“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie
Serves 8

1 sheet puff pastry
1 tablespoon salted butter, melted
2 tablespoons pecan pieces
1 tablespoon white truffle oil
2 tablespoons honey
1 8-ounce wheel Brie
1 whole egg, beaten
1 piece kitchen twine
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“Forget the stuffing! Make my custard bread pudding using buttery bread, like challah or brioche, as the base. This is a perfect choice to bring to a potluck because it’s easy to transport.”

Casserole Choice:
Savory Wild Mushroom Bread Pudding
Serves 10 to 12

1 teaspoon olive oil
1 pound egg bread (challah)
2 cups onions, chopped
1 cup celery, chopped
2 tablespoons fresh sage, minced
5 large eggs
2 large egg yolks
3 cups heavy cream
2 ½ cups whole milk
1 bouillon cube, turkey or chicken
1 cup boiling water
2 ounces dried wild mushrooms
1 teaspoon salt
freshly ground pepper
⅓ cup unsalted butter, melted
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