Wild Thymes Farm 245 County Route 351, Medusa, NY Let us help you make your Thanksgiving delicious

Thanksgiving Entertaining Menu Wild Thymes Farm 245 County Route 351, Medusa, NY 12120 845-266-8387 www.wildthymes.com Let us help you make your Thanksgiving delicious

Drinks Wild Thymes Favorite Cocktail Mulled Wine Hot Holiday Punch Cranberry Lemonade Hors d oeuvres & Starters Cheese and Chutney Stuffed Dates Puff Pastry and Cheese Hors d oeuvres Crostini Topped with Saga Blue and Chutney Curried Turkey Soup Roasted Moroccan Tomato Soup Salads Arugula & Pomegranate Salad with Pomegranate Vinaigrette Pear, Walnut & Gorgonzola Salad with Cranberry Lemon Vinaigrette Endive & Radicchio Salad with Pears, Figs & Cabrales Frisee, Beet & Pecan Salad with Tangerine Vinaigrette Spinach Salad with Warm Pecan-Crusted Goat Cheese Wild Thymes Onion Jalapeno Turkey Salad Curried Turkey and Mango Salad Main Courses Cranberry Glazed Turkey with Fruit Stuffing Cranberry Glazed Duck Breast with Plum Currant Chutney Onion Jalapeno Glazed Duck Pork Tenderloin with Cranberry Sauce Cranberry Rock Cornish Hens Side Dishes Roasted Vegetable Medley Asparagus in Parmesan Walnut Caesar Vinaigrette Chili Ginger Honey Glazed Carrots Green Beans in Lemon Vinaigrette Roasted Sweet Potatoes Harvest Season Wild Rice Balsamic Chutney Sauce Desserts Traditional Cheesecake with Cranberry Sauce Pumpkin Cheesecake with Cranberry Sauce Cranberry Walnut Pie Fresh Berry Shortcakes Cranberry Sauce Bundt Cake Apple Cranberry Crumb Pie Goat Cheese Stuffed Pears

DRINKS Wild Thymes Favorite Cocktail Serves 6 1-3/4 cups lemonade 3 tablespoons lime juice 1/4 cup Wild Thymes Original Cranberry Sauce 6 (1.5 fluid ounce) jiggers citron vodka 6 limes, sliced Ice Blend lemonade, lime juice, cranberry sauce and vodka. Strain to remove cranberry pieces. Pour into glasses over ice and garnish with lime slices. Mulled Wine Serves 6-8 1 bottle Shiraz (750 ml) 1 cinnamon stick 2 oranges, cut into halves and juiced 2 lemons, cut into halves and juiced 2 limes, cut into halves and juiced 1 cup Wild Thymes Cranberry Orange or Original Cranberry Sauce 4 cups apple cider Sugar to taste (optional for those who prefer it sweeter) In a large stockpot combine wine, cinnamon, oranges, lemons and limes (including juice), cranberry sauce and apple cider. Bring to a slow simmer for about 1 hour. Add sugar to taste if necessary. Strain into mugs and serve. Hot Holiday Punch 12 servings 2 bottles (750 ml) dry red wine 2 bottles ruby Port (750 ml) 2 cups sugar 1 cup Wild Thymes Original Cranberry or Cranberry Orange Sauce 3 tablespoons grated orange peel 2 cinnamon sticks broken in half 6 cloves ¾ teaspoon whole allspice 2 ½ teaspoons cardamon seeds 2/3 cup raisins 2/3 cup blanched whole almonds Mix first 9 ingredients in saucepan over medium-high heat and bring to a simmer, stirring to dissolve sugar (be careful not to boil it). Reduce heat to low and simmer for 30 minutes. Strain into a pitcher. Add raisins and almonds. Pour and serve hot.

DRINKS Cranberry Lemonade Serves 4-6 4 cups water 1 cup sugar 1 cup lemon juice 1 cup Wild Thymes Original Cranberry Sauce Fresh mint springs Combine all ingredients and blend well. Strain lemonade to remove any cranberry pieces. Serve in chilled glasses with a sprig of fresh mint.

