I got caught last week.
I dashed out to bring my son to soccer and discovered that I didn't have a snow brush or scraper in the car. It was the first snowfall of the season with a sizable accumulation. The kind of accumulation you can't ignore. We were running late, there was no time to go back into the house and search the basement. Can you guess what I used to clean the snow off my van?
a) my mitts
b) a tree branch
c) my son's cleats
d) our cat
e) a) and c) but not d)
f) none of the above
If you guessed f) none of the above, you are absolutely correct mon ami.
There we were, two hockey sticks in hand (that apparently never leave the car), swoopin' and a clearin' (amazingly effective by the way the bow and scoop combination are ... I think I may be on to something...).
It was a classic Canadian moment!
It's December 1st and I'm officially kicking off the Holidays
with a Festive Dessert, a Foodie Favourites List and....
~ Foodie Favourites List 2012 ~
- These Botanical Paints for your budding artist ~ sourced from fruit, vegetables and spices!
- These Fun & Festive Champagne Flutes ~ reasonably priced, fab hostess gift.
- These Gourmet Vinegar and Olive Oil Sprays ~ spritz just the right amount of flavour onto your salads and sides (lemon, chili, basil, garlic...oh, yum).
- These Artisan Chocolate Truffles ~ the Margarita is a must!
- This Lavender Tea from the beautiful fields of the Eastern Townships ~ unwind and relax...
- This Website ~ featuring amazing Canadian Foodmakers...
- This Urban Cultivator ~ grow your own pesticide/herbicide free herbs, sprouts and veggies all year round!
- These Slate and Oak Kitchen Boards ~ Gorgeous!
- These Classic Kitchen Aprons ~ or...
- These Vintage Kitchen Aprons!
Now, before I get to today's recipe...
One more thing....
This has been a busy year on the cookbook scene. A number of well-loved blogs, restaurants, television personalities and health care practitioners have released cookbooks this fall.
Of those I've had an opportunity to review, the one that stands out in my mind as the freshest, most innovative and memorable is Sara and Hugh Forte's cookbook: The Sprouted Kitchen: a tastier take on whole foods.
The Sprouted Kitchen's cookbook features 100 recipes ranging from breakfast to salads to snacks to happy hour ideas. Many of you who follow Sara and Hugh's well-loved blog will recognize their characteristic style, gorgeous food styling and seductive photography. They deliver all the foodie flare you could ask for while maintaining a commitment to whole foods recreated in a fresh, fun, and full-flavoured fashion. You will never look at a beet the same way!
I'm absolutely delighted to be offering a copy of the Sprouted Kitchen's new cookbook in hardcover format for this year's giveaway and I want to thank Sara & Hugh as well as their Publisher - Ten Speed Press - for providing a complimentary copy of the cookbook for my giveaway!
1. This giveaway is open to anyone and everyone.
2. To enter the giveaway, simply leave a comment below indicating your interest in the cookbook. (You can also leave a comment even if you don't want to participate in the giveaway!).
3. For additional entries, please subscribe to Inspired Edibles by email or like Inspired Edibles' fan page on Facebook or follow Inspired Edibles on Twitter and let me know that you are doing so in a separate comment.
4. Looking for more entries? Invite a friend to subscribe to Inspired Edibles by email or like my Facebook page or follow me on Twitter and let me know that you have done so in a separate comment.
5. The giveaway closes on Sunday, December 9th. The winner will be announced shortly after - Good luck to All!
Now onto today's festive recipe!
Vanilla Panna Cotta with a Pomegranate Jelly
(Pomegranate Jelly inspired by Pom Girl - check out her gorgeous swirl designs!)
For the Panna Cotta:
- 1/4 cup honey
- 1 cup coconut milk
- 1 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla essence
- 2 tsp gelatin powder
For the Pomegranate Jelly:
- 2 ounces boiling water
- 1 + ½ tsp gelatin powder
- 8 ounces (1 cup) pomegranate juice
- 1 Tbsp pure maple syrup, optional
- 1/2 pomegranate, seeded for garnish
If you can't find a pure pomegranate juice (there are many mixed fruit juices on the market) and you want to intensify the colour of the juice to make it a bold red, simply squeeze some of the fresh pomegranate juice into the cup. Even 1 tablespoon of the real stuff will make a big colour difference.
You can make as many layers of panna cotta/jelly as you like keeping in mind that each layer has to gel/solidify in the fridge before pouring the next one, so there is a time factor involved.
The number of servings will depend on the size of the vessel that you are using.
This recipe will make approximately two cups of panna cotta and one cup of pomegranate jelly.
For the panna cotta (hands on time 10 minutes):
Place fresh lemon juice in a small dish and add gelatin, mixing together. The mixture will solidify somewhat within minutes.
Meanwhile, in a small pot, combine honey and coconut milk over low-medium heat on stove top until the mixture becomes hot to the touch but not boiling.
Pour mixture into a large bowl and add lemon gelatin slurry (you may need to dig it out with a spoon). Combine with a whisk.
Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine.
For the pomegranate jelly (hands on time 5 minutes):
Place boiling water in a small bowl and add gelatin, stirring to dissolve.
In a separate bowl, pour pomegranate juice (see notes above about intensifying colour) with maple syrup if using, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine.
For the assembly (hands on time 5 minutes):
You can create as many panna cotta/jelly layers as you like keeping in mind that each layer has to gel/solidify before pouring the next. The number of servings and the amount of time needed to gel/solidify the layers will depend on the size of the vessel you are using. Vessel ideas: ramekins, flutes, shot glasses, martini glasses, tumblers.
On average, you will need to refrigerate each layer for 1 to 2 hours before pouring the next layer (depending again on the size of the vessel). You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer but you will want to be very careful not to freeze the panna cotta or the jelly solid as it will crystallize.
Dress up your desserts with pom seeds and a dollop of yogurt or crème fraîche, as desired.
I hope you enjoy this recipe - it has a mild sweetness with gorgeous complex flavours coming from the lemony coconut and pomegranate.