Saturday, July 28, 2012

mango mousse

A quick instagram glimpse of a summery mango mousse parfait, made like Bal Arneson.

Kids love it, but Kevin doesn't.  My tip?  Buy your mango already peeled and chopped!  Peeling and chopping a mango is kind of a crazy, sticky, dangerous experience.

Saturday, July 7, 2012

pomegranate molasses

Last week I had never actually seen pomegranate molasses-- in a jar, bottle, or on food. I've learned (from reading Bon Appetit magazine) that pomegranate molasses is a middle eastern ingredient and condiment. And it's the trap door to a recipe I've had clipped out for more than a year: lamb kofte (meatballs) with some impressive-sounding spiced sauces. (Recipe and post forthcoming!)

Today, in the early bird hours at Fresh Market, I started the hunt for this ingredient, and failed miserably. Oils and vinegars? No. International? No. Molasses (surely there)? No. Refrigerated? No. BBQ and mustards? No no no.

I google from the aisles and discover that pomegranate molasses is also known as pomegranate syrup and is supposedly easy to make. Pomegranate juice, sugar, lemon juice. Sounds simple enough.

Only because it was Saturday, then, I undertook blindly to make my own pomegranate molasses.  I have no idea if the result was authentic, but it worked.  It was pretty easy.  And pretty tasty.  It wouldn't be bad over ice cream, either.  The recipe follows.

peach and mozzarella salad

This is the perfect summer side dish.  Every time I make it, I can't believe how good it is.  The peaches are sweet, the basil is bright, and the mozzarella is creamy.  It's refreshing and comforting at the same time.  I promise you will love it.

Peach and Mozzarella Salad

5 peaches, peeled, pitted, and cut into cubes
5 large basil leaves, chopped
1T olive oil
2 small containers fresh mozzarella cilegine (small mozzarella balls)
pinch salt
pinch pepper

Sunday, July 1, 2012

stars and stripes chiffon cake

I owe this recipe entirely to Deb, the darling wit behind smitten kitchen. In case you aren't already an adoring fan, it's my favorite food blog. I know you will love it, too. Deb. Can. Make. Anything. She's amazing, and her recipes are tried and true. She does it the Julia Child way: she makes them over and over until they are perfect. Friends, I don't have the patience, so I borrow from Deb. Go there and you'll find a strawberry chiffon cake that is well worth the effort to make. This cake is a celebration. And here's my patriotic version-- in 3 layers instead of a towering 4.

No one has to know what happened to the 4th layer... And the extra whipped cream... And the ugly strawberries.

A link to Deb's adapted recipe follows: