Almond Crusted Halibut with a Beurre Blanc sauce

2 tbls cider vinegar

1/3 c dry white wine (can substitute with same amount of chicken broth or white grape juice)
2 tbls minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 c heavy cream
10 tbls unsalted butter- chilled and cut into 10 pieces
3 tbls chopped fresh chives
2 teas fresh lemon juice
Salt and pepper to taste
6 fillets halibut
2 tbls vegetable oil
1 tbls unsalted butter
1/4 c fresh bread crumbs
2/3 c minced blanched almonds
1 tbls unsalted butter
1 egg lightly beaten

Over medium heat combine vinegar, wine, shallots, thyme and bay leaf.  
Boil until liquid has evaporated. Stir in cream and boil until reduced  
by half. Decrease heat to low. Whisk in 10 tbls butter, one piece at a  
time. Do not allow to simmer.

Strain sauce through fine sieve. Stir in chives, lemon juice and salt  
and pepper. Keep warm by setting boil in large container of warm water.

Preheat oven to boiler. Pat fillets dry and salt and pepper. Heat oil  
and 1 tbls butter in skillet. Sauté halibut until lightly brown (1 to  
2 mins). Transfer to making sheet. Cool 5 mins Mix bread crumbs,  
almonds and 1 tbls melted butter together. Brush tops of fillets with  
egg and spread almond mixture over. Broil fillets until done.

Pumpkin Fudge

In a bowl add:
2 packages white chocolate chips
1 pint marshmallow cream
In a saucepan add:
4 ½ cups sugar
1 can evaporated milk
2 T butter
Bring to rolling boil and add 1 cup pumpkin and 1 tsp cinnamon.
Boil 10 minutes. Pour over chocolate chips and marshmallow mixture.
Stir till smooth. Pour into greased 9 x 13 pan.