The Good Things section of Living Magazine included this recipe we adapted to celebrate Rosh Hashanah, a time of reflection and looking forward. The author writes that pomegranites, with their many seeds, represent a fruitful year
A Fruitful Year Toast
.
Ingredients
1 ounce dark or amber rum. We like Myers.
1 tablespoon honey
2 tablespoons pomegranites molasses
(chefswarehouse.com)
5 mint leaves
4 ounces seltzer
1 tablespoon pomegranites seeds
Method
Stir together rum, honey, molasses and mint leaves in a small glass, crushing mint with back of a spoon.
Add ice cubes.
Top with seltzer.
Sprinkle pomegranites seeds in drink.
The red and green in this drink would also make a colorful winter holiday cooler.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
