583 jame recipes

Cucidati, the traditional Sicilian Christmas fig cookies, with a rich filling of figs, raisins, nuts, chocolate and rum wrapped in tender pastry, shaped into slashed horseshoes and dusted with sugar.

Fudgy brownies layered with a raspberry truffle cream cheese filling and drizzled with chocolate glaze. Three layers of pure indulgence that yield 2 dozen show-stopping bars.

Containing candied fruit and topped off with frosting, this bread is perfect as a small snack after dinner.

Classic cheesecake with amaretto filling and almond-graham crust, topped with warm apricot-liqueur glaze. Rich, creamy, and elegantly finished.

A glazed Christmas ham brushed with apricot-sherry glaze, warmed with cinnamon and star anise, and crusted in brown sugar, served with a crisp, fresh fennel coleslaw in a herby yogurt dressing. A festive feast pairing.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Braised venison stew with red wine, raspberry preserves, green peppercorns, and cream. A refined, fruity twist on game meat that turns tough cuts into something elegant.

Kentucky blackberry jam cake bakes a deeply spiced cake with blackberry jam, pineapple-soaked raisins, pecans, and warm cinnamon, nutmeg, and clove. Heirloom Southern holiday cake.

Frozen ricotta cheese pie with orange juice concentrate, vanilla ice cream, and whipped topping on a raspberry jam-lined graham cracker crust. No-bake summer dessert.

Ischler hearts: Austrian sandwich cookies with almond shortbread, apricot jam filling, and a glossy chocolate-rum glaze. Named after the spa town Bad Ischl, favorite of Emperor Franz Joseph.

Raspberry trifle layers jam-spread ladyfingers, fresh raspberries and split almonds with a homemade wine-laced custard, all crowned with whipped cream. A classic English make-ahead showstopper in a glass bowl.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Crunchy almond apple pie layers an apricot-glazed crust with a buttery almond frangipane filling, fresh apple slices, and a crisp sliced-almond meringue topping. Like a Bakewell tart that met an apple pie.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.