Let’s do a cocktail today, since I’m sure most of you are done baking. I made it a seasonal cocktail with some Satsumas and pomegranate for a Campari cocktail that’s a little sweet, a little tart and with a little bit of a bitter undertone.
It’s the Friday before Christmas, are you ready? This year, I’m not even close. Thankfully the little guy is going to the mountains with his dad this weekend, so this Santa helper will be plowing her way through the mall for last minute toys and gifts.
Oh, you are going to love this rich and creamy chocolate panna cotta. This is a classic Italian dessert that’s nothing more than simmered cream and sugar with a little gelatin to bind it. From there you can easily scale it up with add-ins for different flavors and variations. For the version here I used a port wine pomegranate sauce to cut through the cream and to give the ensemble a fruity and slightly tart profile.
And since most of us are in the throes of holiday madness, I’m continuing with the theme “easy elegance” with this one. Continue reading Chocolate Panna Cotta with a Port Wine Pomegranate Sauce
Nevermind the name of this cocktail turned popsicle. Gimmicky-I know, but that’s what its called and its really good. It’s traditionally made with orange and cranberry juice, vodka, and peach schnapps, but I went for the less mainstream version.
The other version of this drink uses pineapple and Chambord instead of orange juice and peach schnapps. For these Sex on the Beach popsicles I kept the pineapple body and skipped the cranberry juice for crushed raspberries and changed out the Chambord for my new obsession Pama, a pomegrante liqueur. Hit the jump to Endless Simmerfor the recipe.
