* 2 cups chopped cooked turkey meat
* 1 apple, peeled, cored, chopped*
* 1 teaspoon of lemon juice*
* 1/4 cup of raisins and/or dried cranberries
* 2 Tbsp chopped green onion or chives
* 2 Tbsp chopped fresh cilantro (can substitute parsley)
* 1 rib celery chopped

* 1/2 Tbsp yellow curry powder
* 1/4 cup yogurt
* 1/4 cup mayonnaise
* 1 Tbsp honey
* 1/4 teaspoon ground ginger
* Salt and pepper

*Once you’ve chopped the apples, sprinkle with lemon juice to keep them from discoloring.

Method

1 In a small skillet, heat the curry powder on medium low heat until quite fragrant. Remove from heat. Do not linger too long over the heat or the curry powder will start to toast. The point of this step is to heat it enough to release more of its flavor. You can easily skip this step if you are in a hurry.

2 In a large bowl, mix the curry powder, yogurt, mayonnaise, honey, and ground ginger. Add salt and pepper to taste.

3 Gently fold in the chopped, cooked turkey, apple, raisins/dried cranberries, green onions, cilantro, and celery. Taste and add more salt and pepper if needed.

Serve on a bed of lettuce greens or in a sandwich.

Serves 2. This recipe can easily be multiplied.

Place the lobsters in a large heavy pot. Cover with salted water. Bring to a boil and cook 5 minutes. Reduce heat and simmer 10 to 12 minutes more. Drain and plunge into cold water to arrest further cooking. Extract the meat, chop it and set it aside.

Place the lobsters’ remains in a roasting pan with the onion, celery, carrot, bay leaves and butter. Roast in a preheated 400°F oven for 45 minutes.

Remove from the oven and strain off the butter into a heavy saucepan. Place the remaining contents of the roasting pan into the 2 quarts water and boil until the liquid is reduced by half. Strain the stock.

Heat the butter in the saucepan. Add the flour and cook the roux for 4 minutes, stirring constantly. Add the stock and blend well. Then add the cream, Sherry and brandy.

Simmer slowly for 30 minutes. Season with white pepper and salt to taste.

Strain the bisque and add the lobster meat.

Serve immediately.

Serves 4.

* 1/4 cup fat-free, less-sodium chicken broth
* 2 tablespoons rice vinegar
* 2 tablespoons low-sodium soy sauce
* 2 teaspoons cornstarch
* 1/2 teaspoon dark sesame oil
* 1/4 teaspoon crushed red pepper
* 1 tablespoon canola oil, divided
* 1 tablespoon minced peeled fresh ginger
* 1 tablespoon bottled minced garlic
* 1 pound peeled and deveined large shrimp
* 1/4 teaspoon salt
* 4 cups small broccoli florets
* 1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

* 1 1/2 pounds peeled and deveined large shrimp
* 1 tablespoon cornstarch
* 1/4 cup fresh orange juice
* 2 tablespoons low-sodium soy sauce
* 2 tablespoons honey
* 1 tablespoon rice wine vinegar
* 1 tablespoon chile paste with garlic (such as sambal oelek)
* 2 tablespoons canola oil
* 1 tablespoon minced peeled fresh ginger
* 3 garlic cloves, minced
* 1/3 cup chopped green onions

Preparation

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.

Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. My favorite choice, rosé, may be conventional, but wait until you taste a good one. Rosés are fruity (like many red wines) but cool and refreshing (like a white). Try Marqués de Cáceras Rosé 2006 from Rioja, Spain. It’s a steal at $8. –Karen MacNeil

* 8 cups 2% reduced-fat milk
* 3/4 cup packed dark brown sugar
* 1/3 cup unsweetened cocoa
* 1 teaspoon vanilla extract
* 1/8 teaspoon ground nutmeg
* 3 ounces semisweet chocolate, finely chopped
* 12 candy canes
* 3/4 cup miniature marshmallows
* Whole grated nutmeg (optional)

Preparation

Combine milk, brown sugar, cocoa, vanilla, nutmeg, and semisweet chocolate in a large saucepan over medium-low heat. Cook 25 minutes or until chocolate melts and mixture is smooth, stirring occasionally. Serve with candy canes and marshmallows. Garnish with whole grated nutmeg, if desired.

The study, which followed about 1,900 early-stage breast cancer survivors for eight years, found that women who consumed an average of at least three to four alcoholic drinks in a week had a 34% higher risk of breast cancer recurrence. (One drink equals a 5-ounce glass of wine, a 12-ounce beer, or a 1.5-ounce shot of liquor.)

The increased risk was more pronounced among breast cancer survivors who had gone through menopause and those who were overweight or obese, the study found.

Wine was by far the most common drink among women in the study, followed by liquor and beer, but no one type of alcohol was found to be significantly more or less associated with the risk of recurrence.

In all, there were 349 breast cancer recurrences and 332 deaths during the follow-up period. Alcohol use was not linked to the risk of death from breast cancer, however.

