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2 cups water
•    12 cardamom seeds
•    2 cinnamon sticks
•    12 whole cloves
•    1/2 orange, zested
•    1 cup white sugar
•    1 cup raisins
•    1 cup blanched almonds
•    4 cups Muscatel wine, or orange Muscat
•    4 cups port wine (or Burgundy)
•    2 cups brandy
•    Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
•    Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.

1 cup all-purpose flour
•    1/2 cup butter
•    1 tablespoon water, or as needed
•
•    1 cup water
•    1/2 cup butter
•    1 cup all-purpose flour
•    3 eggs
•    1 teaspoon almond extract
•
•    1 cup confectioners’ sugar
•    1 tablespoon heavy cream
•    1 tablespoon butter, softened
•    1 teaspoon almond extract

1.    Preheat oven to 350 degrees F (175 degrees C).
2.    To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
3.    In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough.
4.    Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
5.    Meanwhile, combine confectioners’ sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it’s removed from the oven.

8 oz. ground beef
8 oz. ground pork
1 egg
3/4-1 1/4 c milk
2 1/2 Tbsp onion, finely chopped
1/4 c fine breadcrumbs (unseasoned)
2 cold boiled potatoes
4-5 Tbsp butter
1 tsp salt
1 tsp white pepper
1/2 tsp allspice

n a skillet, melt 2 Tbsp butter, heating until melted and just starting to brown. Add onion to skillet, saute until onion is golden.

Mash potatoes.

To the bread crumbs, add 2 Tbsp milk to moisten.

In a large bowl, combine beef, pork, egg. Add onion, mashed potatoes, and moistened breadcrumbs. Add spices (salt, pepper, allspice). Add remaining milk a little at a time; stop before the mixture gets gloppy. If the meat mixture gets too gooey to form nice, neat meatballs, add a more breadcrumbs.

Use a pair of spoons rinsed in water and shape the meat mixture into small round balls.

In a large skillet, heat remaining butter over medium heat. Add meatballs to skillet, being careful not to crowd the pan. Shake periodically so that the meatballs don’t develop flat spots. Cook until meatballs are done through.