In a saucepan, melt butter over medium heat. Sauté pecans/walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until nuts are coated well. Place the nut mixture on top of the Brie and sprinkle brown sugar over the mixture. Lay the puff pastry on a flat surface and place Brie in the center. Gather up the edges of the pastry and press around the Brie, gathering it at the top. Gently squeeze together excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and sides of the Brie. Place the Brie on a cookie sheet and bake for 20 minutes, until the pastry is golden brown.

Serve with a fresh, sliced baguette.

To give it a special look, cut extra pastry into heart or flower shapes, bake until golden brown, and place around edges of the Brie.

THE TANGY BITE of ginger cuts through the rich sweetness of carrot in this comforting and delicious soup. This wonderful recipe can be made vegetarian by substituting vegetable stock for the chicken broth. Roasting vegetables brings out their natural sugars and intensifies flavors. By baking all the ingredients together, you’ll get the best-tasting soup.

Roasted Carrot Ginger Soup

1 1/2 pounds carrots, peeled and halved lengthwise

1 pound parsnips, peeled and quartered lengthwise

1 large onion, sliced

3-inch piece fresh ginger, peeled and chopped

6 tablespoons unsalted butter

3 tablespoons packed dark brown sugar

8 cups rich chicken broth, more if needed

Salt to taste

Pinch of cayenne pepper

1/4 cup crème fraîche for garnish

Snipped fresh chives for garnish

Preheat the oven to 350 degrees. Combine the carrots, parsnips, onion, and ginger in a shallow roasting pan. Dot with butter and sprinkle with brown sugar. Pour two cups of the broth into the pan. Cover well and bake until the vegetables are very tender, about 2 hours.

Transfer the vegetables and broth to a large soup pot. Add the remaining six cups of broth. Season with salt and cayenne pepper. Bring to a boil, reduce heat, and simmer partially covered for 10 minutes.

Purée the soup in a food processor, adding more broth if desired. Serve portions with a teaspoon of crème fraíche, and sprinkle with chives. Serves 10.

THIS SALAD IS a wonderful palate cleanser before we settle down to the serious work of dessert and storytelling. The cinnamon, toasted nuts, and even the red and green lettuces all say “Christmas” to me!

Mandarin Orange Salad

11-ounce can mandarin orange segments, drained

1 tablespoon honey

Cinnamon

Handful of walnuts (broken into large pieces)

Lettuce (romaine, red or green leaf or mixed)

Extra-virgin olive oil

Salt and pepper, to taste

Place the mandarin oranges in a small bowl. Add honey and sprinkle with cinnamon. Set aside for several hours (or longer).

Toast walnuts at 350° for 3 minutes, and let them cool.