Fully ripened cheese and good-quality wine make for the best fondue. Kirsch, or cherry eau-de-vie, is the most traditional flavouring, but plum eau-de-vie (pruneau or Slivovitz) or apple brandy, such as Calvados, is also recommended.
Thinly sliced Korean-style ribs are meaty and flavourful but require marinating for tenderness. These ribs are often referred to as Miami-style and can usually be found at the butcher's counter. Serve with steamed rice and grilled vegetables.
To soak dried fruit in rum quickly, microwave with rum on medium-high for 1 to 2 minutes or until hot. Let cool until room temperature, 1 hour.
Good-quality cheese pairs with nuts and dried fruit in this classic hors d'oeuvre. The only trick to this easy terrine is to gently mix the cheeses just until combined. You can use any blue-veined cheese, even if it's a softer, creamy cheese, such as Gorgonzola. Just make sure it's cold, and gently pull it apart instead of crumbling it.
Can't find halloumi? Substitute crumbled light feta—just don't cook it!
This traditional fruitcake pleases even people with fruitcake prejudices. Make it at least one month ahead to allow the cake to steep in rich flavours before icing.
