Pomegranate Ice Cream

August 28th, 2010 § 11 Comments

A week ago, Ryan at POM Wonderful offered to send me a case of pomegranate juice to welcome me back to blogging; how could I say no?

After receiving the shipment, I immediately began to think of ways to incorporate those antioxidant filled juices into my diet. Aside from the obvious option of drinking the pom juice, I wanted to create something that I knew my family would enjoy.

I went to something foolproof: I made ice cream. And it’s okay, that I’m feeding my family ice cream, because it’s got antioxidants, right?

Pomegranate Ice Cream

  • 1 cup pomegranate juice
  • 1/4 cup lemon juice
  • 1 1/2 cups powdered sugar
  • 2 1/4 cups cream
  1. Combined pomegranate juice and lemon juice.
  2. Add sugar to liquids and whisk until dissolved.
  3. Add cream.
  4. Whisk until soft peaks form.
  5. Freeze for at least for hours (or overnight).

Enjoy.

a letter i found

August 27th, 2010 § 8 Comments

I was walking Toby this evening when he suddenly veered to the right and began pawing at this mound of dirt near an apple tree. As I bent down for a closer look, I realized that it was an empty bottle of Pinot Noir, with its slim neck sticking up above the ground. I was afraid that if I left it alone, another furry creature would come by and possibly crack the bottle open and injure itself. So, I pulled it up out of the ground.

Inside, I found this wine-stained piece of paper, whose contents I’m about to share with you in this post. I don’t know who it’s written by or where it came from, but I do hope that this wasn’t the only bottle buried near my home.

From the moment I realized that the pink-tinted light was fading from my eyelids, I grew excited. Excited to see you. We’ve been separated for ten years now, and it’s been ten years too long. How have you been without me? Were you watching over me every day and night, tasting my bittersweet tears of happiness and pain while I played with our grandchildren? Or do emotions too, exist in heaven, and you found it too difficult to be physically apart from me so you secluded yourself into the room that promised the “passing of ten years in three seconds?” I hope I don’t sound conceited—but you, of all people, know that I didn’t ask that question out of self-pride. I merely asked because it’s what I would have done, if I had to spend ten years away from you.

When we were young and brash, we loved each other fiercely and passionately. But my mother always said that passion love is a fire love, and fires don’t stay lit unless we tend to them. “Fire loves,” she said, “Are not forever, are not steady; they are too extreme. If not cared for, they die down. If given too much kindle, they rage into an inferno that consumes all of the life around it.” We were naïve and busy; completely mesmerized by one another but deeply enthralled in our own activities. We let that fire go.

But our love was different, too.

And that is why I believed it was so hard for me to forget you; impossible for me to watch you blow away like the mere ashes left after a beach bonfire, for me to move on to another fire pit.

Towards the end of our fire love, I had realized that I didn’t want sole fire love in my life. I wanted something more natural, more secure. I thought I didn’t find it with you, so I left. Looking back now, do you think I made the wrong decision? Or did we need the break in order to discover what we truly meant to one another? There wasn’t a day where a memory of you did not flash before my eyes.

During our time apart, I searched for the love that my mother described as the best kind of love: water love. Water is simple, pure and, in a river, flows steadily and quietly. It’s a peaceful love. And I did find this love, with someone else, while we were apart. But my mother never mentioned to me that this stream of water love could also overflow, choke, and drown the surrounding life that feeds into it. I thought this was the type of love that was true, the type of love that I had been waiting for, so I ignored the thunderstorms and the rain. I sat nearby and watched helplessly as the water inched rapidly higher. I permitted myself to be drawn into its currents over and over and allowed its water to enter my lungs on so many occasions. And I almost succumbed entirely to its black depths. But I, whose lion sign slumbered deeply for years, finally rose and cried out against such constriction. Too much water, I learned, suppressed life.

After so many years in the land of perpetual moisture, I ran away, stopping at the base of a tall, old tree, whose leaves were glittering with dew underneath the diamond sky. It was there that I rested and replenished, squeezing my lungs of the remaining black water. One morning, while my face was tilted to the heavens, counting the blessed rays of the sun against my skin, I heard footsteps behind me. And then a voice.

