Wassail-- Chef Michael Sarantou/Gourmet Creations
1 qt. water
1 cup sugar
1 lg. can pineapple juice
12 whole cloves
4 cinnamon sticks
4 whole all spice berries
2 nutmeg balls
2qt. apple cider
12oz. orange juice
2 whole lemons
Dissolve sugar in water and heat to boil.  Add spices and simmer one minute, let stand over night.  Add  1Lg. can of pineapple juice, 2qt. cider, 12oz. orange juice and juice of 2 lemons.  Heat until boiling. 
Optional:  Add Rum or Brandy
Russian Cream:
1 cup sour cream
1 cup heavy cream
3/4 cup granulated sugar
1 pkt. unflavored gelatin
1/4 cup water
8 oz. cream cheese
1/2 tsp. vanilla
Brush one 4 cup decorative mold with vegetable oil.  Combine sour cream and heavy cream in a medium sause sauce pan, beat in sugar and place the pan over low heat to warm.  Sprinkle gelatin over water in a cup to soften and dissolve, place cup in a small sauce pan and boil, stir into warm cream mixture and remove from heat.  Beat cream cheese until soft in a medium bowl with electric mixer.  Stir in the cream mixture gradually add vanilla, blending toughly.  Pour into prepared mold.  Refrigerate 4 hours.
To unmold, dip into hot water for 10 seconds, remove and shake gently onto serving plate.  Refrigerate until ready to serve.
Candied Walnuts
1 cup water
2 cup good quality concentrated cherry juice
1/2 cup brown sugar
pinch of salt (Kosher)
1 pound Walnuts (shelled,1/2 walnuts)
Create simple syrup of water, brown sugar and cherry juice over medium-high heat, when sugar has dissolves and sugar has thickened add walnut and toss, reduce heat, after walnuts are completely coated place on cookie sheet, lightly sprinkle with kosher salt, on 325 over, for 10 minutes or walnuts are candied, let cool and serve