côte-Rôtie is the right wine. A French apple tart from the bakery topped with some sweetened créme fraîche makes a nice ending.

Amyrose Gill of Berkeley, California, writes: "My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. " In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.