New Year's Celebration Part Two

 Toast the New Year with a festive cocktail, Pomegranate Mojito Cocktail.

Cook's Notes: The recipe was adapted from cuisineathome.com. To change this to a mocktail, replace the rum with an equal amount of pomegranate juice or simply add more sparkling water. Some sparkling waters to consider are unflavored Seltzer, San Pellegrino, and La Croix products.

Ahead preparation 

Mint Simple Syrup

Ingredients:

This recipe makes 1 cup. 

• 2/3 cup water
• 2/3 cup sugar
• Mint leaves-handful

Directions: 

• Combine sugar and water in a small saucepan. Cook over medium-low heat, stirring frequently, just until sugar dissolves. Remove from heat. 
• Tear mint leaves (1 oz.) and place in pan. Let mixture cool completely, stirring occasionally. Pour into a covered jar or container and refrigerate until ready to use for at least 30 minutes. The longer the mint leaves stay in the syrup, the stronger the mint flavor will be.  

Pomegranate Mojito Cocktail

Makes one drink

Ingredients: 

• 1/4 cup rum
• 1/3 cup pomegranate juice or cran-pomegranate juice
•  2 tablespoons fresh lime juice
•  2 tablespoons mint simple syrup
• Optional lime wedges to rim the glass
• Cold sparkling mineral water as needed 

Directions:

• Mix in a cocktail shaker or a large covered jar. 
• Shake and add in ice cubes and reshake again. 
• Pour into a glass and add the desired amount of chilled sparkling water. 

Gingerbread Trifle

Cook's Notes: 

The cream mixture is enough for four servings and you may have some baked gingerbread left over.

Ingredients:

One box of gingerbread mix. 

Creme filling

• 1 cup heavy cream
• 1 cup plain yogurt-full fat
• 1 teaspoon vanilla 
• 1 teaspoon lemon juice
• 1 tablespoon honey 
• 2-3 tablespoons lemon zest   

Add ons

• Toasted pecan 1/3 cup 
• Prepared caramel sauce

Directions: 

• Make gingerbread mix according to box directions. Cool and cut half of the baked gingerbread into small squares. 
• Prepare cream filling by adding ingredients to a stand mixing bowl. 
• Beat all ingredients until fully incorporated. 
• Refrigerate the cream mixture for a few hours. 

Use a sherbert or large wine glass. Layer the trifle with 
cake squares, cream mixture, and repeat with another layer ending with toasted pecans and a drizzle of caramel sauce.