Spiced Arancello

From the BBC Good Food website

5 large oranges
1 vanilla bean
1 cinnamon stick
2 - 3 cardamom pods
1, 750 ml bottle 100-proof vodka
600 grams caster sugar
500 ml water

Pare the zest from the oranges using a peeler, making sure that none of the bitter white pith is left on the peel. Put the zest, spices and vanilla pod in one large or several smaller clean jars, then tip in the vodka. Seal and leave for a week, shaking the jar each day.

After one week, you're ready for the next stage. Boil a kettle of water. Put the sugar in a heatproof bowl, then pour over 500ml boiling water, stirring until the sugar dissolves. Add to the vodka mix, then leave for another week, shaking the jar regularly. Strain into decorative bottles, discarding the peel and spices, and store in a cool place until Christmas. Before giving, drop some fresh spices and peel into each bottle to decorate. Will keep bottled for 6 months.

Scallop Ceviche with Mango

Adapted from recipe by PDXLawCat

8 oz diver or dry-pack sea scallops, cut into small dice.
3 Tbs chopped fresh cilantro
1 jalapeño pepper, seeded, deveined and minced
1 Tbs olive oil
Juice of 2 limes
1/2 tsp salt
Freshly ground black pepper to taste
1 mango, peeled, pitted, and cut into small dice

Bibb lettuce leaves or tortilla chips for serving.

In medium bowl combine first five ingredients. Add the salt and season with pepper to taste. Cover and marinate in the refrigerator for 2 - 8 hours, stirring occasionally. Scallops should be firm and opaque.

Just before serving, add the mango and taste for seasoning. For a dramatic effect, serve in individual martini glasses, each lined with a Bibb lettuce leaf.