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Fresh winter citrus, like grapefruit, makes for the perfect addition to seasonal cocktails. Photo by Amy Robb. Fresh is Best. Maybe. Some say squeezing fresh citrus immediately before use helps retain aromatic compounds and flavor. However taste tests have shown that flavors of lemon and lime juice may actually improve by letting them sit for four to 10 hours. Why is that? Bitter limonoid compounds, like limonin (in limes) and nomilin (in lemons), tend to develop when the juice is exposed to air, reducing the sourness of the citric acid. Orange juice, however, is best used right after squeezing. Shaken, not Stirred. When using citrus juice in cocktails, it's best to shake it up. When you shake a cocktail, the ice cubes start to break apart and add air bubbles into the drink. This is beneficial to help dilute some of acidity of the citrus, making the cocktail light and refreshing. Twists are A-Peeling. Whether you cut a thick or thin slice of peel, make sure to actually twist it to rupture and release the oils found in the fruit’s skin—this is where the majority of a lemon or lime’s aroma is stored. If the fruit has been washed, you can leave the peel in the drink. For an easy way to remove the skin from the fruit, use a vegetable peeler. Homemade Limoncello. After juicing lemons, save the peels and infuse them in vodka to make your own limoncello. Using the peel from organic lemons, add to 100-proof vodka and let sit for four days to one month (the flavor is stronger the longer you infuse the lemons). Then strain off the vodka and mix in simple syrup to sweeten.

Looking for ways to cook together as a family? This classic comfort food makes great use of seasonal produce and will become a mealtime staple. Added bonus – any leftover meat can be used in tacos or sandwiches, and the chicken bones make a superb stock. Photo by Amanda Lenhardt. Serves 4-6 Ingredients 1 whole chicken (3–3½ pounds) 2 lemons 5 cloves garlic - 3 minced, 2 cut in half 4 sprigs fresh rosemary - 3 chopped finely, 1 reserved 1 large onion, thickly sliced 2-3 turnips, thickly sliced 4-5 carrots, thickly sliced 3 medium potatoes, thickly sliced 4 tablespoons butter Salt and pepper, to taste Instructions Preheat oven to 475°. Melt butter in small bowl; add minced garlic, chopped rosemary, the zest of the lemons and salt and pepper to taste. Set aside. Place vegetables in bottom of Dutch oven. Reserve some of the onions for stuffing into the cavity. Prepare chicken by removing giblets from cavity, rinsing off and patting dry. Liberally season the cavity with salt and pepper. The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin). Place in Dutch oven on top of sliced vegetables. Stuff the cavity with quartered lemon, onion, remaining garlic halves and rosemary sprig/stems. Tie the legs of the chicken together tightly using kitchen twine. Roast chicken for 15 minutes at 475°, then reduce heat to 350° and cook for approximately 20 minutes per pound, or until internal temperature reaches 165°. If you want to, baste the chicken approximately halfway through cooking process. When finished cooking, allow chicken to sit for 10 minutes before slicing.

While this cake is delicious on its own, a bit of whipped cream or vanilla ice cream is a perfect balance to the cinnamon-caramel topping. Photo by Marc Foster. Serves 8 Ingredients For the apples 3/4 cup lightly packed dark brown sugar 1/4 cup softened butter 1/2 teaspoon ground cinnamon 2 medium apples (Honeycrisp, Granny Smith, Pink Lady or Cortland), peeled, cored and sliced into ¼-inch thick pieces For the cake 1-3/4 cups all-purpose or pastry flour 3/4 teaspoon baking powder 1 tablespoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup softened butter 3/4 cup white sugar 3/4 cup lightly packed dark brown sugar 2 eggs 3/4 cup milk Instructions Preheat the oven to 350° and grease a 9" round cake pan with cooking spray. In a small saucepan, melt brown sugar, butter and cinnamon over medium heat. Bring to a boil and cook for 2 minutes. Pour caramel into cake pan then layer apple slices on top. In a large bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. In a separate bowl, using a hand mixer or stand mixer, cream butter and sugars until pale and fluffy. Add eggs one at a time, scraping down bowl in between additions. Add 1/3 of dry ingredients, then add half of the milk and stir gently to combine. Add another 1/3 of dry ingredients, then remaining milk and stir. Add remaining dry ingredients and mix until just combined. Scrape bowl to ensure mixture is fully blended. Pour batter over apples and bake for about 45 minutes to an hour, or until a toothpick inserted inthe middle comes out clean. Once removed from oven, let cake pan cool for 15 minutes, then invert over cooling rack and let cool completely before serving. TIP: Place large serving plate on top of cake pan. Using oven mitts or dry towels, with one hand onthe bottom of the cake pan and one on the serving plate, hold down tight, then flip the cake in one swift motion. Make sure to flip away from your face to avoid any possible caramel burns. Let the cake sit on the plate for a minute to allow apples to settle before removing cake pan.

