Recipe courtesy of Lou Seibert Pappas
Yield:
1 serving

Ingredients

Directions

Pour champagne into a chilled flute and top with a splash of pomegranate juice.

Cook's Note

"Last year for a gala family party we started off with a variation on the Kir Royale featuring pomegranate juice instead of creme de cassis," says Lou Seibert Pappas, the Palo Alto, Cal.-based author of The Christmas Cookie Book and The Christmas Candy Book (Chronicle Books). "It makes a pretty drink that is lively," she says. "We savored these with a warm crab dip, smoked salmon canapes and vegetable crudite with yogurt herb dip, then we relished a fondue dinner in the dining room."

IDEAS YOU'LL LOVE

Couscous with Pomegranate, Mint and Pine Nuts

Recipe courtesy of Rachel Gitlin

Kir

Recipe courtesy of Food Network

Kir Royale

Recipe courtesy of Bobby Flay

Kir Royale

Recipe courtesy of Food Network

Kir Royale

Recipe courtesy of Emeril Lagasse

Kir Royale

Recipe courtesy of Ina Garten

Kir Royale

Recipe courtesy of Sara Moulton

Kir Royale

Recipe courtesy of Sara Moulton

Kir Royale

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking