I’m writing this post from my childhood bedroom in Paris. I just arrived this morning for the holidays, after almost 2 years of not having been back. My parents visited us in Toronto last Christmas instead, and we met up for a family trip in Iceland over the summer, so this was the longest period of time I’ve ever not been home for. It always feel strange to set foot here when I’ve established most of life in the last decade in North America. But habits fall back in to place quickly, and I always have the best time reacquainting myself with the familiar territory. Today was a bit of a jet-lagged daze but still complete with a visit to my neighbourhood market (with chouquettes pastries if you’ve seen my Instagram feed!), a little walking around and a nice Sunday dinner. My mom made her classic rib of beef (the thickest cut of beef you’ll ever see!) that she simply broils for about 12 minutes or so on each side with a little oil, thyme, bay leaves, salt and pepper. We cut it into thin strips at a perfect medium rare, sprinkle some fleur de sel overtop and enjoyed it with a couple spoonfuls of haricots verts (otherwise known as super thin French green beans) tossed with good olive oil. Now that’s home!
In the meantime, here is a cocktail perfectly tailored for this time of year. I like to serve these in mason jar with paper straws — but sipping it out of a cocktail glass obviously does the trick too! — it’s simple, it’s festive red and green and so incredibly easy to make.You can make it a boozy cocktail or keep it alcohol-free, and it’s a pretty stellar accompaniment to sharp cheese and cured meats. The rosemary accent is quite subtle, but adds a little earthiness to this otherwise fruity drink.
And if you’re looking for a little more holiday cheer, don’t forget to enter my cookbook giveaway for the gorgeous and inspiring Lemonade Cookbook!
Festive Pomegranate and Rosemary Sparkler
1 cup pomegranate juice
1/4 cup fresh orange juice
3 tbsp agave syrup, or simple syrup
2 tbsp pomegranate seeds
4 thin strips orange peel
2 rosemary sprigs
In bowl, combine pomegranate juice, orange juice and agave syrup. Divide between two 16-oz jars. Top each with sparkling water, half of the pomegranate seeds, orange peel and rosemary.