Ingredients:

1 cup shelled pistachio nuts (about 1/2 pound in shell)
12 ounces semisweet chocolate, chopped
8 ounces white chocolate, chopped
3/4 cup dried, sweetened cranberries

Procedure:

Heat the oven to 350°deg. F. and lightly toast the pistachio nuts on a baking sheet, about 10 minutes, stirring occasionally. Let the nuts cool. Melt the semisweet chocolate in the top of a double boiler set over simmering water, stirring until smooth. Or microwave it, in a dry microwave-safe bowl, uncovered, on medium power for 2 to 3 minutes, stirring once. Remove the chocolate from the microwave and stir until smooth. Melt the white chocolate separately, following the same directions. In a small bowl, combine the nuts and cranberries, then stir half of them into the semisweet chocolate. Using a spatula, spread the mixture to about a 1/2-inch thickness on a large cookie sheet. Drop the white chocolate by tablespoonfuls over the dark. With the tip of a butter knife, swirl the chocolates together to create a marbled effect. Sprinkle on the rest of the nuts and berries. Refrigerate the bark for about 1 hour or until firm, then break it into pieces. Store the bark in an airtight container in the refrigerator for up to a month. Makes about 1 3/4 pounds.

Ingredients:

one ham-cured and cooked- not a salted country ham.
1/4 cup juniper berries (if dried soak until soft)
1 1/2 cups French style mustard (country style coarse if possible)
1 cup Gin
1 cup brown sugar

Procedure:

Score the ham to a depth of 1/2 inch on all sides. Rub juniper berries into the cuts all over mix the gin,brown sugar and mustard. cover the ham with the mixture. Bake in a hot oven covered with foil until heated through. Remove foil and bake until skin is crisp. From time to time baste with liquid from bottom of pan.

Ingredients:

1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
48 dried apricots
wooden skewers
48 M&M’s Minis
black shoestring licorice
24 dry-roasted peanut halves

Procedure:

Place the chocolate chips and shortening in a microwave-safe bowl and microwave on high for 1 minute. Stir and microwave for 1 minute more. Stir until smooth. For each mouse, press together 2 dried apricots, making a small point for the mouse’s nose, and thread them onto a skewer. Dip them into the melted chocolate and place on a waxed-paper-lined baking sheet. Use a second skewer to push the mouse off the first skewer; use your fingertip to cover the hole left behind with chocolate. Add M&M’s Minis eyes, a shoestring licorice tail, and peanut ears (we broke each peanut half in half again). Refrigerate until hardened. Makes 24.

Ingredients:

1 frog, cleaned and head removed
7 cloves garlic, sliced
3 shallots or purple onions, sliced
1 teaspoon Thai chile powder
3 tablespoons fish sauce
1 teaspoon lime juice
1.5 cups sour sliced bamboo

Procedure:

Wash the bamboo then cook it in boiling water for 10-12 minutes. Drain and set aside. Wash frog and put into boiling water until the meat is cooked through, about 5 minutes depending on the size of the frog. Remove from boiling water, then pull the meat off of the bones. In a wok, fry garlic and shallots until fragrant. Put the garlic, shallots and frog meat in a mortar and pestle and gently (no vigorous) pound them together until the frog meat is separated. Add a few frog bones to toss together and leave in as a visual garnish. Add bamboo and mix well using the pestle as more of a large stir stick. Add with fish sauce, lime juice and chile powder, adjusting quantities to suit your taste. Serve with steamed jasmine rice and vegetables of your choice and fresh Thai chile peppers.

Ingredients:

3/4 cup cocoa mix
2 (6- by 12-inch) cone-shaped cellophane bags (available at party stores)
2 clear rubber bands (we used ponytail holders)
scissors
1/4 cup mini chocolate chips
3/4 cup mini marshmallows
1 large red gumdrop

Procedure:

Pour the cocoa mix into one of the bags. Close the bag with a clear rubber band, then trim the end of the bag 1 inch above the band. Place the cocoa-filled bag into the second bag and flatten its top so the end doesn’t stick up. Layer the chocolate chips and the marshmallows, then top with the gumdrop. Secure the bag with the other rubber band.

Ingredients:

2 lbs. lean pork, cut into 1 inch cubes
1 tbsp. hot paprika
2 tbsp. sweet paprika
3 cloves of garlic, diced very small or put through a garlic press
1 cup white wine
pinch of oregano
pinch of salt
French-style bread and/or fried potatoes to accompany

Procedure:

Prepare Meat and Marinate:

Place cubes of pork in a large mixing bowl. Sprinkle hot paprika, sweet paprika, oregano and garlic over top. Mix with a wooden spoon or your hands. Add the white wine and mix thoroughly. Cover tightly with a lid or plastic wrap. Place in refrigerator for at least 24 hours. When ready to cook the meat, place 2-3 tablespoons of olive oil in a large frying pan and heat on medium heat. Remove meat from refrigerator and fry in pan. Salt to taste. Serve with French-style bread or fried potatoes.