Comfort Food Stop at the Reindeer Bar

Brrr, it's definitely cold out and a warm-up is needed. 

A stop by the Comfort Food Station is just what I needed  for a plate of  

Smoked Salmon Pasta in a Lemon Garlic Cream Sauce with Broccoli
Cook's Notes: This time of the year it's always good to have a recipe that's in your file just in case that special occasion arises. Several steps can be done ahead of time so assembly goes faster.
Cooking Tips: Use wild-caught salmon for the richest tasting. Remove salmon from the fridge 20 minutes before cooking to ensure even cooking. Dry fillets with paper towels before seasoning. Salt your pasta water to enhance the subtle pasta flavor. Avoid overcooking your pasta.
Recipe adapted from carlsbadcravings.com and makes 3 large servings or 4 smaller servings.Ingredients:

SALMON AND BROCCOLI

• 1 pound smoked salmon fillets or 1 pound chicken fillets
• 1/4 teaspoon each paprika, onion powder, pepper, garlic powder, cumin
• 1 tablespoon lemon juice
• 1 tablespoon butter cubed
• 3 cups broccoli florets
• 1- 1/2 tablespoons olive oil

PASTA

• 8 oz. fettuccine or angel hair pasta (I used angel hair pasta for this recipe)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tablespoons flour
• 1-1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons dry white wine
• More Parmesan cheese as needed for garnish

Directions:
Preparation

• In a small bowl make salmon seasoning (spices) ahead and set aside.
• Cut broccoli into large florets and set aside.
• Remove salmon from the refrigerator. Pat dry on paper towels. Rub the seasoning onto salmon and cut it into large pieces. If using chicken follow the same directions but cut pieces small.
• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Assembly

• Cook pasta al dente in salted water according to package directions. Reserve 1 cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
• Place seasoned salmon on parchment paper. Drizzle with lemon juice then top with butter.
• On the same baking sheet add broccoli and drizzle with 1 ½ tablespoons olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat then spread into an even layer. Bake broccoli and salmon at 375 for 12-15 minutes, or until salmon is almost opaque throughout (internal temp of 125-135 degrees F) and flakes easily with a fork.
• Meanwhile, melt butter in olive oil in a large skillet over medium-low heat. Add garlic and sauté for 30 seconds. Sprinkle in flour and cook, while stirring, for 1 minute.
• Turn the heat down and slowly whisk in chicken broth, heavy cream, 1 cup of pasta water, and salt, stirring constantly until smooth. Increase the heat to medium-high and bring the sauce to a simmer. Simmer until thickened, stirring often, approximately 3-5 minutes. Reduce the heat to low and stir in the lemon juice, then add the Parmesan cheese until melted.
• Stir pasta and broccoli into the sauce until well combined. Flake salmon into large chunks and toss with pasta (it will break up more when tossing), adding additional reserved pasta water or heavy cream if needed to reach the desired consistency. Taste and season with additional salt, pepper, and/or lemon juice to taste. Add in 2 tablespoons dry white wine and mix well. Serve immediately.

I couldn't resist adding a slice of cranberry nut bread to pair with my meal. 

 https://sockfairies.blogspot.com/2017/10/cranberry-orange-nut-bread.html

You don't want to miss the next stop tomorrow THE GRINCH STATION. I have heard there are some new specials. 

Weekend Specials At The Reindeer Bar

at the Reindeer Bar 

Cranberry Streusel Coffeecake

Cook's Notes: A holiday coffee cake made with Greek yogurt and fresh cranberries, topped with a crunchy streusel mixture, is perfect for brunch, breakfast, and even dessert.

