 Serves: 10 to 12
1¼ cup whole milk warmed to 100° (no higher) 1 tablespoon dry yeast ¼ cup mixed dried cranberries ¼ cup dried figs, diced ¼ cup sultanas ¼ cup dried apricots, diced 4 tablespoons dark rum 2 tablespoons orange blossom water, or orange extract, or vanilla extract ¾ cup brown sugar 8 tablespoons butter, softened (1 stick) 3 eggs, slight beaten 3¼ cups flour ¼ teaspoon salt ½ teaspoon allspice 1 teaspoon cinnamon ½ teaspoon coriander 1 cup walnuts, chopped Bundt pan Butter & flour to prep pan 3 tablespoons butter, melted
RUM ICING ⅓ cup butter, softened ¼ cup milk 2 cups confectioner’s sugar 1½ teaspoon rum 1 tablespoon hot water, as needed
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 Serves 8
Crust: 2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely 3 tablespoons brown sugar 6- 8 tablespoons melted unsalted butter Pinch of salt Cheesecake: 1 tablespoon softened unsalted butter 24 oz cream cheese, softened 1 cup brown sugar 1 ½ cups pumpkin puree ½ cup heavy cream ⅓ cup maple syrup 1 tablespoon vanilla extract ¼ teaspoon ground cloves ½ teaspoon ground allspice ¾ teaspoon ground cinnamon 4 large eggs
 Serves: 2
2 teaspoons ground ginger ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ⅛ teaspoon ground allspice 1½ lbs. skinned, de-boned chicken thighs, cut into 2” pieces 2 tablespoons minced shallots 1 tablespoon olive oil ¼ cup chicken broth ¼ to ½ cup dry white wine Minced parsley, cilantro or basil
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