Golfer's Potluck Lunch

Ironwood Hills Golf Course, Moloka'i Hawaii
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Playing golf is a passion of mine. I've been playing since I was seven years old. When I moved to Hawaii in 2002 I found out that the locals also love to play golf, and always serve a potluck lunch after a competitive game of golf. 

Some of my Kukui Club golfing buddies.
Left to right, Rick, Dave, Scotty, Billy and me.

Most of the golfers I play with up at Ironwood Hills Golf Course (see photo to the right), are Hawaiian, with a few "Haoles" (white visitors) thrown in for good measure. These people love to play golf, eat local food, drink beer, gamble, and "talk story" at the same time. You never know what you'll be eating from one game to the next, but there's usually lots of good food to go-round. 

I was a little nervous at first, not knowing what to bring, or if they would eat it. After a few years I have learned a few things, like bring food that can be chilled with frozen gel packs, in a cooler with my beer. The last thing I want to do is to have these guys get food poisoning from food that's been sitting in my truck for hours. Some of the golfers bring small portable gas stoves to heat up their food, but to me, thats too much trouble. So most of the food I bring is cold, like pupus, salads and dessert.

Once a year the club caters a lunch. Golf is a lot more "ono" in Hawaii! 

I thought I would share some of my recipes with you:

Ginger & Spice Cookies
Ginger bread and ginger snaps all wrapped up in these spice cookies. They are one of my favorite cookies, and my golfer friends really seem to like them.

Ingredients:

Ginger & Spice Cookies

1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon table salt

Procedure:
Combine the butter and 1 cup of the sugar in the bowl of an electric mixer. Beat until light and fluffy, 5 minutes. Beat in the egg and molassas. Sift the flour, soda, cinnamon, cloves, nutmeg, ginger, and salt together onto a piece of parchment paper. Add the butter mixture, beating just until combined. Cover with plastic wrap and chill for 2 to 3 hours. Preheat the oven to 350˚F.

Place the remaining 1/2 cup sugar in a pie plate. Shape the dough into walnut-size balls and roll in the sugar. to coat. Arrange 1 1/2 inches apart on parchment paper lined baking sheets and bake until cracked and dry but still soft, about 15 minutes. Cool on the baking sheets for 5 minutes, then transfer to cool on wire racks. Makes about 4 dozen small cookies.

Potato-Mac Salad with Surimi and Green Peas

There are many variations to Hawaiian potato-mac salad, but this is my favorite.

Ingredients:
1 pound package elbow macaroni pasta
3 large russet potatoes, peeled and cut into bite-sized pieces
1 pound surimi (imitation crab), cut into 1 inch pieces
1 1/2 cups frozen peas (defrosted, no need to cook them)
1 cup celery (finely chopped)
1 cup shredded carrots
6 large hard boiled eggs (chopped)
2 tablespoons sweet relish
1/2 cup red bell pepper, finely chopped
1 teaspoon dried dill or 2 tablespoons fresh dill, chopped
3/4 cup chopped green onions (white and green parts)
3 cups mayonnaise
1 cup sour cream
1/2 teaspoon salt and pepper, or to taste
1 chopped green onion (white and green parts) for garnish

Procedure:
Boil macaroni and potatoes in separate pots, 10 to 12 minutes, or until cooked to your taste, drain & cool 30 minutes. Add all other ingredients to cooled macaroni and potatoes, in a large bowl. Gently stir to mix everything together. Keep cold in the refrigerator until ready to serve. The macaroni and potatoes will absorb the mayo, so you may want to make your salad a day ahead to let the flavors combine. You might also want to add more mayonnaise just before serving. Garnish with more chopped green onion. Makes 16 generous servings.


Limu Salad
Limu is the Hawaiian word for seaweed. Limu salad is easy to make but you will have to find the ingredients. It is a combination of flavors and textures creating a delicious mixed Asian main course or side dish, and is a very common and well-liked potluck salad here in Hawaii.

