Chewing the Fat’s caught the holiday spirit, and Monica and Louisa have prepared for treats and feasts galore. And regardless of your denomination, or lack thereof, this is a holiday food special for the whole lot of you. Author Michael Ruhlman shows us how to roast a goose the right way. We try rum truffle balls from famed confectioner Katherine Anne Duncan. Tom Martin of Svea restaurant serenades us about a traditional Scandinavian gelatinous fish, Lutefisk. And this week’s dumpling is plum-filled and Austrian.