Pomegranate Mandarin Basil Champagne Spritzer

Nothing says holiday hospitality like being greeted with a champagne cocktail. Even better for all you discerning hosts and hostesses out there, its easy to put artisanal homemade love into such a concoction *ahead of time* (read: less hassle on the day-of). So you can feel like this is something special you’ve done for your guests (which it is), without having to add it to the juggling act on the day of a get together. This is not a sugary headache in the making. It is naturally mildly sweet with a balance of tartness and herbaceousness. If you try it, please let me know!

Basil plant + pomegranate fruit
Basil plant + pomegranate fruit
fresh pomegranates, I picked from the Central Valley orchards
fresh pomegranates, I picked from the Central Valley orchards
Patron orange liqueur
Patron orange liqueur
Mostly pomegranate arils, with some pith, membrane, and peel
Mostly pomegranate arils, with some pith, membrane, and peel
Pomegranates and mandarins and simmering
Pomegranates and mandarins and simmering
Syrup consistency
Syrup consistency
Add basil
Add basil
Stir basil in for about a minute
Stir basil in for about a minute
Strain
Strain
Resulting in about half a cup of syrup
Resulting in about half a cup of syrup

Pomegranate Mandarin Basil Champagne Spritzer
Author: 
Recipe type: Cocktail
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Excellent fresh ingredients are at the heart of this - fresh pomegranates (from my mom's tree), mandarin oranges, and basil. I can imagine trying to sub in rosemary for the basil, for an earthier fall flavor, but my basil plant is still going strong and smells amazing (perks of living in California), so that's what I used. No good cocktail is overly sweet, so if that's what you're looking for, you've come to the wrong place. This cocktail is mildly sweet, sufficiently tart, and has a touch of herbaceousness. These are real flavors, no added sugar to mask or enhance poor ingredients.
Ingredients
  • ¼ cup water
  • 1 medium pomegranate, yields a cup pomegranate arils, plus extra arils to use as garnish - keep this reserved to the side; keep some membrane, pith and peel reserved,
  • 1 seedless mandarin orange, quartered and then each quarter halved
  • 1 cup fresh loosely packed basil leaves, rinsed, dried and roughly chopped or torn
  • optional: 1 oz orange liqueur (I used Patron Citronge orange liqueur premium reserve 80 proof)
  • optional: 1 mandarin for peels of zest as garnish
  • optional: basil leaves for garnish
Instructions
  1. Heat water over medium heat until simmering.
  2. Add pomegranate arils, membrane, pith and peel.
  3. Stir with wide wooden spoon, carefully crushing arils to release juice without splattering, about 2-3 minutes.
  4. Add mandarin pieces and continue to simmer and crushing with back of wooden spoon to release juices, about 2-3 minutes.
  5. Continue to stir occasionally, smashing arils and mandarin pieces as needed, until reduced to a syrup consistency, about 3-5 minutes more.
  6. Add basil and stir for about a minute to infuse flavors.
  7. Strain to produce about a half-cup of liquid.
  8. If using, add orange liqueur to strained liquid and stir.
  9. Cool until use.
  10. To serve, add a tablespoon of syrup to champagne flute, top with champagne, garnish with fresh pomegranate arils, basil leaf, mandarin zest. Enjoy.

 

Chicken Basil Frittata with Zucchini, Bell Peppers, and Sweet Corn

This frittata lets seasonal summer ingredients shine, but can be enjoyed year-round with a few swaps for whatever produce is local and in season. Summer smells like basil and tastes like sweet corn, which means this frittata is going to be a seasonal favorite.

Chicken Basil Frittata with Zucchini, Bell Peppers, and Sweet Corn
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 6 eggs
  • 2 teaspoons olive oil
  • ½ small onion, thinly sliced
  • ½ cup zucchini, shredded
  • ½ cup of sweet corn, from fresh, frozen or canned
  • 1 medium red bell pepper, cored, seeds removed, and diced
  • 2 teaspoons olive oil
  • 1 cup cooked chicken breast, shredded
  • 2 tablespoons fresh basil, chopped
  • Salt and pepper
  • 6 small basil leaves (optional, for garnish)
Instructions
  1. Preheat the oven to 350 F.
  2. In a medium bowl, lightly whisk eggs until uniform, then add pepper and salt to taste. Set aside.
  3. Heat 2 teaspoons olive oil in a 12” oven-safe skillet over medium heat then sauté onion, zucchini, sweet corn, and bell pepper until fragrant and wilted, 3 to 5 minutes. Remove from heat and transfer to a colander where excess liquid may drain; gently press on vegetables with a wooden spoon to assist draining.
  4. Meanwhile, bring the now empty skillet back to the stove, and heat 2 teaspoons of olive oil over medium heat. Add the chicken and half the chopped basil and sauté until just combined, 1 to 2 minutes. Add the drained mixed vegetables back into the dish and stir to combine for another minute. Pour egg mixture and remaining chopped basil into pan and stir gently. Cook for 4 to 5 minutes to allow the egg to start setting; the edges will start to pull away from the pan.
  5. Place pan into oven and bake for 15 minutes or until set. Let rest 2 minutes before serving. If desired, garnish with basil leaves.

MIND foods: Vegetables, poultry, olive oil

 

Chicken-basil vegetable frittata with zucchini, bell peppers, and sweet summer corn

 ingredients, prepped and portionedchicken, bell pepper, zucchini, red onion, fresh basil, eggs, summer corn

 

Nutrition: 180 calories, 9 g total fat, 2 g saturated fat, 15 g protein, 8 g carbohydrates, 1 g fiber