Fruited Brie

4-6 oz. Triple Cream Brie
2-3 Tab. Brandy
2 Tab. golden raisins
2 Tab. dried cherries

Belgian Endive With Egg Salad

4 hard boiled eggs shelled finely chopped
3 tbsp mayonnaise
3 tablespoons dijon mustard
1/2 tsp celery salt
6 heads Belgian endive
4 ounces cooked bay shrimp well drained
paprika

Mix chopped eggs, mayonnaise, mustard and celery salt in medium bowl.(Can be made one day ahead cover and refrigerate) Cut off and discard root ends of endive. Separate leaves. Place 1 generous teaspoon egg mixture at wide end of each leaf. Place 1 shrimp atop each, sprinkle with paprika. On a large platter arrange leaves in concentric circles resembling flower. (Can be made 4 hours ahead) Serves 12 to 14.

Snappy Red Bell Pepper Dip With Shrimp

2 large gloves garlic peeled
3, 7 to 7.25 ounce jars roasted red peppers undrained
1, 8 ounce package chilled cream cheese cut into pieces
1 and 1/2 tsp ground cumin
1/2 cup chopped seeded tomato
1/4 cup chopped green onion
1 and 1/2 tbsp chopped seeded jalapeno chili
2 lbs cooked peeled deveined large shrimp

With machine running drop garlic cloves through feed tube of processor, chop finely. Add roasted peppers with their juices puree until almost smooth.Add cream cheese and cumin blend until smooth. Transfer to medium bowl. Mix in tomato onions and jalapeno season with salt and pepper. Cover and refrigerate at least 4 hours and up to 2 days Rewhisk before serving. Place dip in center of platter surround with shrimp and serve. This can be prepared up to 2 days before it serves 12 to 14.

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Honey Roasted Ham or Turkey With Dried Cherry Relish

This recipe makes 12 to 14 servings and with small dinner rolls little sandwiches can be made.

1/2 cup creme de cassias (black currant flavored liqueur or cherry flavored brandy)
1/2 cup water
1/2 cup sugar
2 cups dried tart cherries or dried bing cherries or 1 cup of each (about 10 ounces total)
3/4 cup pecans, toasted, chopped (about 3 ounces)
2 tbsp grated orange peel
1, 6 to 8 pound spiral cut honey roasted ham or one 12 to 14 pound honey roasted turkey
Small dinner rolls

Stir creme de cassis 1/2 cup water and sugar in heavy medium saucepan over medium heat until sugar dissolves. Bring to boil. Add dried cherries. Reduce heat, cover and simmer until cherries are plump, about 5 minutes. Mix in pecans and orange peel. Season relish lightly with salt. Transfer to bowl. Cool. (Can be made one week ahead cover and refrigerate) Place ham or turkey on platter. Place bowl of cherry relish along side. Serve with dinner rolls.

Marinated Green Beans and Roasted Red Peppers

This recipe makes 12 to 14 servings

3 large red bell peppers
2 pounds slender green beans trimmed
3/4 cup olive oil
1/3 cup red wine vinegar
3 garlic cloves minced
Lettuce leaves (optional)

Char peppers over gas flame or in broiler until blackened on all sides . Enclose in paper bag, let stand 10 minutes. Peel and seed peppers.Cut into 1/2 inch wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp tender about 5 minutes. Drain transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers. Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables. Toss . Season to taste with salt and pepper. Cover chill up to 6 hours. Line large bowl with lettuce leaves if desired mound vegetables in center.

