Pom Kir Royal
4 Sugar Cubes (Or 1 ½ tp)
4 Dashes Angostura Bitters
20 Ounces Champagne (2 ½ Cups)
4 Ounces Pomegranate Juice
4 Lemon Peel Twists
Place 1 sugar cube in each of the 4 champagne flutes.
Sprinkle 1 or 2 dashes of the bitters on top each sugar cube. Pour 5 ounces of champagne into each flute.
Gently pour 1 ounce of pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately.
Veggie Naan Pizza with Lemon Hummus
1 container Cat Cora’s lemon hummus
2 tablespoons chopped fresh oregano
1 tablespoon drained and rinsed capers
1¼ cups pitted and halved kalamata olives
2 pieces of naan bread
2 tablespoons extra-virgin olive oil, plus more for brushing the bread
1 cup sliced cremini or brown mushrooms
1/ 3 cup half-moon slices red onion
1 small red bell pepper, chopped
1 small yellow squash, chopped
1 small zucchini, chopped
Kosher salt and freshly ground black pepper
2 tablespoons sliced pepperoni (optional)
1. In a small mixing bowl, mix the hummus, oregano, capers, olives well. Set aside until ready to spread on pizzas.
2. For the pizza: Preheat the oven to 400°F. Place each naan on a baking sheet and brush with olive oil until the entire surface is lightly coated. Bake just until crisp, about 2 minutes; do not brown. Remove from the oven and set aside. Reduce the oven temperature to 350°F.
3. In a medium skillet, heat the 2 tablespoons olive oil over high heat just until shimmering. Add the mushrooms and cook, stirring, until golden brown, 3 to 4 minutes. Add the red onion and bell pepper and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the squash and zucchini and cook, stirring, until just barely tender, another 3 minutes. Add salt and pepper to taste. Remove from the heat. Divide the hummus evenly between the lavash breads, spreading it just shy of the edges with a spoon or an offset spatula. Top with the veggies. Bake just until heated through, about 5 minutes; don’t overcook. Remove from the oven, sprinkle with the pepperoncini slices, if you like it spicy, cut into quarters, and serve.
4. Cat’s note: You can use pita bread to make this pizza extra-fast. Preheat the oven to 450°F. Cut the pita in half crosswise, so you have single-layer rounds. Place the rounds on a baking sheet cut side down and brush each round with olive oil. Bake just until crisp, about 2 minutes, and then proceed as directed.
Grapefruit Jicama Salad with Pistachios
3 Large Grapefruit (Peeled and segmented )
¾ Pound Jicama (Peeled and coarsely shredded)
1 Medium Carrot (About ½ cup; Peeled and grated or finely shredded)
1/3 Cup Fresh Cilantro (Plus 2 tablespoons) – parsley optional
2 Tablespoons Pistachios (Toasted and crushed)
Asian Lime Vinaigrette:
1 Serrano Chile
1 Large Garlic Clove
1 Tablespoon Dark Brown Sugar (Packed)
3 Tablespoon Fresh Lime Juice (About 2 Medium Limes)
1½ Tablespoon Asian Fish Sauce (Preferably Nuoc Mam)
1. For the Vinaigrette: Cut the chile in half, scrape out the seeds, and mince it, being careful to wash your fingers and the knife when you’re done. (You should have about 1 1/2 teaspoons.)
2. In a small bowl, whisk together the chile, garlic, brown sugar, lime juice and fish sauce until the sugar has dissolved.
3. For the Salad: In a large serving bowl, toss together the grapefruit, jicama, carrot, and 1/3 cup of the cilantro leaves. Add just enough of the vinaigrette to lightly coat the grapefruit and vegetables. Scatter the pistachios over the salad and garnish with the remaining 2 tablespoons cilantro leaves.
4. Cat’s Note: A food processor is the fastest way to shred the jicama and carrot, but you can also use an old-fashioned box grater.