Looking for the perfect cocktail to serve at your holiday soirée? Well look no further, the delicious and festive Pomegranate-Rosemary Royale is an excellent choice!This creative, yet easy to make cocktail is a combination of rosemary-infused simple syrup (which can be made a day or two in advance), pomegranate juice, and sparkling wine garnished with glistening, ruby red pomegranate seeds and/or rosemary sprigs. I love how it incorporates both the flavors and colors of the holiday season.For this cocktail I like to use Prosecco (for our recommendation please click here); it's best to enjoy your expensive Champagne on its own and this Italian sparkler is much more cost effective as well. In the interest of time, I like to double the batch, just to be sure I have enough and feel free to experiment with the ratio of ingredients to suit your tastes. Alternatively, if you're more of a martini person, you can substitute vodka for the sparkling wine and serve the drink in a martini glass garnished with a rosemary sprig. Ah so many options, so little time!I hope you enjoy this Holiday edition of Cocktail Couture (for other installments, please click here) and I'd love to hear what you think of this drink or if you have a favorite holiday cocktail! Thanks for stopping by and stay tuned for more holiday wine recommendations and recipe ideas.Cheers,
"Pomegranate-Rosemary Royale"Serves 41/4 cup water1 tablespoons sugar2 teaspoons fresh rosemary leaves1/2 cup pomegranate juice2 cups Prosecco or other sparkling winePomegranate seeds for garnish1. Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add the rosemary; let stand 30 minutes. Strain through a sieve into a small bowl; discard solids.2. Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup sparkling wine. Garnish with pomegranate seeds and serve immediately.
Looking for the perfect cocktail to serve at your holiday soirée? Well look no further, the delicious and festive Pomegranate-Rosemary Royale is an excellent choice! This creative, yet easy to make cocktail is a combination of rosemary-infused simple syrup (which can be made a day or two in advance), pomegranate juice, and sparkling wine garnished with glistening, ruby red pomegranate... Read More
The post Holiday Cocktail Couture: Pomegranate-Rosemary Royale! appeared first on The Glamorous Gourmet.
Looking for the perfect cocktail to serve at your holiday soirée? Well look no further, the delicious and festive Pomegranate-Rosemary Royale is an excellent choice!
This creative, yet easy to make cocktail is a combination of rosemary-infused simple syrup (which can be made a day or two in advance), pomegranate juice, and sparkling wine garnished with glistening, ruby red pomegranate seeds and/or rosemary sprigs. I love how it incorporates both the flavors and colors of the holiday season.
For this cocktail I like to use Prosecco (for our recommendation please click here); it’s best to enjoy your expensive Champagne on its own and this Italian sparkler is much more cost effective as well. In the interest of time, I like to double the batch, just to be sure I have enough and feel free to experiment with the ratio of ingredients to suit your tastes. Alternatively, if you’re more of a martini person, you can substitute vodka for the sparkling wine and serve the drink in a martini glass garnished with a rosemary sprig. Ah so many options, so little time!
I hope you enjoy this Holiday edition of Cocktail Couture (for other installments, please click here) and I’d love to hear what you think of this drink or if you have a favorite holiday cocktail! Please leave a comment below to automatically enter your name into our drawing for a FREE bottle of Krug Champagne – a $200 value!!! Each comment left on a post on our website will count as a separate entry as will signing up for our weekly newsletter (please click here to sign up)! A winner will be announced Sunday, December 21st at 5pm EST and you’ll receive your bottle in time for New Year’s Eve so make your comment now. Thanks for stopping by and stay tuned for more holiday wine recommendations and recipe ideas.
Cheers,
Pomegranate-Rosemary Royale
Ingredients:
1/4 cup water
1 tablespoons sugar
2 teaspoons fresh rosemary leaves
1/2 cup pomegranate juice
2 cups Prosecco or other sparkling wine
Pomegranate seeds for garnish
1. Combine 1/4 cup water and sugar in a small saucepan; bring to a simmer, stirring until sugar dissolves. Remove from heat. Add the rosemary; let stand 30 minutes. Strain through a sieve into a small bowl; discard solids.
