Share in the Merriment

It might be dark and cold outside, but no matter where you look, there is a sense of the joyful things to come. Celebrate with a festive yet unfussy feast that allows the cook to do much of the work ahead of time, then join in the fun.

1 DAY AHEAD

Bake meringue and leave in oven overnight. Make orange curd, cover, and refrigerate. Assemble gratin (do not bake), cover with plastic, and refrigerate. Prepare sweet potatoes through step 2, cover with plastic, and refrigerate.

MORNING OF

Bake drop biscuits and make honey butter. Keep both at room temperature.

2 1/2 HOURS BEFORE

Bring pork to room temperature, then start roasting. Make gremolata, cover, and refrigerate.

30 MINUTES BEFORE

Top sweet potatoes with panko mixture. While pork rests, bake gratin and finish sweet potatoes. Make green beans.

LAST-MINUTE DETAILS

Warm biscuits at 375 degrees on a rimmed baking sheet, 5 minutes. Assemble pavlova after dinner.

SHOPPING TIP

Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs for the roast. A thin layer of fat on the roast keeps it juicy.

ORANGE CREAM PAVLOVA

A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.

ORANGE CURD

Because orange curd lasts several weeks in the refrigerator, it makes a great homemade present. It's delicious on scones and muffins or in store-bought tart shells.