HORS D OEUVRES & STARTERS Cheese and Chutney Stuffed Dates Serves 4 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1/4 cup Wild Thymes Mango Papaya, Plum Currant Ginger or Onion Jalapeno Chutney 16 Medjool dates (12 ounces) In a small bowl, mix together the cheeses and chutney until well combined. Gently slice the dates and remove the pit. Stuff with about 1/2 teaspoon of the cheese/chutney mixture. Close the dates around the filling, arrange on a platter and serve. Puff Pastry and Cheese Hors d oeuvres Serves 6-8 1 small wheel Brie or Camembert cheese 1 cup any Wild Thymes Chutney, Cranberry Sauce or Wild Thymes Thai Chili Roasted Garlic Dipping Sauce Puff pastry from freezer section at most supermarkets, thawed 1 egg, beaten Place cheese on top of unfolded puff pastry sheet. Cut cheese in half horizontally and spread any Wild Thymes chutney, cranberry sauce or Thai Chili Roasted Garlic Dipping Sauce between the two halves. Fold pastry around cheese and crimp edges to seal. Beat egg with 1 tbsp. water. Brush seams of pastry with egg mixture and place seam side down on baking sheet. Brush top and sides with egg mixture. Bake at 400 F for about 25 minutes or until puff pastry is golden brown. Remove from oven and let stand 10 15 minutes. Serve with plain crackers. Crostini Topped with Saga Blue Cheese and Chutney 8-10 servings 2 French baguettes cut into 1/4-inch-thick slices Olive oil 12 ounces soft Saga Blue Cheese at room temperature 1 ½ cups Wild Thymes Onion Jalapeno, Plum Currant Ginger or Mango Papaya Chutney (room temperature) Preheat oven to 350 F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until crisp and lightly golden around the edges (12-15 minutes). Top with Saga Blue cheese and a dollup of chutney.

HORS D OEUVRES & STARTERS Curried Turkey Soup Serves 4-6 3 cups chicken broth 1 13.5-oz can unsweetened coconut milk ¾ cup chopped scallions 2½ tablespoons curry powder ¼ cup Wild Thymes Indian Dipping Sauce 1 lb cooked turkey, chopped into ½ - inch cubes 1 6-oz package of baby spinach leaves 3 tablespoons lime juice ¼ cup fresh chopped cilantro Combine first 7 ingredients and cook until warmed through and spinach leaves wilt. Add lime juice and salt and pepper to taste. Divide soup into serving bowls and sprinkle with cilantro. Roasted Moroccan Tomato Soup Serves 4 3 lbs. plum tomatoes, quartered 3 teaspoons fresh garlic, chopped 2 red bell peppers, chopped 1 teaspoon kosher salt ¼ teaspoon freshly ground pepper 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ cup Wild Thymes Moroccan Spicy Pepper Dipping Sauce ½ cup crème fraîche or sour cream Preheat oven to 350 F. In ovenproof dish, combine tomatoes, garlic, peppers, salt, pepper, balsamic vinegar and olive oil. Roast for 45-50 minutes until tomatoes are bubbly and peppers are soft. Remove from oven and put into a blender or food processor and mix well. Combine the Wild Thymes Moroccan Spicy Pepper Dipping Sauce and the créme fraîche until the mixture is combined well. Divide soup into serving bowls and top with a tablespoon of the Moroccan cream mixture.

