Holiday Oyster Shooter

Divide the oysters and juice, shallots and thyme between two chilled champagne glasses.

Fill glass approximately 1/2 full with champagne and enjoy.

Frozen Raspberry Souffles

TO MAKE THE SOUFFLÉS:
Clean and remove any stems from the raspberries.  Reserve 20 nice berries for later use.  Puree the raspberries in a food processor and strain to remove the seeds.  Approximately 2/3 cup of purée should remain.

Break the egg into a glass or stainless steel bowl or double boiler.  Add the honey and whisk thoroughly.

Place

Warm Chocolate Tart

Preheat oven to 350 degrees.

Combine the heavy cream and milk in a heavy saucepan.

Place over high heat and bring contents to a boil.  Remove from heat, add the chocolate, and stir until the chocolate is completely melted.

Beat the 2 eggs in a bowl.  Slowly pour the warm chocolate and cream mixture in the bowl, whisking constantly.

Pour t

Chef Jacques Ratatouille

TO PREPARE THE RATATOUILLE:

Cut an X in the bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water for 1 minute.  With a slotted spoon, transfer the tomatoes to a cutting board. When cool enough to handle, peel off the skin with a paring knife, beginning from the scored end.

Coarsely chop the tomatoes and

Chef Jacques' Egg Nog

Separate the eggs and place the yolks in a large mixing bowl. Beat the sugar into the egg yolks, adding the sugar in small batches. Beat vigorously until the egg and sugar mixture turns white (this may take several minutes). Add the heavy cream, vanilla, and brandy. Mix well and set aside.