Janice, I am sure that tarragon, called ESTRAGON by the French, would taste wonderful in the little pomegranate balls, but according to Joy of Cooking, tarragon does not shoot up until March, which would make it less suitable for a Christmas recipe.
I was thinking that chives would be good mixed up in the cream cheese, and they are available here fresh year-round. The garnish could be chive sprigs gracefully laying over the plate, studded with fresh uncooked cranberries for color.
Do you suppose garlic would work? Probably not, but I have just discovered while looking at my reference materials that Balzac, a formidable gastronome, recommended that even the cook should be rubbed with it!! Oh, that is so sensual I am afraid I am feeling a little flushed, and must go take a long walk and look at the cherry blossoms at in the park and try to calm down. In the meantime, I will mull over some more seasonal recipes which celebrate the Christian holidays. |
