Indulgent Recipes for an Intimate Holiday Feast

The festive menu includes acorn squash agrodolce, beef tenderloin, white chocolate panna cotta and an espresso martini.

Brussels Sprouts and Kale Salad


Photography by Angel Tucker; styling by Nik Delfino of Easy Entertaining; place settings from Party Rental Ltd.


¼ cup preserved lemons
3 Tbsp lemon juice, preserved
preferred if not fresh
1 ¼ Tbsp honey
2 Tbsp water
1 garlic clove
½ cup olive oil
1 bunch lacinto kale, stems removed
and thinly sliced
½ lb Brussels sprouts, shaved
1 cup parmesan, shaved

In a blender, combine preserved lemons, lemon juice, honey, water and garlic.
While buzzing, slowly drizzle in oil, incorporating fully before adding more.
Slowly add remaining oil.
Taste and check seasoning.
Mix dressing with kale and brussels sprouts. Let sit for 30 minutes.
Toss in parmesan.

Entertaining tip: If some guests are sensitive to a group setting, you can still include them. “For folks who are more high risk, we’ve packaged meals up from milestone events and brought them to them,” Roberts says. “They’ve been able to eat dinner together over Zoom.”