2. Pour 2 tablespoons pomegranate juice and 1 tablespoon rosemary syrup into 4 Champagne glasses. Top each serving with 1/2 cup sparkling wine. Garnish with pomegranate seeds and serve immediately.
Serves 4
In addition to your friends and family, a job you really love, and/or that fun vacation you took this Summer, our Thanksgiving Day Cheat Sheet is one more thing you’ll be giving thanks for this year! As you tackle the plethora of recipes you pretty much only make once a year, questions invariably emerge. How many cups in a quart?... Read More
The post The Glamorous Gourmet’s Thanksgiving Day Cheat Sheet! appeared first on The Glamorous Gourmet.
In addition to your friends, family, a job you love, and that dream vacation you took this Summer, our Thanksgiving Day Cheat Sheet is one more thing you’ll be giving thanks for this year!
As you tackle the plethora of recipes you pretty much only make once a year, questions invariably emerge. How many cups in a quart? To stuff or not to stuff? How many pounds of turkey per person? What was I thinking inviting thirty people over for Thanksgiving? Bookmark this page right now to save yourself a panic attack in front of thirty of your closest friends and family members. Scroll down for all our advice on Necessary Equipment, Liquid/Dry Measure Equivalents, a little Culinary Vocabulary, and 6 Tips & Tricks that will help get you through this crazy, culinary marathon!
Necessary Equipment
Thermometer: You’ve put alot of effort into this meal so why risk a dried out or undercooked turkey? Eliminate the guesswork by using a good quality, digital read thermometer with a roasting probe and you’ll never ruin another piece of meat again! Just insert the probe into the deepest part of the thigh (being careful not to hit any bones) and roast the turkey until the thermometer reads 170 degrees. The bird should then rest for 20-30 minutes before carving during which time it will continue to cook just enough and the juices will redistribute resulting in a juicier turkey.
Electric carving knife: Rather than struggling with that dull, old Chef’s knife that’s been siting in your knife block needing sharpening for the past 5 years (or more), do yourself a favor and invest in an electric knife for occasions like this. A good electric knife will make carving that ginormous 25 pound bird feel like running a hot knife through butter.
Bulb Baster: Rather than risk burning your hand trying to clumsily baste your turkey with a metal spoon, the handy dandy bulb baster makes basting your bird with its beautiful juices a snap! Definitely worth the very minimal investment.
Roasting Pan with Rack: If you plan on hosting Thanksgiving on a yearly basis, a good quality roasting pan should be the first piece of equipment you invest in. A rack is important to keep the bird off the bottom of the pan where you can also roast vegetables, potatoes and herbs OR just collect all those heavenly juices to make your gravy. Keep in mind though, the same pan you roast your 20 lb Thanksgiving turkey wouldn’t be appropriate to roast your weeknight 5 lb. chicken, you’ll need a smaller pan for that.
Turkey platter, serving dishes, & spoons: After your cooking marathon the last thing you want to encounter is a shortage of serving platters, dishes, or serving spoons. Have a nice serving platter specifically for the turkey and set our your serving dishes and bowls the night before along with their corresponding serving piece to eliminate any confusion.
Liquid/Dry Measure Equivalents
1 gallon = 4 quarts = 8 pints = 16 cups = 128 ounces = 3.8 liters
1 Tablespoon = 3 teaspoons = 1/2 fluid ounce
1/4 cup = 4 tablespoons = 12 teaspoons = 2 ounces
1 pint = 2 cups = 16 ounces
1 cup = 8 ounces
4 cups = 1 quart
4 quarts = 1 gallon
Culinary Vocabulary
Baste: to moisten with liquid (usually using the drippings or other liquids in the bottom of a roasting pan) during the cooking process. This task is usually done using your bulb baster.
Giblets: the edible organ meat of poultry which most commonly includes the heart, liver and gizzard. The giblets (along with the neck) are usually packaged together and inserted into the bird’s neck cavity. Be sure to remove prior to roasting or stuffing!
