I’ve always enjoyed the idea of having a dinner party, but rarely get invited to them (sigh to only having internet foodie friends) and oddly enough I rarely entertain myself. Reading Tara from Tea and Cookies Q and A with Jenifer Ward about “How do you host?” was a brilliant eye opener on how easy, casual and fun hosting and cooking my own dinner party could be. Not one for the North American holiday dinner of dry meat, heavy cheese sauce with mounds of “what veggie is that?” underneath with the typical eat your fill till your ready to burst feast, I decided to create a meal around British traditions with a “sufficiently suffonsified” air. For the next three days I will be posting my recipes for each course – up first: Cocktails and Appies.
With this cocktail, I wanted a slight tang, but a soft palate cleanser in between bites and who can’t resist the ruby pearls bobbing in their drink, pomegranates along with mandarins speak winter for me. Most cocktails featured on Tea with Me are fruit juice based drinks with Ginger Ale. Primarily because some people who I serve my drinks too do not drink alcohol and I do like the taste of soda water. I find it very easy to make virgin drinks when the basis of the cocktails are a fruity mix.
I love cheese. Give me a board of cheese, meats, bread, with a few chutneys and olives aka a Ploughman’s Lunch with a good beer or wine to wash it down and I am one happy girl. I’m not a fan of dinners that ask you to come right when dinner is served. I’m more of a socialize pre-dinner then post-dinner and a cocktail with a small sampling of cheeses is just the way to go.
Clockwise – Whole wheat baguettes lightly toasted, a brie, a soft goats cheese (this was my favourite), a cheddar with caramelized onions, and a selection of olives. I would have added chutney to this, but I’m all out of my homemade canned goodness.
Spiced Ginger Pear Cocktail
- ⅛ tsp ground cardamon
- splash of lime juice
- 2 ice cubes
- half pear juice
- half ginger ale
- optional – shot of rum
- optional – pomegranate seeds to garnish
- Place the ground cardamon in a glass, add a splash of lime juice. Stir. Add two ice cubes and pour the pear juice and ginger ale in (I do 1:1 of each versus the glass I’m using). Add a shot of rum and pomegranate seeds to garnish. Stir to combine.