Cookbook Dinner Continues

We continue to do cookbook dinners with Hal and Tash when we get the chance.  We've switched things up a bit with new rules.  We pick one ingredient by random off a list we generated and then make our entire meal using that ingredient.  Instead of just one person cooking, we both cook, rotating one doing dinner and one doing dessert.  This way we each get a crack at the chosen ingredient.  We have had some interesting meals so far this year.  Here's a look at some of the ingredients we have tackled...
                     SAFFRON - saffron lemon chicken and poached pears

                  NUTMEG - butternut squash pasta and rice pudding

                 RICE - wild rice and mushroom soup and rice custard pie

                  CHERRIES - duck breast with cherry jus and cherry tart