• Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
• Crisp bacon in a large skillet. When cooked remove and place on a paper towel. Crumble bacon when cool enough to handle.
• Reserve fat in the skillet.
• Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent.
• Add garlic and cook for another minute. Remove from heat.
• Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency).
• Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley.
• Season with salt and pepper to taste.
• Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.

• Place all ingredients except Grand Marnier in a heavy sauce pan. Bring to a boil over medium heat, stirring often.
• Cover and reduce heat to medium low and continue to cook for 20 minutes (cranberries pop as they cook, so it is best to keep the lid on to avoid a mess). Stir occasionally to prevent sticking.
• Allow to cool to room temperature before adding the liquor (optional).
• Transferring into a serving dish, and refrigerate covered. Compotes also freeze quite well.

To Mold a Compote

• Add 1 Tablespoon Knox gelatin powder to the pan of hot compote. Do not decrease the amount of sugar in the recipe, and add about five minutes to the overall cooking time.
• Line a small container with plastic wrap, and lightly coat with non-stick cooking spray. Transfer the room temperature fruit mixture into the mold completely filling it, and press the fruit down into the liquid with the back of a spoon or spatula. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight. Leave the compote in the mold until serving.
• To unmold the compote, dip the mold into hot water for a minute before turning on to a serving plate. Slowly peel the plastic wrap from the compote to avoid dislodging pieces of the fruit.

• Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Be careful not to dig all the way through the bottom).
• In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper. (Blue cheese is a bit salty so go easy).
• Using a spatula or small spoon, stuff the mixture into the onions, completely filling the center.
• Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch. (Keep the foil from touching the sides of the onion, and make sure the top is sealed to hold in steam).
• Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 - 40 minutes. (Cooking time will vary upon size of onions). Resist the temptation to open the grill and the pouches.
• Remove from grill and allow to stand for a full 5 minutes before opening the pouches. (Caution, the steam from the pouches will be hot).
• Using tongs or a spoon carefully transfer the onion onto a plate or bowl. Use a spoon to drizzle any remaining butter from the bottom of the pouch over the onion.