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Layered Potato Onion and Celery Root Casserole

This recipe serves 12 to 14 servings

3 pounds celery roots (celeriac about 4 medium) quartered, thinly sliced (about 7 cups)
3 pounds russet potatoes(about 4 large) Peeled thinly sliced (about 7 cups)
1/2 tsp ground nutmeg
1 large onion thinly sliced
3 cloves garlic minced
2 cups packed grated gruyere cheese about 8 ounces
2 cups canned low salt chicken broth or canned vegetable broth
1 cup whipping cream

Preheat oven to 375. Butter a 13x9x2 inch glass baking dish. Arrange 1/3 of celery root slices in dish. Top with 1/3 of potato slices. Sprinkle with salt and pepper then 1/4 tsp nutmeg. Top with half of onion slices half of garlic then half of cheese. Repeat layering 1 more time. Cover with remaining celery root then potatoes. Bring broth and cream to simmer in medium saucepan. Pour over vegetables. Sprinkle generously with salt and pepper.Cover baking dish with foil. Bake casserole 1 hour. Remove foil bake until vegetables are very tender and liquid bubbles thickly and is slightly absorbed, about 55 minutes longer. Remove from oven . Let stand 15 to 20 minutes serve. Can be made 2 hours ahead. Let stand at room temperature. Rewarm covered with foil in 350 oven about 25 minutes.

Pear and Almond Tart

This recipe serves 8 people

Crust
2 cups unbleached all purpose flour
1/4 tsp salt
1/2 cup (1 stick ) chilled unsalted butter cut into small pieces
1/4 cup chilled vegetable shortening , cut into small pieces
1/4 cup (or more) ice water

Combine flour and salt in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Gradually add 1/4 cup ice water, processing just until mixture forms moist clumps.If dough is too dry add more water by tablespoonfuls. Gather dough into ball. Flatten into disk. Wrap in plastic and refrigerate 1 hour. (Can be prepared 3 days ahead. Keep chilled . Let stand briefly at room temperature to soften slightly before rolling.

Pears
3 cups dry white wine
1 cup sugar
1/4 cup fresh lemon juice
8, 3X1/2 inch strips lemon peel (yellow part only)
1 vanilla bean, split lengthwise
6 firm but ripe Anou pears (about 3 pounds), peeled , halved, cored, stemmed
1/2 cup crabapple jelly

Filling
1/4 cup sugar
2 tbsp unbleached all purpose flour
2 large eggs beaten to blend
1/2 tsp baking powder
1/2 tsp vanilla extract
1/8 tsp almond extract
1/8 tsp salt
1/2 cup whipping cream
6 tbs ground almonds
Slivered almonds toasted
Whipped Cream

Combine wine sugar lemon juice and peel in large nonaluminum skillet over low heat. Scrape in seeds from vanilla bean, add bean. Bring to simmer, stirring until sugar dissolve. Add pears. Cover partially and simmer until pears are just tender turning occasionally about 8 minutes. Remove from heat. Cool pears to room temperature in poaching liquid. Chill overnight.

Preheat oven to 400 degrees. Roll out dough on floured surface to 13 inch diameter tart pan with removable bottom. Fold edges under , press to 1/4 inch above rim of pan. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Bake until crust is pale golden, piercing with fork if bubbles form, about 20 minutes. Cool on rack reduce oven temperature to 375 degrees. Drain pears reserving 1/3 cup poaching liquid. Pat pears dry. Set aside. Combine jelly and reserved 1/3 cup pear poaching liquid in heavy small saucepan over medium heat. Boil until reduced to 1/2 cup stirring constantly about 5 minutes. Cool slightly. Brush inside of crust generously with jelly mixture. Arrange 10 pear halves around inside edge of tart placing pears cut side down and stem ends towards center. Slice remaining 2 pear halves and place in center of tart. For filling Whisk sugar, flour eggs baking powder, vanilla almond extract and salt in large bowl to blend. Gradually whisk in cream. Stir in ground almonds. Pour filling over pears. Bake tart until filling is puffed and golden about 40 minutes. Transfer to rack cool . Rewarm remaining jelly mixture. Brush over tart. Garnish with slivered almonds. Serve with whipped cream.