Ingredients for salad:

Limu Salad

1 (16 ounce) package of linguini, break in half and cook according to package directions

6 ounces seasoned taegu (Korean spicy codfish found in Asian markets)

2 Japanese cucumbers, sliced lengthwise, then sliced into thin half circles

16 ounces imitation crab (surimi), pulled apart into strings

8 ounces seasoned Ocean Salad (Ocean Salad is a seaweed salad that is flavored with sesame oil, it can be found in the refrigerated section of many grocery stores or in Asian markets) Here on Moloka'i, Kualapu'u market has most of these ingredients.

Ingredients for dressing:
You won't need all of this sweet and savory dressing, but it is great to keep in your refrigerator for other salads.
1/2 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup vegetable oil
1/4 cup honey
1/4 cup sugar
1 tablespoon sesame seed oil
2 teaspoon sesame seeds, toasted, crushed

Garnish:
thinly sliced green onions at an angle
1 (1.9 ounce) bottle nori furikake (a sesame/nori seasoning found in Asian markets)

Procedure:
In a mixing bowl or jar, mix dressing ingredients, and refrigerate. In another bowl; combine linguine with taegu, cucumbers, crabmeat and ocean salad, refrigerate until ready to serve. when ready to serve, toss salad with dressing, as needed. Garnish with green onion and furikake. Serves 8-10.


Yesterday I played golf with my friends at Ironwood Gold Club. Every month we have a golf tournament. After a round of golf everybody enjoys a huge potluck lunch that everybody contributes to. My contribution was this salad. The lady golfers seemed to especially like it, and wanted the recipe, so here it is, enjoy!


Coleslaw with Lemon Dressing

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Ingredients for Coleslaw:
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups shredded carrots
1/2 cup chopped fresh parsley
3/4 cup toasted pumpkin or sunflower seeds

Ingredients for Lemon Dressing:
1/4 cup olive oil
3 tablespoons fresh lemon juice, or to taste
1 tablespoon of fresh lemon rind zest
1 large clove garlic, minced
1/4 cup ketchup
1/4 cup honey
1/2 teaspoon salt

1/4 teaspoon black pepper

Procedure:
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

Toast your seeds in a small skillet, over medium heat, stirring frequently, until the they are fragrant but not burnt.

To make the Lemon Dressing:
In a small bowl, combine everything, then whisk until thoroughly blended.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated. Taste and add an additional tablespoon of lemon juice if needed. Serve immediately or cover and refrigerate until ready to use.

Makes 4 to 6 side servings.

Note: This recipe makes a beautiful presentation as you can tell from the photo above. It can be served with a number of things, like pan seared salmon, as a side salad with hamburgers or hot dogs, with bbq pork ribs or chicken, or with pork belly... yumm!

Asian Coleslaw
This is a simple Asian cole slaw recipe that is so good as a side dish for so many Asian recipes, like with ribs or chicken. It's also wonderful in a grilled mahi-mahi fish sandwich or fish tacos.

Ingredients for the Asian coleslaw:
5 cups Chinese or napa cabbage (1 1/4 pounds), thinly sliced with ribs removed
3 medium carrots, peeled and shredded
3 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/2 cup red bell pepper, small dice

Ingredients for the dressing:
1/3 cup seasoned rice wine vinegar
1 tablespoon canola oil or olive oil
1 1/2 tablespoons minced fresh ginger root
1 tablespoon sesame oil
1 tablespoon honey
1/2 teaspoon salt
red pepper flakes, to your taste (optional)

3 tablespoons roasted sesame seeds for garnish (black sesame seeds make a nice contrast)

Procedure:
Combine the cabbage, carrots, green onions, cilantro, and red bell pepper in a large bowl. Whisk together the ingredients for the dressing in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with roasted sesame seeds just before serving. Makes 6 servings.


Classic Caesar
While this recipe is not Hawaiian, I have served this salad to many of my friends here on Moloka’i and they always ask for more. I believe this to be the original recipe created by Caesar in Tijuana, Mexico. For a variation, try sprinkling cooked chicken breast or shrimp over the top, then top with Parmesan cheese. 

