A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above. A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:


Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom. Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!
Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. This recipe was chosen specifically for a dessert wine. If you would like to learn more about dessert wines, and see the rest of our dessert recipes, click the link above.

2 cups finely chopped walnuts
1 teaspoon cinnamon
grated rind of 1/2 orange
1 pound butter
2 cups water
2 cups sugar
1/2 cup honey
1/2 teaspoon cinnamon
2 lemon slices
1 orange slice

Preheat oven to 400.

1. Combine syrup ingredients and boil for 10 minutes. Cover to keep warm and set aside.

2. Combine nuts, sugar, cinnamon and orange rind well.

3. Melt butter and brush on a casserole or cookie sheet at least 9" x 13".

4. Lay out 4 of the phylo leaves, brushing with melted butter between each.

5. Cover with nut mixture, and continue to alternate 4 sheets of phyllo brushed with butter and the nut mixture, until all ingredients are used. End with 4 sheets of phyllo for the top (also brushed with butter between each).

6. Brush top with remaining butter and square off edges with sharp knife. Cut diagonal lines into the top layer to form diamond shapes.

7. Bake in 400 degree oven for 15 minutes, lower oven to 300 degrees and continue to bake for 40 minutes until golden brown in color.

8. While still hot, cover with warm syrup and let stand overnight before serving.
Refrigerated, baklava will keep for weeks and it can be frozen, although it will lose some of the crunch..