Party Mimosa...........

Ingredients
1 (12 ounce) can apricot-mango nectar
1 (12 ounce) can pineapple juice
3/4 cup cold water
1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
1 (750 milliliter) bottle cold champagne

Directions

Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.

Picnic Perfect Broccoli and Chicken Pasta Salad...........

Ingredients

2 cup fusilli pasta

3/4 cup broccoli florets

3/4 cup shredded cooked chicken

3/4 cup tinned sweetcorn

8 to 10 cherry tomatoes cut in half

3 spring onions finely chopped

Dressing

4 tablespoon light olive oil

1 1/2 tablespoon runny honey

1 1/2 tablespoon soy sauce

1 1/2 tablespoon lemon juice

a little freshly ground black pepper

Directions

Cook the pasta according to the package instructions. Drain and rinse under cold water.

Meanwhile, steam the broccoli for 4 minutes or until just tender.

Transfer the pasta to a large bowl, add the chicken, cherry tomatoes, sweetcorn, broccoli florets and chopped spring onion.

Simply whisk together all the ingredients for the salad dressing and toss the salad with the dressing.

Lime Marinated Cedar Plank Salmon...........

Ingredients

1 cedar plank
1 1-1/2 pounds salmon filet, cut from the thickest part of the fish
2 garlic cloves, minced
2 limes
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon soy sauce
1" piece ginger root, peeled and minced
1 to 2 tablespoons chopped fresh mint, or to taste
Salt and pepper to taste

Cooking Instructions

Soak the cedar plank in cold water for at least 1 hour and up to 2 hours.

Grate the zest from one lime and place in a mixing bowl. Squeeze the juice of both limes and add to the bowl. Whisk all the remaining ingredients into the bowl until well combined. Adjust seasoning with salt and pepper to taste.

When ready to serve, preheat the grill to medium-high. Lightly oil the grate.

Rinse and dry the salmon filet. Remove the cedar plank from the water, dry with paper towels and place on the grill for a few minutes, until it starts to crackle.

Place the salmon filet, skin side down, on the plank and generously brush with the lime sauce.

Cover the grill, and cook the salmon for 20 minutes, or until cooked through but still moist. It should be slightly flaky to the touch.

Remove the plank from the grill and lightly brush the salmon with some of the remaining lime sauce. Serve immediately.

Chicken, Avocado, and Orange Salad...........

Ingredients

2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons orange juice
6 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
4 boneless, skinless chicken breast halves (about 1 pound)
2 large navel oranges
1 small read onion, thinly sliced (about 1 cup)
2 (5-ounce) packages mixed salad greens, such as Bibb and radicchio, or romaine blend
1 firm, ripe avocado, peeled, pitted, and sliced
Directions
1. In a small bowl, whisk together the vinegar, orange juice, oil, ½ teaspoon salt, and ⅛ teaspoon pepper until well blended.
2. Cook the chicken breasts in boiling, salted water for 10 minutes or until the chicken is no longer pink inside.
3. Remove the chicken and cool 5 minutes on a cutting board before slicing into long strips.
4. Transfer the warm sliced chicken to a bowl and toss with a few tablespoons of vinaigrette. Season to taste with salt and pepper.
5. With a sharp knife, remove the orange peel and white pith from the oranges. Slice crosswise into thin rounds.
6. In a large bowl, toss the onion and lettuce with the remaining vinaigrette. Divide between bowls and top the salads with the chicken, oranges, and avocado slices.

Stuffed Butterflied Shrimp...........

Ingredients

24 uncooked unpeeled large shrimp
1 cup Italian salad dressing
1-1/2 cups seasoned bread crumbs
1 can (6-1/2 ounces) chopped clams, drained and minced
6 tablespoons butter, melted
1-1/2 teaspoons minced fresh parsley

Directions

Peel shrimp, leaving tail section on. Make a deep cut along the top of each shrimp (do not cut all the way through); remove the vein. Place shrimp in a shallow dish; add salad dressing. Set aside for 20 minutes.

Meanwhile, in a large bowl, combine the bread crumbs, clams, butter and parsley. Drain and discard salad dressing. Arrange shrimp in a greased 13-in. x 9-in. baking dish. Open shrimp and press flat; fill each with 1 tablespoon of crumb mixture. Bake, uncovered, at 350° for 20-25 minutes or until shrimp turn pink. Yield: 2 dozen.

Candy Cane Cookies...........

Ingredients

1 cup butter, softened

1 cup confectioners' sugar

1 egg

1-1/2 teaspoons almond extract

2-1/2 cups all purpose flour

1 teaspoon salt

Red food coloring

1/2 cup crushed peppermint candy canes

1/2 cup sugar

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.

Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough in 4- inch ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.

Bake at 375˚ for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar, immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Makes 3 dozen.

Hickory-Smoked Bourbon Turkey...........

Ingredients

1 (11-pound) whole turkey, thawed

2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges

Preparation

Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.

Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes.

Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity.

Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired.

Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid.

Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.

Warm Apple-Buttermilk Custard Pie...........

Ingredients

Crust:

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces
Filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 teaspoon vanilla extract

Preparation

Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

No Pout Trout Fish Tacos…................

STUFFING:

Fresh-caught trout

Diced Onions

Chopped Bell Pepper

2 cloves of garlic

Cilantro

TOPPINGS:

Shredded cheese

Chopped lettuce

Ranch dressing

Stuff the trout with onions, bell pepper, garlic cloves and a little cilantro. Slow roast the trout over a wood fire (we used an adjustable tripod hanging grill). Flake off the meat and the stuffing into tortillas warmed on the grill. Add cheese, chopped lettuce and little dab of ranch dressing. Delish!

Autumn Chowder...........

6 slices of bacon, chopped
1 c. chopped onions
1 c. water
2 1/2 c. pared, diced potatoes
1 c. carrots, cut up
2 tsp. instant chicken bouillon
3 c. milk
2 (16 oz.) cans whole kernel corn, drained
1/8 tsp. white pepper
3 T. flour
3 c. shredded cheddar cheese (approx. 12 oz.)

Partially cook bacon in a 4 qt. Dutch oven. Stir in onions. Cook until bacon is crisp. Stir in water, potatoes, carrots and bouillon. Heat to boiling. Reduce heat and cover. Simmer until potatoes are tender. Stir in milk, corn and pepper. Heat until simmer temperature returns. Mix cheese and flour and add to soup. Stir until the cheese is melted. Makes 8 one-cup servings.

Witch’s Brew...........

1 gal. sweet cider
2 qt. cranberry cocktail juice
12 oz. frozen orange juice concentrate
1 (2 L.) bottle ginger ale
1 jar spiced red apple rings

Mix together in an unlined pumpkin shell. Add jar of apple rings, juice and all. Tie a piece of dry ice in a small net bag and drop in pubch just before serving. It will keep the punch cold and give off a spooky, harmless mist.

Hot Crab Spread...........

8 oz. pkg. cream cheese, softened
1 Tbsp. milk
2 Tsp. Worcestershire sauce
7 1/2 oz. crabmeat, drained & flaked
2 Tbsp. chopped green onion
2 Tbsp. toasted slivered almonds

Combine cream cheese, milk, Worcestershire sauce, crabmeat and green onion. Place in small casserole dish, then sprinkle with almonds. Bake uncovered for 15 minutes at 350°. Serve with Melba toast rounds.

Scallops and Shrimp Supreme...........

INGREDIENTS:

2 qts water	2 Tbsp sherry
2 lb scallops	1 Tbsp capers
1/2 lb large shrimp, peeled,cleaned	1 1/2 tsp salt

INSTRUCTIONS:

Bring water to a boil. Add the scallops and cook for 2 minutes. Add the shrimp and cook until shrimp are pink (about 1 minute). Drain. Mely 1/2 cup butter and blendin the flour. Gradually add the evaporated milk and cook, stirring constantly, until slightly thickened. Remove from heat and add Worcestershire sauce, sherry, capers, salt and paprika. Cover bottom of a greased 9 x 13-inch baking dish with the cooked rice. Arrange scallops and shrimp evenly over rice. Pour the sauce over the seafood.

• LOCAL RESTAURANTS:
Carriage Inn, Hertford
Cypress Creek Grill, Elizabeth City

• PLACE TO KAYAK ON PROPERTY:
Yeopin Creek

• PLACE TO KAYAK OFF PROPERTY:
Missing Mill Park, Hertford
Great Dismal Swamp, Va.

• PLACE FOR FRESH PRODUCE:
Farmer's market- Missing Mill Park

• PLACE FOR A MORNING WALK:
The Albemarle marina docks

• PLACE TO BIKE AT ALBEMARLE:
The cul de sacs equal a 17 mile ride

• BEST COFFEE SHOP:
Starbucks in Farm Fresh- Eliz. City

• PLACE TO SHOP FOR GIFTS:
Chesapeake has tons of Shopping

• MUST-SEE WHEN VISITING:
Hope Plantation

• LOCAL PLACES TO FISH:
Frank's Creek for bass

• DAY TRIP ON THE INNER BANKS:
Hope Plantation

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