I LOVE SCALLOPS

Scallops with chopped parsley, yellow wine, coral lentils & black rice.

Cocktal Hour-DIced Pineapple Edition

CARAMEL PEARS

Caramel Pears 8-10 ripe pears, washed, dried, chilled 372 grams sugar (about 2 cups) 186 grams dark brown sugar (about 1 cup) 150 grams butter (about 2/3 cup) 2/3 cup corn syrup 1 cup cream 1 tsp. kosher salt 2 tsp. real vanilla extract Mix all ingredients together (except the fruit) in a deep saucepan. Cook over medium high heat until the butter melts and temperature on a candy or laser thermometer reaches 246 degrees (119 celcius). Stir constantly toward the end of the cooking period to prevent scorching. Remove from heat and cool slightly. Dip fruit into caramel mixture and twist until evenly covered. Roll in nuts or sugar. Drain on waxed paper or a silicone baking sheet. Refrigerate. Consume pears within a few hours. Leftover caramel can be refrigerated and defrosted in the microwave for dipping fruit slices or served with the tart.

HOW TO CARVE A CHICKEN

Kitchen 101: Measuring

Passion Sangria

• 1 small carton of raspberries
• 1 small carton of strawberries
• 1 lime
• 2 apples, granny smith and a braeburn
• 1 serrano pepper (more if you are daring)
• 1 Bottle of sweet white wine (Muscat, Sweet Riesling, Gewurztraminer)
• 1 Lemon cut into wedges
• 1 Orange cut into wedges
• 1 can of ginger ale
• Mint leaves for garnish
• 2 cups passion fruit juice
• frozen grapes can be droped in as well
• Dice all fruit and layer in pitcher

Cherry Beer-Garita