Food, Wine, Good (and Evil) Spirits

What could be better than to customize the label on your soda? Well, yeah, world peace, but in the meantime, Jones Soda, which my daughter Lena turned me on to, has done that. Right from the beginning.  In fact, they’ve gotten awards for their unique packaging and constantly changing labels, which are generated and submitted by their customers. Their attitude is clearly expressed by other product lines such as their energy drink: WhoopAss.  This season you can give the gift of Holiday Collectors Packs.  Be “thankful” Thanksgiving is over. They had Turkey and Gravy Flavor.  Look out Bernie Botts. 

If you’re like me, the grenadine you grew up adding to cocktails and Shirley Temples is nothing like the real deal. Thinking I was resigned to the artificially colored and flavored brand-that-shall-remain-nameless, I usually skipped over any type of drink that called for grenadine, opting for drinks that weren’t as sweet and syrupy.

This all changed when I actually discovered what grenadine was and how truly simple it is to make.

I could fill up an entire blog about the historial importance of pomegranates, but I wouldn’t know where to start. Suffice it to say that one of the oldest fruits on earth make the absolute best syrup–a taste that lives between tart and sweet, not unlike citrus.

And the recipe? Extract the juice of a pomegranate, add sugar and reduce over heat. That’s it.

(Well, it sounds easy, but wait till you have a case of pomegranates and you’re up to your eyeballs in exploding arils and your forearms are stained hot pink. It takes effort. Now it makes sense why the French and Spanish called it “grenadier” and “Grenada”, and where the world “grenade” came from.)

You can find the juice already bottled, but I swear it just doesn’t taste the same as freshly squeezed/abused/fought-over/pressed/stepped on pomegranate juice. Sure, you’ll save yourself some headache, but you’ll deny yourself pretty pink fingers.

Basic Grenadine Recipe
Because I like the tartness of pomegranates I usually go easy on the sugar, or I omit the sugar completely when making a reduction. This allows me to use my syrup not only in cocktails but as a dressing or marinade for savory recipes. It can also be made with honey.

2 cups pomegranate juice*
1 cup sugar (or less if you prefer it not so sweet)

Bring juice to a simmer over medium heat and cook until reduced by half. Reduce heat and add sugar, stirring constantly until it dissolves, about 2 or 3 minutes. Allow liquid to cool completely and then refrigerate. It should last about 1 week.

* This cocktail can be made with freshly squeezed juice from a large pomegranate or by using 100% Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. One large POM Wonderful Pomegranate will produce about 1/2 cup of juice. 

-- Also published on MattBites.com  

When I saw this in Gourmet magazine several months ago, I knew I had to make it.  I knew it would be fabulous and the rest is history.

What I didn't know is I would decide to make these Individual Grape and Vin Santo Cakes on a day when temperatures outside would climb to 90 degrees.  It was a little hot from the oven, but oh well.  It was worth it.

Now you are saying, what is Vin Santo?

Well, it's one of my favorite Italian dessert wines originating from Tuscany.  Vin Santo does have a dry version but I prefer the sweet.  Made from Trebbiano and Malvasia grapes, I love sipping Vin Santo while dunking almond biscotti into the wine.  This is the classic way to serve it.  You have to try it.

Vin Santo can be pricey as the grapes are hand-picked, hung from rafters in a building and dried. Once dried they are pressed and the juice fermented in caratelli (small-cigar shaped barrels).  After fermentation is complete the caratelli are sealed and placed under the winery roof for aging....for a long time. The result, is an amazing nutty-nectar that warms you as it goes down. 

Los Angeles is a very large and fractured city. Most people, myself included, tend to play where they live because commuting is such an unknown quantity. Sure you get used to leaving yourself plenty of time to get where you're going, if you have to be on time or actually respect the people you're meeting. SigAlert.com is practically your best friend. So, even though I love a good wine bar, the opening of Sonoma Wine Garden late last summer escaped my attention. I can hardly be blamed for not knowing. It's in Santa Monica and I live in the San Fernando Valley two diametrically opposed areas. When I got an invitation via Twitter to attend a tasting put on by Vibrant Rioja (more about them later) at the aforementioned SWG, I was excited and intrigued. A new wine bar, how cool. Then I became slightly concerned. A new wine bar in the Santa Monica Place Mall?

Well, this recently completely remodeled mall is pretty upscale and far from the usual suburban nightmare, being 2 blocks from the beach and mostly open air. Once I went to their website, I realized this place had real potential. When I arrived, any doubts were immediately put to rest. Being a "wine garden" most of the seats are outside on the roof of the mall, in a setting that is both classy and cozy. Sort of like the patio of most of our dreams. While you can't exactly see the ocean, its presence is felt, which they cleverly temper with several outdoor fireplaces and enough heat lamps to make sure no one ever even has the chance to catch a chill.