Ingredients:
8 (1/2-inch thick) slices French bread
3 large cloves garlic
8 anchovies, rinsed to remove oil and salt
2 tablespoons Dijon mustard
1 1/2 teaspoon Worcestershire sauce
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1/4 cup olive oil
1/2 teaspoon black pepper
1/3 cup grated Parmesan cheese
2 tablespoons blue cheese*
16 cups 1-inch pieces romaine lettuce (2 large heads)
1/4 cup shredded Parmesan cheese
1 soft-cooked 'coddled' egg, boiled only 1 1/4 minutes

Procedure:
Preheat oven to 350˚F. Place bread on sheet pan; bake 6 minutes to dry. Halve one garlic clove; rub on one side of bread slices. Cut bread into 1/2-inch cubes; return to pan. Bake 8 minutes more to toast. Or use already made croutons. In food processor, mince whole garlic cloves; add anchovies. Finely chop. Add mustard, Worcestershire, lemon juice, vinegar, oil, pepper, grated Parmesan, blue cheese and egg; process until smooth and thick. This dressing will keep in refrigerator for days. In a bowl, toss lettuce and about 1/2 of the dressing. Top with croutons and remaining Parmesan cheese. Taste before serving. Makes 8-10 servings.

*Note: I use the best blue cheese I can find for this recipe (Point Reyes Original Blue, available at Moloka'i Wines & Spirits), also this is a very strong dressing, so use sparingly to your taste, I sometimes add mayonnaise to smooth and stretch this recipe.

Ironwood Whiskey Brownies with Bacon

Ironwood is the name of the golf club on Moloka'i. Brownies are a favorite dessert with these golfers, but these are just a little different, bacon mixed with chocolate and bourbon, how can you loose!

Ingredients for the Brownies:

1 cup melted butter
1/2 cup cocoa powder
4 eggs
1 1/2 tablespoons vanilla extract
2 cups flour
2 cups sugar
4 strips of bacon, cooked and crumbled
1 1/2 ounces bourbon (Maker's Mark is my preferred brand)

Ingredients for the topping:
12 ounces evaporated milk
1 1/4 cup brown sugar
4 egg yolks
1 teaspoon vanilla extract
4 strips of bacon, cooked and crumbled
1 cup chopped pecans
1 ounce bourbon (Maker's Mark is my preferred brand)

Procedure:
Preheat the oven to 350˚F.

Blend the melted butter and cocoa powder to a mixing bowl, then add the eggs and vanilla and beat until smooth.

Next add in the sugar and flour and mix just until they're combined. Now stir in the bourbon and crumbled bacon.

Pour into a 9 x 13" baking pan sprayed with cooking spray and bake for 20 minutes.

While the brownies are baking, make the topping:

To a medium saucepan add the evaporated milk, brown sugar and egg yolks. Whisk and bring to a simmer for 10 minutes until thickened.

Take off the heat and stir in the whiskey, bacon and chopped pecans and then set aside to cool.

After the brownies have cooled completely, spread the topping over the top and cut into squares to serve. Makes 25 brownies.


Spicy Mexican Pickled Carrots
I've had these spicy pickled carrots many times in Mexican restaurants. They are very easy to make and go well as a side dish with sandwiches, turkey, chicken, pork, even great chopped in poke.

Ingredients:

1 1/2 pounds of large carrots

1 large yellow or white onion
3 garlic cloves, chopped
6 fresh green and/or red jalapeno peppers
2 1/2 cups water
1 1/2 cups white vinegar
1/8 cup of olive oil
3 bay leaves
1 teaspoons salt
1 teaspoon dried oregano
1 teaspoon black peppercorns
3 pint canning jars and lids, sanitized*

Procedure:
Peel the carrots and slice into 1/4 inch pieces either straight across or diagonally. Peel and cut the onion into 1/4 inch slices, peel and roughly chop the garlic cloves. Slice the chili peppers into thin rounds with the seed intact.

In a pot mix the water and vinegar and bring to a soft boil under low medium heat. Let sit covered.

