A passion for food + fashion

Posts Tagged ‘pomegranate’

A Little Thanksgiving Something on the Side

In Drink, Food on November 15, 2011 at 9:35 am

This year—more than most—Thanksgiving’s pending arrival has caught me completely by surprise. Perhaps that’s because for the first time in over a decade I won’t be cooking, or at least I won’t be cooking the main event. I’ve been asked to bring a side dish—so I’m bringing two. My friends Vanessa’s excellent Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs and Nicki’s favorite Cauliflower and Brussels Sprouts Gratin with Pine Nut Bread Crumb Topping were standouts last month at our cooking club. We all made our favorite Thanksgiving side dishes and while I would be hard-pressed to pick a favorite from the lineup, these two were particular show stoppers.

Photo by Tim Morris via bonappetit.com

Photo by Elinor Carucci via bonappetit.com

Looking back through the archives, I thought I’d share a few other ideas from Thanksgivings past. And would love to hear what you’ll be bringing to the table this year. Something tells me I’ll be back in the kitchen next year and really, when it comes to my favorite meal of the year, it’s never too early to start planning…

I LOVE these Pearl Onions Glazed in Port with Bay Leaves. They provide a nice bright note to some of the heavier flavors on the Thanksgiving table.

My go-to and totally decadent Escarole Cornbread Stuffing—rich with prosciutto, fresh ricotta, parm and wild rice. What’s great about this is that it’s all prepared stove top so you’re not fighting for oven space, and then you stick it in the oven for a few minutes to melt the parm just after you’ve taken the turkey out to rest.

This is my all-time favorite Brussels sprouts recipe that’s rich with butter, shallots and fennel—from my friend Carolynn (who cowrote Nancy Silverton’s latest book, The Mozza Cookbook). I’ve made this for the past 10 or so Thanksgivings, so I’m taking a break this year and making the Cauliflower Brussels Sprouts Gratin (which is epic).

And for heaven’s sake, let’s not forget about cocktails! This Champagne Pomegranate Punch is probably the most-requested recipe in my arsenal. I blogged about it last year over on Herman Miller’s LIFEWORK blog. For recipe, click HERE.

Holiday Punch

In Drink, Fashion on December 13, 2010 at 12:03 pm

I love this picture that my friend and celebrity photographer Alex Berliner took of yours truly with gorgeous friends Anna and Ariana at our holiday party a couple weeks ago. While Ariana is holding the goodness that is my sister’s masterful Triple Chocolate Cranberry Cookie, Anna and I are all about the punch, though it looks like her glass needs a little replenishing. I’ll tell you, the stuff disappears quickly. I blogged about the recipe earlier today on Herman Miller’s LIFEWORK blog in my weekly “Good Taste” feature, so head on over for the skinny. Go ahead, take a sip, it’s loaded with pomegranate antioxidants (she said by way of enticement). And white rum…and more rum…and Champagne, so while we can’t exactly call this a health beverage, we can call it the most festive and prettiest punch you’ll drink all year. Cheers!

Punch Drunk

In Drink on December 7, 2009 at 11:51 am

photo by gabriella imperatori-penn via bonappetit.com

For the past three years, the slurry talk of our holiday party has centered around a Pomegranate-Champagne Punch that Kathleen makes, based on a killer recipe from my friend Melissa Clark that ran in Bon Appétit in Dec 07. Kathleen has modified by scaling back the sugar by half and she skips making a simple sugar and instead just uses quick dissolving superfine sugar. She has upped the proportions since a LOT of this punch gets consumed by the 100-some guests—on Saturday night we went through a case of Champagne and a large handle of white rum. YOWZA. She also makes a gorgeous ice mold by freezing pomegranate seeds in a bundt pan. You can also add lemon slices or mint to the ice mold. Here are Kathleen’s proportions to make one large bowl of punch (then multiply by three):

Christmas Pomegranate Punch

Pour the following into a punch bowl:

3 bottles chilled brut Champagne

2 cups pomegranate juice

2 cups white rum

1/4 cup superfine sugar (quick dissolving)

To garnish:

4 sliced lemons

Fresh mint

To make ice ring: Fill bottom of a nonstick bundt pan with one package of pomegranate seeds. Add water and freeze overnight. Pull ice ring out 20 minutes or so before serving so it will easily slip out. As ring melts, pomegranate seeds start melting into the punch, but you can also add a few directly into the punch right away as they’re really yummy in the bottom of your glass.

Edible Ornaments

In Food on December 20, 2008 at 7:53 am



My neighbor Martha is one of those women who makes everything look effortless—documentary film producer, wife, mother of two extraordinaire, glamorous hostess and maker of the world’s best Margaritas. The other day she dropped off a bag of gorgeous pomegranates from the tree in her backyard. I’ve enjoyed just looking at them all week, but am thinking of all the ways we might enjoy the tangy-sweet juicy seeds this weekend…over vanilla gelato, floated in a coupe of Sorelle Bronca Prosecco, sprinkled over garlicky lamb chops, or maybe in a Bacon, Pomegranate and Pine Nut Relish with grilled pork chops.