the power of grenadine

Being a mormon hostess can be tricky sometimes. We don't drink. And for most of the rest of the world, drinking is very much a part of being hosted. Over the last few years we've figured out a couple of things that help all around.

1. Manage expectations- In the invites Cori emailed to his co-workers he told them that we don't drink and that it wasn't necessary to bring anything. (i.e. the obligatory bottle of wine. Which reminds me that I still have a bottle of Pinot Noir in the pantry to make into a pot of coq au vin sometime this winter...) They were told just to come and enjoy.

2. Offer a drink when they arrive. Alcohol not required. There is a social comfort that comes with a glass in hand. For starters, you have something to do with your hands while you are standing around with people whom you may or may not know. You have something to sip on when the conversation is in transition. Then you have something to comment on when you don't know what to say. And as a hostess, it is nice to have something to offer as you wait for all the guests to arrive.

There are lots of ideas out there for virgin cocktails. Friday's selection was partly inspired by a drink we had on a date night not long ago. If I were clever I would name this drink 'sparkling pomegranate sunset' or 'rosy citrus cooler.' But I know that I will always remember it as 'that one drink I made that one night.' So with no fanfare at all, here is the recipe:

Ingredients

• pulp free orange juice
• 1 cucumber - peeled, seeded and chopped
• ginger ale
• grenadine - a pomegranate syrup (non-alcoholic) usually found in the liquor isle by the drink mixes
• pomegranate seeds for garnish

Method

• In a pitcher, combine at least 1 quart of OJ with the chopped cucumber. Allow at least 1 hour - though overnight is best - for flavors to marry.
• Make sure all ingredients are chilled well.
• Fill a clear glass 1/3 or less full with the OJ mix. You can strain the cucumber chunks, or not. I did for the picture above.
• Fill glass the rest of the way with ginger ale.
• Slowly pour approx 1 tablespoon of grenadine down the side of the glass. The syrup will sink to the bottom.
• Garnish with pomegranate seeds

It is quite light and refreshing. The pomegranate gives a tart note to the citrus of the orange and the cool cucumber balances the ginger. It is important to follow the order of things mentioned. If you start with the grenadine, it will easily combine with all the other ingredients as you add them, giving you a pink drink instead of a layered one.

Here is the rest of the menu we served up:

Appetizers

Pioneer Woman's stuffed mushrooms. They are so good.

Crescent wrapped smokies

Chips and dip

Main Course

Spinach salad with thinly sliced apples, red onion, dried cranberries, glazed pecans and this dressing. (Less the parsley and when I make this dressing again I'll use less oil)

Baked Potato Soup a la Hard Rock Cafe*

Pasta e Fagioli Soup a la Olive Garden*

Dinner rolls with salted butter

Dessert

Ice cream bar

I kept the appetizers on the heavy side since dinner was of a lighter fair. The ladies asked for recipes on their way out which is a good sign, right?

* These recipes came from the book America's Most Wanted Recipes by Ron Douglas. It has recipes from dozens of popular restaurants, and has yet to disappoint. The potato soup was especially impressive.