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Cranberry Swirl Cheesecake with Cranberry Raspberry Compote

Serves 12

Cranberry Puree
2 cups fresh cranberries or frozen thawed
2/3 cup sugar
2/3 cup fresh orange juice
2 tbsp grated orange peel
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 tsp vanilla extract

Crust
Nonstick vegetable oil spray
2 and 3/4 cups finely ground butter biscuit cookies or butter cookies
2 tbsp sugar
1 tsp ground cinnamon
1/2 cup (1stick) unsalted butter melted

Filling
4, 8 ounce packages cream cheese room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup whipping cream
1 tbsp vanilla extract

For Cranberry puree Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate for at least 6 hours.

For Crust Spray 10 inch diameter springform pan with 2 and 3/4 inch high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy duty foil. Blend cookies,sugar and cinnamon in processor. Add butter, blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.

For filling, Position rack in center of oven and preheat to 350. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla. Transfer 1/3 of the filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife swirl puree through filling creating marbled design. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges about 1 hour and 15 minutes. Turn off oven. Let cake stand in oven 1 hour leaving oven door ajar. Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. Can be made up to 2 days ahead Keep refrigerated. Remove pan sides Serve cake with Cranberry Raspberry Compote.

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Cranberry Raspberry compote
Makes about 2 cups ( Also good over ice cream and yogurt)

1, 12 ounce package frozen unsweetened raspberries thawed
1 cup fresh cranberries or frozen thawed
3/4 cup packed golden brown sugar
1 tbsp fresh lemon juice
2 tsp grated lemon peel
1/2 ground cinnamon
1/4 tsp ground nutmeg
1 tbsp vanilla

Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens. Stirring occasionally, about 10 minutes. Remove from heat. Cool slightly, stir in vanilla. Cool to room temperature. Cover and refrigerate until cold at least 6 hours. Can be prepared 2 days ahead keep refrigerated.

Chocolate Espresso Brownies

Makes about 38

3 tbsp instant espresso powder
2 tbsp hot water
5 ounces bittersweet chocolate,chopped)not unsweetened or semisweet)
10 tbsp (1 and 1/4 sticks) unsalted butter
1/2 cup all purpose flour
1/2 cup hazelnuts, toasted, ground
4 tbsp unsweetened cocoa powder
1 and 1/4 cups sugar
4 large eggs
2 tsp vanilla extract
Powdered sugar

Preheat oven to 350. Line 13x9x2 metal baking pan with foil, extending foil over 2 sides of pan. Butter foil and pan sides. Dissolve 2 tbsp espresso powder in 2 tbsp hot water in medium saucepan. Add chocolate and butter. Stir over low heat until melted. Combine flour, nuts, and 2 tbsp cocoa powder in small bowl. Whisk 1 and 1/4 cups sugar, eggs and vanilla in large bowl to blend. Whisk in chocolate mixture, then flour mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out with a few moist crumbs attached. About 30 minute. Transfer to rack to cool completely. Cover brownie and freeze 30 minutes. Using foil as aid, lift brownie from pan. Peel off foil. Cut brownie into 2x1 and 1/4 diamonds. Mix 1 tbsp espresso powder with 2 tbsp cocoa powder in small bowl. Cover half of each brownie with parchment, sift cocoa powder mixture over brownies. Cover cocoa dusted half of each brownie, sift powdered sugar over brownies. Can be made 2 weeks ahead,place in airtight container and freeze. Serve at room temp.

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Chocolate Mousse Pie

Serves 10 to 12

Crust
3 cups chocolate wafer crumbs
1/2 cup (1 stick ) unsalted butter melted

Filling
1 pound semisweet chocolate
2 eggs
4 egg yolks
2 cups whipping cream
6 tbsp powdered sugar
4 egg whites room temp

Chocolate Leaves
8 ounces semisweet chocolate (about)
1 tbsp (scant)vegetable shortening
Camilla or other waxy leaves
2 cups whipping cream
sugar

