Deck The Halls, Jingle The Bells, put up the lights and get prepared for another busy Christmas Holiday Season. Entertaining is a huge part of it but doesn’t have to be difficult. I’m here to help with a few great simple recipes.


1/2 Cup Butter – melted 4 Tablespoons fresh Parsley – chopped

1/3 Cup + 2 Tablespoons Dijon Mustard 10 – 4 ounce Salmon Fillets

4 Tablespoons Honey Salt & Pepper

½ Cup Dry Bread Crumbs 2 Lemons – for garnish

½ Cup Pecan – finely chopped

Preheat oven to 400F.

In a bowl stir together butter, mustard & honey. Set aside. In another bowl mix together bread crumbs, pecan & parsley.

Brush each salmon fillet with honey mustard mixture – sprinkle tops with bread crumb mixture.

Put on baking sheet – leave a little space between each fillet.

Bake 12 – 15 minutes. Season with salt & pepper. Garnish with lemon slices.

POTATOES LYONNAISE – serves 8 – 10

10 medium Yukon Gold or White Potatoes (3 lb) – peeled 5 Tablespoons Olive Oil

2 Tablespoons Salt 1 lb Onions – thinly sliced

5 Tablespoons Butter

Boil whole potatoes with 1 tablespoon of salt until tender. Drain. Run under cold water until cooled. Drain again. Let cool completely. Cut potatoes into ½ inch thick slices. Refrigerate until ready to do the second cooking.

In a large fry pan over medium high heat – melt 2 TBS butter + 3 TBS olive oil. Add sliced potatoes in a single layer – sprinkle with 1 ½ tsp salt and cook until golden – 7 to 8 minutes.

Turn potatoes over – sprinkle with remaining salt – cook until golden on other side. Transfer to paper towels.

In another fry pan over medium high heat – melt 3 TBS butter + 2 TBS olive oil. Add sliced onions and cook, stirring until soft and browned – about 15 minutes.

Add potatoes to onions and stir together gently. Transfer to warm serving dish.

CARROT & CAULIFLOWER MASH – serves 12 – 12 (If you like, make it a day or two ahead and reheat)

Salt & freshly ground Pepper

2 Med head of Cauliflower – cored & cut into florets

3 lb Carrots – peeled is you have too – cut into 1 inch chunks

8 ounces Butter

Boil cauliflower until very tender. Drain. Put in bowl.

Cook carrots until very tender. Drain. Add to cauliflower.

Process the carrots & cauliflower in a food processor or with a potato masher – put in a pot.

Melt butter in a fry pan over medium low heat – cook until milk solids turn golden. Watch carefully because it can turn black very quickly.

Mix the browned butter & 4 tsp salt & 2 tsp pepper into the vegetables.

Taste for seasoning. Reheat gently.


1 Angel Food Cake 1 teaspoon each Ground Ginger & Cinnamon

2 Cups Milk 2 Egg Yolks

1 Cup Pumpkin Puree 1 teaspoon Vanilla

½ Cup Corn Syrup 2 Cups Whipping Cream

2 Tablespoons Corn Starch ¼ Cup Sugar

½ CupCandied Ginger – chopped

In a saucepan mix together milk, pumpkin, corn syrup, corn starch, ginger & cinnamon.

Cook on medium heat stirring frequently until mixture comes to a boil & thickens.

Whisk egg yolks with vanilla. Whisk quickly into pumpkin mixture.

Cook whisking constantly for 2 minutes or until mixture is very thick. You can strain it with a sieve if you like but I didn’t. Put wax paper on top and chill.

Whip ½ cup whipping cream till stiff peaks form – fold into pumpkin mixture – set aside.

In food processor pulse sugar and candied ginger until finely chopped.

Whip remaining cream with sugar/ginger until stiff peaks form – set aside.

In a clear glass bowl layer cake, pumpkin custard & whipped cream – 2 layers of each.

Refrigerate until ready to serve.