Lemon & Pomegranate Syllabubs and a Super Cool Cookbook for Gifting

Calling all history buffs and theatrical patrons! Where my Hamilton peeps at? Have I got a cookbook for you - and an awesome cocktail!

Party like it's 1789 with this Lemon & Pomegranate Syllabub.

Before we get to the delicious recipe, let's talk a little Hamilton.

The Hamilton Cookbook, by Laura Kumin, a fellow blogger over at Mother Would Know, is a history/cook book all about the life of Alexander Hamilton, how he lived, the food and drink of the period, and how folks entertained. I just love learning about how other people do (or in this case, did) food. I also absolutely love reviving vintage recipes, and there are some real gems in this book - great recipes for throwing an early American cocktail party this holiday season. 😉

Just to whet your appetite a bit, check out Laura's Lemon Syllabub recipe. Her version of this old fashioned cocktail typical of Hamilton's time is FABULOUS! (Read "fabulous" in a sing-song voice. Go on. Go back and do it! I'll wait.) This drink is part cocktail and part dessert. Laura likens it to lemon mousse atop sweet lemony wine. That's my kinda drink. Are you drooling already?

Okay, I tweaked the recipe to include a touch of pomegranate for festivity's sake. Also, it adds such a pretty pink color to the drink. I'm a sucker for a pretty cocktail.

Alright, Let's do this thang!

Whisk all of the ingredients together until frothy, pour into your glasses, and then leave them on the counter for 2 hours. Easy peasy. Refrigerate until ready to serve.

I garnished each glass with a slice of lemon, a sprinkling of pomegranate arils, and a pretty straw and spoon.

This Lemon & Pomegranate Syllabub sports a mousse-like topping best eaten with a spoon.

The top is so creamy and foamy. Delish!

Christmas is just a few cocktails away and there's still time to order this fabulous cookbook. Cheers!

Lemon & Pomegranate Syllabubs
Adapted from the Lemon Syllabub recipe found in The Hamilton Cookbook by Laura Kumin

(serves 4)

INGREDIENTS
juice of half a medium lemon
1/4 cup granulated sugar
1/3 cup 100% pomegranate juice
1 cup white wine
1 cup heavy cream
lemon slices and pomegranate arils for garnishing

DIRECTIONS
1. Whisk all of the ingredients together and taste. Add in more sugar if you like.
2. Whisk until mixture is nice and frothy.
3. Pour into 4 glasses and leave on counter for 2 hours.
4. Refrigerate until cold and ready to serve.
5. Garnish with slices of fresh lemon and pomegranate arils.

* Laura says the sweeter the wine, the sweeter the syllabub. A dry wine will give you a more tart cocktail.

* Also, you may want to serve the drink with a little spoon for eating the mousse-like topping.

What's for Dinner? Frozen Pizza and Cocktails

Some nights I am just done. Sunday nights are usually that way. We often go grocery shopping that day - with all three kids - after church - and after lunch at a restaurant - with all three kids. We must be crazy.

When we get home, I put Nora down for her nap while Matthew unloads the groceries and the boys wander around aimlessly. We are all tired at that point and making dinner is the last thing I want to do.

Soda for the boys, cocktails for Mama and Daddy.

Enter in my beloved Freschetta gluten free frozen pizza. We can easily take down two of these babies now that the boys eat 2 to 3 slices each. Nora can take down a piece as well. It's one of her favorite foods. 

I doctor one pizza for Matthew and I by adding sliced onions and jalapeños, sometimes pepperoncinis - whatever I have on hand. We also love to throw them on the grill. The pizza tastes like you cooked it in a pizza oven. Just set your grill to about the same temp you would cook your frozen pizza in the oven and cook it for about the same time, maybe a little longer. Keep an eye on it.



This past Sunday the hubster and I needed a little "encouragement" after a really long day so I juiced the last of my pink grapefruit and whipped up one of my favorite cocktails to go with our easy pizza dinner. Ordinarily I would use spiced rum for this recipe, but since I was out, I subbed white rum and a few dashes of some lovely cardamom bitters that my neighbor made.

We enjoyed this no fuss meal out on our deck. The weather is so fine in the evenings. Fresh air, a cool breeze, dinner on a picnic table without any frills or napkins, and a charming fresh little cocktail to help us let go of the cares of the day. Sayonara stress. See you on Monday.

Pink Grapefruit & Honey Cocktail

INGREDIENTS
the juice of 3 large pink grapefruit, strained
3 oz honey simple syrup, maybe more (recipe follows)
3 oz spiced rum, maybe more (or 3 oz white rum and a couple of dashes bitters)

DIRECTIONS
1. Shake with ice or stir together and refrigerate until cold.
2. Taste and add additional rum or simple syrup according to your liking.
3. Serve over ice.
* Makes about 4 cocktails.

Honey Simple Syrup

INGREDIENTS
1 cup granulated sugar
1 cup honey
2 cups water

DIRECTIONS
1. Combine all ingredients in a medium pot and heat on low until sugar is dissolved, stirring frequently.
2. Cool completely and store in fridge.