Sear-Roasted Beef Tenderloin

Tenderloin has a wonderful texture, but its flavor can be a bit bland. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth.

• 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
• Kosher salt
• 1 Tbs. Dijon mustard
• 1 Tbs. Worcestershire sauce
• 1 medium clove garlic, mashed to a paste
• 1 tsp. honey
• 1 tsp. soy sauce
• 1 tsp. finely chopped fresh thyme
• Freshly ground black pepper
• 2 Tbs. olive oil

Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.

Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.

In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside.

Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat, and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board; wipe out the pan.

Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes, or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours.

Smoked Salmon & Cucumber Tea Sandwiches

• 1/2 cup crème fraîche
• 3 Tbs. chopped fresh dill
• Kosher salt and freshly ground black pepper
• One-half medium English cucumber
• 8 large slices pumpernickel bread, each cut into four 2-inch triangles
• 1/4 lb. thinly sliced cold-smoked salmon, cut into 16 pieces

In a small bowl, mix the crème fraîche with the dill and season to taste with salt and pepper.

Peel the cucumber. Then, using the peeler, shave 16 wide strips from several sides of the cucumber (discard the seed core). In a medium bowl, toss the cucumber strips with 1/4 tsp. salt and let sit until softened, about 10 minutes. Pat dry with paper towels.

Spread the creme fraiche generously on one side of each bread triangle (you may not use it all). Top half of the triangles with a folded cucumber strip, a curl of the salmon, and a grind of black pepper. Set the remaining bread on top and serve.

Herb-Buttermilk-Marinated Salmon with Cucumber Salad

The salmon is delicious either warm or at room temperature.

For the salmon

• 2 cups buttermilk
• 1/2 cup lightly packed fresh basil leaves, coarsely chopped
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped
• 1/2 cup thinly sliced scallions (about 6 medium scallions)
• 1/4 cup white vinegar
• 2 Tbs. honey
• 1 Tbs. ground ginger
• Kosher salt and freshly ground black pepper
• 2 sides of salmon (3 lb. each), skin and pin bones removed

For the cucumber salad:

• 3 large English cucumbers, cut in half lengthwise, seeded, and sliced crosswise (about 9-1/2 cups)
• 1 large red onion, cut in half and thinly sliced (about 2 cups)
• 1 cup pitted Kalamata olives, cut in half
• 1 cup crumbled feta cheese
• Kosher salt and freshly ground black pepper

Marinate and roast the salmon:

In a food processor, combine the buttermilk, basil, cilantro, scallions, vinegar, honey, ginger, 1 tsp. salt, and 1/8 tsp. pepper. Process until smooth, about 30 seconds. Set aside 3/4 cup for the salad.

Thirty minutes before roasting the salmon, pour the remaining marinade over the salmon in a large rimmed dish and let sit at room temperature. (For the best texture, don't marinate longer than 30 minutes.)

While the salmon is marinating, position a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with foil. When ready to roast the salmon, remove it from the marinade and set on the baking sheet. Bake until just firm to the touch and opaque in the center (use a paring knife to peek), 20 to 25 minutes. Remove from the oven and let rest in the pan for 10 minutes.

Make the salad:

In a medium bowl, mix the cucumbers, onion, olives, cheese, and 1-1/2 tsp. salt. Toss with the reserved buttermilk dressing and season to taste with more salt and pepper.

Serve:

Use two large spatulas to carefully move the salmon to a platter. Spoon some of the cucumber salad around the salmon and serve the rest in a bowl on the side.

Spice-Cured Salmon with Beets & Horseradish Cream

Cured salmon (gravad lax) is quintessentially Scandinavian. I have a recipe for every season, but this is our Christmas favorite thanks to the festive warm spices and orange zest. I love the combination of tangy raw beets and spicy horseradish cream with the silky, citrusy salmon. It makes an elegant first course and a deliciously cool counterpoint to hot White Wine & Elderflower Gløgg. To save time, you can substitute cream-style prepared horseradish for the fresh horseradish cream, though the flavor won’t be the same.

