Quince Paste

In Spain, slices of this sweet, fragrant paste, called membrillo, are served atop wedges of rich Manchego cheese as an hors d’oeuvre. Try it with goat cheese as well—or just put it out for breakfast in place of jam.

• 2 lb. quinces (about 4 medium), peeled, cored, and chopped into 3/4-inch pieces
• 1/2 vanilla bean, split, seeds scraped out
• 2 strips lemon zest (each 1/2 x 2 inches)
• 2 cups granulated sugar; more or less as needed
• 2 T bs. fresh lemon juice
• 1 T bs. unsalted butter, softened

Put the quinces, vanilla bean pod and seeds, and lemon zest in a 4-quart saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook until the quinces are tender when poked with a knife, about 40 minutes.

Drain the quinces in a colander and discard the vanilla bean. Purée the fruit and lemon zest in a food processor. Measure the purée by volume, return it to the saucepan, and add an equal volume of sugar. (For example, if you have 2 cups of purée, add 2 cups of sugar.)

Cook over medium-low heat, stirring with a wooden spoon until the sugar has dissolved, 1 to 2 minutes. Add the lemon juice and reduce the heat to low. Continue to cook, stirring occasionally, until the purée becomes a very thick paste, about 1-1/2 hours.

Meanwhile, position a rack in the center of the oven and heat the oven to 125°F. If your oven doesn’t go this low, use the lowest temperature possible and expect a shorter cooking time. Line an 8x8-inch glass or ceramic baking dish with parchment and grease with the butter. Pour the quince paste (don’t scrape the pot) into the dish and smooth the top with the wooden spoon. Bake until slightly dried and firm enough to slice, about 1 hour.

Remove from the oven and let cool to room temperature. Invert onto a cutting board and cut the quince paste into four 2-inch-wide strips. Wrap each strip in plastic wrap and refrigerate.

Asian Pear & Cabrales Salad with Fig & Port Dressing

Instead of ending a meal with a plate of fruit and cheese, serve this elegant winter salad made with crunchy, juicy Asian pears and Cabrales, a sheep-and-cow's milk blue cheese from Spain. The long burgundy-streaked spears of radicchio di Treviso are very similar to red Belgian endive, which makes a good substitute.

• 3 dried figs, preferably Black Mission
• 1/2 cup ruby port
• Kosher salt
• Freshly ground black pepper
• 6 Tbs. grapeseed oil, or another neutral salad oil
• 2 Tbs. cider vinegar
• 2 Tbs. finely chopped shallots
• 2 heads Belgian endive
• 1 head radicchio di Treviso, common red radicchio, or red Belgian endive
• 1 large Asian pear or barely ripe Bosc or Anjou pear
• Juice of 1/2 lemon
• 1/2 lb. Cabrales, cut into 6 slices

Trim the stems from the figs and discard. Cut each fig into 6 to 8 pieces. In a small saucepan, heat the port until hot to the touch, remove from the heat, and add the figs. Let the figs soak in the port until softened, about 2 hours. Put the figs and port in a food processor or blender and purée until smooth. Strain the mixture through a sieve, pushing on the solids with a spatula; discard the solids. Stir enough water (about 1/4 to 1/3 cup) into the purée to thin it to a dressing consistency. Season to taste with salt and pepper; set aside.

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the cider vinaigrette. Divide among six salad plates. Drizzle the fig and port dressing over the salads. Top each salad with a slice of Cabrales and serve immediately.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• 1/2 cup Chardonnay
• 1 lb. brie, rind removed and cut into 1-inch pieces
• 1-1/2 Tbs. cornstarch
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• Kosher salt
• 4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Brie Fondue with Fresh Thyme and Chardonnay

The fresh herbs and wine in this fondue add a decadency that masks how simple it is to prepare. Play up this entertaining classic by stirring in luxurious ingredients like fresh lobster, crabmeat, sautéed mushrooms, or spinach. Crisp tart apple slices are good for dipping; you can also use carrot sticks, roasted potato wedges, or bread cubes.

• 2 Tbs. unsalted butter
• 1 large shallot, finely diced (about 1/4 cup)
• 1/2 cup Chardonnay
• 1 lb. brie, rind removed and cut into 1-inch pieces
• 1-1/2 Tbs. cornstarch
• 2 tsp. chopped fresh thyme
• Freshly ground black pepper
• Kosher salt
• 4 medium Fuji apples (or Macoun), cored and cut into 1-inch slices (about 4 cups)

Melt the butter in a medium (3-quart) saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the Chardonnay and 1/4 cup water, and bring to a simmer. In a small bowl, toss the brie with the cornstarch to coat and then whisk into the wine until the cheese completely melts, about 2 minutes. Stir in the thyme and 1/2 tsp. black pepper. Taste and add more pepper or salt if needed. Transfer to a fondue pot, set out long skewers, and let guests serve themselves by dipping the apple slices into the fondue.

Asian Pear & Cabrales Salad with Fig & Port Dressing

Instead of ending a meal with a plate of fruit and cheese, serve this elegant winter salad made with crunchy, juicy Asian pears and Cabrales, a sheep-and-cow's milk blue cheese from Spain. The long burgundy-streaked spears of radicchio di Treviso are very similar to red Belgian endive, which makes a good substitute.

• 3 dried figs, preferably Black Mission
• 1/2 cup ruby port
• Kosher salt
• Freshly ground black pepper
• 6 Tbs. grapeseed oil, or another neutral salad oil
• 2 Tbs. cider vinegar
• 2 Tbs. finely chopped shallots
• 2 heads Belgian endive
• 1 head radicchio di Treviso, common red radicchio, or red Belgian endive
• 1 large Asian pear or barely ripe Bosc or Anjou pear
• Juice of 1/2 lemon
• 1/2 lb. Cabrales, cut into 6 slices

Trim the stems from the figs and discard. Cut each fig into 6 to 8 pieces. In a small saucepan, heat the port until hot to the touch, remove from the heat, and add the figs. Let the figs soak in the port until softened, about 2 hours. Put the figs and port in a food processor or blender and purée until smooth. Strain the mixture through a sieve, pushing on the solids with a spatula; discard the solids. Stir enough water (about 1/4 to 1/3 cup) into the purée to thin it to a dressing consistency. Season to taste with salt and pepper; set aside.

Whisk together the oil, vinegar, and shallots. Season to taste with salt and pepper; set aside.

Cut the endive and radicchio into 1-inch wide strips, discarding the hard cores. (It isn’t usually necessary to wash these salad greens.)

Remove the core from the pear, cut into thin wedges, and toss with lemon juice. Toss the endive, radicchio, and pears with the cider vinaigrette. Divide among six salad plates. Drizzle the fig and port dressing over the salads. Top each salad with a slice of Cabrales and serve immediately.