Pomegranate – LA

Posted on October 25, 2011

5


Whew.  We made it to LA.  I can’t say the same for all of our cookware and pantry.

For some strange reason, we thought we could fit plants, shoes, books, clothes, pocket books, kitchen supplies, bikes, electronics, jewelry, cleaning supplies and bathroom stuff into our Honda Civic.  For our neighbors and any passersby, it must’ve been a comical sight to see me roll down the backseat windows and shove hangers, tupperware and clothes down every car crevice imaginable.

There were a number of boxes that didn’t make the cut (8 to be exact), and they were sent Parcel Post via USPS.

They are still not here, 18 days later.

I’m refusing to believe they’re lost.  They are just taking a mini-break en route from foggy SF to smoggy LA.

Yes, that's the backseat

In the meantime, I have almost nothing to work with in my kitchen.  Just a couple of basic pots and pans and a few other random supplies that someone in corporate housing deemed “essential.”

Like a honey dipper.  An electric can opener.  The crappiest plastic grater I’ve ever seen–seriously, can plastic grate anything?  besides my fingers?

Awesome.  I’m going to bury my sorrows in stove top desserts and no-bake pies and maybe cookies if I break down and buy flour.  Get ready.  There is a lot of pudding in our futures.

California Fall Fruit Salad with Mint and Lemon-Pomegranate Curd

Serves 4.

Fruit Salad:

  • 1 large Braeburn apple, diced
  • 1/4 of a sweet medium-sized melon, diced
  • 1 large Valencia orange, diced
  • 1 cup of small grapes, halved
  • Seeds from 1 pomegranate (click here to learn how to de-seed a pomegranate)
  • About a 1/4 cup of chopped mint leaves
  • Juice from half a lime

1. Mix fruit, lime juice and mint leaves together in a large bowl.  Cover and allow the fruit to rest in fridge for 20-30 minutes to let the flavors meld.

2. Top with lemon-pomegranate curd immediately before eating.  Garnish with additional mint leaves if desired.

Guadalupe-Nipomo Dunes, en route to LA

Pomegranate Curd:

Makes about 1 1/2 cup.  Adapted from My Man’s Belly.

  • 3 large eggs
  • 2 tablespoons of sugar
  • Zest of 1 lemon
  • 1/4 cup of pomegranate molasses
  • 1/4 cup of lemon juice, fresh squeezed (juice from about 1 lemon)
  • 6 tablespoons of unsalted butter, cut into pieces
  • Dash of salt

1. In a sauce pan, whisk together eggs, sugar and lemon zest until completely blended.

2. Over low heat, add butter, lemon juice, salt and pomegranate molasses.  Continue to whisk for about 6 minutes until mixture begins to thicken.  Remove from heat once you start to see a little bubbling and the whisk leaves lines in the curd.

4. Strain the curd to remove any zest, seeds or cooked eggs.  Pour into a glass container and allow to cool completely in the fridge.  Will be good in the fridge for up to a week.  Enjoy with the fruit salad or pancakes or cookies or ice cream. 

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