FESTIVE FARE

Eggnog Bread
(Contributed by Rita Watts)

· 3 cups flour
· 1/2 cup sugar
· 4 tsp baking powder
· 1/2 tsp each of salt and nutmeg
· 1 egg, beaten
· 1 3/4 cups of eggnog
· 1/2 cup oil
· 1/2 cup chopped pecans
· 1/2 cup raisins
· 1/2 cup confectioner's sugar
· 2 - 3 tsp eggnog.

In large bowl, sift together flour, sugar, baking powder, salt and nutmeg. Combine egg, eggnog and oil. Add to the dry mixture. Stir in nuts and raisins. Pour into a 9 x 5 inch greased loaf pan. Bake at 350 for 60 - 70 minutes. Cover with foil after 50 mins, if its browning too much. Cool for 10 mins, remove from pan. Stir together confectioner's sugar and eggnog and drizzle over bread.

Mulled Holiday Cider
(Chef Michael Smith)

Place the sugar and waer in a medium sized sauce, large enough to hold the cider and wine. Bring the sugar mixture to a boil and continue simmering as it forms syrup and the water boils away. Do not stir or shake the pot. When the syrup begins to brown gently swirl the pot until the caramel is a deep golden brown. Working quickly and carefully add the cider to "shock" the caramel and prevent it from burning. It will splatter, so be careful! Bring the entire mixture to a simmer. Spike the orange with the cloves and add to the cider. Add the remaining species and continue simmering for about 30 minutes until the cider reduces by about a third. Add the wine, bring, the mixture back to the simmer and serve immediately in a festive mug. Garnish each serving with a rosemary sprig.

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