For smaller Christmas gatherings, a Roasted Capon – neutered roosters – becomes the natural choice. Larger, juicier and with more breast meat than chickens, they are also very forgiving when left unattended while roasting. I typically serve a simple soup first, like my Chicken Soup with Chive Dumplings, Carrots, Parsnips, Turnips and Spinach. I accompany the meal with three side dishes: Cornbread Oyster Stuffing, Shredded Brussels Sprouts with Macadamia Nut and Prosciutto, and Fennel, Jerusalem Artichokes and Potato Saute. Finish with an easy dessert such as caramelized apples with ice cream to leave room for all the Christmas cake, cookies, fruit and chocolate.

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