Whisky Salmon with Dried Cranberries This recipe makes a succulent and fragrant entrée for 2-4. 1 side of salmon salt and pepper 1/4 cup melted butter        60 mL 1/4 cup lightly flavoured honey (such as wildflower, orange blossom or clover)        60 mL 1/4 cup maple syrup        60 mL 2 tablespoons brown sugar        30 mL 1/2 cup dried cranberries        125 mL 2 tablespoons whisky        30 mL Season salmon with salt and pepper. Place skin-side down in a shallow, ovenproof dish. Melt butter over low heat, and add honey, brown sugar and maple syrup. Stir until dissolved. Remove the sauce from heat and add cranberries and whisky. Make a few shallow slashes in the top of the salmon so it will absorb the sauce better. Pour the sauce over the salmon and bake at 400 degrees F for about 20 minutes. * Remove the skin before serving. You should be able to simply lift the salmon away from it and onto a serving platter. * I judge the cooking time by the thickness of the salmon, using 10 minutes per inch as a guide. To ensure the fish is cooked through, see if you can gently separate the flesh with a fork. Mulled Wine This is fabulous on a wintry night. Serves 6 to 8. 1 bottle fruity red wine        750 mL 3-4 cinnamon sticks (plus more for garnish) 4-5 whole cloves 4-5 whole allspice berries 1-2 dried star anise fruits 3/4 cup white sugar        180 mL 1/4 cup whisky        60 mL peel of one orange (with white pith removed) In a heavy saucepan, combine the red wine, spices and sugar. Simmer for 5 minutes. Don't let the mixture come to a boil. Remove from heat, and pour the mixture through a fine strainer. Then stir in the whisky. Serve piping hot, garnishing with cinnamon sticks. Red Wine Kissel Kissel (pronounced ki-SELL) is a fruit dessert originating in Russia. Wine, spices and fruit contribute to the beautiful ruby colour and luscious texture. It's definitely a grown-up treat. Use frozen berries, thawed, if fresh ones are not available. Serves 6. 1 vanilla bean 1/2 cup sugar        125 mL 3 tablespoons cornstarch        45 mL 1/4 teaspoon salt        1.25 mL 1 bottle fruity red wine        750 mL 1/2 cup sweet wine (for instance, white Muscat or Sauterne)        125 mL 1 1/4 cups fresh blackberries        310 mL 2 1/4 cups fresh raspberries        560 mL 2 1/4 cups fresh blueberries        560 mL 1/4 cup honey        60 mL 1/4 cup fresh basil leaves, coarsely chopped        60 mL 1 teaspoon fresh lemon juice        5 mL 1/4 cup whisky        60 mL Split the vanilla bean lengthwise and scrape the seeds into a bowl. (Reserve the pod for future use. *) To the vanilla seeds, add the sugar, cornstarch and salt. Whisk together and set aside. In a large, heavy saucepan, combine the red and sweet wines with ¼ cup each of the blackberries, raspberries and blueberries. Bring the mixture to a simmer, and continue cooking for 2 minutes. Strain the liquid from the cooked berries, and reserve the cooked berries and liquid separately. Transfer the cooked berries to a large bowl, and stir in the remaining fresh berries. Set aside. Whisk the strained liquid into the sugar/cornstarch mixture until smooth. Return this mixture to a saucepan, and add the honey and basil. Bring the contents of the pan to a boil. Reduce the heat and simmer for 3 minutes. Pour the hot liquid through a sieve onto the fruit mixture. Discard the basil leaves. Stir in the lemon juice and whisky and mix well. Divide the kissel between 6 bowls or glasses and chill at least 2 hours to set. Garnish with whipped cream or sweetened crème fraîche, if desired. * If you store the leftover vanilla pod in a container of sugar, you'll have vanilla sugar for future baking projects.