Ingredients:

For the coffee cake

• 2 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• Zest one large orange
• 1 tablespoon freshly squeezed orange juice
• 1/2 cup butter at room temperature
• 2 large eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla 
• 1-1/4 cups cranberries

For the streusel

• 3/4 cup flour
• 3/4 cup brown sugar
• 1/2 teaspoon Saigon cinnamon to 1 teaspoon ground cinnamon
• 1/3 cup cold butter
• 3/4 cup chopped walnuts

Directions:

• In a food processor, pulse streusel ingredients (except nuts) until butter is in small clumps. Place in a small bowl, add in nuts and refrigerate for 30 minutes. 
• Grease a 9 x 9 square baking pan and set aside. Preheat oven to 350 degrees.
• Whisk flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. 
• Set dry ingredients aside.
• Combine the sugar and orange zest in a bowl, rubbing the zest into the sugar with your fingers. Add butter and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth. Beat in Greek yogurt, orange juice, and vanilla extract. Mix well.  
• Slowly add in dry ingredients, mix just until combined, and fold in cranberries. 
• Place the batter in the prepared pan, and use a sheet of wax paper to flatten it. Remove wax paper. Recrumble the topping and sprinkle the streusel topping evenly over the top. 
• Bake for 35- 40 minutes.

 

Jicama Salad with Honey Clementine Vinaigrette

 Cook's Notes: Looking for a healthy side for your holiday meal or as a side to a Mexican dish? This vegan salad bursts with nutritious veggies and a splash of citrus vinaigrette. Rejoice: some larger grocery stores already carry jicama, peeled and cut into julienne strips! The recipe serves 4.

Salad Ingredients: 

• 2 cups jicama, cubed 
• 1 cup red bell pepper, finely diced
• 3/4 cup yellow bell pepper, finely diced
• 1/2 cup chopped red onion
• 1 cup cucumber, seeded, chopped
• 2-3 clementines, peeled into sections
• Mixed greens
• 2 avocados, diced
• Optional fresh cilantro 

Vinaigrette Ingredients:

• Juice of three clementines to equal 1/3 cup or substitute with fresh orange juice
• 6 tablespoons extra-virgin olive oil or Blood Orange Olive Oil
• 2 tablespoons honey (add more to taste)
• 3 teaspoons white balsamic vinegar, Cranberry Pear White Balsamic or Pomegranate Quince Balsamic
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

• To make the vinaigrette, add all the ingredients together in a blender or pour them into a small mason jar, and shake to combine. If you use a mason jar, you can keep the leftover vinaigrette in the jar and store in the refrigerator.
• Mix the salad ingredients except the greens, then toss lightly with the citrus vinaigrette. Let set 10 minutes.
• Serve salad mixture over a bed of greens.

Salmon Breakfast Casserole

Cook's Notes: When you're looking for a breakfast that is both elegant and easy for the company, this multilayered casserole is just the ticket. It's loaded with potatoes, smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets of creaminess. 

Recipe adapted from Cooking Light, serves 6, and is under 400 calories per serving. Use a 9 x 9-inch glass baking dish or a 9-inch glass pie pan.
Cooking Tip: Bok choy can substitute for spinach. Peppers, onions, cheese, potatoes, and salmon can all be prepared ahead of time, ready for sautéing.

Smoked Salmon Breakfast Casserole with Potatoes and Veggies
Ingredients:

• 2-1/2 cups red or Yukon potatoes, peeled and cut into 1/2-in. cubes
• 6 large eggs
• 3 large egg whites
• 3/4 cup 2% milk
• 1/2 cup plain small curd whole-milk cottage cheese
• 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 2 tablespoons chopped fresh chives or 1 teaspoon dried chives
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3/4 cup diced sweet onions
• 2 cups bok choy, chopped or spinach, torn leaves and stems removed
• 1 cup sweet mini peppers, red and yellow, diced
• 8 ounces smoked salmon, flaked
• Goat cheese, crumbled (about 3/4 cup) or shredded white cheddar cheese
• Dash red pepper flakes

Directions:

• Bring a pan of salted water to a boil. Add potatoes; cook, uncovered, for 10 minutes or until al dente. Drain.
• Preheat oven to 350 degrees.
• Place eggs, egg whites, milk, chives, dill, parsley flakes, mustard, and pepper in a large bowl and whisk to combine, or blend on low. Whisk in cottage cheese and set aside. Lightly grease a baking dish.
• Sauté peppers, spinach or bok choy, and onions in olive oil until spinach or bok choy is wilted. Place in the bottom of the baking dish. Scatter potatoes, cheese, and crumbled smoked salmon over the pepper/onion mixture.
• Pour the milk mixture over the potato and salmon mixture. Bake the dish at 350 degrees for 35 minutes, or until a knife inserted into the center comes out clean.

Remember to shop local whenever you can, especially during the holiday season. Independent businesses are so much more than just where dollars are exchanged. It's people and conversations, friendly smiles and connections and economic benefits too.

Reindeer Bar- G is for Gingerbread Station

Gingerbread Station 

When I saw the sign that said "G is for Gingerbread Station," I knew where I was headed. I remembered some of their delicious specials from last year. 

And I had some young visitors with me who were quite interested in the cookie-making station, where they could make their own gingerbread men. 

I did have my eye on these irresistible treats below, but also wanted  to try their new holiday special, Gingerbread Cake with Crumb Topping 

Gingerbread Muffins

 https://sockfairies.blogspot.com/2023/12/g-is-for-gingerbread.html

Gingerbread Cookie Bars 

https://sockfairies.blogspot.com/2021/12/gingerbread-cookie-bars.html

Gingerbread Trifle

https://sockfairies.blogspot.com/2021/11/gingerbread-trifle.html

Stout Gingerbread Cake

https://sockfairies.blogspot.com/2014/09/more-travels-with-blue-vase.html

Gingerbread Cake with Crumb Topping (New Recipe) 

Cook's Notes: For another serving suggestion, skip the whipped cream and add a dollop of lemon curd to the cake.  Recipe adapted from inspiredbcharm.com 
Ingredients:

• ½ cup unsalted butter, softened 
• ½ cup sugar
• 1 large egg
• 1 cup molasses
• 2 ½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon Saigon cinnamon 
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup whole milk or half and half

Topping:

• 1 cup packed dark brown sugar
• ½ cup all-purpose flour 
• 1 teaspoon Saigon cinnamon 
• ½ teaspoon ground ginger
• ½ cup cold butter
• 1 cup chopped toasted pecans 
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• Pinch of salt 
• Whipped cream for serving

Directions: 

• Prepare the topping. In a small bowl, combine the brown sugar, flour, cinnamon, and ginger. Cut in the butter until it resembles coarse sand. Stir in the pecans, lemon zest, and salt. I used a food processor, but just lightly to pulse and mix. Refrigerate for 45 minutes. 
•  Preheat oven to 350 degrees.
• Spray a 13×9 or a 12×9 baking pan, which works great too, with baking spray. Set aside.
• In a large bowl (or bowl of a stand mixer) cream the butter and sugar. Add the eggs and molasses. Beat to combine.
• In a large bowl, whisk together the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Add this to the wet ingredients, alternating with the milk. Mix on low speed just until it is combined. Place batter in the prepared pan. 
• Recrumble the topping with a fork and cover the batter. Bake for 30 minutes. 
• Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted near the center comes out clean. Allow to cool.

Reindeer Bar Stop at Taco Station

 

REINDEER BAR TACO STATION 

Two Specials Today 

These Sweet Potato, Avocado, and Black Bean Tacos are gluten-free and vegetarian. They make a great breakfast, lunch or dinner taco meal. 

