Christmas

Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which means "strong bread"). This recipe yields much more than you'll need for the party, but it keeps so well that you'll have delicious leftovers long after the holiday season. Active time: 40 min Start to finish: 4 hr (includes cooling)

Cape Cod's cranberry bogs — which supply the crowning glory of countless holiday desserts — provided the inspiration for this festive and luscious cheesecake. Chocolate wafer cookies (used in the crust) are sometimes located in the ice cream section, displayed above the freezer case.

This is a simple recipe for a wonderful bûche de Noël. The cake is a bit heartier than the typical genoise, which suits my taste, and the hint of cinnamon gives it an aromatic layer of flavor. You may change and adjust flavorings, drizzle the cake with a rum or a sugar syrup flavored with vanilla after it's cooled, or do any number of things to make it your own.

Venison is best served rare to medium, as it is a very lean meat that toughens and develops a strong flavor if overcooked. The following recipe may also be made with a 2 1/2-pound beef fillet.

From the Williamsburg Inn's Regency Room.

In this recipe there will be extra mousse and pecan crisps (the recipes will not work if reduced). Both elements are delicious on their own.

A simply spectacular main-course. Ask the butcher to grind any pork trimmings to use in the stuffing. Either hard cider or Pinot Noir would be delicious alongside.

Watch how to prepare and carve your bird with our streaming video demonstration.

Chef Kenny, of the Crookedwood House, in Mullingar, Ireland, prepares this entrée in the winter with fresh cranberries. We call for canned cranberry sauce, which is available year-round. The chef likes sautéed currants as a garnish, and braised cabbage and baked potatoes as side dishes.

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.