• Pre-heat oven to 325 degrees. Rub the turkey breast with olive oil, thyme, and sage. Season generously with Kosher salt and pepper. Place turkey on a rack in a roasting pan large enough to accommodate it. Roast for 1 ½ to 2 ¼ hours or until internal temperature reaches 155 degrees (temperature will continue to rise, just make sure you reach 165 degrees for safety), remove the turkey from oven and tent with foil. Allow resting at least 10 minutes before slicing.

Meanwhile make the glaze:

• Place all the glaze ingredients together in a large saucepan and bring to a boil. Stir the mixture, turn down the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. At this point, the cranberries will have all broken open. Remove from heat and allow to cool.
• 30 minutes before the roast is done brush with glaze. Repeat the procedure every 10 minutes until the roast is done.
• 20 minutes before the roast is done, check the temperature by inserting an instant-read thermometer into the meat.
• Once plated serve with additional glaze if desired.

• Preheat oven to 375 degrees F
• Season chicken with spices and place in a baking dish
• Pour in broth and apple juice and bake uncovered for 25 minutes
• Pour honey over chicken, spread prunes and apricots around the chicken
• Bake an additional 15 minutes until done
• Cook chicken to 165 degrees F

• Preheat oven to 350º F.
• Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
• Add the chopped peppers and sauté for another 2 minutes. Set aside.
• In a medium bowl whisk together the eggs and coconut milk.
• Season with Kosher salt and pepper.
• Grease muffin tin with coconut oil and line each cup with a slice of ham.
• Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
• Bake at 350º F for about 20 minutes

• Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
• In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
• In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
• In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 4-5 layers total, ending with cheese on top.
• Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.

• Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.