Thursday, October 15, 2009

Of course I cooked in Phoenix

Sunday night I had my family (Jack, Mindy and Cassie) over to Julie's house and I made the Salmon Nicoise (recipe in an earlier post). It was perfect for a warm weather night. The only additions I made were some really great green olives, sun-dried tomatoes, watercress and some marinated artichoke hearts.

Dessert was Pomegranate Ice Cream - no ice cream maker needed. Recipe adapted from Nigella Lawson - how pretty is this?

Pomegranate Ice Cream serves 8

3/4 cup fresh pomegranate juice
1 juicy lime
1/2 cup of powdered sugar
2 cups heavy cream
1 fresh pomegranate cut in half and seeds picked out for garnish

Mix juices with sugar. Add cream and whip with a whisk until it forms soft peaks (the lime juice will thicken it). Place in a rectangular plastic container - this makes it easier to pull out a nice scoop. Freeze without stirring for about 3-4 hours. Eat that night because it will get really hard since it doesn't have any eggs. Like a really refreshing sherbert.

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