Whisk together first 7 ingredients.

Remove lower 3" of romaine stems. Arrange leaves on a large serving platter. Drizzle evenly with Walnut-Champagne Vinaigrette. Sprinkle with walnuts.

Make Ahead: You can make Walnut-Champagne Vinaigrette up to 2 days ahead.

*You can find washed, ready-to-serve romaine hearts at most grocery stores.

Arrange tart shells on a baking sheet. Fill each shell with about 1 tablespoon each spinach and cheese.

Whisk together eggs and next 3 ingredients. Spoon egg mixture evenly into tart shells. Sprinkle lightly with nutmeg.

Bake at 375° for 30 to 35 minutes or until tarts are puffed and crust is lightly browned. Let stand 5 minutes before removing from foil pans.

Make Ahead: To make ahead, simply fill the pastry with the spinach and cheese, and prepare the egg mixture. Cover both, and chill overnight. Next day, fill tarts with egg mixture, and bake.

Combine first 3 ingredients in a large bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles coarse meal. Add buttermilk, whipping cream, and rosemary, stirring with a fork until all ingredients are moistened. (Dough with be soft.)

Turn dough out onto a generously floured surface; knead 3 or 4 times. Pat or roll dough to 1" thickness; cut with a floured 2" biscuit cutter, and place biscuits 1" apart on ungreased baking sheets.

Bake at 450° for 10 minutes or until lightly browned. Transfer to a wire rack, and cool slightly. Split biscuits with a fork, and fill with warm Fresh Pork Sausage Patties. Serve hot. Garnish, if desired.

Make Ahead: Make the biscuit dough several days in advance, and freeze unbaked biscuits in a single layer on a baking sheet until frozen solid. Transfer to a large zip-top freezer bag. Seal and store in freezer. Arrange frozen biscuits on an ungreased baking sheet. Bake at 425° for 15 minutes or until golden.

Process first 8 ingredients in a food processor until finely minced. Add ground pork; process until mixture begins to form a ball. Cover and chill at least 4 hours or overnight.

Shape sausage into 20 (3 x 1/4") patties. Cook in several batches in a large nonstick skillet over medium-high heat 2 minutes per side or until lightly browned and a thermometer inserted into the thickest portion registers 160°. Keep warm until ready to serve.

Turkey Sausage Patties: You can make this recipe using 1 1/2 pounds ground turkey (white and dark meat). Follow above procedure, except blend ground turkey with seasonings by hand instead of using a processor. This will keep the turkey from becoming too finely ground.

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.

Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.

Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.

Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.

Combine 2 1/4 cups flour and next 4 ingredients in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Whisk together eggs and next 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.

Spread batter into a greased 13" x 9" pan.

Combine remaining 1/2 cup flour and brown sugar in a small bowl. Cut remaining 1/4 cup butter into flour mixture with pastry blender. Add pecans, pressing streusel mixture between fingers until large clumps form. Sprinkle streusel over batter in pan.

Microwave dulce de leche in a small glass bowl on HIGH 1 minute or until drizzling consistency, stirring once; drizzle over streusel topping.

Bake at 350° for 35 to 38 minutes or until streusel topping begins to brown and center of cake puffs slightly. Cool slightly.

*Find dulce de leche in the ethnic section or on the baking aisle of your grocery store.

Simmer water, sugar, and ginger in a small saucepan 5 minutes. Remove from heat; pour liquid through a wire-mesh strainer into a small bowl, discarding ginger. Stir in lime juice; cover and chill syrup.

Combine kiwifruit and next 4 ingredients in a trifle bowl or large serving bowl. Drizzle cooled syrup over fruit; toss gently. Sprinkle with toasted coconut.

Stir together juice and liqueur; chill. Stir in Champagne just before serving. Garnish, if desired.