Join “Jayni’s Kitchen” this week for “Holiday Dinner with Lora Wiley.”

Wiley, owner of Au Marche, joins host Jayni Carey in preparing the following recipes. A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Roasted Root Vegetables with Creme Fraiche

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2 pound mix of carrots, potatoes, turnips and onions

2 cups crÃme fraiche

1 tablespoon whipping cream

2 shallots, thinly sliced

1 large garlic clove, peeled and chopped

2 sprigs fresh thyme, chopped

2 sprigs fresh parsley, chopped

1 1/2 teaspoons salt

black pepper

Peel the carrots, potatoes, turnips and onions and cut them into thin slices. Place the vegetables in a 13-by-9-by-2-inch baking dish. Combine the crÃme fraiche, whipping cream, shallots, garlic, thyme, parsley and salt in a large saucepan and bring to a simmer over medium-low heat, stirring occasionally. Pour the mixture over the vegetables and sprinkle with freshly ground black pepper and more salt, if desired.

Bake uncovered in a 375-degree oven until the vegetables are tender and lightly browned, about 45 minutes. Cool slightly before serving. Serves 4.

Duck Breasts with Port Sauce and Cherries

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Marinade:

1 cup soy sauce

1 cup sherry

4 6-ounce duck breast halves

Port Sauce with Cherries:

12 sour cherries in rum sauce, halved (Bende brand preferred)

1 cup low-salt chicken broth

1 cup low-salt beef broth

1/2 cup ruby port

1 fresh thyme sprig

3 teaspoons cornstarch dissolved in 2 teaspoons water

1/4 cup butter, cut into 1/2-inch pieces, at room temperature

Marinade: Combine the soy sauce and sherry in a bowl. Using a sharp knife, score the skin of each duck breast skin by making diagonal cuts, 1/2-inch apart, creating a diamond grid pattern. Do not cut through the meat. Place the duck breasts, skin side up, in glass baking dish. Pour the marinade over the breasts. Cover the dish and refrigerate for 2 to 6 hours.

Port Sauce with Cherries: Combine the cherries, chicken broth, beef broth, port and thyme sprig in saucepan. Bring the mixture to a boil over medium-high heat. Boil until mixture is reduced to 3/4 cup, approximately 15 minutes.

While the sauce is reducing, remove the duck breasts from marinade and drain well. Heat a large skillet over medium heat. When the skillet is hot, place the duck breasts skin side down in the skillet. Cook until the skins are browned and crispy, 7 to 10 minutes. Turn the duck breasts over and cook to desired doneness, about 3 to 5 minutes more for medium. If there is an excessive amount of fat in the pan, some of it may be poured off, leaving 3 to 4 tablespoons in the skillet. Transfer the duck breasts to cutting board, cover and let rest for about 5 minutes.

When the sauce is reduced to 3/4 cup, whisk the cornstarch and water mixture into the sauce. Bring to a simmer, whisking constantly until slightly thickened and bubbly. Remove the pan from the heat and add the butter, one piece at a time, whisking until completely melted before adding next piece. Add salt and pepper, to taste.

Slice each duck breast into thin slices on the diagonal and fan out on dinner plates. Spoon the Port Sauce with Cherries over the duck and garnish each plate with additional sprigs of thyme and extra cherries, if desired. Serves 4.

Dark Chocolate and Orange Charlotte

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soft lady fingers, approximately 24

2 tablespoons Grand Marnier

Chocolate-Orange Filling:

2 teaspoons powdered instant coffee

1/4 cup warm water

12 ounces semi-sweet or bittersweet chocolate, coarsely chopped

1/4 cup Grand Marnier

zest of 1 orange, grated (optional)

2 egg yolks

1/2 cup heavy cream

4 egg whites

1/2 teaspoon cream of tarter

2 tablespoons sugar

Toppings:

whipped cream

dark chocolate shavings

candied orange peel

Line the sides and bottom of an 8-inch springform pan with ladyfingers brushed with Grand Marnier. Set aside.

Dissolve the instant coffee in 1/4 cup of warm water. Place the coffee, 1/4 cup Grand Marnier, chocolate and orange zest, if desired, in the top of a double boiler, or in a glass bowl over simmering water (low heat). Stir frequently until the chocolate is melted. Stir in egg yolks and mix well. Remove the pan or bowl from heat and set aside to cool slightly.

Using an electric mixer, beat the heavy cream until soft peaks form and set aside. Using a separate bowl, beat the egg whites with the cream of tarter until soft peaks form. Gradually add the sugar, beating until stiff but not dry. Mix about 1/2 cup of the beaten egg white mixture into the chocolate mixture. Fold in the remaining egg white mixture. Fold the whipped cream into the chocolate mixture, just until incorporated. Pour the mixture into the lined springform pan. Cover and chill in the refrigerator for 3 to 4 hours.

Just before serving, decorate the Charlotte with whipped cream, chocolate shavings and candied orange peel. Serves 8 to 12.