1. Preheat oven to 350°F.
2. Place the roast in a roaster. Rub with oil. Make slits every 1 inch and stuff each with a slice of garlic and a small sprig of rosemary. Sprinkle with allspice and pepper. Insert a meat thermometer in the thickest part of the roast.
3. Roast for 1 1/2 to 2 hours until the thermometer registers 160°F.
4. Meanwhile, make the sauce: Coat a nonstick pot with cooking spray. Sauté the shallot and garlic until just softened. Add the mushrooms and sauté another two minutes over low heat. Add the broth, Madeira, and Worcestershire sauce. Simmer until the sauce reduces to 3/4 cup. Stir in the remaining tablespoon of wine and add the vinegar. Simmer for another minute and add the pepper. Set aside and keep warm.
5. Remove the roast from oven and allow to rest, covered with foil, for 15 minutes. Slice between the bones to serve. Top each serving with some of the mushroom sauce.

1. Peel the potatoes and cut into equal size pieces. Place in a pot and cover with water. Add the ginger slices and simmer until the potatoes are cooked through. Drain. Remove the ginger and discard.
2. Place the sweet potatoes in a food processor fitted with a metal blade with the remaining fresh ginger, orange zest, and margarine. Purée until very smooth. Add pepper to taste.

1. Trim the Brussels sprouts, pulling off any yellowed or withered leaves. Cut an X in the stem of each sprout.
2. Place in a pot and just cover with chicken broth. Simmer until just done, about 7 minutes. Remove sprouts from the broth. Simmer the broth until you have 2 tablespoons left. .
3. In a non-stick pan, sauté the shallots in olive oil until wilted. Place the sprouts in the pan and add the reduced broth. Set aside until ready to serve.
4. To serve, reheat and garnish with toasted walnuts.

1. Preheat oven to 400°F. Lightly coat a 15 X 10 X 2-inch jelly roll pan with cooking spray. Line with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff. Add half of the sugar substitute and beat well.
3. In a separate bowl, combine the remaining sugar substitute, flour, baking powder and salt. If using Splenda also stir in the dry milk and baking soda.
4. In another bowl beat the egg yolks and almond extract until very light and thick. Fold into the egg white mixture. Gently fold in the dry ingredients, a little at a time. Spread onto the prepared pan. Bake 12 -15 minutes or until the cake springs back when lightly touched.
5. Sift the confectioners' sugar over a clean towel. Loosen edges of the cake and turn onto the towel. Remove the waxed paper carefully. Roll the cake and towel from the short end. Cool on a wire rack.
6. To make filling: Gently combine the whipped cream with the unsweetened cocoa and sugar substitute.
7. Unroll the cake and remove towel. Spread a third of the filling on cake. Re-roll the cake. Cut off a 1-inch slice from one end: set aside. Place seam side down on a serving platter. Gently press the cut off slice into the side or top of the cake to simulate a sawed-off branch.
8. Spread the remaining cream mixture over the log and sawed off branch using long strokes, reserving 2 tablespoons for assembling meringue mushrooms. Then use a fork to draw lines to simulate bark. Chill cake.
9. To make mushrooms: Preheat oven to 250° F. Lightly coat a cookie sheet with cooking spray and dust with flour.
10. In a small mixing bowl, beat the egg white and cream of tartar until foamy. Gradually beat in superfine sugar until it forms stiff, glossy peaks. Spoon meringue into a pastry bag fitted with a large round tip. Press out 3/4 inch-wide mushroom caps. For stem, hold the bag vertically and press out the meringue. Pull straight up to form short stem forms. You can also use two spoons to form the caps and stems.
11. Bake for 30-40 minutes until dry and ivory colored. Loosen with a spatula and cool on a rack.
12. To assemble, make a hole in the underside of caps. Put in a bit of the reserved cream. Insert pointed stem end. Top frosted cake with mushrooms. Decorate the platter with fake holly sprigs. Refrigerate until ready to serve.

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