Pomegranate Sparkler Mocktail
Ingredients
3 oz pomegranate juice
¾ oz cinnamon simple syrup
Ginger ale
Cranberries
Pomegranate seeds
Ice
Rosemary sprig for garnish
Instructions
In a wine glass, add ice, pomegranate juice and cinnamon simple syrup. Top off with ginger ale. Garnish with cranberries, pomegranate seeds a rosemary sprig.
White Bean Parmesan Soup
Ingredients
8 cups chicken stock or broth
1 lb dry cannellini beans,
soaked overnight and drained
8 oz Parmesan, hard rinds
cut off and reserved, the rest
grated for serving
1 cup wheat berries
¼ cup olive oil
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped,
fronds roughly chopped and reserved
3 celery stalks, sliced ½-inch thick
6 garlic cloves, roughly chopped
1 tsp fennel seeds
1 tsp red-pepper flakes
2 sprigs fresh rosemary
½ cup dry white wine
Parsley leaves, chopped
Juice of 1 large lemon
Kosher salt and black pepper
Instructions
Step 1
Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the reserved Parmesan rinds and the wheat berries.
Step 2
Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened, and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
Step 3
Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add ½ tsp of salt, if you are using low-sodium broth, or 1 tsp of salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours.
Step 4
Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice (a quarter of a lemon at a time, then taste), and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Gingerbread Hot Chocolate
Note: This recipe calls for alcohol. Simply omit the cream chocolate liqueur to enjoy a traditional version. Ingredients1¾ oz Mozart Cream Chocolate liqueur3⅓ oz whole milk1½ tsp gingerbread spice For DecoratingWhipped creamCinnamonCocoa powderGingerbread InstructionsHeat the milk and gingerbread spice to desired temperature. Pour into a double-walled glass or any glass suitable for serving hot drinks. […]
Gingerbread Cookies
Ingredients1½ sticks butter, softened¾ cup packed brown sugar⅔ cup molasses1 large egg1 tsp vanilla extract3¼ cup flour1 Tbsp ginger, ground1 tsp baking soda1 tsp cinnamon½ tsp cloves, ground¼ tsp nutmeg½ tsp saltSugar cookie icingSprinkles DirectionsIn a large bowl, beat butter, brown sugar and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat […]