Ingredients:

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Cooking Recipe:

In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea (the dried leaves of camellia sinensis boiled in water) and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

2 quarts vegetable stock
1 turkey carcass
1 (10-ounce) box frozen mixed vegetables
1/2 cup rice
2 cups cooked turkey, cubed
1 teaspoon Old Bay seasoning
2 teaspoons dried thyme
Salt and pepper, to taste

Cooking Recipe:

Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.
Add the remaining ingredients you will need to the stock. Cover and simmer for an additional 20 minutes.
Remove the bones before serving.