You might need these in your life!
It’s pomegranate season, we’re on our umpteenth heatwave here in Southern California, and the election is upon us. All of the above culminated to inspire the making of this cocktail!
I’ve listed the recipe below, but should tell you now if you’re going to squeeze fresh pomegranate juice (and you really should, it’s so good!) I strongly suggest you wear clothes you don’t care about as the juice, even using a citrus press, creates a bit of a “crime scene”. But it’s so tartly sweet and refreshing I think you’ll find it’s worth the extra bit of effort to press your own. Update: a friend/client/smart person just shared her tip to remove the seeds while they’re submerged in a bowl of water thus eliminating the “bloody” mess. Brilliant!
Pomegranate Cosmopolitan (makes 8 small martinis or 4 large ones–depending on the size of your martini glasses, 4 oz. or 8 oz., but do note any excess can be stored in a lidded jar, refrigerated, and used for up to one week.)
2 c vodka
1 c Cointreau
1 c pomegranate juice (Pom Wonderful, found in most grocery stores, or freshly pressed from 2 large pomegranates)
1/2 c fresh lime juice (from 2 large limes)
Combine and chill mix until ready to use. Serve in a frozen martini glass with a twist of lime (wind the lime peeling tightly on a straw–I like to use a metal, reusable one–to form the spiral). Pour what you don’t consume into a lidded jar and chill until the urge to blot out reality strikes again.
Since there are just two of us old enough to drink in this house, I soon discovered the brilliance of the make-ahead cocktail. Since we’d be two sheets to the wind if we consumed 4 to 8 martinis, we each imbibed one and I poured the remaining mix into a lidded jar (note: the lid is crucial to keep the scent of your refrigerator out of your cocktail).
The following evening, when the urge for a magical mixture to dull the sharp edges of surviving a pandemic strikes again, get out the ice (we don’t have an ice maker so I like to use these lidded ice cube trays for the same reason a lidded jar is a must). Fill your cocktail shaker with ice, stir the Cosmo mix, pour atop the ice, shake vigorously, then pour like a pro into your chilled martini glass–feel free to skip the lime spiral on a Monday. You might be feeling more ambitious by Tuesday. If you are, here’s a great zester to try.
This liquid is both friend (the flavor tastes like you just ingested something really good for you–and you did, it’s packed with Vitamin C and more! Read this and you might want some pomegranate juice pronto) and foe (be forewarned: it splatters and can stain any porous surfaces).
Just in case you need something to soak up all that “sauce”, you might want to make Pumpkin-Shaped-Pumpkin bread. (Recipe found here.) Now if you’re thinking, “Homemade bread? Yeah, right! It’s not like I’m stuck at home with all this time on my hands. Oh, wait…” this might be a great time to try your hand at bread-making, right?
Don’t be afraid of this recipe. It truly was a fairly easy one. I’m a totally novice bread maker and it still turned out perfectly pumpkin-esque. Of course, if you aren’t quite ready to take on the task of baking bread, the good new is you have all of fall to warm up to it. This shapely bread would be a stunner any time between now and Thanksgiving!
The big picture!
The trick to creating the pumpkin shape is to tie the dough with baker’s twine. You cut three pieces 24″ long, place them on your parchment paper or Silpat mat crossing over one another in a star (like this *) pattern; plop down the proofed ball of dough in the center of the star; bring the twine ends up the sides of the ball and loosely tie them at the top leaving an inch or so of slack; insert a cinnamon stick “stem”.
During the second round of rising, the bread will expand to fill out any slack in the string. Once it has risen per the recipe, you glaze it with an egg wash to give it that lovely autumnal shade of ocher and pop it into the oven. Just wait, your house will soon be filled with the yummy, yeasty smell of freshly baked bread–a cozier smell than any scented candle I can think of!
