THE HOLIDAY DOUBLE
I’ve included two recipes today. I won’t post my food recipes for awhile (focusing on cocktails!), but today I just can’t help it. Make this drink (the Pom Pom, below,) a salad with this dressing (Winged Goddess), and a simple roast pork tenderloin -- and you have your party menu done. Buy lovely Parker House rolls for the pork sandwiches, some kettle chips as a side with a bowl of olives -- voila -- insta-party!
About the drink: For me, it is the warmth of the holiday in a chilled glass. I love bubbly! There will be a bit extra after you pour 3 bottles into the batch, so sip it up before guests arrive.
Week 5 • 8 December 2016
The Pom Pom
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)
3 c pomegranate (Pom) juice (100%)1 ½ c pear nectar1 ½ c New Holland Clockwork Orange (Gran Marnier is a common substitute)3 bottles Proseccopomegranate seeds
The day before serving, sprinkle 5-6 pomegranate seeds in each section of an ice cube tray. Cover with water and freeze. You may need to make several batches if you only have two ice cube trays like I do!
The next day: In a gallon jug, combine the first three ingredients in a pitcher and refrigerate. Just before serving, add Prosecco. Serve over pomegranate ice in rocks glasses or in champagne flutes.
Winged Goddess Dressing
1 cup tahini1/2 cup apple cider vinegar1/2 cup tamari (soy sauce)2 T lemon juice1 t salt3 T water 4 T dried parsley2 T maple syrup1 cup olive oil
Combine all ingredients in blender except oil. When mixed, slowly add oil. The dressing will be thick, but I love it that way. Pour into a quart mason jar and refrigerate until serving.
Holly BrunchAutumn SangriaKombucha SageOld Fashioned