1. Cut whole pomegranate in half and with a manual citrus juicer squeeze enough juice from halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 1 cup.
2. Just before serving, in a 1 1/2-quart pitcher stir together pomegranate juice, remaining ingredients, and enough ice to fill pitcher.

Makes about 4 cups.

1. In a large saucepan, combine apple juice or cider, brown sugar, whole cloves, whole allspice, cinnamon sticks, and nutmegs.
2. Bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat, cool, then refrigerate several hours.
3. To serve: strain into punch bowl. Stir in 1 to 2 cups golden rum, according to taste. Garnish with thin strips of lemon peel. Note: mulled rum punch can be reheated after straining and adding rum if you wish to serve it hot.

Makes 24 (6 ounce) glasses.

1. Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
2. Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
3. Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
4. Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
5. Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.

Makes 4 servings.

1. In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes. Stir in the rice and chicken broth and bring to a boil. Lower the heat, cover and simmer until tender, about 15 minutes. Fluff the rice with a fork, add the asparagus and cook, covered, until the asparagus is crisp-tender, about 3 minutes. Stir in the scallions and parsley.
2. Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare.
3. Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with the rice.

Serves 2.

1. Preheat oven to 375 degrees. Pulse the flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
2. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; process until dough forms.
3. On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
4. On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough.
5. Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.

Makes about 4 dozen.