Remove the baker’s twine before plating the bread and get ready to set your tablescape. I purposely didn’t say your “Halloween tablescape” as this could be your table decor all month long. Like it is ours. 🙂
Side note: We’ve removed the skeleton since the photo below was taken as Kai decided the skeleton was scary after all. We considered telling Kai he’s not scary, he’s scientific, we all have bones inside of us, or even naming the skeleton to cut down on the fear factor, but when Kai started
demanding requesting one of us escort him to the bathroom during dinner because our extra dinner guest was apparently frightening the bejusus out of him, we packed the skeleton up and sent him back to the attic until next season when Kai will be nearly six and, perhaps, ready to embrace Mr. Bones.
Because I was very punctual about setting up this tablescape (September 30th, to be exact), I’ve started to tweak it here and there so I don’t lose interest–although, admittedly, I’m nearly ready to swipe it back into the Rubbermaid storage bin from which it came and get ready for a more neutral, certainly less macabre, fall/Autum/Thanksgiving-is-almost-here version.
But it you’d like to borrow any elements of ours assuming you don’t already have something like it and are, thus, not terribly tired of it, here’s what you’ll need and where you’ll find it:
Placemats: We use these through all the seasons and even though we purchased them many years ago, they’ve held up through Kai’s toddler years and the current state of daily splatters of soft-boiled egg and the like. I highly recommend them. And the bit of black thread ties in nicely if you’re using black plates.
Glass vases: I mentioned these in a previous post, but they’re so good, they’re worth mentioning again. These simple vases work in all sorts of settings: decorating a nightstand, placed on the windowsill above your kitchen sink, next to the bottle of soap on your bathroom counter; and the list goes on.
Black plates: I have a new-found affinity for black tableware. Black plates have this wonderful ability to make any food you place on them pop in contrast–similar to the black velvet backdrop a jeweler uses to make his bling look its best . For years I was beholden to the classic look of white plates. Now I want the food I make to be displayed like jewels! Source here.
Black napkins: Did you notice these are actually black bandanas? Clever you! After months of using cloth napkins during the paper towel shortage of the first few months of the pandemic, I felt really happy we were being Eco-concious using cloth napkins, and really sad that all my linens I’d saved for special occasions (times when we might have company, other than ourselves, over to eat) were becoming sullied beyond anything stain-remover could fix. The solution: buying bandanas in bulk. They’re so inexpensive I don’t mind if they get a mark or two, or three; the bright ones are a great way to inject cheery color into summer table settings, but the black ones are classic, understated, and just moody enough for fall. Source here.
Horn napkin rings: I love, and stockpile, horn decor. A small horn bowl elevates a bowl of otherwise commonplace snacks and can corral the flotsam and jetsam on your nightstand (the rings/watch/lip balm/random rubber bands, etc.) making it appear neat, tidy and placed with intention, and a larger bowl makes your salad look enticing before anyone even tastes it. And the napkin rings are, well, just pretty. They can be found here.
I decided our table decor needed something more and that something was these brown bottles labeled “Drink Me…”. These particular bottles are vanilla bottles I’ve been saving from Trader Joe’s waiting for inspiration to strike. Well, it did!
Granted we’re not having a dinner party any time soon, but, when we do, I plan to use these as place card holders (write your guest’s name on one side; the “Drink Me…” will be revealed when they flip it over) filled with a small amount of liqueur to add as a floater to the signature cocktail of the evening (for instance, if you served Pomegranate Cosmos, the floater could be Grand Marnier or Cointreau). Refer to them as “mini flasks” and they’ll double as party favors for your guests to take home as a parting gift. Of course for the wee ones and under-aged, the bottles could be filled with something non-alcoholic…like freshly squeezed pomegranate juice! 🙂
If, perchance, you aren’t saving your old vanilla bottles like I am (just a hunch), small brown bottles can be found here. I dabbed my finger into some espresso and dabbed it onto the office tag to give it a mottled, aged affect. Strongly-brewed coffee would work, as well.
There you have it! I hope these ideas inspire you to add some hints of Halloween to your home!
Thanks for stopping by!