Pomegranate and Rose Geranium Granita

Pomegranates are just coming to season and they are delicious, although not easy to peel. Later in the season I will probably juice our garden’s pomegranates, but throughout the summer I use the pure, local, thick pomegranate juice we buy frozen on Kea. It has a somewhat tart and tannic taste and no added sugar or anything else. Taste the pomegranate juice you get and adjust the proportions of simple syrup accordingly.

We love the aroma of rose geranium, of which we have plenty in the garden. It is traditionally used it in the quince preserves, but also add it in our fig jam.  The pomegranate juice has plenty of flavor but no fragrance so by adding rose geranium leaves you get a great aromatic granita. Some liqueur or vodka is essential, we think, making the frozen dessert much more complex and easier to serve.

 

Makes 6-10 servings  (more…)

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Liver Pâté with Thyme, Orange, and Pistachios

A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches.

pate-in-the-jar-sw

I no longer remember which pâté recipe served as the base for my adaptation. As is my habit, I start by sautéing the onions with olive oil, instead of butter or duck fat, adding orange jest and also pomegranate molasses, which give it a lovely, fruity flavor. I prefer to use unsalted pistachios, but if you cannot get them, salted are fine.

This pâté is an ideal appetizer or first course, served with a simple green salad, like the one we make from the Romaine and other lettuce leaves and arugula from the garden.

I am sure your friends will appreciate a jar of this homemade pâté, so you may like to double the recipe.

Serves 6-8, about 2 ½ cups 
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