Freshly squeezed juice of 1 lemon
1 head of cauliflower (2 pounds)
3 medium or 2 large leeks
1/2 cup flat-leaf parsley
6 cloves garlic
One 16-ounce bag baby carrots
1 tablespoon chopped fresh herbs (such as parsley, thyme or tarragon)
1 large bag of prewashed spinach (10 ounces)
1 orange
1 1/2 (6 ounces) sticks butter
1/2 cup grated Parmesan cheese
7 large eggs
3 tablespoons milk
1 cup heavy cream
1 crown roast of lamb (2 rib racks, about 4 pounds)
1 quart vegetable stock, preferably homemade
1/4 cup sliced almonds
Freshly ground white pepper
Freshly grated nutmeg
3 tablespoons soy sauce
3 tablespoons yellow mustard
Salt and pepper
4 cups bread crumbs
2 750 ml bottles plus 1/2 cup dry white wine
1/4 to 1/2 cup white wine or rosé wine
1/4 cup plus 2 tablespoons olive oil
1/4 cup pine nuts
1/4 cup dried currants
2 1/4 cups sugar
2 cinnamon sticks
6 whole cloves
1/4 teaspoon ground allspice
2 1/4 cups water
1 envelope active dry yeast (1/4 ounce)
3 1/2 cups flour
1/2 cup plus 1 tablespoon rum
1/2 cup confectioners' sugar
1/3 cup plus 1 tablespoon vegetable oil
3/4 cup dark corn syrup
3 tablespoons pure vanilla extract
1 1/2 cups pecans (about 6 ounces)
