In this final Food & Drink installment for 2007, we present our ninth annual Golden Whisk Awards -- the 10 recipes our staff, contributing writers and recipe testers deem most worthy of an encore.

As always, the recipes run the gamut from easy to challenging, simple to fancy, healthful to indulgent.

Chris Hunt/Staff (ENLARGE)

Pomegranate-Orange Martinis.

LOUIE FAVORITE/Staff (ENLARGE)

Magnolia Grill's Sweet Tea-brined Pork Chops.

Louie Favorite/Staff (ENLARGE)

Gecko's Oreo Brownies.

HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

But they all have one thing in common: They offer maximum satisfaction for the effort, and in our estimation are well worth repeating.

Grandma Mary's Farina Cake
10 servings

Hands on: 40 minutes
Total time: 2 1/2 hours

This simple but delicious cake, a contribution to our Southern Recipe Restoration Project from Katherine Stone of Fayetteville (it came from her grandmother, Mary Blake Gorman), required no updating at all. With crumbs, ground nuts and coarse wheat cereal instead of flour, this modified sponge cake (it has no butter like other sponge cakes, but it does include a touch of baking powder in addition to the eggs for leavening) offers a subtle flavor and sophisticated texture. Farina, often sold as Cream of Wheat, can be found in the hot cereal section in grocery stores.

6 eggs, separated
2 cups granulated sugar
1 teaspoon vanilla extract
3/4 cup farina
1/3 cup fine bread crumbs
1 1/3 cups finely ground pecans
1/2 teaspoon baking powder
2 cups heavy cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Grease and flour two 9-inch round cake pans. Beat egg whites until stiff and set aside. In a separate mixing bowl, beat egg yolks until very light in color. Slowly beat in the sugar. Mix in the vanilla. In a small bowl, mix together the farina and bread crumbs. By hand, fold the farina mixture into the egg yolks. In the small bowl, combine the ground pecans and baking powder, then fold this mixture into the batter, too. Finally, fold in the beaten egg whites.

Spread the batter in prepared pans. Bake 35 to 40 minutes, until the cake is lightly browned on top and springs back when lightly touched in the center. Remove the pans to wire racks; carefully run a small knife or spatula around the inside edge of the pan. Cool 15 to 20 minutes before removing the cakes from the pans; cool completely.

Meanwhile, place the heavy cream, confectioners' sugar and vanilla in a chilled mixing bowl. Using electric beaters, whip the cream until very stiff. Spread some of the whipped cream on bottom layer; add top layer and frost all over with remaining whipped cream.

Per serving (including whipped cream): 518 calories (percent of calories from fat, 47), 7 grams protein, 63 grams carbohydrates, 1 gram fiber, 28 grams fat (12 grams saturated), 177 milligrams cholesterol, 108 milligrams sodium.

Pomegranate-Orange Martinis
12 servings

Hands on: 10 minutes
Total time: 10 minutes

First included in our Valentine's Day story, this cocktail would also be perfect for a New Year's Eve party. Cooking Light devised this cocktail in celebration of its 20th anniversary. While this batch is for a crowd, you can easily scale back for fewer.

If you can't find blood oranges (also known as Moro oranges), substitute fresh orange juice.

2 cups pomegranate juice, such as Pom
1 1/2 cups vodka
1 cup grenadine
1 cup fresh blood orange juice
1/2 cup fresh lime juice

In a pitcher, combine pomegranate juice, vodka, grenadine, orange juice and lime juice. Serve over ice.

Per serving: 157 calories (percent of calories from fat, 1), trace protein, 24 grams carbohydrates, trace fiber, trace fat (no saturated), no cholesterol, 18 milligrams sodium.

Magnolia Grill's Sweet Tea-brined Pork Chops
4 servings

Hands on: 25 minutes
Total time: 25 minutes, plus 24 hours brining time

For contributor John T. Edge's story on sweet tea as part of his "Saving Southern Food: the Sippable South" series, chef Ben Barker of the award-winning Magnolia Grill in Durham, N.C., shared his recipe, which uses sweet tea as a brine for pork loins and chops. Atlanta cooking instructor Virginia Willis tried it with chops, with excellent results. "The tea brine makes them tender, moist and succulent," she says. "The sweetened mixture caramelizes nicely on the grill, creating beautiful (and tasty!) grill marks."

