SIMCHA FISHER

1. Preheat the oven to 425

2. In a little pot, combine the honey, the butter, and the extract. Heat through and set aside.

3. In a bowl, mix the cranberries with melted butter, brown sugar, cinnamon, and a dash of salt. Set aside.

4. Cut brie into 24 equal pieces and set aside.

5. Prepare a 24-hole mini cupcake pan with butter or spray. You can also use a full-size cupcake pan, but the tarts will be a little unwieldy and won't hold together as well.

6. Unroll the phyllo dough and cut it into twelve equal stacks. Cover the dough with a damp cloth while you're working so the dough doesn't get brittle.

7. Pull out one stack of phyllo dough squares and use half the squares to line a cupcake tin, fanning them out to make a little cup. Make sure the bottom of the tin has several layers of dough, so it won't fall apart when you take it out of the pan.

8. When you have arranged all the pastry cups, drizzle them with half the honey-butter mixture.

9. Lay a piece of brie in the bottom of each cup, then put a scoop of sugared cranberries on top of that. Drizzle with the rest of the honey-butter mixture.

10. Bake for 15 minutes or so until the pastry is just golden brown.

11. Top each cup with a bit of chopped herbs.

12. Let the tarts sit in the pan for five minutes before serving. Serve hot.

To make the filling:

1. In a big pan, melt the 1 Tbsp butter and sauté the spinach until it's soft. It will be a giant heap of greens at first, but it cooks way down and will fit in the pan when you're done!

2. Let the spinach cool and then squeeze out as much water as you can.

3. In a bowl, mix together the cooked spinach with the salt, pepper and nutmeg, and stir in the feta until it's combined. Set aside.

4. Preheat the oven to 375

5. Melt the stick of butter and set it aside. You'll need it handy for assembling the triangles.

6. Unroll the phyllo dough and cover it with a slightly damp cloth to keep it from getting brittle. Take what you need and keep the rest of the stack covered.

To assemble the triangles:

1. Carefully lay a phyllo dough square on your workspace, long side horizontal. Brush it with melted butter. Lay another sheet on top of it and brush that with butter.

2. With a sharp knife or pizza cutter, cut the dough into three strips.

3. Put a scoop of spinach mixture at the bottom of each strip. Then fold that section of dough up diagonally, enclosing the spinach, so it forms a triangle. Continue folding up to make triangles, like you'd fold a flag, until you reach the top of the dough. If you're having trouble figuring out how to fold it, here is a helpful video: https://www.youtube.com/watch?v=gVwA3i_tmKc&t=2s

4. If there's a bit of leftover dough on the triangle, fold it under. Lay the finished triangle on a baking sheet, seam side down. Brush with butter again.

5. Continue until the phyllo dough is gone. I made 18 pockets, two sheets thick, with one roll of phyllo dough, but you can change the proportions and make lots of smaller triangles if you like.

6. Bake about 25 minutes until golden brown. Let them sit in the pan for a moment before removing. Serve hot or cold.

1. Sauté the onions, mushrooms, and celery in the butter.

2. In a separate pan, fry up the sausage, crumbling it as you cook, until it's browned. Combine the sausage, including the fat, with the vegetables, and add in the oysters with their broth.

3. Put the dry stuffing in a bowl. Add the broth and stir gently until it's all moistened. Add the vegetable-oyster- sausage mixture. Salt and pepper to taste.

1. Preheat oven to 350. Prepare muffin tins; butter and flour loaf pan.

2. In a large bowl, mix together dry ingredients and lightly incorporate the shredded butter.

3. In another bowl, mix together the egg, orange juice, and orange zest.

4. Add egg mixture to flour mixture and stir just until dry ingredients are incorporated. Lightly mix in the cranberries and walnuts. Pour batter into tins or loaf pan.

5. Bake muffins for about half an hour, loaf for an hour or more.

1. Preheat oven to 350. Butter loaf pans or muffin tins, or use cupcake papers.

2. Mash the bananas in a bowl. Beat the eggs and blend the into the bananas. 

3. In another bowl, mix together all the dry ingredients. Add the dry mixture to the banana mixture and stir just until blended. Stir in nuts if desired. 

4. Pour batter into pans or tins. Bake about 28 minutes for muffins, about 1 hour for loaves. 

1. Preheat the broiler to high

2. To peel the squash: Cut the ends off the squash and poke it several times with a fork. Microwave it for 3-4 minutes. When it's cool enough to handle, cut it into manageable pieces and peel with a vegetable peeler or sharp paring knife. Scoop out the pulp and seeds.

3. Cut the squash into cubes.

4. In a bowl, toss the squash with honey and olive oil. You can use whatever proportions you like, depending on how sweet you want it.

5. Spread the squash in a shallow pan and sprinkle with salt, pepper, and chili powder.

6. Broil for 15 minutes until the squash is slightly charred.

1. Freeze the butter for at least 20 minutes, then shred it on a box grater. Set aside.

2. Put the water in a cup and throw an ice cube in it. Set aside.

3. In a bowl, combine the flour and salt. Then add the shredded butter and combine with a butter knife or your fingers until there are no piles of loose, dry flour. Try not to work it too hard. It's fine if there are still visible nuggets of butter.

4. Sprinkle the dough ball with a little iced water at a time until the dough starts to become pliable but not sticky. Use the water to incorporate any remaining dry flour.

5. If you're ready to roll out the dough, flour a surface, place the dough in the middle, flour a rolling pin, and roll it out from the center.

6. If you're going to use it later, wrap it tightly in plastic wrap. You can keep it in the fridge for several days or in the freezer for several months, if you wrap it with enough layers. Let it return to room temperature before attempting to roll it out!

7. If the crust is too crumbly, you can add extra water, but make sure it's at room temp. Sometimes perfect dough is crumbly just because it's too cold, so give it time to warm up.

8. You can easily patch cracked dough by rolling out a patch and attaching it to the cracked part with a little water. Pinch it together.

1. Sauté the onions, mushrooms, and celery in the butter.

2. In a separate pan, fry up the sausage, crumbling it as you cook, until it's browned. Combine the sausage, including the fat, with the vegetables, and add in the oysters with their broth.

3. Put the dry stuffing in a bowl. Add the broth and stir gently until it's all moistened. Add the vegetable-oyster- sausage mixture. Salt and pepper to taste.