For crust combine crumbs and butter. Press on bottom and completely up sides of 10 inch springform pan. Refrigerate 30 minutes or chill in freezer. For filling soften chocolate in top of double boiler over simmering water. Let cool to lukewarm. (95 degrees f) Add whole eggs and mix well. Add yolks and mix until thoroughly blended. Whip cream with powdered sugar until soft peaks form. Beat egg whites until stiff but not dry. Stir a little of the cream and whites into chocolate mixture to lighten. Fold in remaining cream and whites until completely incorporated. Turn into crust and chill at least 6 hours or preferably overnight. For leaves melt chocolate and shortening in top of double boiler. Using spoon generously coat underside of leaves. Chill or freeze until firm. Whip remaining 2 cups cream with sugar to taste until quite stiff. Loosen crust on all sides using sharp knife, remove springform. Spread all but about 1/2 cup cream over top of mousse. Pipe remaining cream into rosettes in center of pie. Separate chocolate from leaves, starting at stem end of leaf. Arrange in overlapping pattern around rosettes. Cut pie into wedges with thin sharp knife.

Chocolate Orange Decadence

12 Servings

Cake
2 medium oranges
1 and 1/3 cups sugar
1/4 cup orange marmalade
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1 tsp. vanilla extract
4 large eggs room temperature
2 and 1/2 cups cake flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup orange juice

Chocolate Ganache
2 and 1/2 cups whipping cream
9 tbsp unsalted butter
30 ounces bittersweet chocolate (not unsweetened or semisweet) chopped
7 tbsp Grand Marnier or orange juice
3 tbsp thawed frozen orange juice concentrate
2 tbsp minced orange peel

Orange Glaze
6 tbsp orange marmalade
6 tbsp Grand Marnier or orange juice

Garnish
1 and 1/2 baskets of berries
mint

For cake preheat oven to 350 degrees. Butter two 9 inch diameter cake pans with 1 and 1/2 inch high sides. Line pan bottoms with waxed paper . Using vegetable peeler remove peel from oranges in strips. Coarsely chop peel in processor, stopping occasionally to scrape down sides of bowl. Add 1/3 cup sugar and blend until peel is minced. Add marmalade and puree. Using electric mixer, cream butter with pureed mixture and vanilla in large bowl until light and fluffy. Beat in remaining 1 cup sugar. Add eggs 1 at a time, beating well after each addition. Sift dry ingredients into small bowl. Mix dry ingredients into cake batter alternately with orange cake batter alternately with orange juice.

This should read Mix dry ingredients into cake batter alternately with orange juice. Divide batter between prepared pans. Bake cakes until tops are golden brown and tester inserted in centers comes out clean, about 38 minutes. Cool cakes in pans on racks 10 minutes. Run sharp knife around pan sides to loosen cakes. Turn cakes out onto racks,cool Peel off paper.

For Ganache bring cream and butter to simmer in heavy large saucepan. Reduce heat to low. Add chopped chocolate and stir until melted. Mix in remaining ingredients. Pour ganache into large bowl. Freeze until very thick but still spreadable stirring frequently about 1 hour and 15 minutes.

For Glaze melt marmalade in heavy small saucepan over low heat . Remove from heat. Mix in Grand Marnier. Cut each cake into 2 layers. Place 1 layer on plate. Brush with 1/4 of glaze Spread 1 cup ganache over. Top with second cake layer. Brush with 1/4 of glaze Spread 3/4 cup ganache over. Top with 1 and 1/2 baskets berries(about 2 and 1/2 cups. Spread 1/2 cup ganache over third cake layer. Invert chocolate side down over berries. Brush with 1/4 of glaze. Spread 1 cup ganache over. Top with fourth cake layer. Brush with remaining glaze. Spread 3/4 cup ganache over top of cake. Spoon 1 cup ganache into pastry bag fitted with medium star tip. Spread remaining ganache over sides of cake, drawing icing spatula up to create vertical lines . Pipe decorative border of ganache around top and bottom edges of cake . Freeze cake 20 minutes. Arrange remaining berries atop cake covering completely. Can be prepared 1 day ahead Cover cake loosely with plastic wrap and refrigerate. Garnish with mint sprigs and serve at room temp.