Pomegranates Galore
From former-mayor Willie Brown’s column in yesterday’s San Francisco Chronicle:
“I went to two store openings last week – Gucci on Maiden Lane and Shreve & Co. jewelers down the street. Fifteen valet parkers, booze flowing, caviar – the whole nine yards.
Newsom and his wife, Billy and Vanessa Getty – the A-list of the young set were all at Gucci.”
I’m shattered that he didn’t mention that Randall Koll and I were there, too; in fact, we chatted briefly with the ever-dapper Mr. Brown (wearing a very Duke-of-Windsor plaid suit) as we waited for our cars. Willie apparently was heading to the Shreve party; Randall and I were off to dinner at Zuni — our appetites well-whetted by the terrific party fare from Taste caterers.
I’ve had mixed experiences at Zuni, but this evening the food — and service — were fully on-the-mark. For dessert, a light, tender ile flotante benefitted both visually and taste-wise from the addition of slivered pistachios and jewel-like pomegranate seeds.
Since pomegranate season is short, I decided to indulge again two nights later by making Nigella’s pomegranate ice cream. This recipe from Nigella Express is so simple, yet so delicious that if you haven’t tried it, I urge you to do so soonest.
No-Churn Pomegranate Ice Cream
Juice 2 pomegranates and 1 lime, straining the juices into a chilled bowl. You will have approximately 3/4 cup of juice. Reserve the pom seeds for garnish.
Add 1.5 cups powdered sugar and whisk to dissolve. Whisk in 2 cups heavy cream and keep whisking until soft peaks form.
Spoon and smooth the ice cream into a rigid plastic container with a tight-fitting lid and freeze for at least 4 hours or overnight. Scatter with pomegranate seeds just before serving. Serves 8.
Monday, November 10th, 2008 at 9:59 amand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 21st, 2008 at 12:20 am
we need more margin notes!!