In a a large frying pan heat the oil, add the carrots and cook for about 5 minutes. Next add the chili, onion, garlic, and bay leaves then cook for another 5 minutes. Add the salt, oregano and peppercorns and cook for about 3 minutes more, stirring to combine the spices and vegetables well. Don't overcook, the carrots should be crispy.

Carefully take the 3 jars out of the hot water and put them in the kitchen sink. With a large spoon, place enough carrot mixture in each jar until it is about 1/2 inch from the rim, then pour in water/vinegar mixture to about 1/4 inch from the rim. Seal tightly with sanitized lids and set aside to cool, make sure they are tightly sealed. Once they are at room temperature you can put them in the refrigerator. Let them sit in there at least overnight or longer if you want, the longer the more the flavors will mix. The carrots will keep up to a couple of months in the refrigerator.

*To sanitize the jars and lids place them inside a large and deep pot filled with water and bring to a boil. Leave the jars and lids inside the boiling water until the carrots are ready to be poured in. Another way to sanitize the jars by washing them in a dish washer with very hot water temperature. Makes 3 pints, or about 4 1/2 cups.

The Little Berries That Could!

Who doesn't love fresh cranberries, especially during the Holidays. They are usually available from October through December, even here in Hawaii. When you purchase fresh cranberries, you need to look for brightly colored, firm berries. Avoid bags that have brown or shriveled berries at the bottom. You can store them in their original packaging for up to two weeks in the refrigerator, or up to a year in the freezer. Be sure to rinse and discard any discolored or soft berries. 

I've written a few cranberry recipes that I like, here are a few that I hope will make your Holiday table brighter:

Christmas Coconut Scones Served with 
Cranberry Orange Macadamia Nut Butter…What Else!
This is a delicious tropical combo to eat on Christmas morning. Wait until your family sees what you've made for them… this could be the best Christmas gift you've given! Serve with heated apple cider with a cinnamon stick in each cup.




Christmas Coconut Scones
These scones are very easy to make, and are flaky and moist on the inside, perfect for kids, adults, and Santa.

Ingredients:
2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
6 tablespoons butter, chilled and cut into 6-8 pieces
1/2 cup sweetened, shredded coconut
approximately 3/4 cup full-fat coconut milk

Procedure:
Preheat oven to 400˚F. Line a baking sheet with Silpat baking mat or parchment paper. In a medium bowl, whisk together flour, baking powder, salt and sugar. Add butter and toss to coat. Using your finger tips, rub the butter into the flour mixture until it resembles very coarse sand. A few larger bits are ok, but most should be smaller than a pea. Stir in shredded coconut. Add in about 1/3 cup of coconut milk and stir into dough with a fork. Add remaining coconut milk as needed until dough comes together into a shaggy ball. Knead lightly with your hand until dough is smooth. Divide dough into two balls and press each into a disc about 1/2-inch thick on prepared baking sheet. Cut each disc into quarters and separate slightly. Bake for 20 to 25 minutes, or until scones are a light golden brown on top, but check the bottoms as well so they don't burn. Cool on a wire rack before serving with a pat of Cranberry Orange Macadamia Nut Butter, or your favorite jam, like Mango-Lime Marmalade, or Lilikoi Butter.
Makes 8 scones.

Note: Scones are best eaten the day they're baked. To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag, up to 2 months.


Cranberry Orange Macadamia Nut Butter
This is what is known as a "compound butter". Basically it's butter mixed with other ingredients (sweet or savory) to enhance the flavor of another dish. The ingredients vary depending on what you are trying to enhance, sort of like a sauce varies. In this case, we have a butter that tastes of the Holidays, and not overly sweet. A compound butter that enhances the flavor of muffins, waffles, biscuits, etc. It's perfect spread on coconut scones on Christmas morning.

Ingredients:

1 cup salted butter, softened

1/2 cup finely chopped sweetened dried cranberries, divided

3 tablespoons grated orange zest
1 tablespoon orange juice

1/4 teaspoon salt

2 tablespoon powdered sugar

1/3 cup macadamia nuts, chopped & toasted

Procedure:
In a small bowl combine butter, 2 tablespoons chopped cranberries, orange zest, juice, salt

and powdered sugar.