Spatchcock: the removal of the backbone of a bird such as a chicken or turkey which allows it to cook more quickly; also called butterflying.
Turducken: a dish consisting of a deboned chicken stuffed into a deboned duck which is then stuffed into a deboned turkey. Once assembled, it is then either braised, roasted, grilled or barbequed.
6 Thanksgiving Tips & Tricks:
1.) Be sure to give yourself enough time to thaw your turkey. It takes 1 day for every 3 pounds to defrost so get out your calculators and do the math. Or, you could save yourself the trouble and purchase a fresh turkey, just be sure to check the purchase date on the label.
2.) To achieve the most delicious stuffing humanly possible, cook it inside the turkey! Just be sure to adjust your cooking time accordingly. A stuffed turkey can take a half hour to an hour longer than it would take to cook one that’s not stuffed – another great reason to invest in a good quality meat thermometer! If you have stuffing leftover that won’t fit in the bird, put it in a buttered casserole dish and cook it alongside the turkey.
3.) After experimenting for years with different rubs and brines, it turns out the secret to a cooking-magazine-cover ready turkey is butter! Add some chopped herbs such as sage and thyme to some softened butter, mix well and slather the bird on top of as well as under the skin for maximum moistness. Just be sure when working under the skin not to tear it and all those juices makes for a delicious gravy too!
4.) In addition to the turkey drippings, my secret to delicious gravy is to add some Cognac towards the end which really gives it fabulous depth of flavor!
5.) Make as many things in advance as humanly possible. This might sound like common sense but even something simple like having your veggies washed and prepped the night before will save you plenty of time.
6.) To highlight your beautiful meal, as well as appease your guests, it ALWAYS helps to have the right wines! We have 10 selections all picked out for your at The Wine Atelier, click here to view.
Wishing you and your family a very Happy and Delicious Thanksgiving,
This week's Wine Word of the Week is "Botrytis" and was suggested by fellow wine lover, Jim Chard- thanks for the suggestion, Jim!Botrytis (aka Botrytis cinerea) is a type of fruit fungus which can affect wine grapes with delicious results. While fungus is normally thought of as a bad thing, especially when it comes to things we ingest, grapes affected by Botrytis can produce wines with a delightfully sweet, honeyed, viscous character. These wines include some of the most expensive sweet white wines in the world such as Bordeaux’s Sauternes, Hungary’s Tokaji Aszú, or Germany’s Trockenbeerenauslese.In order for the mold to form, heat and moisture levels in the vineyard must be ideal and the grapes have to be perfectly ripe. Botrytis, or “noble rot” as it is also called, causes the grapes to dehydrate and shrivel into unattractive, moldy raisins which have very concentrated flavor. Because the grapes are dehydrated, the amount of juice present is much less than in juicy, ripe grapes intended for dry wine production. Less juice per grape makes these wines more labor, time, and resource intensive to produce.While Botrytis is necessary for the production of these wines, there are instances where its presence in the vineyard is not a good thing. In vineyards growing grapes intended for dry wine production, the occurrence of Botrytis can be a nightmare. Even when Botrytis does occur at the right time, if the weather does not dry out and allow the grapes to dehydrate, grey rot can take over which can also be disastrous. Because the optimal vineyard conditions do not occur every year, some producers skip entire vintages of making their botrytized wines. So even with all of our modern technological advances, Mother Nature ultimately has the final say in the production of these deliciously elegant wines.Thanks again for your suggestion, Jim! If you’d like to suggest a word for our Wine Word of the Week segment please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club (a $50 value!) but remember - you have to play to win so make your suggestion now!Cheers,
This week’s Wine Word of the Week is “Botrytis” and was suggested by fellow wine lover, Jim Chard– thanks for the suggestion, Jim! Botrytis (aka Botrytis cinerea) is a type of fruit fungus which can affect wine grapes with delicious results. While fungus is normally thought of as a bad thing, especially when it comes to things we ingest, grapes... Read More
The post Wine Word of the Week: “Botrytis”! appeared first on The Glamorous Gourmet.
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