Take a deep breath: You’ve survived another grueling round of holiday merriment. Feasts have been devoured and mountains of torn wrapping paper lay in ruin. It may very well look like a bomb went off in the living room, complete with tinsel shrapnel and carpet stains that will haunt you for the rest of your days, but the deed has been done, the festivities successfully completed.
But before you lock the doors tight, entering into full hibernation mode, don’t forget that one last hurrah remains. In less than one week’s time, the calendar mandates yet another grand celebration, demanding every last iota of enthusiasm remaining following the Christmas craze. With dishes still stacked precariously in the sink, it’s a lot to consider. For the New Year, however, it’s time to give yourself a gift if you’re bold enough to take the reins as host or hostess once again, and just take it easy.
Skip the elaborate dinner menu in favor of simple, snackable small plates. Your guests are undoubtedly worn out from holiday excesses as well, happily munching at a slower pace while enjoying each others’ company. Crostini (or bruschetta, if you prefer) are the ideal vehicle for any sort of sweet or savory toppings, so for my festive suggestion, I would like to raise a literal and figurative toast to both ends of the taste spectrum.
A golden platform of crusty bread supports a creamy, rich schmear of cream cheese, contrasted by the tender, sweet, and slightly tart bite of pomegranate-infused pears. Sturdy enough to withstand advanced prep and a full evening at ambient temperature, these understated yet spectacular little morsels are your ideal party guests. They’re guaranteed to never overstay their welcome, either.
Pomegranate and Pear Crostini
Pomegranate Poached Pears:
3 Cups 100% Pomegranate Juice
1 Cup 100% Apple Juice
1/3 Cup Maple Syrup
1 Whole Vanilla bean, Split and Scraped
1/8 Teaspoon Ground Black Pepper
4 Firm Bartlett, Anjou or Bosc Pears, Peeled, Halved, and Cored
Combine the pomegranate juice, apple juice, maple syrup, vanilla bean seeds, and black pepper in a medium saucepan over medium-low heat. Serve the spent vanilla bean pods for making vanilla sugar, or another recipe.
Bring the liquid bring to a gentle simmer and add the pears. Cover and cook for 20 – 30 minutes, until the pears are just fork-tender. Remove the fruit from the saucepan and chill thoroughly before slicing. Don’t toss the excess poaching liquid- It’s fantastic mixed with a bit of chilled champagne for your New Year’s toast.
To assemble, spread the slices of toasted baguette generously with cream cheese and top each one with a slice of poached pear. Finish with a sprinkle of pomegranate arils and serve chilled or at room temperature.
Makes 16 – 24 Servings
(Happy Chinese New Year! Let’s feast in the name of the rooster.)
To everyone who survived 2016 in more or less one piece: You deserve a drink. Each passing year seems especially intense right as we prepare for the next, the most news-worthy events still fresh, stinging wounds that have yet to heal. It’s the immediacy, the fact that we’re still so close to it all, that each lurid detail snaps to mind with painful clarity. That said, this one struck me as a particularly difficult slog, through all the losses, ugly politics, and general malaise that the entire world is still struggling to overcome.
Impossibly, inexplicably, some facets of these tragedies give me hope. The worst can also bring out the best in people, and I’ve seen some incredible acts of kindness, courage, and inspiration as a result. There’s still so much to celebrate, and I sure as hell am not going to let anyone stop me from moving forward with optimism, no matter the situation. The key here is community, supporting one another in the darkest of days, which is why my festive drink of the season is one made for a crowd.
Beets sound like a terrible idea for a cocktail, granted, but their natural sweetness and mellow earthy flavors ground the mixture in a comforting, satisfying way. Brighter citrus flavors lift up the taste buds, singing with unexpected harmony, elevated by the effervescence of champagne. The essential inspiration for the combination came from Stirrings, in the form of a challenge to use their mixers in new and innovative ways. This is my entry into the contest, and I’m looking forward to raising a glass with all of the other celebratory entries sure to come. You can keep up with them on Facebook, Twitter, Instagram, and Pinterest. Stirrings can be found at Bevmo, Total Wines & More, Draegers, Mollie Stones, Hi Time Liquors, Pacific Ranch Market, Daniels Market, and Bristol Farms stores.
In the face of these challenges and unresolved, unsettling cliffhangers, I turn to 2017 and say: Bring it on. Do your worst. If we could manage this past year, we can tackle anything. So join me in raising a glass to celebrate the successes and failures alike, to move forward to a brighter New Year. After all, I have faith that with such perspective underneath our belts, it can only get better from here.
Beet to the Punch
1 Cup Stirrings Lemon Drop Cocktail Mix
3/4 Cup Golden Beet Juice*
2/3 Cup Orange Liqueur
3 Cups Hard Apple Cider
3 Cups Champagne or Sparkling White Wine
Spiralized Golden Beets, to Garnish (Optional)
*To make the beet juice without a juicer, start with at least 2 cups of raw, peeled golden beets. Chop them roughly and place them in a high-speed blender with just enough water to allow the blades to spin freely. Puree completely, until entirely smooth. Pass the resulting blend through a very fine-mesh sieve or nutmilk bag and extract as much liquid as possible. Discard or reserve the pulp for another use.
Combine all the ingredients in a large punch bowl with a ladle for guests to help themselves. Serve over ice. Garnish individual glasses with spiralized beets, if desired.
Makes 10 – 14 Servings
Defined by drunken revelry and proverbial open bars of debauchery, it should come as no surprise that New Year’s Eve has never been greeted with much enthusiasm in the BitterSweet household. A whole family of teetotalers and working people, it’s frankly a miracle that anyone even stays awake long enough to watch the ball drop on TV. It’s true; we’re just that exciting. I should really just speak for myself though, given that not even the finest glass of sparkling champagne would strike my fancy, while others would gladly partake.
Why on earth is it that fewer people are interested in making non-alcoholic cocktails for us lightweights and cheap dates over here? Seems to me a gross oversight, excluding such a large portion of thirsty consumers when it takes no more effort to just exclude the booze. Inspired by Zevia‘s call to arms, I wanted to take this opportunity to try out their new Tonic Water and lift a glass to 2015 in style. Bitter, astringent stuff by itself, this stevia-sweetened bubbly brew makes an uncanny substitute for the traditional mix of cognac and champagne typically found in a French 75. Authenticity be damned, I’m just happy to finally have a respectable drink to toast with when the clock strikes midnight.
With that, I want to wish everyone out there in all corners of the world a very Happy New Year! May it be the best one yet.
Zevia Faux 75
Adapted from The New York Times
2 Tablespoons Light Agave Nectar
1/4 Cup Fresh Lemon Juice
1 (12-Ounce Can) Zevia Tonic Water
2 Strips of Lemon Zest (Optional, for Garnish)
Shake the agave and lemon juice vigorously in a cocktail shaker until thoroughly blended. Divide the mixture between two champagne flutes and top with equal amounts of the tonic water. Garnish with lemon zest for some extra festive flair, if desired.
Makes 2 Drinks