Let's Taco Bout It
Not many tacos can boast that they’re rich in vitamin A. Tender roasted cubes of sweet potato joined by black beans and a zesty avocado crema make for some of the most delectable veggie goodness you’ll find inside the fold of a tortilla. This hearty taco recipe features spicy roasted sweet potatoes, black beans for protein, and  avocado chunks topped toasted pepitas for texture and savory notes. Top them off with some salty crumbled feta, more toasted pepitas and you have a well-balanced dinner.
Recipe adapted from Good Housekeeping Magazine, June 2017 , and serves four.
Ingredients

• 2 cups butternut squash or sweet potatoes, cut into 1/2" chunks
• 3/4 cup red onions, diced
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp. each chili powder, smoked or regular paprika, and cumin
• Salt and pepper to taste
• 1-1/2 cups no-salt-added black beans, rinsed and drained
• 1/2 c. salsa verde
• 2 avocados, sliced
• 4 corn tortillas
• 1/4 c. crumbled cotija, feta cheese or cheddar
• Optional cilantro, toasted pepitas for garnish

Directions:

• Preheat oven to 425 degrees and cover a rimmed baking sheet with parchment paper. 
• Toss sweet potatoes with olive oil, onions, garlic, and spices.  Arrange in a single layer on a baking sheet. Roast 20 minutes at 425 degrees.
• In a saucepan, combine black beans with salsa verde cook on medium heat, uncovered, until warm. 
• Wrap 4 corn tortillas in foil and warm at 400 degrees for 5 minutes. 
• Spread black bean and verde sauce mixture on the bottom. 
• Divide roasted sweet potatoes, black bean mixture, and avocado slices among 4 corn tortillas. Grate cheese over the top. 

No need to wait for Cinco de Mayo to enjoy these jumbo pasta shells stuffed with a taco filling of beef, corn, black beans, and tomatoes, then covered with low-fat cheese and baked in salsa, when the Taco Station at the Reindeer Bar has it as one of their daily selections. I am including the recipe in case you want to make a cozy dinner on a chilly evening.  

Taco Stuffed Shells

Cook's notes: The filling is enough for 24-26 cooked jumbo pasta shells. Recipe adapted from closetcooking.com 

Ingredients: 

• 1-12 oz. box jumbo pasta shells
• 1-lb. ground beef or Italian sausage 
• 1 tablespoon oil
• 1-1/2 cups sweet onion, diced
• 2 teaspoons dry taco seasoning mix
• 1 cup canned Mexicorn, drained
• 1 cup black beans, drained and rinsed
• 1-14.5 oz can Diced Tomatoes Chili Ready 
• 1 jar 16 oz. salsa (mild or hot), divided
• 2-1/2 cups shredded low-fat Mexican cheese 

Directions:

• Remove 26 shells from the box. Add to boiling water and cook al dente about 6 minutes. Stir a couple of times to prevent the shells from sticking together. Drain and lay in a single layer on paper towels or wax paper. 

• Cook ground beef with onions in oil. Crumble meat, drain, and wipe the pan clean. Add meat back into the pan. 
• Sprinkle meat with taco seasoning. Add in canned chunky tomatoes, black beans, corn, and 1-1/2 cups cheese. Cook for about 5 minutes until the cheese is melted. 
• In a 13 x 9 pan, spread 1/2 jar of salsa evenly in the pan. Fill shells with taco mixture. Arrange filled shells in the pan. Add the leftover meat mixture to the baking pan. Sprinkle 1 cup of cheese over the shells, then drizzle with the remaining salsa. 
  

• Bake at 350 degrees covered with foil for 15 minutes. Add the rest of the cheese to the pan, remove foil and cook for 8 minutes more.

Book Review The Brothers Brown Part Two

Author R. G. Stanford undertook a personal genealogical search looking for her extended family, which she had never known. Finding her paternal grandmother's birth certificate, December 27, 1894, was an unexpected discovery, sending her on a continued journey through Federal Census records, National Archives documents, newspaper articles, court records, and cemetery visits to learn more about her family and unravel some mysteries that evolved along the way. One of the author's biggest surprises was discovering her Choctaw heritage, which she had not previously known. After 20 years of genealogical research, Stanford realized she was the keeper of a family story. And so Stanford's debut novel, "The Brothers Brown," a family saga, evolved into Book One. Most of the main events in the story are true, while some characters and events are entirely fictional. My interest was piqued, and I was hooked by the book's introduction. I took a deep dive and stepped back into late 189os Indian Territory for Book Two of the Brown family saga. Since I had read book one of the series, I was eager to catch up, and Stanford's newest book did not disappoint. Themes of family loyalty, forgiveness, redemption, addiction, and depression are addressed in the story. Book Two can be considered a standalone novel as Stanford skillfully incorporated details from Book One into Two to keep readers in the loop.

