pom

I remember the day like it was a few weeks ago (because, well, it was a few weeks ago). I got a suspicious email from someone named the POMblogger. Since I get at least 50 pieces of SPAM a day, I was thisclose to just hitting the delete button, but then I read the title.... Hello from POM wonderful! I thought to myself "I like POM.!" Then I was like, "hmmm, blogger?" I have a blog. I wonder if the two could be related.

When I opened the email, I was very surprised to see that Janny, blog searcher-outer extraordinare, had stumbled across my blog. The email stated that she wanted to send me a free sample of their juice! I thought to myself for a split second that she must have mistaken my blog for someone else's, but then she commented on some of my content and I knew it was my blog she had been reading. Do you have any idea how cool that made me feel?

The awesome thing is that I already knew that I liked POM. I'm a huge fan of cranberries and cranberry juice, which is what is most closely resembles, though a bit thicker and more flavorful. My mind went kind of wild when thinking about the possibilities of what I could make with it.

I have some great cocktails in my arsenal that feature pomegranate juice, though the alcohol may negate the many health benefits, but c'est la vie! You can be healthy and tipsy at the same time, right?

*Pomegranate Grenadine*

1 cup pomegranate juice
1/2 cup sugar

Combine the two ingredients in a saucepan and let boil for about 10 minutes or until the liquid has reduced by half. Let cool.

Use this in any way that you might use regular grenadine. For instance, in a...

*Laverne and Shirley*
...because she is a bit saucier than good old Shirley Temple
2 oz good vodka
1/2-1 oz pomegranate grenadine
7-up
pomegranate seeds

Shake the vodka and grenadine with some ice. Pour over a glass full of ice and top with 7-up. Garnish with a spoonful of pomegranate seeds.

sangria

This is some good stuff.

Sangria is one of those drinks that is easily made with what's already in your fridge: the wine (red, white, rose), the sweetener(sugar or fruit juice), the fruit(tons of options here), the bubbly(sparkling water, lemon lime soda, none). So much of it is simply taking what you have and adjusting the the amounts so that it tastes yummy. Play around with it and have fun!

Plus, it's one of those make ahead batch drinks that you can prep the night before and put it out and let people help themselves. Easy, tasty, no fuss. What's not to love?

*Simple Sangria*
a bottle of decent red wine (I used a Spanish table wine)
1/2 cup vodka
1/2 cup triple sec
1 1/2 cups pomegranate lime juice (Trader Joes special!)
1/2 cup OJ
Any fruit you have available (I used apples, oranges, limes, strawberries)

Cut up fruit and throw it in all the liquids combined. Let it sit for a few hours, or even better, overnight. You can top it off with the bubbly or your choice or drink it straight over a big glass filled with ice.

It's a lovely drink to end a long weekend with!

lemony lemon cake with whipped lemon curd filling and buttercream icing

Confession: I steal lemons from my neighbors lemon tree. I know, I'm a terrible person, but they are hanging over the fence in my backyard, so technically they're mine, right? Not to mention the fact that this is the most fruitful lemon tree with the most beautiful lemons I've ever seen. The skins are rarely flawed, the pith is not too thick or too thin and they yield massive amounts of juice.

If you are unfortunate enough to not have a lemon tree in your own backyard (and your arms aren't long enough to reach over the fence to pick your neighbors), there are a few techniques to use to pick superb lemons at the grocery. You want to make sure they smell lemony, feel heavy for their size and are a bright yellow color (not green or dingy yellow). I hate coming home from the store and cutting into a lemon, only to be disappointed when, even after using all my might, I can only get about a tsp of juice out of it. It's an obsession, a game if you will. Sometimes I even line up different measuring receptacles and put a lemon next to each one. The lemon with the most juice wins.

Obviously, I am obsessed with lemons. Easter begs for lemons, Easter begs for cake, Easter Begs for lemon cake! So, here we go!