SALADS Arugula & Pomegranate Salad with Balsamic Vinaigrette Serves 4 6 cups lightly packed arugula 1 pomegranate, seeds only 1/4 cup Parmigiano-Reggiano shavings 1/4 cup toasted walnuts 1 shallot, sliced finely 2/3 cup of Wild Thymes Raspberry Balsamic or Mediterranean Balsamic Vinaigrette Toss salad ingredients together and dress with the Wild Thymes Pomegranate Salad Refresher. Pear, Walnut & Gorgonzola Salad with Cranberry Lemon Vinaigrette Serves 6 Salad: Salad greens for 6 people 2 pears, sliced 1/3 cup crumbled Gorgonzola cheese ¼ cup chopped walnuts Vinaigrette: ½ cup Wild Thymes Original Cranberry Sauce ½ cup Wild Thymes Meyer Lemon Salad Refresher Divide salad greens onto 6 plates. Divide pear slices, Gorgonzola and walnuts evenly and place over greens. Combine vinaigrette ingredients, mix well and drizzle over each salad. Endive & Radicchio Salad with Pears, Figs & Cabrales Serves 6 2 heads Belgian Endive cut into 1 inch wide strips 1 head radicchio cut into 1 inch wide strips 1 Anjou, Bartlett or Bosc pear, cored & thinly sliced ½ lb. Cabrales cheese, cut into 6 slices Wild Thymes Raspberry Balsamic or Mediterranean Balsamic Vinaigrette or Wild Raspberry, Tangerine or Meyer Lemon Salad Refresher. Toss endive, radicchio & pear in vinaigrette and arrange on plates. Add a slice of Cabrales on top. Frisee, Beet & Pecan Salad with Citrus Vinaigrette Serves 6 4 medium beets, cooked & sliced 10 oz. Frisee, torn ½ cup chopped pecans ½ cup Wild Thymes Meyer Lemon or Tangerine Salad Refresher Arrange beets and pecans on tope of frisee and toss with vinaigrette. * Any Wild Thymes Salad Refresher can be substituted.

SALADS Spinach Salad with Warm Pecan-Crusted Goat Cheese Serves 4 3 small navel oranges, peeled 1/3 cup pecans, chopped 6 oz log of goat cheese 1 lb. baby spinach ¼ cup Wild Thymes Tangerine Salad Refresher Preheat oven to 350F. Slice goat cheese into 4 slices ½ inch thick. Shape each slice in your hands to form a disk. Pat with pecans on both sides. Bake for 5 minutes. Toss spinach and orange slices in vinaigrette and arrange on plates. Add one goat cheese slice to each. Wild Thymes Onion Jalapeno Turkey Salad Serves 4 2 ½ lbs. cooked turkey, cut into medium cubes ¼ cup diced celery ½ cup fresh flat leaf parsley, chopped ½ cup walnut pieces (optional) 1 cup Wild Onion Jalapeno Chutney 6 tablespoons mayonnaise Mix the cranberry sauce and the mayonnaise in a separate bowl and set aside. In another bowl combine the turkey, celery, parsley and walnut pieces. Add the mayonnaise and cranberry sauce mixture. Serve on a sandwich or over mixed greens. Curried Turkey and Mango Salad Serves 4 1/3 cup mayonnaise ¼ cup plain yogurt 1 tablespoon curry powder 3 cups diced cooked turkey (or chicken) 1 cup Wild Thymes Mango Papaya Chutney Salad greens Wild Thymes Mango Salad Refresher Combine first 5 ingredients and mix well. Serve over a bed of greens dressed with Wild Thymes Mango Salad Refresher.