Instead of using eggs and oil, this recipe calls for mayonnaise to add moisture to the cake layers. This was a common ingredient in baked goods during the Depression. Reprinted by permission from The Saltwater Table: Recipes from the Coastal South. Serves 10-12 Ingredients For the cake 1-1/2 cups sugar 6 tablespoons cocoa powder 3/4 teaspoon salt 1 tablespoon baking soda 1-1/2 cups cold water 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 cups mayonnaise, preferably Duke’s For the chocolate buttercream 1-1/3 cups powdered sugar 4 ounces semisweet chocolate, melted and cooled to room temperature 1 teaspoon vanilla extract 1-1/2 cups (3 sticks) butter, softened For the brandied cherry whipped cream 2 cups heavy cream 1/4 cup powdered sugar 1 cup drained brandied cherries, chopped Drained brandied cherries, for garnish Instructions Preheat the oven to 350°. Prepare two 8-inch round cake pans by lightly buttering the bottom and sides and lining the bottom with parchment rounds. To make the cake : In a bowl, mix together the sugar, cocoa powder, salt and baking soda. Gradually whisk in water and vanilla. Add the flour and gently stir to combine. Make sure to break up any lumps. Stir in the mayonnaise. Divide the batter equally between the prepared cake pans. Bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans for 15 minutes. Remove the cakes from pans and let cool in the refrigerator until ready to assemble. To make the chocolate buttercream : In a bowl, combine the confectioners’ sugar, melted chocolate, vanilla and butter. Whisk for 2 to 3 minutes until light and airy. Cover and refrigerate until cold but still spreadable, about 5 to 10 minutes. To make the brandied cherry whipped cream : In a bowl, combine the cream and confectioners’ sugar. Whisk to stiff peaks. Fold in the cherries. Use the same day. To assemble the cake : Use a serrated knife to trim and level the cake layers. Place one cake layer on a serving platter. Top with the buttercream, spreading it evenly to the edge of the cake. Add the second cake layer. Top with half of the cherry whipped cream. Refrigerate to set. Remove from the refrigerator 15 minutes before garnishing with whole brandied cherries and serving with the remaining whipped cream on the side. Indulge!

These bite-sized treats are perfect for a holiday dessert buffet. If you don’t have time for homemade pastry dough, look for frozen mini tart shells at the grocery store. Photo by Maria Conover. Makes 20 tarts Ingredients 1 whole egg 1/4 cup light corn syrup 1 1/2 tablespoons butter, softened 2 tablespoons sugar 1 tablespoon light brown sugar 1 teaspoon all-purpose flour 3/4 teaspoon vanilla extract 1/4 cup pecans, chopped 1/4 cup mini semi-sweet chocolate chips Instructions Whisk together egg, corn syrup, butter, sugars, flour and vanilla until combined. Fold in chopped pecans and chocolate chips. Divide evenly among tart shells. Bake 7–12 minutes at 350°, or until set. Garnish with melted white and dark chocolate.

Gold and silver sparkly sugars make these fruity cookies pop on the holiday dessert buffet table. Photo by Cole LoCurto. Makes 2 dozen Ingredients 2-1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon cardamom 1/3 cup toasted pecans, finely chopped 1/3 cup sugar Zest from 1 medium-sized orange 1 cup (2 sticks) butter, cut in ½-inch pieces 1 cup jam Instructions Preheat oven to 350°. In the bowl of a stand mixer with a paddle attachment, combine first six ingredients. Mix on low for 15 seconds. Slowly add the butter pieces until incorporated and dough is a coarse crumble. Split dough in half and roll into ¾- to 1-inch-wide logs. Wrap logs in wax paper and freeze for one hour. Remove logs from freezer and slice into ½-inch-thick slices. Place on parchment-lined sheet tray 2 inches apart. Bake for 20 minutes. Cool completely. Ice with your favorite holiday jam.