“Hello.”

It was you.

italy through cookies

August 26th, 2010 § 7 Comments

I read Eat, Pray, Love several years ago while I was vacationing in Taiwan. It was a wonderful memoir that I truly enjoyed, and like many other fans, my favorite section was the one about Italy. Who doesn’t love the idea of reveling in a nation that is known for its pursuit of pleasures?

Unfortunately, I’ve never been to Italy. And although I’m looking forward to savoring Naples pizza, marveling over the mesmerizing architecture and indulging in decadent gelato someday (hopefully soon), I’ll take homemade biscotti any time, any day.

Biscotti

  • 1/4 cup vegetable oil, 1/4 cup applesauce*
  • 1 cup white sugar*
  • 3 1/4 cups all-purpose flour
  • 3 eggs
  • 1 tablespoon baking powder
  • 1/2 Tbs. almond extract, 1/2 Tbs. vanilla extract
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  2. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  3. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Note: You may be tempted to add more flour once you start rolling the dough–don’t. You may flour your kitchen surface or hands to avoid sticky flour syndrome, but try not to add anymore flour into the actual dough.

* I substituted half of the oil with applesauce. It’s undetectable and does not affect texture.
** I used a no-calorie sweetener substitute. It turns out well.

The cookies are slightly sweet, with a subtle almond fragrance that goes well with coffees and teas. You may also drizzle with chocolate and garnish with crushed nuts (see photo above), if you prefer.

muffins in the toaster oven

August 24th, 2010 § 16 Comments

On Monday night, I came across a recipe for bran muffins that I had been staring at for the past few years. As I sat there, blinking at the sample picture of these gorgeous, plump muffins, I wondered, “Why didn’t I ever make these?” Perhaps it’s because my mother has an aversion to muffins (she thinks they’re the butch version of cupcakes) or because my brothers tend to dislike anything with the word “bran” in them, I’ve successfully avoided them for the past couple of years. I had never tasted a bran muffin before in my life.

So I decided to bake them. I ran out, purchased this toaster oven bake set that fit perfectly into my new Breville oven and returned home, excited to flour up the kitchen island. I substituted several ingredients in the recipe. In lieu of vegetable oil, I used applesauce (which was undetectable in the finished product); swapped buttermilk for almond milk plus 1 T of lemon; and used 1/3 c of raw sugar and 1/3 c of stevia in place of the 2/3 c of brown sugar.

Even without the oil and buttermilk, the muffins were moist, delicious and nutty. The cranberries added a nice tangy splash to the subtly sweet, woodsy texture and the muffins formed perfectly in the toaster oven. When the muffins were cooled, I cut one into fourths, and fed a piece to my brother.

“It’s oil free,” I explained. He opened his mouth hesitantly, with an “I’m-preparing-for-the-worst” look on his face. However, he soon  brightened up and exclaimed in surprise, “It’s good!”

He ate a whole one later that night.

Smeared with nut butter or just plain butter, these muffins make a healthful breakfast-on-the-go or dessert.

Healthful Bran Muffins

  • 1 1/2 cups wheat bran
  • 1 cup almond milk + 1 T lemon juice
  • 1/3 cup unsweetened apple sauce
  • 1 egg
  • 1/3 cup stevia; 1/3 cup raw sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together wheat bran and almond milk + 1 T lemon juice; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to milk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into milk mixture, until just blended. Fold in dried cranberries and spoon batter into prepared muffin tins.
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

past week

August 23rd, 2010 § 13 Comments

This past week:

  • Monday:  My beautiful best friend and SATC-soul mate moved away. She left our gorgeous beach town and headed to a smoggy and traffic-infested city for some weird thing called her “future” (at some ridiculously expensive institution called “pharmacy school”). In my impassioned plea for her to stay, I told her that she didn’t need a Pharm.D in order to sell drugs; she told me that she preferred to work behind the counter as opposed to on the corner.
  • Tuesday (morning): I scheduled an afternoon hair appointment with my stylist, hoping to catch her before she left for Paris to study fashion.
  • Tuesday (early afternoon): I donated blood.
  • Tuesday (late afternoon): Fainted at the hair salon. Suddenly found myself on the floor after blacking out. Unintentionally caused a total scene.
  • Tuesday (evening) – Thursday: Sore. In bed.
  • Friday: Said best friend (from now on referred to as ‘BFF’) trekked back to Beach Town from Smoggy City. Dinner: lots of laughter and animated expressions.
  • Saturday: Birthday. Time with family.
  • Sunday: Said goodbye to BFF and returned home. BFF drove back to Smoggy City.

