Eat, Drink & Be Merry
What We’re Drinking
Pomegranate Holiday Spritzer
This great spritzer only has three ingredients! You can make this bubbly with booze or simply with water. Here’s all you’ll need:
INGREDIENTS:
Sugar
Bubbles - Either sparkling water or wine!
Pomegranate Juice
PREPARATION:
Fill a wine glass with ice. Add a teaspoon of sugar and pour in your desired amount of pomegranate juice. The great thing about this drink is that you can adjust the level of pomegranate flavor you prefer by the amount of juice you add. For example, we prefer about 1 part pomegranate juice and 3 parts bubbles.
Next, fill the rest of the glass with bubbles. For bubbly water, we stick with unflavored options. And if you reach for bubbly wine, you don’t need to use up your fancy CARBONISTE! Cava is an easily accessible, cheap and delicious sparkling wine for spritzers that won’t be too sweet.
Lastly, and optional, garnish with pomegranate seeds and a sprig of rosemary!
What We’re Cooking
(While Drinking)
Recipe Source: The New York Times
Brussels Sprouts With Walnuts and Pomegranate
YIELD: 4 servings
TIME: 30 minutes
Roasting brussels sprouts brings out their nutty sweetness and keeps them crisp-crunchy around the edges. Tossing them with walnuts and tangy, jewel-like pomegranate seeds adds texture and brightness. It’s worth seeking out pomegranate molasses (widely available in most large grocery stores) to finish this dish. But if you can't find it, don’t let it stop you from make this celebration-worthy side.
INGREDIENTS:
1 ½ pounds brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and black pepper
¼ cup roughly chopped walnuts
2 tablespoons pomegranate seeds, plus more to taste
Pomegranate molasses, for drizzling (optional)
Flaky salt, to serve
PREPARATION:
Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don’t burn, about 4 to 5 minutes. Remove from heat and set aside.
When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.
RECOMMENDED PAIRING:
Our 2018 Marin Brut Rosé is an emphatic, resounding response to basic rosé. It offers savory complexity along with balanced red fruit characters. It is a serious, elevated rosé meant for contemplation but will lend itself to energetic consumption. Flavors linger on the palate and entice the next sip until the glass is empty. Very limited in quantity.
What We’re Whistling
(While Drinking and Cooking)
Here’s a playlist with our favorite holiday tunes to mull around in the kitchen with - drink in-hand, of course!