1 quart water
2 orange pekoe tea bags, preferably Luzianne or Lipton
2 tablespoons kosher salt
1 tablespoon molasses
1/2 small onion, thinly sliced
2 teaspoons whole coriander seeds
2 teaspoons whole black peppercorns
6 whole allspice berries
6 whole cloves
4 cloves garlic, mashed flat with the back of a knife
4 sprigs thyme
2 sprigs rosemary
1 bay leaf, preferably fresh
2 cups ice
4 (10- to 12-ounce) bone-in pork loin chops

In a large pot over medium high heat, combine the water, tea bags, salt, molasses, onion, coriander, peppercorns, allspice, cloves, garlic, thyme, rosemary and bay leaf. Bring to a boil. Remove from heat. Transfer to a sealable container. Add ice and let cool to room temperature.

Remove tea bags. Add pork chops, seal and refrigerate for 24 hours. Remove the pork chops from the brine. Pat dry with paper towels; set aside at room temperature while preheating the grill.

Prepare a charcoal fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). Or, for a gas grill, turn on all burners to high, close the lid and heat until very hot, 10 to 15 minutes.

Place the pork chops on the prepared grill and cook until an instant-read thermometer reaches 145 degrees, 5 to 7 minutes per side.

Per serving: 323 calories (percent of calories from fat, 44), 36 grams protein, 9 grams carbohydrates, 1 gram fiber, 15 grams fat (5 grams saturated), 28 milligrams cholesterol, 319 milligrams sodium.

Brown Rice Paella With Shrimp
10 cups

Hands on: 20 minutes
Total time: 35 minutes

This "Double-Duty Dinner" from columnist Susan Nicholson puts a low-calorie, low-fat spin on the classic Spanish dish, paella, by substituting brown rice and using shrimp.

1 tablespoon olive oil
1 medium chopped onion
3 cloves chopped garlic
2 red bell peppers, cut into 1/2-inch pieces
1/4 teaspoon salt
1/2 teaspoon each black pepper, dried thyme, crushed red pepper flakes and turmeric
3/4 cup fat-free chicken broth
1 (10-ounce) package frozen tiny green peas, thawed
1 1/2 pounds uncooked medium to large shrimp, peeled and deveined
3 1/2 cups hot cooked brown rice
1/2 cup pitted black olives, sliced

In a Dutch oven or other large pot, heat oil on medium-high. Add onion, garlic and bell peppers. Cook 8 minutes or until softened; stir occasionally. Add salt, black pepper, thyme, crushed red pepper flakes and turmeric. Stir in broth and peas. Bring to simmer and add shrimp. Cover and simmer 2 to 3 minutes or until shrimp is cooked through. Remove from heat; stir in hot rice. Spoon onto a platter, garnish with black olives and serve.

Per serving: 184 calories (percent of calories from fat, 17), 15 grams protein, 23 grams carbohydrates, 4 grams fiber, 4 grams fat (0.6 grams saturated), 101 milligrams cholesterol, 299 milligrams sodium.

Pepper-crusted Filet Mignon With Port-Cherry Reduction
4 servings

Hands on: 20 minutes
Total time: 1 hour,

40 minutes

For his "In the Kitchen With" profile, Bill Rowe of Atlanta showed off his stuff with this filet mignon topped with a subtly sweet, savory sauce, which he adapted from a recipe he found in Cook's Illustrated.

For the steaks:
1/4 cup plus 2 teaspoons olive oil, divided
1/4 cup black peppercorns, cracked
1 tablespoon kosher salt
4 center-cut filet mignons, about 1 1/2 to 2 inches thick

For the Port-Cherry Reduction:
1 1/2 cups ruby port
1/2 cup balsamic vinegar
1/2 cup dried tart cherries
1 large shallot, finely minced
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt to taste

To prepare the steaks: In a small saucepan over medium-high heat, heat 1/4 cup olive oil and cracked peppercorns. When small bubbles start to appear, reduce the heat to the lowest level. Cook for 7 to 10 minutes and remove from heat; cool to room temperature. After it cools, add the kosher salt and mix to combine.

Coat the tops and bottoms of the steaks with pepper mixture. Press the mix into the steaks by covering them with plastic wrap and pressing down. Let the steaks rest at room temperature for 1 hour before cooking.

For the Port-Cherry Reduction: While steaks rest, combine the port, vinegar, cherries, shallot and thyme in a small saucepan and simmer over medium-low heat until reduced to about 1/2 cup liquid (watch closely; the cherries can make it difficult to judge the quantity of remaining liquid). Cover and remove from the flame; whisk in the butter and season with salt, if needed.

When steaks are ready, move the rack to the middle of the oven and preheat to 450 degrees. Heat 2 teaspoons of olive oil in a heavy skillet over high heat until the oil just starts to smoke. Place the steaks in the pan to cook. Don't move them until a crust has formed. After 3 minutes, turn them over for another 3 minutes. Place skillet in the oven for 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium.

