Apple Sparkle Cider

Ingredients
1 tablespoon red or green colored sugar (optional)
10 unpeeled orange wedges or chunks
5 unpeeled lime wedges or chunks
5 6-inch wooden skewers
2/3 cup raspberry juice blend
1 750 ml bottle sparkling apple cider or sparkling pear-apple juice, chilled

Directions
1. Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.

2. For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.

3. Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.

Holidays Spiced Tea

Ingredients
2 cups water
3 tea bags (unflavored black tea)
4 star anise
1 3-inch-long cinnamon stick
1 cup passion fruit nectar
3 tablespoons honey
2 tablespoons lemon juice

Directions
1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.

2. Pour tea mixture into four heat-proof cups, floating a star anise on top of each. Makes 4 servings.

Steamed Spare Ribs.

Ingredients:
9 oz (250g) spareribs
2 tsp. fresh ginger, sliced
1 1/2 to 2 tbsp beaten whole egg
2 fennel seeds
4 tsp. (25g ) dry cornstarch (cornflour)
7 fl oz (200ml) pork stock
1 tsp. cornstarch dissolved in 2 tsp. water
2 tsp. brine 2 cups (500ml)
vegetable oil for deep-frying
1 tbsp soy sauce 1 tbsp scallions, chopped
1/2 tsp. MSG (optional)

Directions:
1. Wash the spareribs and chop into 1 1/2-inch-long (4cm) pieces.
Mix the beaten egg and the dry cornstarch into a batter and pour it over the spareribs, blending well. Set aside.
2. Heat the oil in a wok over high heat to about 350oF (175oc), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the spareribs, one at a time, and deep-fry until golden.
Drain and place in a heat-proof bowl. Add brine, soy sauce, rice wine, MSG(optional). Place the scallions, ginger and fennel seeds on top. Place the bowl in a steamer and steam, replenishing the water as needed, until the ribs very tender. Remove from the heat and discard the fennel seeds, scallions and ginger.
3. Place the spareribs in a pot with the stock and heat over high heat until the liquid has reduced by a third. Stir the dissolved cornstarch to blend, and add to the stock. Cook, stirring, until thickened.
Remove and serve.

Cherries in the Snow

Ingredients:
1 can cherry pie filling
1 small jar of green Marcino cherries
1 small package chopped pecans
1/2 bag of miniature marshmallows
1 container of whip topping, thawed

Instructions:
Place cherry pie filling in a mixing bowl. Mix in green Marcino cherries. Add pecans and marshmallows. Fold in whip topping being sure to mix well so all ingredients are incorporated together. Cover and refrigerate until ready to serve.

Holidays Devilled Eggs

Ingredients:
12 hard-cooked eggs
1/3 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded Cheddar cheese
2 tablespoons honey mustard
1/4 teaspoon pepper

Instructions:
Hard boil, shell and rinse your eggs.
Slice eggs in half. Carefully remove the yolks and place in a large mixing bowl. Place egg whites on a platter.
Cook 4 bacon strips to very crisp. Drain, allow to cool and crumble.
Mash egg yolks with a fork. Blend in mayonnaise, crumbled bacon, cheese, honey mustard and pepper.
Place a spoon full of yolk mixture into each egg white.
Cover and refrigerate until ready to serve. Sprinkle paprika on top of eggs before
serving.

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