Cranberry Trifle (from Everyday Food magazine)

2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)

1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.

2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.

3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Seafood stew

8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste

Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.

From the Union Street Public House