MAIN COURSES Cranberry Glazed Turkey with Fruit Stuffing Serves 6-8 Glaze ½ jar Wild Thymes Original Cranberry or Cranberry Orange Sauce 2 tablespoons water ½ teaspoon salt Simmer chutney, water and salt until chutney is melted, about 3 minutes. Pour glaze through a mesh sieve into a small bowl. Cool. Stuffing 12 tablespoons unsalted butter 4 onions, diced 14 celery stalks, diced 12 fresh sage leaves, chopped 6 cups chicken stock 2 loaves stale white bread, cut into cubes 2 teaspoons salt 4 teaspoons fresh ground black pepper 3 cups Italian parsley (flat leaf), chopped 1 jar Wild Thymes Onion Jalapeno Chutney 1 jar any Wild Thymes Cranberry Sauce Melt butter in large skillet. Add onions & celery and cook over medium heat until onions are soft (about 10 minutes). Add sage and cook another 3 minutes. Add ½ cup stock and cook for about 5 minutes until stock is reduced by half. Transfer to a large bowl, add remaining ingredients (including remaining stock) and mix until combined. Use to stuff turkey. Turkey 1 (12-to 14-lb) turkey ½ stick unsalted butter, melted Pre-heat oven to 425 F. Rinse turkey inside and out and pat dry. Loosely fill large body cavity with stuffing and tie drumsticks together with string. Fold neck skin under body and secure with skewers, then tuck wings under. Put turkey on a rack set in a roasting pan and roast for 30 minutes. Reduce oven temperature to 350 F. Brush melted butter over turkey and roast, basting every ½ hour (add a little water to pan if juices get dark) for 1 ½ hours. Brush turkey with glaze and continue to roast until thermometer inserted in center of body cavity (stuffing) registers 165 170 F. If glaze starts getting too brown, tent turkey with foil. Total roasting time will be about 3 ¼ -3 ¾ hours. Transfer turkey to a platter, remove skewers and string. Transfer stuffing from cavity to a serving dish and keep warm. Let turkey stand 30 minutes.

MAIN COURSES Cranberry Glazed Turkey with Fruit Stuffing (Continued) Gravy Pan juices from roast turkey About 3½ cups turkey or chicken stock ½ cup dry sherry ½ jar Wild Thymes Onion Jalapeno Chutney 1/3 cup all-purpose flour Transfer pan juices to a 2-quart glass measure, skim fat (reserve 3 tablespoons of the fat). Add enough turkey or chicken stock (canned broth will work) to total 4 ½ cups. Put roasting pan across 2 burners on your stove, add sherry and deglaze pan by boiling over medium-high heat stirring and scraping up brown bits, until reduced by half (about 5 minutes). Add stock and chutney and boil, stirring until well combined. Whisk together reserved fat and flour in heavy saucepan and cook roux over medium-low heat, stirring about 3 minutes. Add hot stock mixture in a fast stream, whisking constantly to prevent lumps. Simmer until thickened (about 5 minutes). Season with salt & pepper. Serve Turkey with gravy and any Wild Thymes Cranberry Sauce. Cranberry Glazed Duck Breast with Plum Currant Chutney Serves 4 4 (7.5 ounce) Boneless Duck Breast Filets 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup of any Wild Thymes Cranberry Sauce 1 jar Wild Thymes Plum Currant Ginger Chutney Heat oven to 375 F. Score the skin of the duck breast taking care not to puncture the meat. Heat an oven proof skillet over medium heat until hot. Place duck in skillet skin sides down. Sprinkle salt and pepper lightly over duck. Cook 8 to 9 minutes or until skin is crispy and golden brown. Turn duck; continue cooking 3 minutes. Transfer duck to a plate; set aside. Pour off drippings from skillet. While duck is in skillet cooking, heat cranberry sauce in saucepan until it melts and becomes a think glaze. Spread glaze over seasoned meaty sides of duck and return to skillet skin side up. Transfer skillet to oven. Bake 10-12 minutes or until internal temperature of duck reaches 155 degrees. Transfer duck to carving board; cover with foil and let stand 5 minutes. (Internal temperature of duck will rise to 160 degrees). Carve duck crosswise into thin slices. Transfer to warm serving plates. Serve with room temperature chutney.

