 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
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 Serves: 8
8 ounces plain whole milk Greek yogurt, room temperature ¾ cup confectioner’s sugar 2 tablespoons finely grated lemon zest 2½ cups heavy cream, chilled 1 cup lemon curd, divided 16 graham crackers, divided 1½ cups blueberry jam or all fruit spread ½ cup fresh blueberries, plus 1 cup for serving
ADVANCE PREPARATION: The cake can be made and remain frozen for two days prior to serving. 
1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
 Serves: 12
Crust 9 oz. chocolate wafers, broken 2 tablespoons sugar 4 to 5 tablespoons butter, melted Chocolate Peppermint Filling 12 oz. unsweetened chocolate, roughly chopped or broken 5 tablespoons cold butter, cut into cubes 1½ cup heavy cream 1½ cup sugar 1½ teaspoon peppermint extract Optional Toppings & Garnish Sweetened whipped cream Ice-cream Colored sugar crystals with stencil Crushed red and green candy canes with stencil
 Serves 4
1 tablespoon butter 1 tablespoon olive oil 1 clove garlic, minced or pressed 1 medium shallot, minced 1 lb. shitake mushrooms, sliced to ½ inch 1 cup dry white wine 1 cup chicken broth Salt & pepper to taste ¾ cup heavy cream, room temperature 1 ½ teaspoons fresh parsley, minced 1½ teaspoons fresh chives, minced 1 lbs. fettuccini Freshly grated Parmigiano for serving
 Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
 Serves 6
2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar Salt and freshly ground pepper 3 small acorn squash (about 3 ½ pounds) 2 tablespoons Connecticut maple syrup ¾ cup heavy cream 10 to 12 sage leaves, coarsely chopped 2 tablespoons unsalted butter 6 sprigs of fresh sage for garnish
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.
ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above. |