Appetizers * Waldorf salad: Combine fresh chopped apples, chopped celery, chopped grapes, and chopped walnuts, toss in 1 Tbsp. mayonnaise, and serve over a bed of lettuce. * Caviar and crackers: This easy-to-make appetizer will have your guests feeling like they are characters in The Great Gatsby. * Chicken vol au vents: Cut out 12 3¼-inch circles from two sheets of puff pastry. Place 6 on a parchment-lined baking sheet, and cut 2½-inch circles out of the other 6. Place the rings on top of the circles on the baking sheet. Whisk an egg with 1 Tbsp. water, then brush over the pastry. Chill for 15 minutes, then bake for 20-25 minutes in a 400° F oven. Cool on a wire rack. Cook 6 strips of bacon over medium heat. Drain on a paper towel lined plate, and reserve 1 Tbsp. of the drippings. Cook 2 sliced leeks (white parts only) and 1 sliced sweet yellow pepper in the reserved bacon grease for 5-7 minutes. Reduce heat to low and stir in the bacon, 1 cup shredded rotisserie chicken, 8 oz. softened cream cheese, and salt and pepper to taste; cook until blended, then remove from heat. When cool, hollow out pastries with a small knife and fill with the chicken mixture. Top with fresh chopped parsley and black pepper. * Mystery soup: Melt 4-5 Tbsp. butter in a dutch oven, then add 1 chopped large onion, cooking until onion is translucent. Add 1 cauliflower cut into florets, and continue cooking for 4-5 minutes, stirring continuously; season to taste with salt and pepper. Add 1 cup of chicken broth, then cook until most of the liquid is cooked off. Remove from heat and cool for 10-15 minutes. Place the soup in a blender or use an immersion blender and blend until smooth. Move soup back to pot and add 3-5 more cups of stock, until soup has a nice, creamy texture, then cook for 10 more minutes. Season to taste with salt and pepper. Main Course * Roast chicken: Pat your whole chicken dry and remove any organs from the inside of the bird. Loosen the skin by wiggling your hands in near the neck and butt. Then add ¼ cup of butter by sliding it under the skin. Rub the outside of the skin down with fresh lemon and kosher salt. Place the chicken on a roasting pan or a baking sheet, breast-side up. Cook for 20 minutes at 450° F, then reduce temperature to 350° F and continue roasting for another 40 minutes. Your chicken is done when it has reached an internal temperature of 165° F. * Lasagna: Spray a 9x13 baking dish with cooking spray and spread ⅔ cup of marinara sauce on the bottom. Top with lasagna noodles until the whole surface is covered. Brown 1 lb. ground beef, then add marinara sauce to the meat and simmer for about 5 minutes. Spread a layer of about 5 oz. ricotta cheese on top of the lasagna noodles. Sprinkle on 3 oz. shredded mozzarella cheese. Add about ⅓ of the meat sauce on top of the cheese. Add another layer of noodles and press down slightly. Repeat with ricotta, mozzarella, and meat sauce another two times. Top with a little more mozzarella and some Italian seasoning. Cover with aluminum foil and bake at 375° F for 45 minutes. Remove foil and bake for another 7-8 minutes, until cheese is bubbly. * Leg of lamb: Place a leg of lamb on a roasting pan. Cut slits in the top of the lamb every 3-4 inches, and stuff in four sliced garlic cloves. Salt and pepper the top of the lamb, then place a few sprigs of rosemary underneath and on top. Roast in a 350° F oven for 1 hour 45 minutes to 2 hours. Let rest for 10 minutes, then carve. * Shepherd’s pie: Peel and quarter 3 large potatoes, then boil them in a large pot filled with water for about 20 minutes. Melt 4 Tbsp. butter in a large saucepan and cook one medium chopped onion and one medium diced carrot 6-10 minutes, until tender. Add in ½ cup each of green peas and corn. Add 1½ lb. ground beef and cook until no longer pink. Season with salt and pepper. Add ½ cup beef broth and 1 tsp. Worcestershire sauce. Bring to a simmer, then reduce heat to low. Cook for 10 minutes, adding more beef broth if it looks like the meat is drying out. Mash the cooked potatoes, and add in 4 Tbsp. more of butter, then season with salt and pepper to taste. Spread the beef-and-vegetable mixture in a large skillet or baking dish. Spread the mashed potatoes on top in an even layer; use the tines of a fork to make peaks in the mashed potatoes that will brown in the oven. Bake in a 400° F oven for about 30 minutes. Dessert * Death by chocolate cake: Use a standard chocolate cake recipe and kick it up a notch by adding 2½ cups strong black coffee to the batter. * Blood spatter cookies: Make classic sugar cookies, then make royal icing in two shades: red and white. Ice the cookies with the white icing, let it set, then dip a fork in the red icing and fling it onto the cookies so that it spatters like blood.