For the salmon

• 2 Tbs. black peppercorns
• 2 Tbs. coriander seeds
• 20 whole cloves
• 20 green cardamom pods
• 9 oz. kosher salt (about 1-3/4 cups Diamond Crystal or 1 cup Morton’s)
• 1-1/2 cups granulated sugar
• 2 Tbs. finely grated orange zest (from 2 oranges)
• 1 4-lb. skin-on salmon fillet (preferably wild), belly flap trimmed and pin bones removed

For the beets and horseradish cream

• 3 medium red beets, peeled, halved, and very thinly sliced
• 1/4 cup cider vinegar
• 3/4 cup crème fraîche
• 3/4 cup finely grated fresh horseradish
• 1-1/2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper

For serving

• Rye crispbreads, such as Finn Crisp or Wasa
• Fresh dill sprigs
• Lemon wedges

Cure the salmon

With a spice grinder or mortar and pestle, finely grind the peppercorns, coriander, cloves, and cardamom pods. Transfer to a medium bowl and stir in the salt, sugar, and orange zest.

Arrange several long pieces of plastic wrap on a large rimmed baking sheet. Put the salmon on the plastic skin side down, cover the flesh evenly with the salt mixture, and wrap tightly. Refrigerate for 4 days.

Make the beets and horseradish cream

In a medium bowl, toss the beets with 2 Tbs. of the vinegar; let stand for at least 30 minutes.

In a small bowl, whisk the crème fraîche, horseradish, sugar, and the remaining 2 Tbs. vinegar; season to taste with salt and pepper. Cover and refrigerate.

Serve

Unwrap the salmon and rinse under cold running water to remove the curing mixture. Pat dry with paper towels. Transfer to a cutting board and very thinly slice the salmon (Using a long, thin, sharp knife, slice the salmon as thinly as you can. Starting at the wider end if the filet, hold the knife at a 45-degree angle and try for slices so thin that you can see the knife through the salmon). Slice only as much as you need. Garnish with the dill sprigs and serve with the beets, horseradish cream, crispbreads, and lemon wedges.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Shellfish with Fennel, Escarole, and Kale

Your Christmas Eve meal should be festive, but not so labor-intensive you spend all your time in the kitchen instead of visiting with family and friends. This simple but indulgent mixed shellfish dish from Michelle Bernstein of Michy's, in Miami, is great on its own with a crusty bread to sop up the sauce, or as part of an authentic Italian holiday feast. 

• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 12 grape tomatoes
• 1/2 cup thinly sliced fennel
• 3 medium cloves garlic, thinly sliced
• 1 cup thinly sliced escarole leaves
• 1 Tbs. amontillado sherry
• 1 cup fish broth or bottled clam juice
• 16 littleneck clams, scrubbed
• 16 mussels, debearded and scrubbed
• 6-1/2 oz. (1 cup) medium shrimp (41 to 50 per lb.; preferably wild), peeled and deveined, with tails left intact
• 1 cup thinly sliced kale leaves
• 1/8 tsp. crushed red pepper flakes
• 1/4 cup fresh flat-leaf parsley; more for garnish
• 1/2 tsp. fresh rosemary, minced
• Finely grated zest of half a lemon (2 tsp.)
• 1 tsp. fresh lemon juice
• Kosher salt and freshly ground black pepper

In a small saucepan, heat the butter over medium heat until it turns golden-brown, 2 to 3 minutes. Pour into a small bowl and set aside.


In a 12-inch skillet, heat the olive oil over medium-high heat. Add the tomatoes and cook until they start to blister, 2 to 3 minutes. Add the fennel and garlic. Cook, shaking the pan, until the garlic becomes golden-brown, 2 to 3 minutes. Add the escarole and stir for 1 minute. Add the sherry, raise the heat to high, and cook until it evaporates, about 30 seconds. Add the fish broth and boil until it reduces slightly, 3 to 4 minutes. Add the clams, cover, and cook for 2 minutes. Add the mussels, cover, and cook for 2 minutes. Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.


Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.


Distribute the broth, vegetables, and seafood among 4 wide, deep bowls. Garnish with parsley.

Cranberry-Pecan Croutons with Gruyère and Rosemary

Crisp on the outside, tender within, and covered in melted cheese, these ooey-gooey herby croutons are to die for. Any fruit-nut bread will work well here; walnut-raisin is a great option.

• A crusty loaf of cranberry-­pecan bread
• 3 Tbs. unsalted butter
• 3 oz. coarsely grated Gruyère (3/4 cup)
• 2 tsp. finely chopped fresh rosemary
• Flaky sea salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Cut twenty-four 1-inch cubes from the loaf of bread.

Melt 2 Tbs. of the butter in a 10-inch ovenproof skillet over medium heat. Add the bread cubes, arranging them 1/2 inch or more apart, and cook until the bottoms are golden, about 1 minute. Turn the cubes over and add the remaining 1 Tbs. butter.

Remove the skillet from the heat and top the croutons with the Gruyère and rosemary. Broil until the cheese melts, about 30 seconds. Sprinkle with sea salt. Using a metal spatula, loosen the croutons from the bottom of the pan and separate each so they’re easier to pick up. Serve in the skillet with a kitchen towel wrapped around the handle, offering toothpicks or small forks for spearing the croutons.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Spinach & Parmesan Stuffed Mushrooms

• 1 lb. medium white mushrooms (about 24), wiped clean
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 slices white sandwich bread
• 4 scallions (white and green parts), thinly sliced
• 1/4 cup dry sherry
• 6 oz. fresh baby spinach, roughly chopped
• 1/4 cup heavy cream
• 1/3 cup plus 1 Tbs. freshly grated Parmigiano Reggiano
• 1/2 lemon

Set an oven rack 6 inches from the top element and heat the broiler to high. Completely remove the mushroom stems; thinly slice the stems. Set the mushroom caps stem side up on a heavy-duty rimmed baking sheet, drizzle with 1-1/2 Tbs. of the oil, and sprinkle with 1/2 tsp. salt and a few grinds of pepper. Broil until the mushrooms are brown and completely tender, 6 to 7 minutes.

Pulse the bread in a food processor until it forms uniform crumbs. In a large, heavy sauté pan, heat 2 Tbs. of the oil over medium-high heat. Add the breadcrumbs and 1/4 tsp. salt, and cook, stirring constantly, until the breadcrumbs crisp and turn light brown, 4 to 5 minutes. Transfer to a plate and wipe the pan clean. Return the pan to high heat, add the remaining 1-1/2 Tbs. oil and the scallions, and sauté until browned and softened, about 2 minutes. Add the mushroom stems and 1/2 tsp. salt. Cook, stirring, until the stems soften and brown, about 3 minutes. Add the sherry and cook until almost evaporated, 30 to 60 seconds. Add the spinach and stir until it wilts, about 1 minute. Add the cream and 1/3 cup Parmigiano, reduce the heat to medium, and cook until the cream reduces slightly, about 2 minutes. Taste for salt and pepper; let cool.

Discard any liquid that may have accumulated in the mushroom caps. Mound the spinach mixture into the caps; top with the breadcrumbs (press them into the filling) and the remaining 1 Tbs. Parmigiano.

Heat the broiler to high. Broil the caps until the breadcrumbs brown a little more and the mushrooms heat through, 1 to 3 minutes. Squeeze the lemon half over the caps. Serve immediately.

Zucchini Casino

In this creative spin on clams casino, zucchini coins stand in for the bivalves.

• 1/3 cup coarse fresh breadcrumbs
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using rasp grater)
• 1 Tbs. minced shallot
• Kosher salt
• 1 small zucchini
• 2 slices bacon

Position a rack 6 inches from the broiler element and heat the broiler on high. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, shallot, 1/4 tsp. salt, and 1 Tbs. water.

