citrus

Jocelyn Delk Adams

Pomegranate Orange Champagne Cocktail

Pomegranate Orange Champagne Cocktail on Delish Dish

The New Year is almost here!  I can’t believe my 2014 is wrapping up so soon.  It has been such a great year that I am a bit sad to see it leave me.  This year was filled with amazing experiences, opportunities and friends.  The only thing that is cheering me up is this Pomegranate Orange Champagne Cocktail.

New Year’s Eve is always filled with the best cocktails around.  I love seeing the ingenuity and seasonal fruit shine in delicious holiday drinks.  When I started looking for a holiday drink to serve tomorrow, I was totally drawn in by this Pomegranate Champagne Cocktail on BHG’s site.

The beautiful color is gloriously festive, the bits of pomegranate are like perfect ruby pearls, and the beautiful bubbles scream celebration time!  I loved the drink as is but wanted to add a mimosa twist.

Pomegranate Orange Champagne Cocktail on Delish Dish

Adding just a couple of tablespoons of fresh orange juice was just the ticket in creating the perfect holiday drink that could be served for brunch or your holiday party tomorrow!

I made these even more festive by serving them in fun martini glasses!  These were perfect for girly sipping because of the beautiful pink color.  And I love the bursts of deliciousness when I tasted a bit of pomegranate seeds.

Pomegranate Orange Champagne Cocktail on Delish Dish

This is the perfect drink for getting your New Year up and running!  Serve this, and get 2015 off to a great start!


Jocelyn Delk Adams

Quadruple-Citrus Pound Cake

A Quadruple-Citrus Pound Cake in late September?  I know that seems weird but there is a reason why I was craving citrus cake.

The weather in Chicago has been its usual unpredictable self.  In early fall, it has dipped way below the average, and I can feel a cold winter coming my way soon enough.  I wanted to create a recipe that would give me a little sunshine, and this cake is definitely it.

The original BHG recipe I found was for Triple-Citrus Pound Cake.  I kept the recipe very similar and only added some lemon flavor to make the cake even brighter.

  • I added two teaspoons of fresh lemon zest.
  • I also added two teaspoons of fresh lemon juice but I adore lemon so I really loved this addition!

This Quadruple-Citrus Pound Cake was just what I needed to get over my summer saying goodbye.  It perked me up with a slight pucker.  The bright flavors of grapefruit, orange, lime and now lemon are just perfect in this light, fluffy and beautifully textured cake.  This treat is perfect with a cup of coffee or after a delightful dinner.  Either way, make this cake, and I am sure your Fall season will be much brighter.


BHG Guest Blogger

Guest Blogger: Half Baked Harvest

Hi Guys! I’m Tieghan from Half Baked Harvest and I’m beyond excited to be posting over here on the BHG blog, Delish Dish! Better Homes and Gardens has been one of my very favorite magazines since I was thirteen. I know, I was an odd thirteen year old, but I loved paging through the magazine and looking over all the fun recipes and gorgeous kitchens/homes. I love all things design and food, so obviously Better Homes and Gardens is perfect for me.

I am currently renovating an old barn and converting it into my very own house. The room I am most excited for is the kitchen. I spend almost all day in my kitchen recipe testing, photographing and generally just making one giant mess.  I have been looking to Better Homes and Gardens for inspiration and I am currently loving all their spring colors. I am all about simple and clean with pops of color here and there!  I feel that my cooking reflects that. Right now I am craving colorful fresh foods. I love any fruit and veggie there is and I am obsessed with avocados!

 

When I was looking through the BHG site I had the hardest time choosing a recipe to make. I mean, there are so many beautiful and delicious recipes! Choosing just one took forever.

I narrowed down my recipes from about twenty, to a handful and then finally went with these Baja Fish Tacos.

I just fell in love with their fresh Mexican flavors and pretty colors!

If you happen to read my blog than you know I live in a very snowy Colorado Mountain town. I am twenty minutes from Breckenridge and ten minutes from Keystone. If you know anything about this area then you know it snows through May (sometimes June). Yup, it does, and like clockwork every single year by mid January I am ready for a tropical and or Mexican vacation that lasts until summer.

Well, I am almost positive that is never going to happen, so instead I make food that feels tropical, looks pretty and still has some pops of winter flavors and produce.

For these fish tacos instead of making a traditional tomato based salsa I went with a super quick and delicious grapefruit-pomegranate salsa that is so good I could eat it with a spoon. Oh wait, I did.

Fruit salsas are one of my favorite things to make. I make them all year round using the fruits that are in season at the time. Currently I am head over heals in love with grapefruit and pomegranates and I thought the citrus flavors would go really well with the fish in these tacos.

To balance out the sweet salsa I made a quick chipotle Greek yogurt crema that just ties everything together.

We love a little sweet and spicy over here!

To make these tacos start by mixing up the chipotle crema.

Chipotle Crema:

½ cup plain Greek yogurt (may use all mayo or half mayo, half Greek yogurt)

1 tablespoon buttermilk

1 canned chipotle chile in adobo, minced + 1 tablespoon adobo sauce

 

In a small mixing bowl combine the Greek yogurt, buttermilk, minced chipotle chile and 1 tablespoon adobo sauce. Mix well, cover and place in the fridge until ready to use.

Next make the Grapefruit Salsa.

Grapefruit Salsa:

1 grapefruit

The arils from half a pomegranate

1 jalapeno, seeded and chopped

3 green onions, chopped

¼ cup fresh cilantro, chopped

1 tablespoon fresh lime juice

salt and pepper, to taste

 

Cut off the peel and the white pith from all around the grapefruit. Working over a small bowl, use the knife to cut between the membranes to release the grapefruit segments into the bowl. Squeeze the juice from the membranes into the bowl. Remove the grapefruit segments from the bowl and cut into bite size pieces; return to the bowl. Add the pomegranate arils, jalapeno, green onions, cilantro and lime juice. Taste and season with salt and pepper.

Now make this BHG recipe for Baja Fish Tacos.

Top the tacos with the grapefruit salsa and then drizzle with the chipotle crema. Oh, and make sure not to forget to crumble on some Cotija cheese or Queso Fresco! So good!

This is definitely one of my new favorite recipes. I just love these flavors, and come on, who does not love tacos? They are so fun!

Be sure to head over and get this recipe for the Baja Fish Tacos here.