Make pecan milk and use the leftover meal to mix up a batch of these cookies. Or you can purchase pecan meal from Congaree and Penn Farm, available at area farmers' markets. Photo by Sindy Gonzalez. Makes 40 cookies Ingredients 3 sticks (12 ounces) unsalted butter,* room temperature 3/4 cup + 2 tablespoons (6 ounces) natural cane sugar 1-1/2 teaspoons vanilla extract 2 cups (9 ounces) pecan meal 1 cup (5.7 ounces) all-purpose flour 3/4 teaspoon fine sea salt 1/2 cup turbinado sugar for coating Instructions In the bowl of a stand mixer using the paddle attachment, cream the butter and sugar until light and fluffy, about four to five minutes. Scrape the sides and paddle well. Add vanilla and beat for another minute. In a separate bowl, combine pecan meal, flour and salt. Add this to the butter mixture in two additions, mixing only until combined. Gather dough into a ball (it will be quite tacky) and turn onto alightly floured work surface. Divide into two logs roughly 12-inches long and 2-inches round. Wrap logs in plastic wrap, place on a cookie sheet and freeze for 30 to 45 minutes. Preheat oven to 375°. Prepare a sheet tray lined with parchment. In a separate shallow bowl, add the turbinado sugar and set aside. Remove dough from freezer and, working quickly, unwrap the logs. Cut quarter-inch discs using a serrated or other sharp knife. Press one side of the sliced cookie into sugar and place sugar-side up on lined pan, leaving 1 inch between cookies for spread. Bake for 12 to 15 minutes until golden. Transfer to cooling rack. *I prefer to use cultured butter, but European-style, such as Kerrygold, works well too. Cultured butter gives the shortbread a more tender crumb and texture and a slightly tangy flavor due to the lactic acid introduced in the churning process.

With just four ingredients, this cookie makes an easy treat for a holiday tea party or a hostess gift. Photo by Amy Robb. Makes 2 dozen Ingredients 1 cup butter, softened 1/2 cup confectioner's sugar 2 cups unbleached flour 1/4 teaspoon salt Instructions Preheat oven to 350°. Cream butter and sugar in large bowl. Combine flour and salt, then add to butter 1/4 cup at a time. Mix until well combined. Roll out dough until 1/4-inch thick. Cut into desired shapes, prick each piece with a fork and place on ungreased cookie sheet. Freeze for 30 minutes. Bake for 20-25 minutes until light brown on the edges.

These twice-baked cookies add a flavorful crunch to a cookie swap, they store well and go great with coffee. Want even more deliciousness? Dip one end in melted white chocolate. Bring these crunchy biscotti as a hostess gift to your next party. Photo by Amy Robb. Makes 3 dozen Ingredients 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/3 cup granulated sugar 1/3 cup light brown sugar 2 large eggs 1 tablespoon vanilla 1 cup walnuts, toasted and chopped 3/4 cup mini chocolate chips Instructions Preheat oven to 325°. Line cookie sheet with parchment paper. Combine flour, baking powder and salt and set aside. In a large bowl, beat butter and sugars until light and creamy. Add eggs, one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low then gradually add flour mixture until blended. Scrape bowl, then stir in walnuts and chocolate chips. Divide dough in half. Shape each half into a 1-1/2-inch log on cookie sheet about three inches apart. Dough will spread to about 4 inches wide while baking. Bake 30-35 minutes, until golden brown. Let cool on the baking pan for five minutes. Cut each log crosswise into 1/2-inch-thick slices. Place cut side down on cookie sheet and bake again for 20-25 minutes until golden brown and crisp. Cool on wire rack.