*Lemon Cake*
(courtesy of Country Living)
3 cups cake flour
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter, softened
2 1/2 cups sugar
5 eggs
1/2 tsp vanilla
1/4 cup lemon juice
3/4 cup buttermilk

Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.

Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.

Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely

Split cakes into 4 layers using a long serrated knife. Fill with whipped lemon curd and frost with buttercream frosting, but don't be as sloppy as I was!

*Whipped Lemon Curd*
(Adapted from The Art of Simple Food by Alice Waters)

Wash and dry:
4 lemons

Grate the zest of one of the lemons on the small holes of a grater. Juice the lemons; there should be about ½ cup juice.

Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/2 cup sugar
¼ teaspoon salt (omit if using salted butter)

Stir in the lemon juice and zest and add:
6 tablespoons butter, cut into small pieces.

Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour through a sieve into a bowl or glass jars to cool. Cover and refrigerate.

Once the lemon curd is cold, whip up:
1 cup of heavy whipping cream

Fold the cold lemon curd into your whipped cream. Refrigerated until ready to use.

*Buttercream Frosting*
(courtesy of C&H sugar box:) )
3-3 3/4 cups of powdered sugar (1 box)
1/4 tsp salt
1/4 cup milk
1 tsp vanilla
1/3 cup butter

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Happy belated Easter!

simple, easy, delicious cosmo

Don't they look purty? They are usually much more of a mellow pink color than the picture, but I just loved this shot. Anyway, these are super simple and really very good. I like to go heavy on the lime and line the glass with sugar to offset it.

*cosmopolitan*
1 shot vodka
2/3 shot triple sec
1/2 very juicy lime
2/3 shot cranberry juice
lots of ice

You have to mix, mix, mix this drink in a shaker, or it will just be off. The pictured cosmo was not shaken because my shaker is in storage, which is why it's so red. And when I say shot, I mean all the way to the top of a shot glass shot. Don't be shy!

elderberry collins

I didn't even know that I liked gin until this drink. Craft exposed me to an extremely refreshing cocktail based on the classic Tom Collins. Here is my rendition of the drink, as prepared by G-dale's best bartender, our own Audrey!!! :::round of applause:::

*Elderberry Collins*
1 full shot glass of gin
2/3 shot of St. Germain Elderberry Liquor
splash of simple syrup
1/2 lime
sparkling water
ice
limes for garnish

Put the liquor, syrup and lime juice in your shaker (or Nalgene if you're super cool like us) and shake, shake, shake until you get a nice, blurry picture!
Top it off with a splash of sparkling water and a lime wedge.
So good!

you said you wanted it, sweetie

This weekend, I had a conversation with my husband, Brandon, about desserts. I told him that I was planning to make my awesome chocolate caramel tart later this week to blog about it, but that I needed input as to what he thought would be something else post about. He said chocolate chip cookies. He always says chocolate chip cookies. What can I say, the man has simple tastes and know what he likes.

The problem is, chocolate chip cookies are just 'meh.' I mean, I make an OK chocolate chip cookie, but I don't make a great one. I'm still in the market for the *best* chocolate chip cookie. I fully believe that sometimes the simplest recipes are the most difficult to perfect.

Then I has an epiphany. Brandon's birthday is this week. If I can't make the best chocolate chip cookie, I might as well make the biggest.

BEHOLD!!

The behemoth chocolate chip cookie cake.

I got this recipe from Martha, and boy, she wasn't kidding; this sure is GIANT. It was really easy to make, the cookies were very cakey and definitely soft enough to cut all the way through, and just the idea of a cake made out of cookies made me giggle. Brandon absolutely adored the cake. I couldn't argue that the novelty of it couldn't be beat.

I decided to go with buttercream frosting because what else could chocolate chip cookies need besides more sugar? That and I don't particularly care for cream cheese frosting. The cake slid around once the frosting was on, but I popped it in the fridge for a while until the frosting set up a bit.

C'mon, is it not the coolest cake you've ever seen?