Seek. Savor. Satisfy.
Like I mentioned in a previous post, I was going to make mint granita. Problem was, I couldn’t find mint in the supermarkets. So I cheated.
Got some Moroccan Mint Tea in the cupboard and I was dying to use the orange blossom water I purchased in Dubai so I figured, “Heck! Why not?’
All I need now is a gorgeous sunset, a great rooftop dinner setup and a hearty lamb tagine to wolf down… so I can cleanse my palate!
xxx
Karima
Right. We’ve officially entered monsoon season. Three-week intervals of torrential rains. The sun doesn’t have a chance to glare anymore. And when the skies aren’t weeping, the overcast gives rise to torturous humidity. Today, it’s 91%. Approaching Dante’s inferno.
So what do you do? Take cold showers, eat chilled salads, drink lots of water and let shards of cool granita melt away the mugginess.
A Sicillian invention, granita is perfect for those clammy, oppressive afternoons. Especially right after the rains when the soil begins to breathe and releases its sticky, earthy sudor into the air.
Similar to sorbet and a cinch to prepare, it usually takes on the flavor of fruit. Although in caffeine-soaked Italy, coffee proves to be popular as well. So just your preferred liquid, some sugar syrup if needed, a freezer and a fork, you’re already fully equipped to create some jewel-toned ice crystals.
You can make different-flavored batches, freeze them in ice cube trays then pop into ziplocked freezer bags for storing. When you get one of those unannounced visits from friends or family, pulse a few in a food processor and spoon into martini glasses. Voila! A quick and elegant dessert.
Or, you can serve them (especially citrus-perfumed ones) as palate-cleansers in between courses. Your dinner guests will not lack in compliments after spoonfuls of this refreshing entremet.
So next time the hydrometer hits the roof, I know exactly what to reach for. I’m planning to make three batches this week that will include one coffee and one mint. Did one today using peaches…that will for sure take Dante to Paradiso.
xxx
Karima
If you come from a tropical country, you probably like mangoes. Unless you have a severe allergy to it…
Unripe and still green, it teams up well with chopped tomatoes and onions to make a refreshing accompaniment to grilled pork chops. It even makes a great pickle when marinated in a solution of beer, salt, shallots and sugar.
Ripe and fully perfumed, it serves as the star to many many desserts like the ever popular Mango Float, a Tiramisu-like layered dessert of graham crackers, cream and slices of succulent mango.
This is our take on the Mango-Sago dessert which, in its simplest form, is a chilled sago pudding served with mango slices, coconut milk and syrup. Our version features a rich homemade vanilla ice cream, loaded with chunks of ripe mango, swirled with mango syrup and topped with sago ‘caviar.’ Here’s hoping no one has allergies to any of that!
xx
Karima