On a flat surface place a large piece of parchment paper or wax paper. Spoon butter mixture into a 1-1/2-inch thick log on the paper.

Fold 1 edge of paper over the butter mixture and wrap or tuck it under the butter mixture. Smooth sides into an even log. Twist ends of paper in opposite directions to seal. Refrigerate for 1 hour.

Remove parchment paper and roll the butter log in remaining chopped cranberries and toasted macadamia nuts. The cranberries and nuts stick better if you let the butter soften for 15-20 minutes. Reroll butter log in parchment paper and seal ends. Refrigerate for at least 4 hours. Slice into pats to serve.

Note: Instead of rolling a compound butter in parchment paper, you can be put the butter mixture in small ramekins the refrigerate until ready to use.

Edamame Wild Rice Salad with Cranberries
Ingredients:
1/2 cup blanched slivered almonds
2 tablespoons white sesame seeds, toasted
4 cups cooked wild rice
3 medium scallions, thinly sliced (white and light green parts only)
2 cups shelled cooked edamame, thawed if frozen
2 medium carrots, peeled and small dice
1/2 cup dried cranberries
3 tablespoons olive oil
2 tablespoons toasted sesame oil
1/4 cup seasoned rice vinegar, plus more as needed
2 teaspoons honey
Kosher salt
freshly ground black pepper

Procedure:
Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.

Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.

Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving. Makes 6 to 8 servings.


Cranberry, Watercress Salad with Toasted Almonds and Honey Balsamic Vinaigrette
Ingredients for salad:
2 large bunches watercress, hand-torn, remove stems
1 cup almonds, toasted
1/4 cup dried cranberries
1/4 cup orange juice

Ingredients for honey balsamic vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons balsamic vinegar
1/2 cup canola oil
salt and freshly ground black pepper

Procedure:
Soften cranberries by adding orange juice, then microwave for 1 minute, let cool.

Make a quick vinaigrette by whisking together the mustard, honey, vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and cranberries. Makes 4 servings.


Cranberry Cornbread Stuffing 

with Bacon & Portuguese Sausage
Ingredients:
6 strips bacon, diced
1 12 ounce Portuguese sausage, diced into 1/2 inch pieces

1⁄4 pound ground pork

1 yellow onion, diced

2 large celery ribs, diced

1⁄2 cup flat-leaf parsley, chopped

1 cup green onions, sliced
3 cloves of garlic, minced

1 1/2 cups dried cranberries

1 tablespoon poultry seasoning

9x13 pan cornbread, diced 1/2 inch and toasted (see note below)

1⁄4 pound butter

3 cups turkey broth or chicken broth

salt and pepper to taste

Procedure:
Preheat oven to 350ºF.

In a medium skillet, cook the bacon, sausage and ground pork. When cooked through, add the onion and celery. Cook for about 3 minutes. Add the parsley, green onions, garlic, cranberries, and poultry seasoning. Add cooked ingredients (fat and all) to the diced cornbread and gently mix everything together. Moisten the mixture with butter and broth to taste, and adjust seasoning with salt and pepper.

Cover and bake for 45 minutes or until heated through. Makes 8 servings.

Note: I usually make my easy Iron Skillet Cornbread recipe a couple of days ahead of time for this recipe to give it a chance to dry out a little.


You're My Honey Muffin

These holiday honey muffins are a wonderful combination of flavors, perfect for gifts, or just eaten Christmas morning with a mug of hot honey apple cider.

