Pavlova is like a cloud, with a delicate sweetness and a soft, marshmallowy center. It's the perfect gluten-free dessert for those looking for something light and airy. Whether you serve it with lactaid-laced cream or on its own with fresh fruit, Pavlova is the ideal sweet ending for any meal, especially when catering for gluten-free, lactose-free, and vegetarian guests.

I first experienced this iconic dessert while visiting family friends in Australia. Pavlova has a crisp, crunchy exterior, but a soft, chewy inside that makes each bite irresistible.

The Pomegranate Cosmopolitan is a trendy and delicious variation of the classic Cosmopolitan, popularized in New York City. Known for its pretty pink color, this cocktail is not only easy to make but also classy and fun to serve, making it an ideal choice for festive occasions like Christmas.

While the original Cosmopolitan recipe calls for vodka, Cointreau (or Triple Sec), cranberry juice, and freshly squeezed lime juice, this version uses POM pomegranate juice to add a smooth, rich flavor that tones down the tartness of cranberry juice. The result is a sophisticated, balanced drink that's both refreshing and festive.

The Cosmopolitan has been around since the 1970s, gaining widespread popularity thanks to the hit television series Sex and the City. Known for its connection to Carrie Bradshaw, the Cosmopolitan became synonymous with Manhattan's cocktail culture.

"A cheeseburger, large fries, and a cosmopolitan please."
— Carrie Bradshaw, Sex and the City

Today, the Cosmopolitan is loved worldwide for its vibrant pink color and balanced flavor. The addition of pomegranate juice in this version creates a slightly less sweet, more complex profile, making it a refined and trendy twist on the original.

Recipe: Pomegranate Cosmopolitan

Instructions:

1. Fill a cocktail shaker halfway with ice.
   
   
2. Combine all ingredients in a pitcher and pour into the cocktail shaker.
   
   
3. Shake for 30-40 seconds until well-chilled.
   
   
4. Pour into a martini glass and garnish with a thin slice of lime.
   
   
5. Drop a few pomegranate seeds into the glass for an added touch.
   
   
6. Optionally, ignite some orange zest over the drink to enhance the flavor and aroma of the Grand Marnier.
   
   
7. Serve immediately and enjoy the festive, refreshing flavors!

The first step in making shortbread, and many baked goods for that matter, is creaming the butter and sugar. I thought it was funny when someone next to me in the kitchen at Le Cordon Bleu asked me where the cream was when she heard that we had to "cream the butter and sugar" for the tuiles we were making that day. We all have to start somewhere: some watch a master Michelin-starred chef in a famous cooking school, some hold onto their grandmother's apron stirring batter alongside, and some watch endless hours of the Food Network and are forever scarred by the perfectionism of Martha.

Fat, flour, and sugar. That's shortbread. Mixing these ingredients properly yields a cookie that is slightly crisp, tender, crumbly and melts in your mouth. Beyond these three ingredients, the variations are endless. Some like traditional, plain shortbread. Others like to jazz it up with decorations and flavors. Some like it baked pale, golden or browned. Others roll the dough and cut it into myriad holiday shapes while some use a time-stained shortbread pan.

To me, shortbread means Christmas. A year doesn't go by where I don't make one (or twelve) dozen of this simple cookie. I love how it crumbles in my mouth, the layers shattering and scattering its sweetness. A little taste of chocolate, a hint of Kahlua (maybe I should add more in next year's batch). Another cookie laden with almonds and orange. Another flaked with coconut. It's hard to stop at one. And why should I? It's Christmas. I can be perfect in the New Year!

Recipe: Chocolate Kahlua Shortbread

Variations:

Orange and Grand Marnier:
• 1 heaping tablespoon candied orange peel, finely chopped
• zest of 1 orange, grated
• 1 tablespoon Grand Marnier

Cappuccino:
• 1 tablespoon finely ground espresso coffee
• Dip one end of the cookie into melted chocolate

Hazelnut or Almond Orange:
• 1½ cups hazelnuts (skins removed) or almonds, toasted and processed until fine
• 1½ teaspoons finely grated orange zest

Coconut:
• 4 cups sweetened flaked coconut

Other Shortbread Spottings:
• Luna Café: Cranberry, Pistachio & Candied Ginger Shortbread
• Amanda's Cookin': Dorie's Sables
• The Life and Loves of Grumpy's Honeybunch: Peppermint Meltaways
• Eat Yet? alfajores dulce de leche

Tasting Notes
The Chocolate Kahlua Shortbread offers a perfect balance of crisp, tender texture with just the right amount of sweetness. The chocolate adds richness, while the Kahlua imparts a warm, aromatic depth that makes this cookie stand out from your traditional shortbread. One bite is enough to make this cookie a holiday favorite.

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