'TIS THE SEASON TO BE JOLLY' ~ CHAMPAGNE-POMEGRANATE COCKTAIL / SWEET & SPICY NUTS / CRANBERRY BREAD PUDDING

'Tis the Season to be jolly,

Fa la la la la, la la la la.

~ Jolly ol' souls on the Christmas tree

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CHAMPAGNE-POMEGRANATE COCKTAIL

8 oz. champagne or sparkling chilled wine

2 Tbsp. pomegranate juice

1 cube turbinado sugar or

1 rock candy stirrer

Place sugar cube in champagne flute (or rock candy stirrer); add 2 Tbsp. pomegranate juice and 8 oz. Champagne or sparkling wine. Serve immediately. Both will dissolve adding a tad of sweetness. (1 serving)

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SWEET & SPICY NUTS

1 lb. fancy pecan halves

1/2 cup plus 2 Tbsp. honey

1 Tbsp. water

10 Tbsp. Turbinado 'sugar in the raw' sugar

1 tsp. ground cumin

1/2 tsp. cinnamon

1/8 tsp. ground cloves

1/8-1/4 tsp. cayenne

1/2 tsp. coarse salt

• Preheat oven to 350-degrees.
• Warm honey & water ~ do not allow to boil. Mix well and cool to room temperature.
• In small bowl, combine 1/2 cup Turbinado sugar and spices.
• In large bowl, combine honey mixture & nuts. Toss well until nuts are thoroughly coated and no honey syrup remains in bottom of bowl.
• Toss nuts quickly and thoroughly with sugar and spice mix. Spread nut mixture on parchment-lined baking sheet and bake for 5 minutes. Remove from oven and separate nuts wit spoon (they will clump together as sugar begins to melt). Sprinkle with remaining 2 Tbsp. of raw sugar. Continue baking 5-7 minutes more until nuts are browned and crystallized.

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CRANBERRY BREAD PUDDING

~ From pastry chef Gale Gand of Chicago (clipped from Detroit Free Press)

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6 oz. (1-inch slices) French or Italian bread

1 stick softened butter

1 cup sugar

4 eggs

1 cup whipping cream

3/4 cup half & half

1 Tbsp. pure vanilla extract

1 cup fresh cranberries

powdered sugar

• Heat oven to 350-degrees.
• Cut bread into 1-inch cubes. Place on baking sheet. Bake until cubes are lightly toasted, about 10 minutes.
• In medium mixing bowl, mix butter & sugar until light and creamy. Beat in eggs, one at at time.
• Beat in cream, half & half and vanilla. Divide cranberries among 8 6-oz. individual souffle dishes (or in 2-quart baking dish). Top with bread cubes.
• Pour about 1/2 cup custard over bread, pressing down gently to moisten cubes. Let stand 5 minutes.
• Set souffle dishes in large shallow pan. Place in oven. Pour enough hot water into pan to reach halfway up sided of souffle dishes.
• Bake until tops are golden brown and puddings are set, 30-45 minutes (30-40 minutes for 2-quart dish). Cover lightly with foil if tops are browning too quickly. Remove from oven and cool souffle dishes slightly.
• Sprinkle top with powdered sugar and serve warm. (8 servings)