End of year celebrations call for over-the-top accoutrements. Tablecloth and napkin fabrics by Duralee. Trim and tassels by Samuel & Sons.

Recipes begin here.

Team graphic fabrics like “Richelieu” from Fortuny. with glam ribbons for a modern presentation. “Maori” rectangular platter from L’Objet.

Recipes begin here.

Forgo single-variety flower arrangements, and gather various stems in single-color bunches. A centerpiece by Fiore Designs. mixes calla lilies, dahlias, and scabiosa seed heads with glow from an “Ironwork” lantern from L’Objet.

Recipes begin here.

Spicy-Sweet Nutcracker Cones

• 2/3 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon flaked sea salt or kosher salt
• Generous pinch of cayenne pepper or smoked paprika
• Pinch of chopped fresh rosemary
• 1 egg white
• 1 tablespoon water
• 1 pound mixed nuts, such as cashews, macadamias, hazelnuts, pecans, and/or walnuts
• 12 (6-inch) squares of parchment or brown paper folded into cones (tape inside for security)
• Rosemary sprigs

Preheat oven to 300°F. Line baking sheet with parchment paper; set aside.

In small bowl combine sugars, cinnamon, salt, cayenne, and chopped rosemary, making sure there are no lumps; set aside.

In large bowl beat egg white and water with fork until frothy but not stiff. Add nuts; stir to coat evenly. Sprinkle nuts with sugar mixture; toss until evenly coated.

Spread sugared nuts in single layer on prepared baking sheet. Bake 30 minutes, stirring occasionally.

Remove from oven; separate nuts as they cool. When completely cool, pour nuts into bowl, breaking up any that stick together. Fill each cone with 1/2 cup nut mixture; add rosemary sprig.

Roasted Beef Tenderloin with Maple-Balsamic Reduction

• 1/2 cup pure maple syrup
• 1/2 cup balsamic vinegar
• 3 to 4 sprigs fresh rosemary
• 2 (2- to 3-pound) beef tenderloin roasts
• Kosher salt
• Freshly ground black pepper
• Olive oil

To make Maple Balsamic Reduction, in small saucepan combine maple syrup, balsamic vinegar, and 1 sprig rosemary. Bring to boil. Reduce heat; simmer, uncovered, 12 to 15 minutes or until reduced to 1/2 cup. Remove and discard rosemary sprig. Set aside.

Season tenderloins well with salt and pepper. Let stand at room temperature 30 minutes. Preheat oven to 400°F. Brush tenderloins with olive oil.

Heat heavy skillet or cast iron pan over medium-high heat. Brown tenderloins on all sides. Transfer to rack in shallow roasting pan. Add remaining rosemary sprigs to roasting pan. Insert oven-going meat thermometer in center of one roast.

Roast tenderloins, uncovered, 35 to 40 minutes, or until meat thermometer registers 140°F.

Transfer tenderloins to serving platter; brush with some Maple-Balsamic Reduction. Cover with foil; let stand 10 minutes. (Temperature of meat after standing should be 145°F.) To serve, slice tenderloins; serve with remaining Maple-Balsamic Reduction.

Makes 12 servings.

Spiced Cranberry Chutney

• 3 large firm pears, cored and cut into 1/2-inch pieces
• 1 small onion, chopped (1/4 cup)
• 1/2 cup dried cranberries
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 1 jalapeño pepper, seeded and finely chopped
• 1 tablespoon fresh grapefruit juice
• 1/4 teaspoon ground allspice

In large saucepan combine all ingredients. Bring to boil; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened, stirring occasionally. (Chutney will thicken as it cools). Serve warm or at room temperature. Makes about 2 cups.

Caramelized Parsnips, Carrots, and Fennel

• 2-1/2 pounds parsnips
• 1-1/4 pounds carrots
• 1 bulb fennel
• 4 cloves garlic, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons butter, melted
• 3 tablespoons snipped fresh sage
• 1 tablespoon finely shredded orange peel

Preheat oven to 400°F. Peel and trim parsnips and carrots. Halve vegetables crosswise. Quarter large ends lengthwise. Halve smaller ends lengthwise. Trim and core, fennel. Slice fennel lengthwise into 1/4-inch slices.

In roasting pan combine parsnips, carrots, fennel, and garlic. Sprinkle with salt and pepper. Drizzle with olive oil and honey; toss to coat.

Roast, uncovered, 40 to 50 minutes or until light brown and tender, stirring once.

Toss vegetables with butter. Sprinkle with sage and orange peel; toss. Transfer vegetables to serving platter. Makes 12 servings.