MAIN COURSES Onion Jalapeno Glazed Duck Serves 4 2 ducklings 2 cups balsamic vinegar 1 cup Wild Thymes Onion Jalapeno Chutney 3 lemons, sliced 2 oranges, sliced 1 apple, sliced Marinate ducks in vinegar for 2 at least hours. Pre-heat oven to 450 F. Stuff ducks with sliced fruit. Place ducks in baking dish, season with salt & pepper. Bake at 450 F for 20 minutes. Reduce heat to 350 F. Cover ducks with aluminum foil and bake 1 hour. Remove foil and coat ducks with chutney. Bake for 40-50 minutes longer until ducks are golden brown. Remove fruit stuffing from ducks and discard. Cut ducks into quarters. Pork Tenderloin with Cranberry Sauce Serves 4 3 tablespoons butter 2 8-to-10 ounce pork tenderloins 1 cup chopped onion 2 tablespoons Dijon Mustard 1 cup chicken broth 2/3 cup Wild Thymes Original Cranberry Sauce 2 tablespoons Balsamic Vinegar Preheat oven to 450 F. Melt 1 tablespoon of butter in large ovenproof skillet over medium-high heat. Sprinkle pork with salt & pepper. Sear pork on all sides, about 3-4 minutes. Place pork (in skillet) into oven. Roast pork until thermometer reads 155 F, about 10-12 minutes. Meanwhile, melt remaining 2 tablespoons of butter in medium skillet over medium-high heat. Add onion and mustard. Saute until onions soften. Add broth, Wild Thymes Cranberry Sauce and balsamic vinegar and whisk until well mixed. Transfer pork to cutting board. Scrape any juices from skillet and add to cranberry sauce mixture. Boil until sauce has reduced enough to coat a spoon thickly (6-8 minutes). Season with salt & pepper. Slice pork and serve with sauce.

MAIN COURSES Cranberry Rock Cornish Hens Serves 4-6 4 Cornish hens (2 chickens can be substituted) 2 cups balsamic vinegar 1 tablespoon orange juice concentrate 1½ cups Wild Thymes Cranberry Orange or Original Sauce Combine cranberry sauce, orange concentrate and vinegar. Marinate hens for at least 2 hours (turning a few times), but preferably over night. Pre-heat oven to 350 F. Place hens in roasting pan. Cook for 1 hour basting with marinade every 15 minutes. Serve with additional cranberry sauce.

SIDE DISHES Roasted Vegetable Medley Serves 6-8 3 carrots, cut into ½ inch chunks 3 red bell peppers 3 yellow peppers 2 eggplants, diced into bite size chunks 1 lb. brussel sprouts 3 parsnips, cut into ½ inch chunks 1 fennel bulb, cut into bite size chunks 1 lb. asparagus, cut into ½ inch pieces 1 cup pearl onions, skinned and left whole 2 butternut squash, peeled and cubed 3 tablespoons olive oil Salt and pepper to taste 4 tablespoons of Wild Thymes Mediterranean Balsamic or Tuscan Tomato Vinaigrette Pre-heat oven to 350 F. Put vegetables in a large roasting pan and drizzle with olive oil. Toss until vegetables are evenly coated with oil. Salt and pepper to taste. Cook until vegetables become lightly browned (about 1½ - 2 hours), turning 2-3 times. Transfer to a serving bowl and drizzle with Asparagus in Parmesan Walnut Caesar Vinaigrette Serves 6 1½ lbs fresh asparagus ¼ cup Wild Thymes Parmesan Walnut Caesar Vinaigrette ¼ cup fresh grated Parmesan Steam asparagus until bright green and tender (2-3 minutes). Drain, add vinaigrette, grated Parmesan, salt & pepper and serve. Chili Ginger Glazed Carrots Serves 4 1 lb. carrots, trimmed and peeled ¼ cup water 2 tablespoons salted butter 3 tablespoons Wild Thymes Chili Ginger Marinade Cut carrots diagonally into ¼ inch-thick slices. Put the carrots into a skillet that is large enough to accommodate them in a single overlapping layer. Add water and 1 tablespoon of butter and simmer with a lid on until tender (about 6 minutes or so). Add Wild Thymes Chili Ginger Marinade and remaining butter. Raise heat to medium-high and cook stirring constantly, until all liquid is absorbed and the carrots are covered with a shiny glaze.

