Ingredients
8 ounces chicken, sliced
1 bag frozen Asian vegetables
1 tablespoon canola oil
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/3 cup yellow onion, diced

Mango Sauce
1/2 cup orange juice
1/2 tablespoon
Sriracha chili sauce
1/2 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons dry cooking sherry
1/2 mango, sliced
3 basil leaves cut into thin strips
1/4 red bell pepper, cut into thin strips

Cornstarch Mixture
1 tablespoon cornstarch
2 tablespoons water

Mix orange juice, Sriracha, sugar, salt and cooking sherry until the sugar has completely dissolved and set aside. Mix the cornstarch and water to make a thin paste and set aside. Bring three cups of water to a boil in a wok or large pan. Add chicken and return to a rolling boil until the chicken is half cooked (about 1 minute). Drain chicken well. Rinse and dry wok or pan. Over high heat, add canola oil. Add garlic, ginger and yellow onion and stir-fry briefly to release the aromas. Add chicken and vegetables, stir-fry briefly. Add mango sauce and bring to a rolling boil until chicken is done and vegetables are defrosted. Add the cornstarch mixture a little at a time until the sauce has reached your desired consistency. Add mango, basil and bell pepper. Toss quickly. Serve immediately with whole wheat couscous if desired.

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Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350 degrees. In a small bowl, whisk the flour and baking powder to combine. In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes. Add the lemon zest and salt and beat to combine. Add the eggs one at a time, beating until incorporated. Add the flour mixture and stir just until incorporated. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log and place on the parchment paper or mat. Bake for 40 minutes or until light golden. Let the log cool for 30 minutes. On a cutting board, slice the log diagonally into 1/2-inch slices with a serrated knife. Return the slices, cut side down to the baking sheet and bake for an additional 15 minutes, or until golden (slightly more than before but not brown). Move the biscotti to a rack and cool completely.

Ganache filling:
18 ounces heavy cream
21 ounces semisweet chocolate, finely chopped
2 ounces additional flavor. You can use freshly brewed coffee, any variety of Monin syrup, or fruit purée (optional)

Chocolate coating:
18 ounces semisweet chocolate, finely chopped

Final coating:
1 cup Dutch process cocoa powder
1 cup toasted nuts, finely chopped

Bring the heavy cream to a boil in a heavy-bottomed saucepan. Pour half of the cream over the chocolate and let sit until the chocolate begins to melt. Pour the rest of the cream in and slowly stir the chocolate with a spatula, being careful not to incorporate too much air into the mixture. Once the filling is creamy and smooth, add any flavoring you’d like. Pour the mixture into a 13-by-9-inch glass baking dish and refrigerate for one hour. Remove the dish from the fridge. Using a miniature ice cream scoop, scoop balls of chocolate then perfect their shape by rolling them by hand (Coleman suggests wearing powder-free latex gloves) and place them on a baking sheet lined with parchment. Put the baking sheets in the fridge for 30 minutes.

While you’re waiting, place the cocoa powder on one large plate and the mixed nuts on another. Then melt the chocolate for coating over a double boiler or in a large metal bowl over simmering water. Once the chocolate melts, remove it from the simmering water, being careful not to let any moisture drip into the chocolate, as this will cause the chocolate to seize and become impossible to stir. Test the temperature of the chocolate and if necessary, submerge the base of the metal bowl into an ice bath, stirring the chocolate to uniformly cool. Once the chocolate reaches 92 degrees, remove from the ice bath and work quickly.

Retrieve the ganache centers from the refrigerator. Using two forks, dip each truffle into the chocolate making sure it’s fully enrobed. Move the truffle to either the cocoa or the nut plate, ensuring that it’s fully coated. After 10 seconds, move the truffle to a sheet pan. Once you have coated all the truffles, move the pan to a cool, dark place to harden. Truffles can also be moved back into the refrigerator. Remind the gift recipients that truffles are best eaten at room temperature.

12 slices day-old bread
6 slices pancetta
6 tablespoons Alouette garlic and herb cheese
6 eggs
1/4 cup half and half
1/2 teaspoon salt
A dash of pepper
6 tablespoons butter

On a large baking sheet covered with aluminum, broil the pancetta until crispy, about 10 minutes. In a small bowl, whisk together the eggs and half and half. Add the salt and pepper. Set aside.

Remove the crusts from the bread. Thinly spread the cream cheese on one side of all 12 slices and top every other one with a slice of pancetta. Cover the sandwiches with the remaining slices of bread.

Dip each sandwich in the egg mixture, completely immersing each side. Fry each sandwich in one tablespoon of butter until golden brown.

2 sticks butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons buttermilk
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Vanilla sugar, optional for decorating (pick up Go To Market in stores for recipe)

In a small bowl, whisk together flour, baking soda and baking powder. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough buttermilk to moisten and soften the dough, but not make it wet. Roll rounded teaspoons of dough into balls and place on an ungreased cookie sheet. Using your fingers, moisten the top of each cookie with buttermilk, and press gently to flatten. Sprinkle with vanilla sugar or raw sugar. Bake for 8 to 10 minutes or until slightly golden. Let stand for two minutes before moving.

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