Pomegranate Ginger Love

I had a party last week, and I did a typical fancy pants party move and came up with a signature cocktail, the Pomegranate Ginger Martini. It was simple, delicious and as far as I know everybody loved them. I purchased a few fresh pomegranates, with hopes to use the arils for a drink garnish but decided against it during my test run. I couldn't have people dropping the little juicy red seeds on the floor, grinding them into my hardwood, or worse, getting the little guys stuck in their teeth creating an embarrassing situation while conversing with my guests. Or choking. Having guest, even just one guest, choking on my signature party cocktail would have just ruined everything. So I left them out.

And having opened two pomegranates in preparation for the drinks I did not use them in, I had quite a few arils to find a use for asap.

I used some in cream of wheat (yum) and oatmeal (also yum) and in yogurt (double yum with some honey). But I still had about a cup and a half of the little guys left. So I swallowed my fear of baking, pulled out the flour and my silicone muffin pan (best. invention. ever) and went to work. The result? A deliciously tart yet sweet and spicy muffin whose recipe will be one of my staples for as long as fresh pomegranates are available at my local grocer.

First the most important recipe, the cocktail.

Pomegranate Ginger Martinis

• 1 part Ginger Vodka (you can make your own....or you can buy the new polish vodka on the market, Alchemy. They also have a chocolate vodka that I'd like to learn to utilize. It is sold as Sam's Wine and Spirits.)
• 2 parts Pomegranate juice. I used about half pure Pom and half of a pomegranate/grapefruit/apple juice that I purchased from my local polish sausage shop. About 6 hours before the party I peeled and sliced a large chunk of ginger and let is soak in the juice mixture to give it an extra kick.

Mix together with ice and garnish with a lemon wedge. Enjoy and don't spill on the white carpet.

Ok, now to the muffins.

Pomegranate Ginger Muffins

• 1 cup pomegranate arils
• 2 cups flour
• 3/4 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup finely chopped candied ginger
• 1 cup milk
• 1 egg, beaten
• 1/3 cup butter, melted and cooled slightly
• sugar for sprinkling on the top

Preheat your oven to 400 degrees. Place 12 paper muffin cups in your favorite muffin pan. (mine is silicone.) In a large bowl, mix together the dry ingredients, then add the ginger and pomegranate arils. Make a well in the center for your wet ingredients, which you will mix together in a smaller bowl first. Add the wet to the dry and mix well until it is thick and unlumpy. Spoon the batter, as it is not pourable, into our muffin cups, sprinkle with sugar (and extra chopped ginger if you so desire) and throw in the oven for about 25 minutes, or until a toothpick comes out clean and the tops are browned slightly. Let them cool a bit (if you can stand it) so that they come out of the paper cups easier. Enjoy. They're really good if you split them open and let a pat of butter melt inside.

I recommend enjoying these muffins as breakfast, snacks, dessert, and even with the P/G martini. You'll be loading up on wonderful antioxidants, reducing aging and even your risk of cancer, and giving your gastrointestinal system a healthy dose of gingertherapy.

I think I need to go buy more ginger vodka. And stop telling everyone that I can't bake.