Slice the zucchini crosswise into fifteen 1/4-inch-thick rounds and arrange in a single layer on a small rimmed baking sheet. Using your fingers, mound the breadcrumb mixture on the zucchini rounds, firmly pinching the mixture so it holds together.

Cut the bacon crosswise into fifteen 1-inch pieces and place on top of the breadcrumbs. Broil until the bacon and some of the exposed breadcrumbs are browned and crisp, about 3 minutes. Serve hot.

Warm Chicken Pâté

It’s not traditional to serve chicken liver pâté warm, but it’s undeniably delicious. This decadent recipe uses both chicken livers and thighs for a milder flavor. Serve with toast points, crackers, or crudités.

• Vegetable oil, for the pan
• 10 oz. boneless, skinless chicken thighs (about 2)
• 4 oz. chicken livers
• 1/2 medium yellow onion
• 3 Tbs. amontillado sherry
• Kosher salt and freshly ground black pepper
• 2 Tbs. unsalted butter
• 1-1/2 tsp. dried sage

Position a rack 6 inches from the broiler element and heat the broiler on high. Lightly oil a large rimmed baking sheet.

Cut the chicken thighs into 1-inch chunks and arrange in a single layer on the sheet. Halve the chicken livers, and thinly slice the yellow onion; transfer both to the sheet with the chicken. Drizzle with 2 Tbs. of the sherry and season with 1 tsp. salt and 1/4 tsp. pepper. Broil until all are browned, the chicken and liver are cooked through, and the onions are soft, 5 to 6 minutes.

Meanwhile, put the butter, sage, and the remaining 1 Tbs. sherry in a food processor. Add the chicken, livers, and onion and process to a coarse purée, about 1 minute. Season to taste with salt and pepper. Serve warm.

Shrimp with Cocktail Sauce & Cilantro Pesto

You can poach the shrimp yourself or buy pre-cooked shrimp.

• 3 lb. cooked large shrimp, peeled with tails on

For the cocktail sauce:

• 3/4 cup tomato ketchup
• 1/4 cup fresh lemon juice
• 2 to 3 Tbs. prepared horseradish, to taste
• 1/2 tsp. celery seeds
• 1/4 tsp. ground allspice
• A few dashes Tabasco sauce, to taste

For the cilantro pesto:

• 2 cups loosely packed cilantro leaves and tender stems
• 1/3 cup unsalted roasted peanuts
• 1 clove garlic
• 1 fresh jalapeño, cored and seeded
• 3 scallions, trimmed and roughly chopped
• 1 Tbs. fish sauce
• 1/3 cup fresh lime juice
• 1/4 cup peanut oil

To make the cocktail sauce:

In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.

To make the cilantro pesto:

In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.

Hummus with Mellow Garlic & Cumin

Tahini blends with chickpeas, lemon, olive oil, and garlic to become the well-known Middle Eastern dip and spread known as hummus. Homemade hummus is simple to make, and it tastes much better than the mediocre and overpriced stuff sold in supermarkets. To avoid the most common pitfall of homemade hummus— way too much raw garlic—I like to gently cook the garlic in the olive oil first so it mellows and infuses the oil. Cumin and a touch of soy sauce give the hummus a savory edge. Serve with seedless cucumber rounds or pita chips or triangles for dipping.

• 1/3 cup plus 1 Tbs extra-virgin olive oil
• 4 large cloves garlic, thinly sliced
• 2 tsp. ground cumin
• 2 15-1/2-oz. cans chickpeas, drained and rinsed
• 3 Tbs. tahini
• 3 Tbs. fresh lemon juice; more to taste
• 1 Tbs. soy sauce
• 1/2 tsp. kosher salt; more as needed

Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.

Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.

Smoked Salmon Rolls

• 1/4 lb. cream cheese, at room temperature
• 2 tsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 2 Tbs. plus 2 tsp. thinly sliced fresh chives
• Kosher salt
• 3/4 cup shaved fresh fennel
• 8 oz. thinly sliced smoked salmon (not hot-smoked)
• 1 Tbs. finely chopped fennel fronds

Tip:

You can mix the cream cheese up to one day ahead and refrigerate it in an airtight container. Bring it to room temperature before using. The rolls can be assembled, covered, and refrigerated up to 4 hours ahead. Let stand at room temperature for about 15 minutes before serving.

