BHG Delish Dish

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pomegranate

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!


Paula Biggs is the editor and stylist at Frog Prince Paperie where she whips up inspiration and tutorials for DIY celebrations and gives tips on how to make entertaining easy.

New Year’s Eve is soon and with it comes lavish parties, champagne…and food. As if that was something we needed after the last few weeks of Christmas cookies and the overstuffed bellies at Thanksgiving. So how is it possible to enjoy the season’s revelry without having to buy a bigger pair of pants? Find a few luxurious looking appetizers like these Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze spoons that come with a low caloric load to serve as party food. They don’t look like they’re healthy on purpose, so they almost feel like cheating. As a bonus, this healthy appetizer is gluten-free and the perfect accompaniment for a glass of champagne.

This recipe for Seared Scallops and Baby Spinach with Spiced Pomegranate Glaze was originally written out to serve as a full meal. All the fantastic flavors that are in it made it perfect for shrinking down to a bite-size appetizer, but you will need to find a few wonton spoons to serve them up. The only significant change I made to the recipe was to use small scallops instead of the larger variety. You can’t quite fit a large scallop gracefully in your mouth in a single try, so the smaller bay scallop is a much better choice. I also found it wasn’t entirely necessary to sprinkle the scallops with sugar.

To assemble the scallops as an appetizer, lay a small bed of sautéed spinach in the wonton spoon, then a seared scallop, and drizzle with the pomegranate glaze. Add a few pomegranate seeds on top for garnish, and they’re ready to serve. The contrasting textures and sweet and tart flavors with a little bit of spice made for one amazing mouthful.

Not only is this appetizer healthy, it’s super quick to make. It took me 20 minutes to plate up about two dozen spoons. Speedy fancy appetizers are a boon for any hostess busy with party preparations!


On a recent trip to Granada, Spain, I bought these adorable Moroccan tea glasses, sold all over Granada because of its Moorish history. I drink a lot of tea during the day while working from my cabin in the woods, but I thought I’d mix it up and make some hot cider instead. (Feels very holiday!)

Since the word Granada means pomegranate in Spanish, I was inspired to add fresh pomegranates to the cider. Starting with this BHG cider recipe, I simmered apple juice, pomegranate juice and spices, then garnished each cup with fresh pomegranate seeds and an apple slice decorated with cloves. I think this would be a fun after-dinner drink on Thanksgiving Day to cozy up by the fire with (plus, it can be spiked with bourbon for the adults!).

Cheers…And Happy Thanksgiving!

 

Spiced Apple-Pomegranate Cider

Adapted from BHG’s Recipe, serves 6-8

Ingredients:

  • 1 gallon of apple cider or apple juice

  • 2 cups pomegranate juice

  • 1/4 cup maple syrup or packed brown sugar

  • Peel from 1 organic orange, cut into strips

  • 4 cinnamon sticks

  • 12 whole cloves, plus more for garnish

  • Thinly sliced apple and seeds from 1 pomegranate for garnish

 

Directions:

1. In a large pot or Dutch oven, combine apple cider/juice, pomegranate juice, and maple syrup or brown sugar.

2. To make a spice bag, cut a double thickness of cheesecloth into a 12-inch square. Place the orange peel, cinnamon sticks and cloves in center of cloth. Bring the corners of cloth together and tie closed with clean kitchen string. Add spice bag to the cider pot.

3. Bring mixture to boiling; reduce heat. Cover and simmer for 15 minutes. Remove spice bag and discard.

4. To serve, ladle cider into mugs. Drop 1 T fresh pomegranate seeds into each glass. To make the garnish, slice an apple into ¼ inch thick circles. Then cut each circle into quarters and push whole cloves into the apple slice (see photo above). Make a little slit in each apple slice to hang it over the side of the glass.

 

Photos and Illustrations by Erin Gleeson of The Forest Feast, a blog and soon-to-be cookbook full of simple recipe and entertaining ideas inspired by living in a cabin in the woods.


If you’ve been keeping your eyes peeled at the market lately, chances are you’ve come across a crop of perfectly pink and plump pomegranates at one time or another.

Pomegranates have been grown and cultivated in many parts of the world since ancient times, but have only gained popularity here in the US over the past couple of years, notably for the high levels of antioxidants found in their jewel-toned arils, or seeds.

I know you’ve heard about pomegranates before, but maybe you’re wondering – what the heck do I do with ‘em?!

Well it’s the aforementioned seeds you’re after, where one of the most potent sources of antioxidants lie in waiting – pomegranate juice. Higher in free-radical-killing, and skin-smoothing benefits than both red wine and green tea, pomegranate juice is as delicious as it packed with vitamins and minerals. Plus it’s kind of fun to make at home!

Start by purchasing pomegranates that are smooth-skinned and heavy for their size. For each large pomegranate, you can expect to extract about 1 cup of juice.

Wash and dry the pomegranate, then cut into the blossom-end about one inch. Use your fingers to crack the pomegranate in half, which will reduce the amount of juice lost vs cutting the whole thing down the center. Repeat the cutting and cracking process on both halves to make four quarters.

Next, use your fingers to pry the juice-filled seeds from the quarters, letting them land in a bowl filled with cold water. I recommend doing this deep in the recesses of your sink, by the way, to cut down on juice splattered around the kitchen!

Once all the seeds have been removed, scoop out any white pith that may have fallen into the bowl from the pomegranate, which will rise to the top of the water, then rinse and strain the seeds a couple of times.

At this point you can add the sweet seeds to your morning yogurt, toss into lunchtime salads, pop as-is, or continue on with the juice-making process.

Which is where we head to next! Transfer the seeds to a blender, then pulse and blend until a pulp is formed.

Strain the seeds into a bowl through a fine-mesh strainer, then use a spatula to press and scrape every last drop out of the pulp

A few minutes later – voila! – fresh pomegranate juice! Some may find the juice a tad too tart to sip as is, so add a sprinkle of sugar if it tastes good. Me? I like it straight up. Sweet and perfectly tart!

Refreshing, and ultra-healthy, too!

Click here for my pomegranate juicing inspiration >

 


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