Countdown to an elegant, easy dinner

Four days in advance:

Make the Rich Roll Cookies. Store in an air-tight container or freeze.

Three days in advance:

Make the Nut Clusters. Store in an air-tight container.

Make the dressing for the Marinated Broccoli and Red Peppers.

Two days in advance:

Make the Scalloped Potatoes with Blue Cheese and Rosemary. Refrigerate.

Frost and decorate the cookies. Let them dry overnight before stacking so frosting can set up.

Day before:

Set the table with table cloths, napkins, china and silver, set out necessary wine and water glasses, chowder bowls, baskets with napkins to serve bread in if serving. Set out coffee and tea service so it is ready to use. Make sure carving knives and carving surface are ready to go.

Place fresh flowers or another centerpiece on the table. Put out candles.

Arrange cookies on serving trays or in your centerpiece. Cover with plastic wrap.

Make the Cod Chowder, everything up to adding the cod. Refrigerate.

Evening before:

Make horseradish sauces if using.

Julienne red bell peppers and chop broccoli, store in refrigerator separately.

Rinse and prepare salad greens and celery for Mandarin Nut Salad. Mix together, put in a zip-top bag and keep chilled.

Chop up required amount of Nut Clusters and set aside.

Make Mandarin Nut Salad dressing and refrigerate.

Remove pomegranate seeds and store, well-covered, in refrigerator.

Early afternoon of serving day:

Remove potatoes from refrigerator so they can come to room temperature.

Prepare salad for serving by placing dressing in bottom of serving bowl, place greens, celery, (do not toss), walnuts and pomegranate seeds on top. Cover and refrigerate.

3 hours prior to serving:

Prepare prime rib according to instructions.

With about an hour left before prime rib is finished, blanch broccoli for the Marinated Broccoli with Red Peppers. While broccoli is warm, add the red bell pepper and water chestnuts and toss vegetables with the dressing. Place it in a serving bowl and garnish with onion and sesame seed. Do not refrigerate, just cover. You will serve this at room temperature.

Reheat potato casserole in a 350-degree oven until hot.

If serving bread, slice and wrap in tin foil. Place it in the oven at 200 degrees for about 30 minutes.

Make coffee.

Just before serving dinner:

When prime rib is done to your liking, remove it to carving surface and tent to keep warm. Make the Au Jus sauce and horseradish sauce, if using.

Light your candles.

Reheat chowder to a simmer. Place cod in pan according to directions and simmer until opaque. Serve as directed. Freuen recommends a light white wine for the soup course. “Arbor Crest’s Sauvignon Blanc is easy to find and very nice,” she said.

Add chopped Nut Clusters to Mandarin Nut Salad and toss salad, incorporating the dressing that is in bottom of bowl. Serve.

Carve the prime rib and serve. Pass the broccoli and potato side dishes to accompany. Choose a hearty cabernet or a full-bodied blend like a shiraz cabernet or a merlot, shiraz or cabernet. Freuen recommends two Walla Walla wines that are currently her favorites but not always easy to find: Bunchgrass Cabernet Sauvignon and Reininger Cabernet Sauvignon.

For dessert serve frosted Christmas cookies, ice cream and chocolate sauce any way you like. Offer coffee and tea.