Christine Sharp submitted this recipe for Tidings' Maple Syrup Recipe Contest

She makes a simple applesauce to accompany pork that all of her guests rave about.  It has a certain je ne sais quoi, except that only she and her husband know exactly what the "quoi" is. She likes the fact that no one can really tell what makes it taste so good.  The secret is a tablespoon each of maple syrup and calvados.

Homemade marshmallows may seem to be the domain of those with way too much time on their hands, but they are blissfully easy to make and even easier to enjoy. Originally made from the gummy root of the marshmallow plant, they are now made by aerating a sugar and gelatin syrup. Careful with the icing sugar: answering the door with a dusting of white powder on your face and hands will cause visitors to wonder what kind of operation you’re running exactly.

This classic French dessert was created in the 1870s, inspired by the “belle Hélène,” the handsome title character of an opera by Jacques Offenbach — the original composer of French cancan music. While poaching fruit may seem like something you’d reserve for newborns and nursing homes, you’ll be singing (and possibly cancanning) when you see the result, as delicious as it is visually stunning. This recipe is adapted from a beautiful and elegant book, The Seven Sins of Chocolate.