Every Fall I buy a case or two of Pomegranates and what we don’t get to eat I freeze. We made fresh lemonade and squeezed the pomegranate seeds into the lemonade…..it turns a gorgeous color.I used my Grandma Abadi’s manual orange juicer….works great! Add some fresh mint leaves for a refreshing drink!
For Syrup: 8 cups cold water
2 cups sugar
8 whole cloves
2 large cinnamon sticks
4 star anise
1 vanilla pod, split in halfFor Sangria:
1 1/2 to 2 bottles red wine, chilled in refrigerator
8 cups pomegranate juice, chilled in refrigerator
1/4 cup freshly squeezed lime juice
1 whole pomegranate, seeded1 orange, sliced into thin rounds,
then cut in half into semi-circles
1 lemon, sliced into thin rounds,
then cut in half into semi-circles
Fresh mint leaves
1.In a heavy saucepan, combine water, sugar, cloves, cinnamon stick, star anise and split vanilla pod.2.Bring to a rapid boil over medium-high heat, then reduce to a low heat and simmer, uncovered, about 15 minutes to dissolve sugar and create a thin syrup.
3.Turn off heat and let sit 20 minutes to cool to room temperature and to allow the ingredients to marinate.
4. Strain over fine mesh strainer into a large
punch bowl or pitcher.
5. Pour in chilled wine, pomegranate juice, and lime juice. Mix well.
6. Add pomegranate seeds, orange, and lemon slices and mix again.
7. Serve in glasses with a sprig of fresh mint and 1 or 2 cubes of ice in each.
Yield: Serves 13 to 15
13 eight-ounce cups of sangria)
As some of my Jewish Hostess readers may know, I am involved in interviewing many elders for The Sephardic Heritage Museum which has really forced me to think about what memories my kids will take with them as they go on with their own lives. Many of the elders that we interviewed, recalled great anticipation for Tu B’ishvat during their childhood in Syria. They all reminisced about how their mothers would sew them a cloth bag with a drawstring, and their parents would collect treasured “exotic” fruits such as pineapples and grapefruits, and Syrian pastries until giving it to them on the day of Tu Bishvat. Kids would savor their treats, and share and trade with friends for weeks afterwards. Can you imagine this year, Tu Bishevat 2012, handing your kid a home-sewn velvet bag filled with kiwi, papaya and almonds????? lol- this year, a baggie with some fruit rollups and apple sour sticks just might do the trick!
Growing up in Brooklyn, in the 70’s, my friends and I still joke about the the inedible rubbery brown carob stick that they used to dole out to students on Tu B’shevat at The Yeshivah of Flatbush. Well, I can just imagine my kids tossing that carob right into the trash can if I tried it on them today!
As my quest for a modern day Tu Bishvat continues, here’s a list of some holiday ideas to try with your kids. Use your imagination and send in your great ideas and traditions to me so that we can all share it on The Jewish Hostess:
1- Watch the video above to appreciate the beautiful flowering country of Israel. When you are done watching, You may just book a one way ticket to Israel!
5-Does you kid love the combo of sticky wood and glue? Make a Fruit Crate and display it on your dinner table with a bunch of grapes, some dates, and a cut up pomegrante. What a centerpiece! Click HERE for easy instructions.
Let’s start some new Tu Bishvat traditions in our homes this year, and maybe one day, in about 2020 or so, our grown kids will be planting a seedling in their kitchen, making grape juice sangria, sending money to plant a tree in Israel, or creating their own Tu Bishvat centerpiece with their own little ones…..
One part nostalgia, and two parts chic, bar carts and bars in general are a must for holiday parties.
This is my own vintage bar cart. I am about to de-stock it for Passover and I decided to post about it because there is nothing more essential to entertaining than a good bar area. It doesnt have to be a cart. If you purpose out a desk or a console as your bar, it is just as good!
Lately, bar carts have been everywhere in the design world. From the late Domino Magazine that LOVED them, to a recent article in the New York Times featuring the bar cart of fellow blogger Eddie Ross, bar carts are bringing back that romantic notion of “Cocktail Hour.”
The trick to having a chic bar cart is quantity and repetition. You want your guests to feel like the drinks are abundant, not like they shouldn’t drink the last of the Vodka! (To all of you non drinkers, even your sodas and Pellegrinos can be set up on a bar. But, I DO NOT want to see a 2 liter bottle of soda on your bar cart! )
Stock your bar with tons of glasses in different heights, an ice bucket, chic coasters, cans of soda, sparkling and flat water. Display cut limes and lemons in fancy bowls.
For Passover, make sure you have plenty of wine around, since it is one of the few liquors that are Kosher for Passover! You need an easy to use corkscrew on hand!
If you dont have a bar car or even a table you can use a tray to display your drinks and get the same effect.
A tiny bouquet and a small bowl of olives dress up this little tray.
Decanters, martini shakers come in all shapes and sizes and are a great addition to the bar area.
You can also make a signature cocktail for the evening and leave it on the bar in a pretty pitcher. Sangria is a Passover favorite at my house because you can use all the left-over wine!
Make sure your bar is in an area that is easily accessible. Bar carts roll around, that’s why they are ideal for parties.
Have a Happy Passover!!