Bacon Wrapped Scallops with Cranberry Apple Chutney and Ruby Port Reduction Makes 4 portions

12 ea Bacon wrapped Scallops 1 cup Cranberry Chutney ¼ cup Ruby port and cranberry reduction

Instructions: • Place three scallops in the middle of a plate. Leave the skewers to assist eating if you wish. • Spoon two tablespoons of chutney over the top. • Drizzle 1.5 teaspoons of port syrup around the plate. • Garnish with chive spears, parley, sliced scallions or anything else you like.

Cranberry Apple Chutney Makes 1 cup

2 Tbsp Butter ½ cup Fresh or frozen cranberries 3 Tbsp Chopped apple 2 tsp Minced shallots 1 tsp Orange zest 3 Tbsp Brown sugar 3 Tbsp Orange juice 1 Tbsp Dark rum To taste Kosher salt To Taste Ground white pepper

Instructions: • This recipe may be served hot or cold. • In a small pan over low medium low heat cook the shallots until translucent. • Remove the pan away from the heat and add the rum then carefully replace on heat and cook for one minute. • Add the remaining ingredients and increase heat to medium. • If using fresh cranberries cook for about 5 minutes after the mixture boils. Otherwise cook until the mix reaches a consistency you like, remove from heat, and chill or hold warm for service.

Port and cranberry reduction Makes 1/4 cup

2 cup Ruby port 1 cup Unsweetened cranberry juice

Instructions: • Reduce over medium low heat in a small pan until the mix reaches a syrup consistency.

VVICTORIAN SPARKLER ¾ oz. Absolut vodka ¾ oz. St Germain liqueur 1 oz Grapefruit juice 3 oz. Prosecco

Combine vodka, St Germain and juice in a shaker and strain champagne flute. Add prosecco.

WINTER JULEP 2 oz Makers Mark Bourbon 2 oz hot water 1 mint tea bag 2 oz brown sugar foam Mint leaf garnish

Steep tea bag in hot water, add Markers Mark. Pull tea bag after 45 seconds. Top with brown sugar foam. Mint leaf garnish

Directions for brown sugar foam:

Make brown sugar syrup: ½ water ½ brown sugar Bring to a boil, let cool

To make foam, add ½ egg white to syrup and mix with a hand mixer until dense. Pour carefully on top of tea-infused bourbon/water. Use a stemmed red wine goblet for appearance.

HOT BUTTERED RUM 1.5 oz Myers Dark Rum 2 oz hot buttered rum mix 4 oz hot water

To make a batch of hot buttered rum mix: 1 lb brown sugar 1 lb sugar 1lb vanilla ice cream 1 lb unsalted butter 1 tbl cinnamon 1 tbl cardamom 1 tbl cloves 1 tbl allspice

Combine brown sugar, sugar, vanilla ice cream and butter and blended. Add cinnmon, cardamom, cloves and allspice and incorporate into batter.