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Mushroom Cheese Sauce (Fondue de Champignons au Chaource)

This is a traditional sauce, spread and filling found in the Champagne Region of France. Chaource is a cow's milk cheese from the region, and is similar in texture to Camembert, though it is more similar in flavor to Brie. You can serve the sauce in a variety of settings, including in pastries, pies or on toast.

Justin Bunch

Martinsgans (St. Martin’s Goose)

Goose was a common food of the Middle Classes from the Early Modern Period to the middle of the 20th century. Today it lives on mostly as a holiday dish for St. Martin's Day and Christmas, as typically associated with Catholic regions of Germany. This variation is a take on the most traditional version of the recipe. It is a simple roast with a wine sauce.

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Sirop de Liège or Belgian Apple Butter

Though it claims to be a product of the city of Liege, it is more broadly a regional product that can be found in the Dutch (Appelstroop) and German (Apfelkraut) speaking parts of the region as well. The version from Liege incorporates pears into the syrup instead of just apple. This recipe differs from the more traditional ones in that we add sugar. This is simply easier, and you could of course, add more fruit until the desired level of sweetness is achieved.