Moon in the 6th

Archive for the ‘Nigella Lawson’ Category

I’m really loving using lime as the primary flavor enhancer. It wakes up produce (and the palate) without having to resort to sugar or salt. Better still, it makes me feel refreshed rather than deprived. This morning lime juice was the supporting player in a parfait reinterpretation of fruit salad. An award-winning performance, I’d say, enough so that I expect to repeat it as soon as tomorrow.

Breakfast Parfait
adapted from Nigella Express

Per person:

Mix:
1/2 cup chopped strawberries
1/2 tsp pomegranate juice

Mix:
1/4 cup diced mango (I scored and cut it straight from the seed)
1/4 tsp freshly squeezed lime juice

Place in a tall tumbler (clear, if possible, because the colors are attractive and appealing):
the strawberries bits
the mango bits
1/3 cup fresh blueberries (or a small handful)
1/4 cup yogurt (I used Greek; if you prefer nonstrained, you might try vanilla)
1 tsp pumpkin seeds

You could mix the yogurt with honey first if you like, but the sweetener is not necessary, at all.

That’s it!

The Breakfast Parfait. Yeah, I'm no food stylist.

Tonight I found a way to salvage a disappointing fresh pineapple. A friend had touted the batch at the local produce store and helped me pick one with signs of ripeness: a nice brown instead of green, and inner leaves that pull out easily. But alas, after I cut the thing apart, half of the pineapple was as hard and unripe as the other half was sweet and delicious. So off I went to the shelves of cookbooks and prowled about until I unearthed a recipe for carmelized pineapple.

As per my usual, what went into the pan did not quite line up with the recipe. Still, what came out produced a more than acceptable salvage job — especially when paired with a rum-heavy reinterpretation of a ginger beer cocktail. Both recipes make use of fresh lime, and follow.

Making Do With Underripe Fresh Pineapple
adapted from Deborah Madison’s Vegetarian Cooking for Everyone.

Cut a fresh pineapple into chunks.
Heat a goodly amount of butter in a skillet — 2 TB if you can.
Sprinkle a tablespoon or so of sugar on the butter.
Toss in the pineapple chunks. Heat for 4-5 minutes on high heat.
Sprinkle the pineapple with a tablespoon or so of sugar and turn the pineapple chunks over.
Heat for 4-5 minutes on high.
Remove from heat.
Add 2-3 TBs of kirschwasser into the pan and scrape about to deglaze. Squeeze a fresh lime in, too.
Spoon the sauce onto the pineapple.

Enjoy with:
Adulterated Ginger Beer
adapted from Ten by Sheila Lukins

1/2 cup chilled ginger beer (NOT ale. beer.)
3 TBs dark rum
squeeze of fresh lime

Or enjoy this alone. That’s what I’m doing. 🙂