Posts for September 24th 2009
On a recent trip to the grocery store, I caught sight of something new to the produce aisle: red currants. I'd never seen fresh red currants, and I was enamored by the dainty clusters of berries, each reminded me of a brilliant garnet cabochon. Needless to say, I brought a carton home — despite having no idea what to do with them.
After some preliminary tasting and research, it became clear that although it's possible to eat red currants out of hand, reducing them in sugar helps round out their piquancy. Ultimately, I blended their slightly tannic flavor with raspberries in a granita creating the perfect ending to an Indian Summer day. Learn one great application for red currants when you read more
1 1/2 oz. Beefeater 24
1/2 oz. St. Germain elderflower liqueur
1/2 oz. Lemon juice
3 dashes Fees Bros. Grapefruit Bitters
Fever Tree bitter lemon soda
1/2 oz. Pimm's No.1
- Shake first 4 ingredients and strain into ice filled Collins glass.
- Add bitter lemon soda and float pimm's over the top. Garnish with a long slice of lemon peel.
Makes 1 drink.
- Drinks, Cocktails
Instead of making mimosas with fresh-squeezed orange juice, this refreshing recipe employs pear nectar. A splash of lime juice brings a delicious tartness to the concoction.
1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers
- Preheat broiler.
- Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
- Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
- Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
- Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
- Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.
- Main Dishes, Fish
Photo courtesy of BravoTake the Quiz
Note: The recipe doesn't specify how to serve the granita, but I prepare it by fluffing the frozen dessert with a fork, which gives it an ethereal texture.
1/4 pound red currants, about 1 scant cup
1/2 pound raspberries, about 2 cups
1 tablespoon fresh lemon juice
1/2 cup sugar
- In a blender, purée the currants with the raspberries. Press them through a stainless steel or nylon sieve (wire discolors the fruit) into a medium bowl, and add the lemon juice.
- In a medium saucepan, bring one-half cup of water and the sugar to a boil. Boil until the mixture is a light syrup consistency, 4 minutes (for a more dense sorbet, boil until the syrup is thick, 7 minutes). Cool for a few minutes.
- Stir the currant and raspberry mixture into the sugar syrup. Place the granita in a large glass baking dish, cover loosely with foil and allow to freeze, 2 to 2 1/2 hours.
- Ten minutes before serving, transfer the granita to the refrigerator to soften. Serve.
Makes 1 pint.
Nutirtional Information Per Serving: 47 calories; 1 gram protein; 12 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 0 sodium
- Desserts, Frozen
- North American