Since New Years Eve is tomorrow, it is a little late to post about what to wear, but the perfect time to post about what to eat and drink! After reading through far too many recipes for ideas (I just wanted something simple to take to a friend’s house), I ended up going with Donna Hay and Two Tarts.
I will be making this delicious pomegranate and blood orange punch as well as an apple and brie tart that is the perfect mix of sweet and savoury – it definitely does not need to be served as a dessert! Other ideas that are quick and easy but look impressive: a chocolate pomegranate tart (I made this for dinner tonight and it was amazing) or this wonderfully coloured guacamole with a twist – perfect with all the mangoes everywhere in Australia right now.
Hope you all have a lovely New Years Eve wherever you are!
Pomegranate and Blood Orange Punch
- 1 pomegranate, seeds removed
- ¼ cup (60ml) pomegranate molasses
- ⅔ cup (160ml) vodka
- 2½ cups (625ml) lemonade
- 2 cups (500ml) blood orange juice
- crushed ice, to serve
Place the pomegranate seeds, pomegranate molasses, vodka, lemonade and blood orange juice in a 1.5 litre-capacity (6 cups) jug and stir to combine. Makes 1.25 litres (6 cups).
Apple and Brie Tart
- 2 cups all purpose flour
- 1/2 tsp salt
- 12 Tbsp (360 g) butter, cut into small 1/4” cubes
- 1/2 cup ice cold water
- 2 large apples
- 1 (smallish) wheel of brie
Mix the flour & salt together. Cut or work the butter cubes into the flour mixture, leaving some fairly large irregular pieces. I do this in the food processor, and just hit pulse a few times until it just becomes irregular and grainy. Pour in about 3/4 of the ice water, pulse a few more times, then add the rest of the water if needed until the mixture sticks together into a rough ball. Divide the dough into two, wrap in plastic, flatten into discs, and refrigerate for a few minutes or days (depending on when you want to use the dough, you can make it a day or two in advance). Roll one of the discs out in a circle to fit a 10” tart pan. No need to prebake the crust.
Slice the brie into 1/4” thick planks. Core & quarter the apples, then slice them as thinly as possible. Line the bottom of the tart evenly with slices of brie, then top with the apple slices. To arrange the apple slices, start at the outer edge to create the first circle of overlapping pieces. Line the pieces up very closely in order to create a good total thickness of apple for the top of the tart – you don’t want to wind up with a paper thin layer of apples in the end. For the center, stand the apples up with skins out in concentric circles to form a rose shape. Bend the apples into smaller & smaller circles to create the pretty rose shape. Bake at 400 (204 celsius) for 40 minutes – until the brie is bubbling up and golden. Let rest and cool for at least 15 minutes before cutting & serving. This helps it hold together and not completely slip apart due to the hot bubbling brie!
Chocolate Pomegranate Tart