Ingredients

Cornucopias
1 large egg
1 17.3-oz. pkg. prepared puff pastry (2 sheets), thawed
Roasted Vegetables
2 cups cauliflower florets
2 cups baby zucchini, or 1/2 lb. regular zucchini, halved and cut into 1 1/2-inch chunks
2 cups baby pattypan squash, or 1/2 lb. regular pattypan squash, cut into 1 1/2-inch chunks
1 cup baby carrots
12 purple pearl onions, peeled and halved
6 oz. cremini mushrooms, trimmed
1/4 cup olive oil
2 Tbs. chopped fresh sage
2 Tbs. chopped fresh marjoram
1 Tbs. chopped fresh thyme
1 tsp. salt
1/4 tsp. ground black pepper
Holiday Gravy, recipe below

Directions

1. Preheat oven to 425 degrees F. Coat 2 baking sheets with cooking spray.
2. To make Cornucopias: Tear off 8 18-inch-long sheets of heavy-duty foil. Fold each sheet into quarters. Roll each quarter into cone; bend “tail” if desired.
3. Beat egg with 1 Tbs. water and pinch of salt in small bowl. Place 1 puff pastry sheet on lightly floured work surface. Refrigerate second sheet until ready to use. Gently pull ends of puff pastry to stretch it out to 10 inches wide. Cut pastry sheet into 20 1/2-inch strips. Loosely wrap 1 strip around pointed end of first foil cone, and spiral strip around cone, overlapping edges as you wrap. When strip runs out, brush end with egg wash, then press on second strip to adhere. Continue wrapping cone with 4 more pastry strips, “gluing” them with egg as you go. Repeat with remaining strips, cones and remaining pastry sheet.
4. Place cones on their sides on 1 baking sheet. Brush all over with remaining egg wash. Bake 20 to 25 minutes, or until golden brown. Cool on baking sheet.
5. To make Roasted Vegetables: Increase oven heat to 450 degrees F. Toss together all ingredients in large bowl. Spread vegetables on second baking sheet. Roast 30 to 35 minutes, or until vegetables are browned and tender, turning every 10 minutes to make sure they cook evenly. Transfer to large bowl.
6. To assemble Cornucopias: Gently pull foil cones away from insides of cooled Cornucopias, and discard. Toss vegetables with 2/3 cup gravy. Spoon into Cornucopias, and serve.

Serves 8.

Holiday Gravy

3 Tbs. olive oil
2 medium-sized onions, sliced
2 large carrots, cut into chunks
4 oz. white mushrooms, halved
3 cloves garlic, peeled and crushed
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup white wine
4 sun-dried tomatoes, quartered
2 sprigs fresh marjoram
1 sprig fresh thyme
2 Tbs. flour

1. Heat 2 Tbs. oil in large saucepan over medium-low heat. Add onions, carrots, mushrooms, garlic, salt and pepper. Cover, and cook 1/2 hour, or until soft, stirring occasionally. Uncover pan, increase heat to medium and cook 7 to 10 minutes more, or until vegetables are browned and caramelized.
2. Add wine; simmer 2 to 3 minutes, or until 2/3 of liquid is evaporated. Stir in sun-dried tomatoes, marjoram, thyme, and 2 1/2 cups water. Reduce heat to medium-low, cover and simmer 30 minutes. Strain into large measuring cup, pressing on vegetables with spoon to release all liquid.
3. Heat remaining 1 Tbs. oil in saucepan over medium heat. Stir in flour, and cook 5 minutes, or until flour begins to turn golden. Whisk in vegetable liquid. Cook 3 to 5 minutes, or until gravy thickens, stirring constantly. Remove from heat, and serve with filled Cornucopias.

Makes about 2 cups.

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Ingredients

2 medium onions, sliced
2 medium carrots, cut into 1/4-inch slices
1 tablespoon grated fresh ginger
1 tablespoon olive oil
3 cups water
1 14-ounce can vegetable broth
1 15-ounce can pumpkin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup dairy sour cream
Ground nutmeg
Purchased sweet potato chips (optional)

Directions

1. In a large saucepan, cook onion, carrot, and ginger in hot oil over medium heat, about 8 minutes or until vegetables are golden, stirring occasionally.
2. Stir in water, broth, pumpkin, salt, pepper, and the 1/8 teaspoon nutmeg. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Cool mixture slightly.
3. Place half of the pumpkin mixture in a blender or food processor. Cover and blend or process until smooth. Repeat with remaining pumpkin mixture. Return all of the mixture to the saucepan. Heat soup over medium heat, stirring occasionally until hot.
4. To serve, ladle soup into bowls and top with a spoonful of sour cream; sprinkle with additional ground nutmeg. If desired, garnish top of soup with sweet potato chips.

Serves 4-6.

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Ingredients

12 (1/3-inch-thick) baguette slices
3 ounces gorgonzola crumbles, at room temperature
1/2 cup chopped walnuts or pecans
Honey

Directions

1. Preheat oven to 325 degrees F. Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 10 minutes.
2. Sprinkle gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle each slice lightly with honey.

Serves 4-6.

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Ingredients

2 1/2 teaspoons Dijon mustard
1/4 cup Champagne vinegar or white wine vinegar
1 teaspoon honey
1 cup extra-virgin olive oil
1 large shallot, finely chopped
1 head Boston or Bibb lettuce
1/3 cup fresh dill sprigs
3/4 cup fresh whole flat-leaf parsley leaves
1 1/2 tablespoons fresh tarragon leaves, roughly chopped (optional)
1/4 cup fresh chives, cut into 1-inch pieces (optional)
1/4 cup fresh whole chervil leaves (optional)

Directions

1. In a bowl, whisk together the mustard, vinegar, honey, and 1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.
2. In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)
3. Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

Serves 6-8.

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Ingredients

1 ounce cranberry nectar
1 ounce tangerine juice
3 ounces sparkling Rosé
3 fresh cranberries, for garnish

Directions

1. Fill a Champagne coupe with cranberry nectar and tangerine juice; top off with sparkling Rosé. Garnish with fresh cranberries.

Makes 1 drink.

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