SIDE DISHES Green Beans in Lemon Vinaigrette Serves 4 1 lb. fresh green beans ¼ cup Wild Thymes Meyer Lemon Salad Refresher Steam beans until fork tender. Remove from steamer and drizzle with salad refresher. Season with salt & pepper. Roasted Sweet Potatoes Serves 6-8 3 lbs. sweet potatoes (yams) cut into quarters ¼ cup olive oil 6 tablespoons Wild Thymes Chili Ginger Marinade 3 tablespoons Wild Thymes Thai Chili Dipping Sauce Pre-heat oven to 350 F. Combine potatoes, Chili Ginger Marinade, Thai Chili Dipping Sauce and olive oil and toss until potatoes are evenly covered. Place in a roasting pan and roast (turning every ½ hour) until potatoes are browned and crispy on the outside and fork tender.. Harvest Season Wild Rice Serves 6-8 1 ½ cups wild rice 3 cups chicken stock or turkey broth ½ cup chopped pecans ½ cup chopped fresh parsley ½ cup dried cranberries ½ cup diced apples 6 scallions, finely chopped ½ cup Wild Thymes Raspberry Salad Refresher or Raspberry Balsamic Vinaigrette Salt to taste Bring salted water to a boil. Add Wild Rice, reduce heat to simmer and cook until tender but still firm (approximately 30 minutes). Drain the rice and add all other ingredients.

SIDE DISHES Balsamic Chutney Sauce This simple sauce is perfect over pork, chicken, turkey, venison and wild game meats. 2 tablespoons butter 1 cup chopped onion or shallot 1 cup chicken broth 2/3 cup of any Wild Thymes Chutney or Cranberry Sauce 2 tablespoons balsamic vinegar Melt butter in medium skillet over medium-high heat. Add onion and saute until onions soften. Add broth, chutney and balsamic vinegar and whisk until well mixed. Boil until sauce has reduced enough to coat a spoon thickly (7-8 minutes)..

DESSERTS Traditional Cheesecake with Cranberry Sauce Serves 10-12 1½ boxes graham cracker crumbs 2 sticks unsalted butter, melted 1 ¼ cups sugar 3 (8 oz) packages of cream cheese, softened 2 teaspoons vanilla extract 3 eggs 1 cup sour cream 1 jar Wild Thymes Original Cranberry Sauce Preheat oven to 350 F. Combine graham cracker crumbs, butter and ¼ cup sugar. Press graham cracker mixture into bottom and along sides of a 9-inch springform pan. In a separate bowl beat cream cheese, remaining 1 cup sugar and vanilla until very creamy. Beat in eggs and sour cream and blend very well. Pour into springform pan. Bake until center is set, but not hard (about 60-70 minutes). Turn off oven and leave cheesecake in oven with door a little bit ajar for 1 hour more. Let it chill at least 4 hours. Before serving, heat Wild Thymes Cranberry Raspberry Sauce in a saucepan until warm and melted. Drizzle over cheesecake and serve. Pumpkin Cheesecake with Cranberry Sauce Serves 10-12 3 cups graham cracker crumbs or gingersnap cookie crumbs 1½ sticks unsalted butter, melted 1¼ cups sugar 1 cup canned pumpkin 3 (8 oz) packages of Philadelphia Brand Cream Cheese, softened 3 large eggs ½ teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1 teaspoon vanilla extract Wild Thymes Original Cranberry Sauce Preheat oven to 350 F. Combine graham cracker crumbs, butter and ¼ cup sugar. Press graham cracker mixture into bottom and along sides of a 9-inch springform pan. Bake crust until slightly browned (about 7 minutes). Leave oven preheated at 350 F. Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla and spices. Beat until smooth. Pour into crust. Bake until center is set, but not hard and edges begin to crack very slightly (about 60-70 minutes). Leave in pan and cool on a wire rack. Chill at least 4 hours. Before serving, heat Wild Thymes Original Cranberry Sauce in a saucepan until warm and melted. Drizzle over cheesecake and serve.