“More research should be done, but there is a growing body of evidence which suggests that women previously diagnosed with breast cancer should speak with their doctor about possibly limiting their consumption of alcohol,” says the lead researcher on the study, Marilyn L. Kwan, PhD, a staff scientist at Kaiser Permanente in Oakland.

Previous research has suggested that alcohol consumption may increase the risk of developing breast cancer in the first place. Kwan’s research extends these findings to include the risk of recurrence among women who have already been diagnosed and treated for breast cancer, a population that numbers about 2.5 million in the United States, according to the American Cancer Society.

“Cutting back on alcohol represents a real step that a breast cancer survivor can take to reduce her risk of recurrence,” says Marisa Weiss, MD, the president and founder of the advocacy group Breastcancer.org. “You don’t have to give up alcohol, but use it more carefully and in moderation,” she says.

Limiting alcohol intake can improve the overall health of breast cancer survivors, according to Dr. Weiss, the author of the forthcoming book Living Beyond Breast Cancer. “Alcohol is liquid calories, and being overweight is a risk factor for breast cancer,” she says. “If you consume a lot of alcohol, you tend to be less physically active and/or smoke. So, for a number of reasons, that one step of cutting back on alcohol does have a number of health benefits.”

Exactly how alcohol consumption affects breast cancer risk is not fully understood, says Kwan, although estrogen, which fuels the growth of most types of breast cancer, is likely involved.

“It has been suggested that alcohol could increase the risk of breast cancer by increasing estrogen metabolism and circulating levels of estrogen, thus promoting growth of the tumor,” she says. “A similar mechanism might be responsible for increasing the risk of breast cancer recurrence.”

Drinking-related weight gain could also play a role, Kwan adds. “Obesity may…promote estrogen production and breast cell proliferation, in addition to the direct effect alcohol can have on estrogen metabolism and levels in the body,” she explains.

The study, which was funded by the National Cancer Institute, was presented at the San Antonio Breast Cancer Symposium, an annual meeting for oncologists, surgeons, and other breast cancer specialists. The symposium is co-hosted by the American Association for Cancer Research and the Cancer Therapy & Research Center at the University of Texas Health Science Center at San Antonio.
Lead writer: Denise Mann

* 2 garlic cloves
* 3/4 teaspoon finely chopped fresh rosemary leaves
* 3/4 teaspoon finely chopped fresh thyme leaves
* 1 tablespoon dry white wine
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons Dijon mustard
* 2 tablespoons whole-grain mustard
* Nonstick olive oil cooking spray
* 6 (6 to 8-ounce) salmon fillets
* Salt and freshly ground black pepper
* 6 lemon wedges

Directions

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

* Salt
* 24 bite-size new potatoes, scrubbed, with a tiny sliver cut off each potato so they will stand after filling
* 1 (5-ounce) package soft garlic herb cheese (recommended: Boursin)
* 4 tablespoons (1/2 stick) butter, softened
* 1/3 cup whipping cream
* Freshly ground black pepper
* Finely chopped fresh parsley leaves
* Red caviar, for garnish, optional

Directions

In a large pot with plenty of salted water, boil the potatoes until they are tender when a fork is inserted, about 10 to 12 minutes. Drain and let the potatoes cool until you can handle them.

With a melon baller, remove a scoop from each potato. Combine the cheese, butter, and cream. Taste, and add salt and pepper, as needed. Spoon or pipe the cheese mixture into the potatoes.

Garnish with a fine sprinkling of parsley. *Cook’s Note: Add a tiny dollop of red caviar to carry out your egg theme, if you wish!

Stand potatoes on cut end on a platter to serve.

* 1 tablespoon olive oil
* 4 strips thick-cut smoked bacon, diced
* 1 1/2 cups small diced onions
* 1 tablespoon minced garlic
* 2 tablespoons unsalted butter
* 1 Granny Smith apple, peeled, cored and diced
* 1 (2 pound) butternut squash, peeled, seeds removed and diced
* 1/4 teaspoon freshly grated nutmeg
* 1 tablespoon chopped fresh thyme
* 1 1/2 teaspoons salt
* 1/2 teaspoon fresh ground black pepper
* 1/4 cup maple syrup
* 2 cups chicken stock

Directions

Set a medium saute pan over medium heat. Add the olive oil and bacon and render, stirring often, until crispy, 6 to 8 minutes. Add the onions and cook until lightly caramelized, 4 to 5 minutes. Add the garlic, butter and apples and cook, stirring often, until the apples are tender, about 5 minutes. Add the squash and increase the heat to medium-high. Cook the squash, undisturbed, for 3 to 4 minutes. Stir, then add the nutmeg, thyme, salt and pepper. Cook for another 3 to 4 minutes and add the maple syrup and the stock. Bring the liquid to a boil, cover the pan, and reduce the heat to medium. Cook until the squash is tender and most of the liquid has evaporated, about 15 minutes. Remove the lid, stir the squash, gently, and reseason if necessary.

Serve immediately while hot.