Rather than browning the rice in butter, cook it like pasta, in plenty of water, then drain it. Sweat the leeks in a tiny amount of butter, then toss everything together. Studded with dried fruits and leeks, this dish boasts the mosaic look and texture of a classic pilaf.
Giving fruitcake a winter-white coat transforms a humble classic into an upscale dessert.
In it is a flavorful array of golden jewels -- dried pineapple, pear, and apple; crystallized
ginger; golden raisins; and lemon zest. The cake is covered with rolled white fondant and
flurry of hand-cut snowflakes.