Robert, Matt, Albert, and Ben were raised in a very close-knit family. In Book Two, Matt is still reeling from his brother Robert's accidental death. Matt meant to protect him, but instead, his reckless behavior killed him. Matt idolized Robert, who taught all of the brothers how to ride, fight, play cards, and get drunk. Matt carries the weight of his brother's death with moments of madness and remorse. He continues to struggle with a fragile marriage and broken relationships. Yes, many of the characters were flawed, but I did find myself rooting for them, hoping each one would find their way to peace and happiness.  Matt's wife, Milla, brings the Choctaw Nation to the forefront as Stanford created scenes that incorporated tribal customs and celebrations. 

Stanford brings her family's past to life with vivid descriptions of the landscape and the 1890s. She skillfully uses dialogue to develop characters with motivations, emotions, fears, and flaws that drive them to behave in ways relevant to the time period by making sure actions are consistent with their personalities. There was no shortage of action in this historical fiction.  Many emotionally charged and heart-stopping scenes will tug at your heartstrings. Danger seems to lurk around every corner, as the characters take many risks.   

The storyline moves at a good pace, and the pages just flew by. I was stunned when I came to the end of the book, wishing there was more. Now I am hoping Book Three won't be too long of a wait. I need to find out what happens next with the Brown family members. 

All About The Author R.G. Stanford

Raised on the beaches of South Texas, R.G. Stanford has always been drawn to stories that transcend time. That passion was ignited in 1976 with the discovery of Anne Rice’s Interview with the Vampire, and deepened with The Feast of All Saints just a few years later. Though historical fiction wasn’t an immediate calling, a personal journey into genealogy changed everything.

With no close relatives nearby, R.G. Stanford turned to online resources in search of extended family. That search became a twenty-year journey through genealogy websites, Federal Census records, the National Archives, and old newspapers. Along the way, R.G. Stanford uncovered incredible stories about her family and the people who once lived in the Choctaw Nation, Indian Territory.

Compelled to record the truth of her family in the lore, sprinkled with imagination, R.G. Stanford is a history lover, a research buff, and a passionate genealogy enthusiast. She is also a mother, a grandmother, and a teller of stories, now living near Orlando.

Brunch at the Reindeer Bar

 Welcome to the Grand Re-Opening 

of the Reindeer Bar

So many stations to choose from with a variety of selections. May I suggest that on this Grand Re-Opening Day, head to the brunch station and check out all the offerings? Then head to the drink/ appetizer station for a festive holiday drink. Recipe links for the photos are available. 

Check out the previous posting for some Reindeer Bar backstory.   

Eggs Benedict Casserole

http://sockfairies.blogspot.com/2016/12/holiday-brunch.html

Overnight Breakfast Pie

https://sockfairies.blogspot.com/2015/12/christmas-brunch-from-seasonal-plate.html

Tex Mex Brunch Cups 

https://sockfairies.blogspot.com/2017/06/weekend-round-up-part-one_25.html

Puff Pastry Egg Brunch Cups

Cook's Notes:

I could not resist one of these Puff Pastry Cups with Balsamic Vinegar Drizzle. I spoke with the chef, who gave me some extra tips on preparing this brunch dish. 