Take advantage of the mint chocolate chips sold during the holiday season and try this easy and delicious treat. The dough freezes well so you can make ahead and bake when it is time for a cookie exchange. Photo by Amy Robb. Makes 3 dozen Ingredients 2-1/4 cups all-purpose flour 2/3 cup cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 3/4 cup granulated sugar 2/3 cup light brown sugar 1 teaspoon vanilla 2 eggs 1 (12-ounce) package mint chocolate chips Instructions Preheat over to 350°. Sift flour and cocoa, then combine with baking soda and salt. Set aside. In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each egg. Gradually add flour mixture. Stir in mint chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 minutes. Do not overbake. TIP : Can't find mint chocolate chips? Try making your own. Pour 1 (12-ounce) bag of chocolate chips into a 1-gallon resealable storage bag, then place the bag flat on a cookie sheet. Pour 2 teaspoons of peppermint extract in a small dish, then place it inside the bag with the chips, being careful not to spill. Seal bag and let sit overnight to allow chips to absorb the flavoring.

This dessert is a perfect marriage of gingerbread and oatmeal sandwich cookies. For those who don’t want too much spice, omit the black pepper and cayenne pepper. Photo by Cole LoCurto. Makes 15 Ingredients For cookies 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon freshly cracked black pepper 1/8 teaspoon cayenne 1/4 teaspoon salt 1/2 cup butter, softened 1 cup packed dark brown sugar 1/4 cup molasses, preferably Grandma’s brand 2 tablespoons fresh grated ginger (don’t skimp on this) 1 egg 1 teaspoon vanilla extract 3/4 cup quick oats For filling 3/4 cup butter, softened 3 cups powdered sugar, sifted 3 tablespoons heavy cream 1-1/2 teaspoons pure vanilla extract Pinch of salt Instructions To make cookies : In a large bowl whisk together flour, baking soda, spices and salt. Add softened butter and brown sugar to the bowl of an electric mixer and beat together for 1 minute. Mix in molasses and fresh ginger, then add egg and vanilla. Beat 1 minute until smooth and creamy. With mixer on low speed, slowly add flour mixture to butter mixture and beat until just combined. Fold in oats by hand. Roll large tablespoons of dough into balls using your hands, a spoon or cookie scoop. Place dough balls on a large plate, cover and chill in refrigerator for 1 hour or overnight. Chilling is the key to a great cookie! Once ready to bake the cookies, preheat oven to 350° and line a cookie sheet with parchment paper. Place dough balls 2 inches apart on cookie sheet. Bake for 9 to 12 minutes. If you like cookies with crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes. Remove from oven and cool cookies on sheets for 5 minutes then transfer to a wire rack. They will remain soft on the inside. Repeat with remaining dough. To make filling : While cookies are cooling, add softened butter and sifted powdered sugar to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute or until the frosting is light and fluffy. Add vanilla and milk and beat until smooth and creamy. To assemble cookie sandwiches : Allow cookies to come to room temperature before filling. Spread a spoonful of filling on 1 cookie and sandwich with another, leaving a nice edge around the cookie, and gently press down. Repeat until all oatmeal cream pies are filled. Letting the cookies and filling meld together is key to a great bite.

This recipe brings sweet and savory fall flavors together in a chewy, cake-like cookie. Enjoy with a warm cup of coffee and good company. Photo by Maria Conover. Makes 3-1/2 dozen Ingredients 3/4 cup flour 2 1/2 cups rolled oats (use whole oats, not instant, for the chewiness they give the cookie) 1 teaspoon baking soda 3/4 teaspoon Vietnamese cinnamon (or cinnamon of your choice) 2 teaspoons pumpkin pie spice 1 teaspoon salt 1 cup butter 1/2 cup cream cheese 3/4 cup brown sugar 1/2 cup granulated sugar 1 egg 1 tablespoon vanilla extract 3/4 cup pumpkin purée 1-1/2 cups dried cranberries Instructions Preheat oven to 350°. Mix flour, oats, baking soda, cinnamon, pumpkin pie spice and salt together. Set aside. Cream butter, cream cheese and sugars together until the mixture is smooth. Add the egg, vanilla and pumpkin purée, then stir to combine. Add the dry ingredients and cranberries and mix until fully incorporated. Drop mixture in generous tablespoons onto a baking sheet lined with parchment paper or a Silpat silicone sheet and bake for 12 minutes, or until golden brown. Cook time may vary based on distribution of heat in your oven. Remove the cookies from the oven and cool completely on a wire rack.