Poach

This is a cozy, fireside kind of winter dessert. The lightness of the fruit and flaky phyllo balance the rich Madeira custard sauce.

Melting the chocolate in the pear poaching liquid makes an instant sauce.

Can be prepared in 45 minutes or less.

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.

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.

Can be prepared in 45 minutes or less.

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)

Can be prepared in 45 minutes or less.

Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

It's best to serve this lobster salad right after you make it, rather than preparing it in advance. If the salad stands for more than half an hour, pineapple enzymes will alter the texture of the lobster meat. Active time: 30 min Start to finish: 30 min

If you don't want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop. Active time: 45 min Start to finish: 2 3/4 hr (includes chilling)

When buying fresh apricots, look for fruit that is plump, fragrant, and gives a little when squeezed. Poaching time depends on the ripeness of the fruit.

Matt McMillan, Big Bowl's executive chef, threw together these items for his lunch one day. We ran it as a special the next week. It's simple and delicious.