Recipes
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8 small to medium pears (about 3 lbs. total)
1 750 milliliter bottle dry white wine or 3 cups apple juice
2 cups water
1 cup sugar
1 2-inch piece peeled fresh ginger, cut into strips
3 inches stick cinnamon, broken
Peel pears, leaving stems intact. Cut a thin slice from the bottom of each pear so pears stand up. If desired, use a melon baller to remove the core through the bottom of each pear.
Meanwhile, in a 4-quart Dutch oven combine the wine, water, sugar, ginger, and cinnamon. Cook, uncovered, over medium heat until gently boiling, stirring occasionally to dissolve sugar. Add the pears. Return liquid just to boiling. Reduce heat. Simmer, covered, about 15 minutes or until pears are just tender. Remove from heat and cool pears slightly in syrup. Transfer to a very large bowl. Cover and chill 2 to 24 hours. Drain pears to serve. Makes 8 servings.
Quick Hoppin' John Soup
1 pound sage pork sausage
1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
2 (15 ounce) cans black-eyed peas, drained
2 (14.5 ounce) cans diced tomatoes, with liquid
2 (14 ounce) cans chicken broth
2 cups water salt to taste
Crumble sausage into a skillet over medium heat and cook until evenly brown. In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 (12 fluid ounce) can frozen pink lemonade concentrate
1 (6 ounce) can frozen limeade concentrate
1 (750 milliliter) bottle white wine, chilled
1 liter carbonated water, chilled
2 (750 milliliter) bottles champagne, chilled
1 lemon - sliced, for garnish
1/2 cup fresh mint, garnish
Pour the heavy cream, vodka, schnapps, and white creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass, and garnish with a mini candy cane to serve.