Cook's Notes: A puff pastry cup topped with ham, cheese sauce, and an egg makes brunch entertaining look effortless. The cheese sauce can be made early in the day as well as dicing the ham for an easy prep. It was recommended to use small or medium eggs as large ones spill over in the muffin tin. The recipe makes 9 brunch cups using 1 sheet of puff pastry.
Recipe adapted from pinchofyum.com
Ingredients:

• 1 thawed puff pastry sheet-keep chilled until ready to use.
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk or half and half
• 1/2 teaspoon Dijon mustard
• 1/2 cup grated Swiss cheese or sharp cheddar
• 9 small or 9 medium eggs
• 1-1/2 cups -2 cups diced deli ham
• 1 cup cherry tomatoes, diced into thirds
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon Herbes de Provence
• Chopped fresh chives or dill
• Salt and pepper to taste 

Directions:

• Lay out pastry sheet on a large sheet of wax paper. Roll out gently to merge perforations. Cut the pastry into 9 equal squares with a pizza cutter.
• Line each well of a muffin tin with one puff pastry square, pressing it firmly to the bottom and the sides. The edges should come just over the top of the muffin tin. Chill muffin tin with pastry cups for 45 minutes. 

• Dice ham and tomatoes and set aside.

• Cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and combine. Add milk and mustard, whisk to make smooth. Bring to a simmer, whisking until the mixture thickens. Remove from heat and stir in cheese, blend until smooth. Cover and set aside. Keep at room temperature
• Fill each cup with a spoonful of cheese sauce. Sprinkle diced ham and tomatoes over the cheese sauce.
• Crack one small or medium egg into each cup.
• Sprinkle each egg cup with dried spices. 
• Bake for 16 minutes or until the egg is set and the puff pastry is browned. Optional topping fresh chives or dill. Salt and pepper to taste. Drizzle with balsamic vinaigrette and serve immediately. 
  

Balsamic Vinaigrette

Cook's Notes: The Balsamic Vinaigrette can be made the day before and refrigerated in a screw type jar. Be sure to reshake it.

Ingredients:

• 2 tablespoons olive oil  
•  2 tablespoons dark vinegar
• 1/4 teaspoon Dijon mustard
• 2 tablespoons maple syrup
• 1 minced large garlic clove 

Directions: 

Add the ingredients to a blender and blend until smooth. 

I stopped by the drink station and could not resist getting a Christmas Mimosa
Recipe adapted from houseofyumm.com and serves 1 and is easily multiplied.
Ingredients:

• 1/4 cup pomegranate juice
• 2 tablespoons orange juice
• 1/3 cup champagne

Directions:

• Add the pomegranate juice and orange juice to a champagne glass. Top with champagne. Serve immediately and enjoy!

Reindeer Bar Returns

 GRAND RE-OPENING

REINDEER BAR

Limited Run December 7-20

The popular Reindeer Bar first appeared on Ever Ready in 2014, offering food and drink ideas for the holiday season. Its first featured food idea was a Laughing Cow cheese product turned into reindeer food.

https://sockfairies.blogspot.com/2014/12/reindeer-bar.html

Over the years, various holiday offerings with recipes have been shared. Several years ago, the Reindeer Bar expanded its offerings with a drink-and-appetizer station, a taco bar, a saladand-dessert station. This year's newly added station is  brunch which will kick off the Grand Opening on Sunday December 7th.

For the next two weeks, Ever Ready will take you on an exploration of holiday treats, bringing back some of your favorites as well as introducing new recipes.
First off, we need to toast the return of the Reindeer Bar with a festive Pomegranate Martini.

A Pomegranate Martini is the perfect cocktail for any celebration. Jewel-toned and full of vibrant flavor, this drink brings a balance of tart and sweet that’s so refreshing. Serve it during the holidays, on a girl’s night, or anytime you want to feel a little extra festive! This recipe makes two drinks. I would suggest not to add arils (pomegranate seeds) as they just sink down in the glass.
Ingredients:

• 4 oz. pomegranate juice
• 3 oz. vodka
• 1 oz. white (dry) vermouth
• 1 oz. orange liqueur, such as triple sec
• 1/2 oz. simple syrup
•  orange twists, to garnish

Directions:

• For the martini: 
• In a cocktail shaker filled halfway with ice, combine the pomegranate juice, vodka, vermouth, orange liqueur, and simple syrup. Cover and shake vigorously for about 15 seconds.
• Strain into 2 martini glasses and garnish with an orange twist.