Ingredients:
1/4 cup dried cranberries, chopped
3 Tablespoons bourbon (I use Maker's Mark)

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

5 eggs, separated
3/4 cup sugar

1/2 cup honey
1/4 cup strong coffee

1 teaspoon orange rind, grated with a microplane

1/4 cup pecans, chopped

Ingredients for Cinnamon Honey Buttercream Frosting:
1 stick unsalted butter, left at room temperature for 15 minutes
1/2 cup vegetable shortening
1 tablespoon honey
1/4 teaspoon cinnamon
3-4 cups powdered sugar
1-2 tablespoons milk, if needed

Special equipment:

2- 12 cup muffin tins with paper liners

Procedure:
Preheat oven to 325°. In a small bowl, soak the cranberries in the bourbon and set aside. Line 2- 12 cup muffin tins with paper liners. In a large bowl, sift together flour, baking powder, baking soda and salt. In another large bowl, beat the egg yolks and sugar with an electric mixer until thick. Whisk together the honey, coffee and orange rind and slowly stir it into the egg yolk mixture. Stir in the cranberries, bourbon and pecans. Fold in the flour mixture. Beat egg whites until stiff but not dry and fold into the batter. Spoon into muffin cups until each is about 2/3 full. Bake 25-30 minutes or until a cake tester comes out clean. Cool pans on a wire rack about 10 minutes. Remove the honey muffins from the pans and cool completely.

Cinnamon Honey Buttercream Frosting: 

Cream butter and shortening until fluffy. Add honey and cinnamon and blend. Slowly add powdered sugar 1 cup at a time and beat for about 3-5 minutes, until desired consistency. If it gets too thick, add 1-2 tablespoons of milk. If too runny, add a little bit more powdered sugar. Pipe or spread on top of each muffin. Note: This is a really rich frosting, so if you like it less sweet, I recommend just a tiny amount on each muffin. Makes 24 honey muffins.


Starfruit Cranberry Sauce
This recipe makes for a festive Holiday side dish, especially at Thanksgiving, served with roast turkey. Fresh starfruit is usually available in October and November here on Moloka'i. Make sure everyone gets a star with their cranberries when served.

Starfruit Cranberry Sauce
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Ingredients:
1 (12-ounce) bag of fresh cranberries, cleaned
1 1/2 cups sugar
1 1/4 cups fresh orange juice
1 tablespoon minced ginger
4-5 ripe starfruit, depending on size
1 orange, zest grated and juiced
1 lemon or lime, zest grated and juiced
3/4 cup golden raisins
3/4 cup chopped walnuts or pecans

Procedure:
Cook the cranberries, sugar, orange juice, and ginger in a saucepan over low heat for 5 to 10 minutes, or until the skins pop open. Wash and wipe the starfruit dry. Remove the hard ridge on the fruit with a potato peeler, then cut into 3/8-inch star-shaped pieces. Remove the seeds, which are hard like apple seeds. Add the starfruit slices, zests, and juices and cook for about 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled. Makes 4 cups. Note: You can double this recipe to make about 3 quarts. I like to put them up in canning jars and give them to friends over the Thanksgiving holidays.

Poached Pears In Cranberry Sauce
Ingredients:
1 quart (4 cups) cranberry juice cocktail
1 cup light corn syrup
8 slices (1/4-inch thick) unpeeled fresh ginger
2 cinnamon sticks (2 to 3 inches)

8 slightly under-ripe Bosc pears

Procedure:
Combine cranberry juice, corn syrup, ginger and cinnamon sticks in heavy 4-quart saucepan; bring to a boil. While mixture is coming to a boil, peel, half, and core pears. Add to syrup mixture in saucepan. Reduce heat to low. Cover and simmer 15 to 20 minutes or until pears are tender. With slotted spoon transfer pears to shallow serving dish. Remove ginger and cinnamon sticks. Discard all but 2 cups syrup in saucepan. Bring to boil; boil 10 to 12 minutes or until syrup thickens slightly. Spoon sauce over pears. Serve with sweetened whipped cream. Makes 8 servings.


Cranberry Kiss
Ingredients:
1 1/2 ounce vodka (I like Tito's vodka from Molokai Wines and Spirits)
1 1/2 ounce Ocean Spray Cranberry Juice Drink, chilled
1/2 ounce fresh lime juice
Lime twist for garnish

Procedure:
Combine all ingredients, add ice, stir or shake and strain into a martini glass garnished with a twist of lime.

Makes 1 serving.