Sleepy. Happy. Thankful.

a name change makes it all better.

August 12th, 2010 § 31 Comments

The cheesecake I baked last night was meant to be an lemon cheesecake with a pound cake layer. Before I succumbed to slumber, I envisioned the light, tart and sweet cheese dancing on top of an airy pound cake. This morning, I excitedly pulled the cake out of the fridge and saw that a slice had already been served.

That’s okay. I have two younger brothers who love cheesecake and stay up late, so I’m not too surprised.

I cut out another slice. The knife went through the cheese layer smoothly and easily, slicing clean lines in the compact cream. When I pulled out the piece, however, I noticed that the bottom layer looked fairly dense. It was too thick for a traditional graham cracker crust, but not airy enough for a cake. Not to be deterred from cheesecake, however, I took a bite.

The top layer was creamy, tart and sweet and the crust was buttery, which matched well with the cheesecake. This was definitely no soufflé, but it was still a luscious dessert. Then, a lightbulb went off in my head: that crumbly bottom layer tasted like shortbread. As an optimist, I refuse to write off this experiment as a failure, but I also knew that the product turned out nothing like what I had described. Suddenly, I realized that a name change would turn this recipe into a total success: cream cheese pound cake cheesecake with a shortbread crust.

cheesecake slice

Perfect.

a start

August 12th, 2010 § 11 Comments

Earlier today, when I looked over my previous blog, I saw that my last post was published on June 18, 2009. It’s been over a year – and what a year it’s been. Quite a bit has happened, and those experiences have taught me lessons that I could never have otherwise encountered in any of my university books. So as I sat in bed, fingers poised over my laptop, I realized that I didn’t want to return to old blog. I wanted to start fresh. It’s not a common occurrence when life grants you a second chance, and I wanted the past to stay in the past.

So here I am, again. A little bit different, but for the better. Wiser, but not jaded. Smarter and happier. And also older. But we can ignore that last part.

To self-celebrate my return to blog world, I decided to bake a cheesecake. A light, lemon cheesecake with a pound cake “crust,” to be exact. I’m happy about the cheesecake – it’s actually cooling in the fridge right now – but what I’m most excited about is the new appliance that I used to bake the cheesecake with.

You see, I never really considered counter convection ovens to be powerful kitchen appliances. I thought they were suited more for college students, who could pop a frozen pizza into the toaster oven and leave it in there for too long. Burnt pizza is still pizza, right?

So when I recently went over to my good friend (and fellow foodie) Margo’s house for a dinner party, I almost dropped my glass of Riesling when she turned to her countertop convection oven and pulled out a beautifully arranged and aromatic baked dish of eggplant, tomatoes and basil. Later that night, after a few more glasses of wine and another bottle of champagne (we were celebrating something… I just can’t recall what it was, at the moment), I came home and did something dangerous: I tipsy-shopped.

The good news is that I stayed awake long enough to order only one thing. The bad news is that I only stayed awake long enough to order one thing. And that one thing arrived today:

Glorious, shiny beauty. Almost better than jewelry. Almost.

So tonight, to welcome this new addition to my family, I baked a cheesecake. I will write more about the cheesecake in a later post, as I combined different recipes and want to test the edibility of the cheesecake before I post a photo.

But this beautiful baby worked like magic. It was so simple to set up and program, and the convection option really evened out the heat distribution and shortened the baking time. The oven has nine program options, from toasts and bagels to cookies, reheat and warm. I’m also in love with the door, which, when opened, magnetically pulls the baking rack out; no more burnt fingers.

I’m really impressed with this oven so far; it’s powerful enough to handle roasts and pies, but compact enough to prevent overheating the kitchen. It’s definitely one of the better purchases I’ve made, sober or not.