Directions

1. Preheat oven to 375° and use cooking spray to grease a mini muffin tin. On a lightly floured surface, roll out the crescent dough and pinch together the seams. Cut the dough into 24 squares and place 1 each in the muffin slots.

2. Cut brie into roughly half inch pieces and place on top of the dough. Top with a small spoonful of cranberry sauce, a few pecans and a sprig of rosemary.

3. Bake for 15 minutes or until the pastry is golden.

Directions

1. Preheat oven to 450°F

2. Toss cut brussels sprouts and oil in a large bowl and season liberally with salt and pepper

3. Place brussels sprouts cut side down on a baking sheet and roast on bottom rack until tender and deeply browned, about 20-25 minutes.

4. While the brussels are roasting, bring honey to a simmer in a small saucepan. Reduce heat to medium-low and cook until honey is a deep amber color, being careful not to burn it. Remove from heat and add vinegar and red pepper. Whisk until smooth. Set saucepan back over medium heat and add butter and ½ tsp salt. Whisking constantly, cook until the glaze is glossy and bubbling, about 4 minutes.

5. Transfer roasted brussels sprouts to a large bowl and toss with glaze until well coated. Transfer to serving dish and top with scallions and lemon zest.

Directions

1. Add potatoes to a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook until soft, about 16-18 minutes. Drain and return potatoes to the pot.

2. Grab your potato masher and mash until potatoes are smooth.

3. Melt your butter and milk together in a small saucepan. Mixture should be thoroughly warmed

3. Pour warm milk mixture into mashed potatoes and stir until well-combined. Add sour cream and season to taste with salt and pepper.

4. Transfer potatoes to a serving bowl and top with remaining 2-tablespoons of butter. Season with more salt before serving.

Directions

1. Adjust oven rack to middle position and heat oven to 200°F.

2. Heat oil in a large skillet over high heat until just smoking. Sear sides and top of roast until browned, about 6-8 minutes total. Place meat back on ribs so the bones fit where they were cut and let cool for 10 minutes. Tie meat to bones with twine and transfer roast (fat side up) to a wire rack set over a rimmed baking sheet. Season with pepper.

3. Place roast on middle oven rack and roast until meat registers 110 degrees, about 3 to 4 hours.

4. Turn off oven but leave roast in with the door just slightly cracked. Continue to “cook” for 30-45 minutes longer.

5. Remove roast from oven and tent loosely with foil. Let rest for at least 30 minutes. 

6. Transfer roast to a carving board. Cut twine, remove roast from ribs and slice meat into ¾-inch-thick slices. Season with salt to taste.

Directions

1. Preheat oven to 350°F. Line a jelly roll pan with parchment paper and grease with cooking spray.

2. In a medium bowl mix together flour, cocoa powder and salt. In a large bowl beat egg yolks until thick. Slowly beat in ½ cup sugar then beat in flour mixture.

3. In a separate large bowl, beat egg whites until soft peaks form. Add remaining ¼ cup sugar a bit at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter.

4. Pour batter into prepared pan and spread into an even layer. Bake for about 12 minutes or until cake feels springy to the touch.

5. This step takes some courage, so don’t be afraid! Dust a clean kitchen towel with powdered sugar and invert warm cake onto the towel. Peel off parchment paper. Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely.

6. While the cake is cooling, making the filling. In a large bowl beat together the heavy cream, powdered sugar, vanilla extract and a pinch of salt. You should see peaks. Place in the fridge until ready to use.

7. Spread filling evenly over cooled cake and then roll the cake back into a log, using the towel to help create a tight roll. Place seam side down on a baking sheet and chill for 1 hour.

8. While the cake is chilling, make the frosting. In a large bowl, beat the butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain and then beat in vanilla, heavy cream and salt.

9. When ready to serve, trim ends of the cake and frost it. Dust lightly with powdered sugar and then get creative with your decorating. Use cranberries and rosemary to create “mistletoe” and delicately sprinkle chocolate curls.