Try these recipes for a great holiday buffet

1. Preheat the oven to 450°F.
2. Crush the juniper berries in a mortar and pestle, then combine them with the sea salt, pepper, and dried herbs.
3. Rub the beef lightly with oil, then rub it with the seasoning mixture.
4. Place the roast on a rack in a roasting pan and roast for 20 minutes to create a nice crust on the outside.
5. Reduce the oven temperature to 350°F and roast for 25 to 30 minutes longer, or until an instant-read thermometer registers 120°F (for medium-rare).
6. Let the roast rest in the pan for at least 20 minutes before slicing.

1. Peel the potatoes and put them in a bowl of cold water to keep them from discoloring; set aside.
2. Line a plate with paper towels.
3. Render the bacon in a sauté pan until crisp. Remove the bacon with a slotted spoon and reserve on the prepared plate.
4. Add the onions to the rendered fat and cook over medium heat until nicely caramelized, about 15 minutes.
5. Season with salt and white pepper and remove the pan from the heat. Saving a few leaves for garnish, stir in the thyme.
6. Preheat the oven to 350°F. Butter a 2-quart gratin dish.
7. Cut the potatoes lengthwise into 1/8-inch-thick slices.
8. Arrange two layers of potatoes in the dish, overlapping the slices. Season each layer with salt and pepper.
9. Layer half the onions over the potatoes and sprinkle with about one-third of the bacon.
10. Add two more layers of potatoes, then the remaining onions and more bacon, saving some of the bacon to sprinkle on top.
11. Add two final layers of potatoes, then pour the chicken stock and wine over them.
12. Sprinkle the remaining bacon over the top and season with salt and pepper. Sprinkle with the reserved thyme leaves.
13. Cover the dish with aluminum foil and bake for 35 minutes.
14. Remove the foil and bake uncovered for 15 to 20 minutes longer, or until the top is light golden brown and the potatoes are completely tender through-out (test them with a skewer).

For the crust:
1. Preheat the oven to 375°F.
2. Mix together the graham cracker crumbs, sugar, and butter.
3. Press the mixture evenly over the bottom of a 10-inch springform pan.

For the filling:
1. Beat together the cream cheese, sugar, eggs, and vanilla until smooth.
2. Then pour over the crust.
3. Tap the pan on the counter a few times to remove any air bubbles.
4. Bake for 35 minutes, or until the filling is set.
5. Remove the cake from the oven and cool it in the pan on a rack. While the cake cools, prepare the topping.

For the Strawberry Purée:
1. Wash, drain, and hull the strawberries.
2. Cut half the berries into quarters; set aside.
3. Purée the remaining whole straw-berries with the sugar and lemon juice.
4. Combine the quartered berries with the purée; taste and add a little more sugar or lemon juice, if necessary.

To serve:
1. Remove the side of the springform pan.
2. Slip a thin metal spatula between the cake and the pan bottom and slide the cake onto a serving platter.
3. Cut the cake into wedges and serve with strawberry purée. Cut cheesecake neatly and easily by choosing a knife with a thin blade. Dip the blade in warm water and wipe it dry between cuts.