If you’re looking for a luscious, make-ahead dessert for the holiday season, chocolate pots de creme provide an elegant finale to a festive meal. These little terrines are filled with a rich and silky chocolate custard that is best prepared one day in advance of serving, making them ideal for entertaining and cooking for a crowd.

This classic recipe relies on a short list of ingredients and demands a high-quality dark chocolate to deliver its rich, deep flavor. It’s fortified with a splash of orange liqueur that faintly perfumes the custard. While the pots can be simply adorned with a dollop of whipped cream, add a little extra holiday sparkle with a dusting of orange-infused sugar. It’s a zesty garnish that lends bright citrusy notes to balance the creamy chocolate while accentuating the orange that ripples through the custard and whipped cream.

Chocolate Orange Pots de Creme

Active time: 30 minutes

Total time: 1 hour and 30 minutes, plus overnight cooling time for the custards and drying time for the sugar

Yield: Makes 6 (3/4-cup) ramekins or 10 to 12 espresso cups

Pots de creme:

1 3/4 cups heavy cream

1/2 cup whole milk

6 ounces high-quality dark (70% to 75%) chocolate, finely chopped

5 large egg yolks

1/3 cup granulated sugar

2 teaspoons orange liqueur, such as Cointreau

1/2 teaspoon vanilla extract

1/8 teaspoon kosher salt

Orange sugar:

1 large untreated navel orange

1/3 cup granulated sugar

Whipped cream:

1 cup heavy cream

1 tablespoon granulated sugar

1 to 2 teaspoons orange liqueur (optional)

Heat the oven to 325 degrees.

Combine the cream and milk in a saucepan over medium heat. Heat until it just reaches a simmer. Remove the pan from the heat and whisk in the chocolate until melted and smooth.

Whisk the egg yolks and sugar together in a large bowl to blend. Slowly add the cream mixture in a steady stream, whisking constantly to combine (to prevent the eggs from curdling). Whisk in the orange liqueur, vanilla and salt.

Strain the custard through a fine-meshed sieve into a clean bowl. Cool for 5 minutes.

Divide the custard between ramekins or espresso cups. Place the ramekins in a baking pan. Fill the pan with boiling water halfway up the ramekins. Cover the ramekins with foil, then transfer to oven.

Bake until the pots are set but still a little wobbly when jiggled, about 55 minutes for ramekins (or 45 minutes for espresso cups). Remove the ramekins from the water bath and remove the foil. Cool completely. Once cool, cover with plastic wrap and refrigerate overnight.

One day in advance of serving, make the orange sugar. Finely grate the zest of the orange while avoiding the white pith. Transfer to a bowl and add the sugar. Using your fingertips, rub the zest into the sugar to release the oils and slightly color the sugar. Spread on a small baking sheet lined with parchment. Let stand at room temperature overnight. It will dry out as it stands.

When ready to serve the custards, make the whipped cream. Beat the cream in the bowl of an electric mixer until traces of the whisk appear. Add the sugar and orange liqueur. Continue to beat until peaks form.

To serve, sprinkle the orange sugar over the tops of the custards. Serve with a dollop of whipped cream.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

There’s nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving. However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins.

Use small (not baby) potatoes for layering into the ramekins. It’s important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture -- just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing. This recipe can also be prepared in a 2-quart baking dish or gratin.

Potato Gruyere Gratins

Active Time: 20 minutes

Total Time: 1 hour and 20 minutes

Yield: Makes 8 servings

Unsalted butter

1 3/4 cups full-fat sour cream

1/4 cup heavy cream

2 garlic cloves, grated

1/4 teaspoon ground nutmeg

Kosher salt

Freshly ground black pepper

2 pounds small to medium Yukon gold potatoes, washed, very thinly sliced, about 1/8 inch thick

8 ounces Gruyere cheese, grated

Heat the oven to 350 degrees. Butter 8 (6-ounce or 3/4 cup) ramekins.

Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl.

Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over the potatoes and then top with a sprinkling of cheese. Repeat the layering process until the ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and the grated cheese, then lightly season with salt and black pepper.

Arrange the ramekins on a baking tray and transfer to the oven. Bake until the potatoes are tender when pierced with a knife, and the tops are brown and bubbling, 50 to 60 minutes. (If the tops brown before the potatoes are fully cooked, lightly cover with foil to prevent burning.)

Remove from the oven and let stand for 5 minutes. Serve warm.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Panforte is a classic Italian sweet from Siena, Tuscany. It’s part cake, part confection and entirely irresistible. Its name translates to “strong bread,” which is a nod to both its dense texture and bold flavors.

Though panforte’s roots reach back to medieval Italy, it has endured as a sweet seasonal indulgence, evolving from a spiced honey bread once made for monks into a rich and fragrant confection enjoyed during the holiday festivities.

Panforte traditionally combines toasted nuts, such as almonds and hazelnuts, dried and candied fruit, and warm spices. A touch of chocolate is added to a version called panforte nero. All the ingredients are bound together with honey syrup that sets into a chewy, fragrant cake.

Each slice offers a balance of restrained sweetness, peppery spice and earthy depth. It pairs beautifully with coffee, dessert wine and a slice of cheese. Best of all, panforte keeps exceptionally well, which makes it an ideal make-ahead treat for gifting, entertaining or simply savoring throughout the season.

Panforte Nero

Active time: 20 minutes

Total time: 50 minutes, plus cooling time

Yield: Makes 1 (8- to 9-inch cake)

1 cup hazelnuts, toasted, skins removed, chopped

1 cup almonds, toasted, chopped

1 cup chopped dried Mission figs

1/2 cup finely chopped candied oranges

1/2 cup golden raisins

3/4 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/4 teaspoon ground coriander

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup honey

3/4 cup granulated sugar

3 ounces finely chopped dark (72%) chocolate

Confectioners' sugar for garnish

Heat the oven to 320 degrees. Butter an 8- to 9-inch springform pan and line with parchment paper.

Combine the hazelnuts, almonds, figs, candied oranges and raisins in a large bowl.

In a separate bowl, add the flour, cocoa powder, cinnamon, allspice, ginger, black pepper, salt, coriander, cloves and nutmeg. Whisk to blend. Pour over the nut and fruit mixture and stir to combine.

Combine the honey and sugar in a small saucepan over medium heat. Bring to a boil and simmer for 3 minutes, stirring occasionally with a wooden spoon. Turn off the heat, add the chopped chocolate and stir until smooth.

Working quickly, pour the sugar mixture over the fruit and nuts. Stir to combine (the mixture will immediately stiffen; keep stirring to thoroughly combine). Spread in the prepared cake pan (it will be sticky) and smooth the top.

Bake in the oven for 30 minutes. Transfer to a rack to cool for 30 minutes, then remove from pan. Cool the cake completely (it will continue to firm up). Once cool, dust the confectioners' sugar over the cake.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood