To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.

To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.

Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.

Note: Try leftover marinade on chicken, pork, or shrimp.

Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon, and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat. Stir in crumbled bacon just before serving.

Preheat oven to 375°.

Wrap potatoes in foil; bake at 375° for 1 hour or until tender.

Place rutabaga in a large saucepan; cover with water. Bring to a boil. Cook 5 minutes. Add carrot; cook for 5 minutes. Add parsnip; cook for 5 minutes or until rutabaga is tender. Drain; mash vegetables to desired consistency. Stir in buttermilk and remaining ingredients.

Unwrap potatoes; cut a 1/4-inch slice from the top of each potato; scoop out pulp, leaving a 1/4-inch-thick shell. Add pulp to rutabaga mixture; stir well. Stuff the shells with the potato mixture, and place on a baking sheet. Bake at 375° for 10 minutes or until thoroughly heated.

Preheat oven to 450º.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk; stir just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray. Bake at 450° for 12 minutes or until golden. Remove biscuits from pan immediately, and place on a wire rack.

Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside.

Preheat oven to 350°.

Combine sweet potato and next 8 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust. Bake at 350° for 45 minutes or until set; shield edges of piecrust with foil after 20 minutes. Cool completely on a wire rack. Top each serving with whipped topping, and sprinkle with cinnamon, if desired.

Note: Serve with Clos du Bois Late Harvest Semillon 1997 (Knights Valley, $18 per half-bottle), and opulent wine that is long and syrupy in the mouth.