Transfer the steaks to a serving platter and cover loosely with foil to rest for 5 minutes before serving. While the steaks are resting, remove the thyme springs from the reserved Port-Cherry Reduction and reheat the sauce. Serve steak with sauce.

Per serving: 538 calories (percent of calories from fat, 66), 17 grams protein, 25 grams carbohydrates, 5 grams fiber, 37 grams fat (10 grams saturated), 64 milligrams cholesterol, 953 milligrams sodium.

Roasted Sweet Potatoes and Apples
4 servings

Hands on: 15 minutes
Total time: 1 hour

The "From the Menu of..." column featured this selection from the take-away section of OK Cafe. Rosemary and mustard are the surprise ingredients that give this heated side dish its savory-sweet appeal.

1 tablespoon Dijon mustard
1 1/2 teaspoons packed brown sugar
1/4 teaspoon ground ginger
2 tablespoons olive oil
1/2 cup apple cider
1 1/2 teaspoons finely chopped fresh rosemary
1 bay leaf
3/4 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
2 Granny Smith apples, quartered, cored and cut into thick slices

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with cooking spray. In the baking dish, combine the mustard, brown sugar, ginger, olive oil, cider, rosemary and bay leaf. Add the sweet potatoes and apples and stir well to coat. Bake for 45 to 50 minutes, or until the apples are golden brown and the sweet potatoes are tender.

Per serving: 177 calories (percent of calories from fat, 36), 1 gram protein, 28 grams carbohydrates, 3 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 58 milligrams sodium.

Thai Beef Noodle Salad
4 servings

Hands on: 15 minutes
Total time: 2 hours, 45 minutes (including marinating time)

In a "Fit to Eat" column touting the benefits of vitamin B-12, registered dietitian Chris Rosenbloom provides this recipe, which she notes is also a good source of vitamin B-6, zinc and selenium -- nutrients needed by older adults to enhance immune function.

1 pound beef top round steak, cut 3/4 inch thick

For the marinade:
6 tablespoons orange juice
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons dark sesame oil
1 1/2 teaspoons chili paste
7 ounces uncooked spaghetti
2 teaspoons canola or vegetable oil, divided
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8-inch strips
1/2 cup sliced green onions
Salt and pepper, if desired
1/4 cup unsalted peanuts, chopped

Cut the steak lengthwise in half, then crosswise into 1/8-inch strips. In a small bowl, combine juice, vinegar, soy sauce, ginger, garlic, sesame oil and chili paste. Place beef and 1/4 cup marinade in large plastic food bag; turn beef to coat. Close bag securely and marinate in refrigerator for 1 to 2 hours. Reserve remaining marinade for dressing.

Cook spaghetti according to package directions; drain and place in serving bowl. Add reserved marinade and toss; set aside.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.

Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired. Add beef to noodle mixture. Top with peanuts.

-- Adapted from "The Healthy Beef Cookbook" by Richard Chamberlain and Betsy Hornick, (John Wiley and Sons, $21.95)

Per serving: 440 calories (percent of calories from fat, 37), 36 grams protein, 45 grams carbohydrates, 4 grams fiber, 12 grams fat (3 grams saturated), 61 milligrams cholesterol, 460 milligrams sodium.

Pasta With Tomato Cream Sauce
4 servings

Hands on: 10 minutes
Total time: 20 minutes

Ruth Finnegan of Powder Springs used the "5:30 Challenge" philosophy to adapt a cookbook recipe and came up with this simple but remarkably flavorful winner. Feel free to add minced garlic or crushed red pepper flakes to the tomatoes and wine. Or top the pasta with shredded Parmesan cheese or, for special occasions, with grilled or pan-fried shrimp.

8 ounces penne or other pasta
1 pint grape tomatoes
1/2 cup white wine
1 to 2 tablespoons chopped fresh basil
1/2 cup heavy cream

Prepare pasta according to package directions.

Meanwhile, in a large saucepan, combine tomatoes and wine and bring to a boil. Reduce heat and simmer for 4 to 5 minutes, or until the tomato skins begin to burst. Remove from heat and add chopped basil. Transfer tomato mixture to a blender or food processor and blend until smooth. Return sauce to the pan, add cream and season with salt and pepper. When sauce begins to simmer, add drained pasta and toss well to combine.

Per serving: 349 calories (percent of calories from fat, 33), 8 grams protein, 47 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 41 milligrams cholesterol, 23 milligrams sodium.

Gecko's Oreo Brownies
96 (1-inch) squares

Hands on: 20 minutes
Total time: 1 hour

Gay Parker of Roswell clipped this recipe from the AJC in 1999 and submitted it to the "What Can I Bring?" column, proving to us that the recipe deserves to live on even though the Gecko restaurant from which it came is now defunct. She serves them at all kinds of functions, including family reunions. If you've ever done anything nice in your life, consider yourself lucky -- you deserve to reward yourself with one of these delicious chocolate butter bombs.

