3 regal recipes

Warm cinnamon and nutmeg spice this tender carrot cake studded with toasted pecans. Orange cream cheese frosting crowns the bundt for a citrusy finish.

Steamed persimmon pudding with brandy, raisins, walnuts, cinnamon, and nutmeg, flambed at the table and served with whipped cream. An old-fashioned holiday dessert with spectacular presentation.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.