DESSERTS Cranberry Walnut Pie Serves 8 1 ½ cups Wild Thymes Original Cranberry or Cranberry Orange Sauce 4 lbs Golden Delicious Apples, peeled, cored and thinly sliced ¾ cup sugar 2 tablespoons all-purpose flour 1 teaspoon fresh lemon juice ½ teaspoon ground cinnamon 2 tablespoons unsalted butter, cut into ½-inch cubes 1 teaspoon milk Ready made piecrust (like Pillsbury) from your local supermarket Vanilla ice cream Toss apples, flour, lemon juice, cinnamon and ¾ cup of sugar in large bowl. Preheat oven to 400F. Roll out 1 dough disk on floured surface to 13-inch round. Transfer to a 9-inch deep dish pie plate. Trim overhand to about 1 inch. Spread cranberry sauce over bottom crust. Top with apple mixture; dot with butter. Roll out second dough disk to 13-inch round and drape over the top of the pie. Trim overhand to about 1 inch. Press crust edges together to seal them, then crimp the edges. Make a 1-inch slice in the top of the pie. Brush crust with milk. Bake for 15 minutes and then reduce oven temperature to 375F and bake until crust is golden brown (50-60 minutes). Serve with vanilla ice cream. Fresh Berry Shortcakes Serves 6 ¾ cup sugar ½ cup Wild Thymes Original Cranberry Sauce 5 tablespoons lemon juice, divided 5 cups strawberries, quartered 4 ½ cups raspberries 2 1/3 cups chilled whipping cream, divided 2 cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon nutmeg Preheat oven to 400 F. Position rack in top third of oven. Melt cranberry sauce in large skillet with 2 tablespoons water. Mix in 3 tablespoons sugar, 2 tablespoons lemon juice, then berries. Set aside. Combine 1 cup whipping cream, 2 tablespoons sugar and 1 tablespoon lemon juice in bowl and whip. Cover and chill. Mix flour, baking powder, salt, nutmeg and 1/3 cup sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together (don t over mix). Drop dough in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining sugar and bake until golden (about 20-25 minutes). Cool slightly on a rack and then split biscuits in half, filling with berry mixture and cream.

DESSERTS Cranberry Bundt Cake Serves 8 3 cups flour 1 1/2 cups sugar 1 cup sour cream 1 jar Wild Thymes Original Cranberry Sauce 1/2 cup orange juice 1 tablespoon orange zest 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon orange extract 1 cup chopped walnuts Put all ingredients except walnuts in large bowl. Mix well. Fold in nuts. Bake at 350 in greased Bundt pan for approx 1 hour. Cool several minutes before removing from pan. Apple Cranberry Crumb Pie Serves 6-8 For topping 1 cup all purpose flour 1/2 cup (packed) golden brown sugar 1/3 cup old-fashioned oats 3/4 teaspoon ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces For filling 4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups) 1 jar of Wild Thymes Cranberry Orange or Original Cranberry Sauce 3/4 cup sugar 1 teaspoon cornstarch 1 purchased 9-inch deep-dish frozen pie shell, unthawed Vanilla ice cream Make topping: Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside. Make filling: Place baking sheet in oven and preheat to 350 F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended. Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices are bubbling and crust is golden, about 1 hour 10 minutes. Transfer to rack and let cool for 15 minutes. Serve warm with vanilla ice cream.

DESSERTS Goat Cheese Stuffed Pears Serves 4 4 pears 4 oz. goat cheese 1/4 cup Wild Thymes Cranberry Orange or Original Cranberry Sauce 1/2 cup apple cider (apple juice is ok in a pinch) Preheat oven to 375* F. Slice pears in half lengthwise. Remove core using a melon baller. In a bowl, mix goat cheese and cranberry sauce until well combined. Stuff pears with cheese mixture. Place pears in a baking dish and carefully pour apple cider into the dish forming a shallow bath. Cover with aluminum foil and bake for 20 minutes. Serve warm.