Fireside Feast

Place an oven rack in the center of the oven, then preheat to 350°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, egg, and granulated sugar; whisk to combine. In a separate bowl, whisk together the all-purpose flour, almond flour, vanilla powder, baking powder, and a pinch of salt. Transfer the flour mixture to the bowl of butter mixture. Stir until just combined. Add the chocolate chips and almonds; stir to incorporate.

Line a sheet pan with parchment paper. Transfer the dough to the parchment and shape into an even 11-inch by 4-inch rectangle. Bake 30 to 34 minutes, or until lightly browned and mostly cooked through (the dough should feel solid and slightly hollow). Reserving the sheet pan, carefully transfer to a cutting board and let cool about 20 minutes.

Using a serrated knife, slice the cooled dough crosswise into 1-inch-thick pieces (about 12 biscotti total). Transfer to the reserved sheet pan and arrange in an even layer, cut side down. Bake, flipping halfway through, 14 to 16 minutes, or until cooked through and hardened. Remove from the oven and let cool completely before serving. (If making the day before, stop here and store the biscotti in an airtight container until ready to serve.)

Just before serving, in a medium pot, combine the cream, cocoa powder, granulated sugar, a pinch of salt, and 3/4 cup of water. Cook on medium, whisking constantly, 4 to 5 minutes, or until thoroughly combined and heated through. Turn off the heat and whisk in the crème anglaise. Serve the biscotti with the dipping sauce.

Preheat the oven to 400°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Pat the pork belly dry with paper towels, then small dice.

Pat the duck dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the duck, skin side down. Cook 5 to 6 minutes, or until the skin is browned. Transfer to a plate, skin side up. Reserving the pan, carefully transfer the duck fat into a large, high-sided pan (that is oven-safe).

Heat the pan of duck fat on medium-high until hot. Add the diced pork belly in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the mirepoix, chopped kale, quatre épices, broth (carefully, as the liquid may splatter), demi-glace, and verjus; season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove the foil and cook, stirring occasionally, 6 to 7 minutes, or until the liquid has slightly reduced in volume. Turn off the heat.

Add the drained beans to the pan; season with salt and pepper. Stir to combine. Top with the browned duck, skin side up. Bake 28 to 30 minutes, or until the liquid has slightly reduced in volume and the duck is heated through. Remove from the oven.

In the pan used to brown the duck, heat the butter on medium-high until melted. Add the breadcrumbs and thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Turn off the heat. Serve the baked cassoulet garnished with the toasted breadcrumbs and chopped parsley.

Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 400°F. Line a sheet pan with foil. Halve the baguettes lengthwise. Transfer to the sheet pan, cut side up. Evenly top with the softened butter and cheese. Bake 12 to 14 minutes, or until lightly browned and the edges are crispy. Transfer to a cutting board and carefully cut into equal-sized pieces.

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop both lettuces. Halve, peel, and thinly slice the oranges. Pit and roughly chop the olives. Roughly chop the pistachios. In a large bowl, whisk together the vinegar, honey (kneading the packet before opening), mustard, and 1 tablespoon olive oil; season with salt and pepper.

To the bowl of dressing, add the chopped lettuces, sliced oranges, and chopped olives. Season with salt and pepper; toss to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chopped pistachios. Enjoy!