One of the nicest foodies I know is a lovely young woman named Emily Richards. She's a food writer, recipe developer and professional home economist who has also appeared regularly on TV, including Food Network Canada. She has a wonderful laugh, a terrific sense of humour and an amazing flair in the kitchen.

Emily recently partnered with the Dairy Farmers of Canada to create these delightful dishes you see here, perfect for the holidays. And you'll find her ingredient of choice is cream — real cream. “It really is amazing how a little bit of real cream can elevate any dish to the next level,” says Richards. “It's the chefs' secret ingredient. And you can try lighter types of cream — sometimes even just a splash will create magical results.

"Once you try these recipes and see how easy they are to make, I am certain you will add them to your arsenal of holiday recipes."

We agree! Check out AnyDayMagic.ca for more ideas and recipes, and enjoy the following from Emily's kitchen.

PEPPERCORN-CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE

An elegant dish to serve guests over the holidays is with this easy recipe. For side dishes, try a lightly buttered egg noodle or a creamy roasted garlic mashed potato and colourful mixed vegetables alongside.

2 Tbsp. (30 ml) mixed peppercorns

1 Tbsp. (15 ml) butter

½ cup (125 ml) minced shallots

3 cloves garlic, minced

2 Tbsp. (30 ml) chopped fresh Italian parsley

¼ cup (50 ml) panko or dry breadcrumbs

2 pork tenderloins, about 2 lbs/1 kg total

Balsamic Cream Sauce:

1 cup (250 ml) 18% table cream

½ cup (125 ml) reduced-sodium beef stock

1/3 cup (75 ml) aged balsamic vinegar

2 Tbsp. (30 ml) packed brown sugar

1 Tbsp. (15 ml) all-purpose flour

2 sprigs fresh thyme leaves

Preheat oven to 425F (220C). Line a baking sheet with foil.

Place peppercorns in a small resealable bag and using meat mallet, crush peppercorns coarsely and set aside.

In a small skillet, melt butter over medium heat. Add shallots, garlic and parsley and sauté for 3 minutes or until softened; let cool slightly. Stir in breadcrumbs and peppercorns.

Place pork tenderloins on baking sheet and press shallot mixture along top and sides of each tenderloin. Roast in oven for about 20 minutes or until meat thermometer inserted in reaches 155F (68C). Let stand for 5 minutes before slicing.

Balsamic Cream Sauce: Meanwhile, in small saucepan, whisk together cream, stock, vinegar, sugar, flour and thyme. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer stirring occasionally, for about 10 minutes or until reduced to about 1-½ cups (375 ml). Remove thyme sprigs and spoon sauce on plate and serve sliced pork tenderloin on top.

Serves 6-8.

ARTICHOKE PEPPER CASSEROLE

Using canned artichokes is a convenient and easy way to add a new vegetable idea to your holiday table. Look for them in the pickle aisle of the grocery store. With the green and red of this casserole side dish, your Christmas dinner will be truly decorated. Perfect for the vegetarian on the guest list.

1 Tbsp. (15 ml) butter

2 red peppers, sliced

1 onion, thinly sliced

3 cloves garlic, minced

3 Tbsp. (45 ml) chopped fresh Italian parsley

1 tsp. (5 ml) dried Italian herb seasoning

2 cans (14 oz/ 398 ml) whole artichokes, drained and halved

1 cup (250 ml) 18% table cream

1 Tbsp. (15 ml) all-purpose flour

3 oz (90 g) Canadian gorgonzola cheese, cut into small pieces

Pinch fresh ground black pepper

Topping:

1 cup (250 ml) fresh breadcrumbs

2 Tbsp. (30 ml) chopped fresh Italian parsley

2 Tbsp. (30 ml) butter, melted

Preheat oven to 400F (200C). In a large nonstick skillet, melt butter over medium-high heat and cook peppers, onion, garlic, parsley and Italian seasoning, stirring frequently for about 8 minutes or until tender crisp and becoming golden. Scrape into shallow 10-cup (2.5 L) casserole dish. Stir in artichokes; set aside.

In same skillet, whisk together cream and flour. Add cheese and bring to a simmer over medium high heat. Whisk until cheese is melted and stir in pepper. Pour over vegetable mixture.

Topping: In a small bowl, combine breadcrumbs, parsley and butter. Sprinkle over vegetables and bake for about 20 minutes or until bubbly and topping is golden. Let stand 5 minutes before serving.

Serves 6 to 8.

HOLIDAY ORANGE MOCHA ROLL

This is the most perfect make-ahead holiday cake you will find! A load of fresh orange flavour shines through with this recipe and it truly is a marriage made in the kitchen with the coffee liqueur flavour.

4 eggs

¾ cup (175 ml) granulated sugar

3 Tbsp. (45 ml) butter, melted

1 Tbsp. (15 ml) grated orange zest

1-1/3 cups (325 ml) all-purpose flour

1 tsp. (5 ml) baking powder

Icing sugar

1 Tbsp. (15 ml) instant coffee granules or instant espresso powder

2 Tbsp. (30 ml) coffee liqueur or 1 Tbsp. (15 ml) vanilla extract

2 cups (500 ml) 35% whipping cream

1/3 cup (75 ml) icing sugar

Chocolate shavings for garnish

Preheat oven to 350F (180C). Line a 17 x 11 inch (43 x 28 cm) rimmed baking sheet with parchment paper.

In a large bowl, beat eggs, sugar, butter and orange zest with an electric mixer until well combined and sugar is dissolved. In another bowl, whisk together flour, and baking powder. Beat into egg mixture on low speed until combined well. Using an offset spatula, spread into prepared baking sheet and bake for 10 to 12 minutes or until cake springs back when gently touched. Let cool slightly.

Dust a large clean tea towel with icing sugar. With tip of a knife, loosen edges of cake; invert onto towel. Carefully remove pan and paper. Starting at short end, roll towel and cake together jellyroll style (towel will end up coiled inside cake). Let cool on rack, seam side down.

Meanwhile, in small bowl, combine instant coffee and coffee liqueur until dissolved. In a large bowl, using an electric mixer, whip cream and icing sugar until stiff peaks form. With spatula, gently blend in coffee mixture.

Unroll cake and spread with two-thirds of cream mixture leaving about 1-inch (2.5 cm) from one end of cake. Using towel as support, roll up cake without towel. Place seam side down on serving platter. Spread remaining cream mixture over roll and garnish with chocolate shavings. Cover lightly and refrigerate for at least 3 hours or for up to 2 days.

Yield: 12 to 16 servings

DECORATING TIPS: To turn this holiday roll into a more traditional Yule Log, cut each end on diagonal to form a small triangular piece from each end. Place cut pieces on top of cake to give a ‘tree stump’ look. Spread cream mixture on top piece. Decorate cake and platter with meringue mushrooms.