One of the recipes I plan to bring to the feast is a pomegranate cider...shamelessly mashed together from Imbibe Magazine (they have re-posted it from last year - it must be popular!) and Rachel Ray. Her idea to jab the cloves inside the ginger slices is really quite brilliant, as nobody likes getting whole clove stuck in their teeth!
For the wine, I'm using DeBeaune Beaujolais Nouveau. The season's first release just came out for $9.99/bottle at Total Wine. A little spicier than years past, but fruity and light - great for cooking or blending with other flavors.
There are variations on the cider that include the juice of one orange or store-bought orange juice, but honestly there are so many flavors going on here that it is not necessary. Try it out though and see if you like it! Also, for a non-alcoholic version, just omit the wine. The taste will be less robust and slightly more sweet, but it will still work out just fine. The recipe multiplies easily for larger groups as well.
Pomegranate Cider:
2 cups fresh apple cider
1 cup red wine
1/2 cup pomegranate juice
2 cinnamon sticks
5-7 thin slices of fresh ginger
10-15 whole cloves
Stick 2 cloves into each slice of ginger. Combine all ingredients in a large saucepan over high heat and bring to a boil. Reduce to a simmer over low heat and ladle into mugs, removing the ginger before serving.
Serve with cinnamon sticks, an orange slice, or pomegranate seeds if so desired.
For a fancier version, use rimmed Irish coffee glasses: On a small plate combine 4 barspoons of super fine sugar with 1/4 barspoon ground cinnamon. Run a fresh lime wedge around the rim of the glass to moisten. Roll the damp rim in the sugar mixture, set aside.
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