In a small bowl, mix the cream cheese, lemon juice, zest, chives, and 1/8 tsp. salt.

To assemble, lay an 8 or 9-inch long sheet of plastic wrap on the counter. Slightly overlap slices of salmon on the plastic to create a rectangle measuring about 3-1/2x7 inches. The long side of the rectangle should be parallel to the edge of your work surface. Cover with another sheet of plastic and press gently with your hands or a flat spatula to encourage the salmon to stick together. Remove the top sheet of plastic. Using a thin metal offset spatula or a butter knife, spread about 2 Tbs. of the cream cheese mixture on the salmon, leaving a 1/2-inch border along the long sides. Arrange about a third of the fennel shavings lengthwise on the lower half of the salmon. Sprinkle the fennel lightly with salt. Starting at the long side closest to you and using the plastic wrap as an aid, gently roll up the salmon to enclose the filling. Gently press the roll together at the seams. Transfer the roll to a cutting board. Cut the roll into 6 pieces. Repeat with the remaining salmon, cream cheese mixture, and fennel to make 2 more rolls. You may have extra salmon or fennel.

Arrange the rolls on a platter, cut side up. Garnish with the chopped fennel fronds.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Creamy Crab and Artichoke Dip

Splurge on fresh jumbo lump crabmeat for this tasty dip or, for a less expensive option, use pasteurized “special” crabmeat from the canned seafood aisle (Boss or Chicken of the Sea are good brands). Serve with toast points or water crackers.

• 8 oz. crème fraîche
• 4 oz. cream cheese, cubed
• 2 medium cloves garlic
• 9 oz. thawed frozen artichoke hearts, gently squeezed dry
• 1/3 oz. finely grated Parmigiano-Reggiano (1/3 cup using a rasp grater)
• 2 tsp. Old Bay Seasoning
• 2 tsp. fresh lemon juice
• 2 tsp. Worcestershire sauce
• 1 lb. crabmeat, picked through for shells, drained, and excess liquid squeezed out if canned, or lightly shredded if fresh
• Kosher salt

Position a rack 6 inches from the broiler element and heat the broiler on high. Heat the crème fraîche and cream cheese in a 10-inch ovenproof skillet or flameproof baking dish over medium heat, stirring occasionally, until melted and bubbling, about 3 minutes.

Meanwhile, in a food processor, chop the garlic. Add the artichoke hearts, Parmigiano-Reggiano, Old Bay Seasoning, fresh lemon juice, and Worcestershire sauce; pulse until coarsely chopped. Stir the crab and the artichoke mixture into the hot crème fraîche mixture and season to taste with salt. Broil until browned, about 3 minutes; serve from the baking dish or skillet (with a kitchen towel wrapped around the handle).

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Shrimp with Spicy Asian Peanut Dipping Sauce

• 2 medium limes
• 1/2 cup creamy peanut butter (preferably natural)
• 2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
• 3 Tbs. chopped fresh mint; more for sprinkling
• 1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.

Peppermint Meringue Kisses

Light, crunchy ethereal meringues are the perfect vehicle for the clean, bracing flavor of peppermint.Watch Abby demonstrate this and two other four-ingredient desserts in her Holiday Cookies Video Series. And if you think Abby's four-ingredient cookies are cool, watch how she transforms four ingredients into crowd-pleasing frosty treats.

• 1 cup confectioners’ sugar
• Whites from 2 large eggs
• 1/8 tsp. pure peppermint extract
• 1/3 cup finely chopped, peppermint hard candies

Heat the oven to 175°F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioner’s sugar twice to remove all lumps and divide into two fairly equal portions.

Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioner’s sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioner’s sugar over the meringue and gently fold in until blended.

Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1-1/2 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.