Ingredients

2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges

Directions

1. Stir together pear nectar, cider, seltzer, and whiskey in a pitcher.
2. Divide pear wedges among glasses, and pour in cocktail. Serve immediately.

Serves 8-10.

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Ingredients

Vinaigrette
2 1/4 tsp. sherry vinegar
1/4 tsp. whole-grain mustard
1/4 tsp. agave syrup
1Tbs. olive oil
1/4 cup thinly sliced red onion
Tartines
3 oz. Taleggio cheese
41/2-inch-thick slices walnut bread, lightly toasted
4 cups watercress or arugula
1 cup red seedless grapes, halved

Directions

1. To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl. Whisk in oil, stir in red onion, and season with salt and pepper, if desired. Let stand 10 minutes.
2. To make Tartines: Preheat broiler. Spread 3 Tbs. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
3. Remove onion from Vinaigrette. Toss onion with watercress and grapes. Add 1 Tbs. Vinaigrette to salad, and toss to coat.
4. Top each bread slice with 1 1/4 cups salad, and serve.

Serves 4.

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Ingredients

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

Directions

1. Using meat mallet or heavy rolling pin pound pork, layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.
2. In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.
3. In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.
4. For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts.

Serves 4.

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Ingredients

2 cups unseasoned breadcrumbs
1-1/2 tablespoons cayenne pepper
1-1/2 tablespoons ground cumin
Sea salt
Freshly ground black pepper
3 large eggs
1 pound chicken cutlets
6 tablespoons canola oil, plus more as needed
1 pound elbow macaroni
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 cup grated jack cheese
1 cup grated extra sharp cheddar cheese
1 cup creamy and crumbly blue cheese (recommended: Maytag Blue), crumbled, plus more for garnish, if desired
2 teaspoons paprika
1 cup Frank's RedHot Original or other hot pepper sauce
1 stalk celery, finely diced

Directions

1. In a medium bowl, combine the breadcrumbs, salt, cumin, cayenne, and pepper. Beat eggs in a shallow bowl. Coat chicken pieces with the breadcrumbs, dip in the eggs, then coat again with the breadcrumbs; place on a plate. Repeat with the remaining chicken.
2. In a large, heavy skillet, heat 1/4 cup canola oil over medium-high heat until shimmering. Add two of the chicken tenders and cook, turning once, until golden, about 3 minutes. Repeat with the remaining chicken, adding more oil if necessary. Using a slotted spoon, transfer cooked chicken to paper towels to drain. Cut into 1-inch pieces; set aside.
3. Cook macaroni in a large pot of boiling salted water until pasta is tender but not quite cooked through, about 6 minutes. Drain; transfer to very large bowl.
4. Melt 6 tablespoons butter in same large pot over medium heat. Add chopped onions and garlic. Cover; sauté until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking frequently. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Season to taste with more salt and pepper, if needed. Mix cheese sauce into macaroni. Mix in half the chicken pieces. Mound mixture in 13x9x2-inch glass baking dish.
5. Preheat oven to 350°F. Bake macaroni uncovered until heated through, about 25 minutes.
6. Meanwhile, stir hot pepper sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts.
7. Remove macaroni from oven and top with remaining chicken pieces, then spoon 4 tablespoons of hot pepper and butter sauce over macaroni. Bake for 5-7 more minutes.
8. Sprinkle top of macaroni with finely diced celery and more blue cheese crumbles; serve immediately, passing around extra hot pepper sauce.

Serves 12.

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