Brunch to dessert: New Year’s Day feast

Preheat oven to 425 degrees.

Season the pork roast with salt and pepper. Rub with olive oil and place in a roasting pan on a bed of rosemary sprigs and garlic cloves.

Place in the oven; roast 20 minutes before turning the oven heat down to 350 degrees.

Add the roughly cut vegetables, and continue to cook until the pork reaches an internal temperature of 150 to 155 degrees, about 1 1/2 to 2 hours.

Remove the roast from the pan, allow to rest for 20 minutes; make the pan gravy while the roast is resting.

Leave the rough cut vegetables in the pan, place the roasting pan on the stove top.

Turn the burner on underneath the roasting pan, keeping the vegetables hot.  Add the flour to the vegetables in the still hot roasting pan, and cook for 2 minutes.

Carefully deglaze the pan by adding the wine and allowing most of the liquid to cook off. Add the hot chicken broth to the pan. Reduce to a simmer, cook 10 minutes.

Add the honey and the vinegar and simmer for 5 minutes before straining through a fine mesh strainer.

Serve the roast, carving at the table, with pan gravy on the side.

Preheat oven to 350 degrees.

Leaving their skins on, scrub the potatoes under cold water with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes.

Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350-degree oven for 10 minutes before adding the potatoes.

Roast the potatoes for 20 – 25 minutes, until well browned.

Shake the pan several times during cooking, so that the potatoes roll around to brown evenly.

Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, and then place in a serving dish.

Add the chopped herbs to potatoes, season with salt and pepper, and serve.

Preheat the oven to 325 degrees.

In a pot, combine 1 cup of the sugar, 1/4 cup of water, and a pinch of salt, and cook over low heat until the sugar melts. Continue to cook until the sugar has caramelized to a rich golden brown. Carefully pour the caramel into 1-quart flan dish, turning the dish to coat the bottom and sides with an even layer. Set aside to let the caramel cool and harden.

Combine the milk, cream, coconut milk and cinnamon stick in a saucepan and set over low heat. Bring to a simmer and continue to simmer gently for 30 minutes. Use tongs or a slotted spoon to remove and discard the cinnamon stick, then set the pan aside and let the mixture cool for 15 minutes.

Break the eggs into a bowl, beat them with a whisk, add the remaining 1/2 cup of sugar and gradually beat the hot milk mixture into the eggs in a thin, slow stream, a little at a time to avoid cooking the eggs. Pour the coconut mixture through a fine-mesh strainer into a large, heatproof measuring cup to facilitate pouring it into the custard cups.

Put the flan dish into a baking pan. Put the baking pan on the middle rack of the oven and fill the flan dish with the coconut mixture. Pour warm water into the baking pan to create a water bath coming halfway up the sides of the flan dish.

Bake until the flan is completely set and a toothpick inserted to the center of a flan comes out clean, approximately 40 to 45 minutes. Remove from the oven, carefully remove the flan dish from the water bath, and let cool completely. Cover the flan with plastic wrap, and refrigerate for at least 6 hours, or overnight. Keep refrigerated until ready to serve.

To serve, run a sharp knife around the outside of the flan dish to loosen. Invert the dish onto a plate and pop out the flan. The caramel should pour off the top and down the sides of the custard.