For the Oreo layer:
1 (18-ounce) package Oreo cookies
1/2 cup pecans
1 cup (2 sticks) unsalted butter, melted

For the chocolate layer:
6 ounces bittersweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons confectioners' sugar
5 tablespoons Kahlua

For the white chocolate layer:
6 ounces white chocolate
6 tablespoons heavy cream
1 1/2 tablespoons confectioners' sugar

For the chocolate ganache:
6 ounces bittersweet chocolate
3/4 cup heavy cream
3/4 cup (1 1/2 sticks) unsalted butter

To prepare the Oreo layer: Crush Oreos and pecans in blender until smooth. Add melted butter. Press into bottom of a 12-by-8-inch pan. Freeze while you prepare the next layer.

To prepare the chocolate layer: In a double boiler (or in the microwave, in 30-second intervals), melt chocolate with cream, sugar and Kahlua. Stir well. Spread the mixture on the Oreo layer and freeze for 15 minutes.

To prepare the white chocolate layer: In double boiler, melt chocolate in cream and sugar. Spread evenly over chocolate layer; freeze for 15 minutes.

To prepare the chocolate ganache: In double boiler, melt chocolate in cream and butter. Spread over the white chocolate layer and freeze for 15 minutes or chill in refrigerator until set.

Cut into 1-inch squares. Store in the refrigerator until serving time, or freeze before transporting so the squares are slightly thawed but still cold at serving time.

Per serving: 107 calories (percent of calories from fat, 73), 1 gram protein, 7 grams carbohydrates, 1 gram fiber, 9 grams fat (5 grams saturated), 15 milligrams cholesterol, 39 milligrams sodium.

Tuna Burger
4 servings

Hands on: 5 minutes
Total time: 90 minutes

In his story on chefs' cookbooks, John Kessler called this, "Flat-out, omigod, stuff-your-face good. This is the tuna burger you won't be able to live without. The basil and oil do so much to deepen and frame the flavor of the tuna."

1/2 pound fresh tuna
4 garlic cloves
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 anchovies, minced
1/2 cup minced basil
2 1/2 teaspoons soy sauce, divided
Fine sea salt and freshly ground black pepper
1/4 cup mayonnaise
1 teaspoon grated fresh ginger
4 hamburger buns
1 tablespoon grapeseed or canola oil
2 cups mesclun greens
1 tablespoon red wine vinegar
4 thick slices ripe tomato
16 thin potato chips

Using a large sharp knife, trim away and discard any blood lines (dark portion) and visible sinew from the tuna. Thinly slice the tuna, then chop it until it has the texture of ground meat. Place in a large bowl. Using a rasp grater, grate the garlic directly into the tuna (or mince the garlic and add it). Add 1/4 cup of the olive oil, the anchovies, basil, 2 teaspoons of the soy sauce and salt and pepper to taste. Mix well. Place a piece of wax paper on a large plate. Divide the tuna mixture into 4 portions and shape the tuna into 4 patties about 1 inch thick. Place on the plate, cover with plastic wrap, and refrigerate for at least 1 hour, or up to 8 hours, before cooking. Preheat the broiler.

Combine the mayonnaise, ginger and the remaining 1/2 teaspoon soy sauce in a small bowl, mixing well. Set aside. Place the buns cut side up on a baking sheet. Place under the broiler and toast until golden brown. Remove from the oven, and turn oven down to 250 degrees.

Heat the grapeseed oil in a medium nonstick saute pan over medium-high heat. Add the burgers and cook for about 1 to 1 1/2 minutes per side for rare. Remove the burgers to a plate and let them rest in a warm spot for a couple of minutes; or, if you want the burgers cooked more, place them on an ovenproof tray and then into the oven for 2 to 3 minutes. Meanwhile, in a small bowl, toss the greens with the remaining 1 tablespoon olive oil and the vinegar. Season to taste with salt and pepper.

Spread the cut sides of the buns with the seasoned mayonnaise. Place the burgers on the bottom halves of the buns. Top each burger with a slice of tomato, 4 potato chips, if desired, and some greens. Place the tops of the buns on top or on the side.

-- From "Happy in the Kitchen" by Michel Richard (Artisan, $45)

Per serving: 581 calories (percent of calories from fat, 64), 20 grams protein, 33 grams carbohydrates, 3 grams fiber, 42 grams fat (7 grams saturated), 28 milligrams cholesterol, 722 milligrams sodium.