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It Feels Like Home

January 16, 2012

 

I have this deep attachment to something. It’s to this special place I know, love, and live in well.

And there’s absolutely nothing that can compare to this one.

 

 

Oh, that ocean. The beach. It’s a real oasis.

It’s where it all happens, it’s where warmth and special moments I have here come together, and it feels like home, when nothing else will sometimes. The mere thought or photograph of it can trigger such emotion from me, and here, I’m letting this feeling ride in.

I came around to editing a few photos I shot just before I jumped on a flight back to New York, and just this last week I made a morning attempt to stroll through union square in NYC for a couple of ingredients. I was on a mission. I wanted to capture the essence of this attachment of mine, through the vibrance of our ocean and the fruits of our beautiful world. I feel like I accomplished a bit of that.

I made a simple composed salad of beet, fennel, and orange.

It was so yum!

 

 

And to make things a bit brighter, we add a sorbet.

A grapefruit, pomegranate, and champagne sorbet to celebrate and share in this new time.

It’s tart and refreshing, and lovely with a drizzle of olive oil and sea salt, a perfect new attachment for me. And it’s a fabulous one. Of all the ways one can enjoy a sorbet, this one can play quite brilliantly; alongside the brightly colored beet and orange slices. It’s a perfectly fresh and icy sauce for this salad, especially over those thinly shaven pieces of fennel, lending a crunch and a lingering sweetness and tang with each bite. This sorbet will immerse you in it’s enthusiastically bold and sharp flavor, while it promises the palate a momentary awakening.

It’s nothing short of glamorous.

 

I hope all of you ice cream and sorbet makers out there have a chance to get into it and enjoy! Perhaps add it to a salad, be creative. And so, without further ado, happy new year, as I have not yet said hello..

Hi  :)

 

Best to you,

sb.


 

Grapefruit Pomegranate Champagne Sorbet

Makes 1 quart

 
2 1/2 cup grapefruit juice, freshly squeezed, strained, no pulp

1/2 cup pomegranate juice, freshly squeezed, strained

1/2 cup sugar + 2 tb

1/2 cup champagne, quality does not matter

2 tb lemon juice freshly squeezed

 
Squeeze grapefruits, strain for pulp, and reserve liquid.

Place a fine mesh sieve strainer over an appropriately sized bowl. Place the pomegranate seeds in the strainer and crush them of their juices, just until there’s not a drop remaining. Discard or save pulp and seeds. Reserve juice.

In a medium-sized sauce pot, combine 1 cup of grapefruit juice with the sugar and heat until completely dissolved. Remove from heat, and add the remaining juices and champagne. Refrigerate until thoroughly cool. 

Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.

Transfer mixture into desired serving container and freeze for at least 6 hours. 

 

Composed Beet, Fennel, and Orange Salad

Makes 2 servings
 

1 beet, thinly sliced

1/4 bulb fennel, thinly sliced

2 oranges, sliced 1/2 inch thick

2 tb champagne vinegar

1 tb honey

1-2 tb extra virgin olive oil

sea salt, to taste

Garnish:

2-3 sprigs of fennel fronds

1/4 bunch micro herbs, (sorrel, tarragon, chervil, or mint)

3-4 scoops of grapefruit, pomegranate, champagne sorbet

 
Thinly slice beets, fennel, and oranges and arrange on plate.

Whisk together the vinegar, honey, and olive oil just until emulsified. Season with sea salt and drizzle over prepared salad.

Place a few scoops of sorbet within pockets of the salad. Garnish with fennel fronds and/or micro herbs. Serve. 

 

 

19 Comments leave one →
  1. January 16, 2012 2:54 am

    Happy new year to you also and thank you for sharing such a beautiful post!

  2. January 16, 2012 7:37 am

    Ever since I first visited the beach as a child I felt immediately at home. Sadly, I have never lived by the ocean, but hope to someday. The picture of the butterfly in flight is breathtaking! Also, this week at my blog is dedicated to citrus, in the form of grapefruit, and your sorbet is fantastic. Happy new year!

  3. January 16, 2012 12:00 pm

    Such lovely photos, thank you for sharing your trip to the beach. The citrus and beet salad is exquisite and a delectable way to savor the bounty of winter.

  4. January 17, 2012 1:06 pm

    Stunning post, so happy I just found you on Foodgawker :)

  5. January 17, 2012 5:09 pm

    You are such a dramatic photographer, even a simple shot exudes emotion, drama and vibrance! I love the site and I love your shots. Your sorbet is as refreshing as your photos. Great post! Keep posting!

  6. January 17, 2012 7:07 pm

    I love this! What a stunning photo. May I post a link on Zenspotting? Thank you.
    http://www.zencancook.com/zenspotting/

  7. January 17, 2012 8:09 pm

    Brilliant idea! I love the idea of adding a fruity sorbet to a salad. And all your photos are just gorgeous.

  8. January 18, 2012 10:53 am

    Lovely post, I’d like to link to it on Zenspotting, would that be ok?
    http://www.zencancook.com/zenspotting/

  9. January 19, 2012 3:30 am

    So pretty ♡

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