Thanks for all your emails! I fell down on the job (can I blame the weather?)  Here are the recipes I  did on Fox 19 and Q102 yesterday. Better late than never!

Cranberry Kiss
Makes 4 cocktails

1 cup cranberry juice cocktail
1/2 cup vodka
1/4 cup amaretto (I used Cointreau in the cocktail yesterday, but it’s equally delicious with Amaretto)
2 tablespoons fresh orange juice
Ice cubes
Garnish: Clementine segments, maraschino cherries

Combine cranberry juice, vodka, amaretto, and orange juice in pitcher. Cover and chill until ready to serve.
To make 2 drinks, fill cocktail shaker with ice cubes. Pour in scant 1 cup vodka mixture. Cover and shake vigorously. Strain into 2 Martini glasses. Garnish each with Clementine segment and cherry.

Lobster Sliders
Makes 12

12 small soft dinner rolls
1/4 pound cooked lobster, finely chopped
1/4 pound cooked shrimp, finely chopped
Dressing:
¼ cup mayonnaise
1 tablespoon fresh lemon juice plus more to taste
1 teaspoon Dijon mustard
¼ cup finely chopped sweet onion
1 teaspoon minced fresh parsley leaves
A generous pinch cayenne pepper
1/2 cup finely chopped celery
1 tablespoon finely chopped chives
Salt and pepper to taste

Cut rolls almost all the way through.
Combine lobster and shrimp. Stir together dressing ingredients. Toss seafood with dressing to taste. Chill until ready to serve.
Fill each roll with a heaping tablespoon of filling. Serve.

Orange Scented Chocolate Fondue
1/3 cup heavy cream
1 1/2 teaspoons grated orange peel
3 tablespoons butter
8 ounces best quality semisweet chocolate, finely chopped
2 tablespoons Grand Marnier or other orange liqueur, divided
Pound cake or angel food cake, cut into bite-sized pieces
Assorted fruit such as strawberries, kiwi, pears, bananas, orange segments

Bring cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add butter, chopped chocolate and 1 tablespoon orange liqueur; whisk until mixture is smooth. Remove fondue from heat; stir in remaining orange liqueur.
Transfer to fondue pot. Place over candle or canned heat burner; keep heat low. Serve with cake pieces and fruit for dipping.