You can garnish the drinks with a few pomegranate seeds my kids love to pick the seeds out. Let the sediment settle then pour the juice off. It’s so easy to juice one: cut it in half and squeeze it on an electric juicer, like an orange. We have tons of pomegranates in November and December. I serve it on the rocks because otherwise I get too drunk, but you can serve it many ways depending on your crowd: as a smash on crushed ice, or on big ice cubes, or shaken and served straight-up. What’s your favorite holiday cocktail? A pomegranate cocktail with freshly squeezed pomegranate juice, rye, burnt orange zest and a little simple syrup. That’s a great gift when you’re going to someone’s house, especially with kids. We also make gingerbread people, which we decorate with royal icing, making them really ornate, and we put people’s names on them. It’s great with fresh goat cheese and Cowgirl Creamery Wagon Wheel cheese. Then if I’m going to somebody’s house for the holidays, I’ll bring a little jar of confiture and a wedge of a cheese. We make a grape confiture, almost like a chutney, with vinegar, wine, the grapes and some warm spices, which we preserve in little bottles. In late fall I go out into the vineyard with my kids and pick the second harvest, the grapes left behind on the vine.
SWEET POTATO SOUFFLE PROFESSIONAL
It’s so much fun to twist them in waxed paper because it looks professional even though they’re homemade. I love Capezzana because it’s so grassy and fresh and has this pepperiness, it just wakes up my senses. Every year I give Capezzana Olio Nuovowith a big chunk of organic Parmigiano-Reggiano. But it’s always much more appreciated than candles. It doesn’t have to be expensive, it just might take more time. » More Holiday Inspiration from Star Chefs What are your favorite holiday food gifts? Most people appreciate something you make, that they can’t buy. Here, she shares spectacular holiday gifts to make at home, a delicious and colorful cocktail and more. F&W Star Chef » See All F&W Chef Superstars Maria Helm Sinskey (an F&W Best New Chef 1996) is the author of two fantastic cookbooks, Family Meals and The Vineyard Kitchen, which features recipes from the Napa winery she runs with her husband, Robert Sinskey.
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