Pomegranates.. what a sweet and juicy and beautiful fruit. Each seed is like a small sparkling ruby. Pomegranates are supposed to be a super food (remember the pomegranate juice craze?), but we think they are just delicious as is and love adding them to all sorts of recipes when the fruit is available.. usually winter season. I add the seeds to drinks (see my New Years Pomegranate Champagne Cocktail here), salads, yogurt, as garnish to oatmeal or cereal for the kids, in fruit salad, or just.. plain!
When I was in Barcelona a few months ago, a restaurant I visited one day served pomegranate seeds in a small oval bowl for dessert. I also learned from a friend that in Persia they sprinkle a little salt on the seeds before eating.. sound a little odd? Try it! Delicious!
This is a traditional Norwegian dish called “Tilslorte Brudepiker”. The literal translation is “veiled bridesmaids”. Sound lovely? It is! It is a beautiful dessert but surprisingly simple.. layers of apple sauce, cream and toasted almond meal with sugar and cinnamon. It’s one of those dishes you remember forever..
The recipe usually calls for toasted breadcrumbs or cookie crumbs but as mentioned I used almond meal, a little sugar and cinnamon, and it was perfect! Using different shaped glasses (flutes, punch, or even a large glass serving bowl), you can have a lot of fun with the presentation. Enjoy!
Apple sauce, unsweetened)
Cream (you can whip it yourself with some vanilla and sugar or just get a can of whipping cream like I do for super short cut!)
1/2 cup almond meal
1 Tbsp butter
1 Tbsp sugar
In a skillet melt butter on low and add almond meal and sugar and cinnamon, stir constantly and do not let burn or get too toasty! You just want slightly toasted almond meal and to melt and crystalize the sugar a bit so that you get a crunchy topping.
In clear glasses (for individual servings) or in a large glass bowl (for group serving) layer applesauce, whipped cream, and almond mixture two or three times.. ending with a topping of the almond mixture.
I grew up making marzipan, but just last year discovered the secret ingredient to marzipan perfection.. rose water! See the recipe here. This year I made tiny Marzipan “sandwiches” for a holiday party. You roll a bit of marzipan into a ball and press two discs of chocolate to make the sandwich. I found dark chocolate ‘discs’ at the local gourmet foods grocery store, but chocolate coins could work well too! Because the marzipan is quite sweet, the less sweet dark chocolate is a nice complement!
I made these for Christmas, but marzipan is popular year round in Scandinavia and Germany (especially again around Easter).
One batch of Marzipan (you can also find this pre-made at some grocery stores.. look for almond paste if not marzipan)
Chocolate ‘discs’ (dark chocolate, should be around 1″ in diameter)
Roll a bit of marzipan into a ball (the size of a large marble) and press two discs of chocolate to make the sandwich.
Store in an air tight container and refrigerated for a week or more, or frozen for a month or so!
Super Mom Tip: Marzipan has the consistency of play dough and is a lot of fun for (older) kids to roll into various shapes and cut out with small cookie cutters, or decorate with chocolate chips!
These Spicy Maple Glazed Nuts are wonderfully delicious – sweet, salty and a little spicy! A great holiday treat, but really.. who doesn’t like glazed nuts any time a year? Great for gifts, taking to parties, as an appetizer with cheese, meat and fresh fruit perhaps, or a simple dessert!
1/4 cup unsalted butter
1/3 cup pure maple syrup
2 tablespoons water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon chili powder or 1/2 teaspoon cayenne pepper (I used 1 tsp cayenne and it was perfectly spicy.. for my taste, but keep in mind a little goes a long way. If you are sensitive to spice, just omit this ingredient!)
Chocolate bark is a lovely and festive holiday treat! This was my first batch and it was easy to make and as delicious as it looks. I used crushed pistachios and pecans, dried cherries, toasted coconut and sea salt to top melted dark chocolate – make this for an easy dessert, hostess gift or party favor! 🙂
5 oz dark chocolate (e.g. 65-70% cacao), roughly chopped
2 tsp coconut oil
1 tsp maple syrup
3 Tbsp crushed pistachios
3 Tbsp crushed pecans
3 Tbsp toasted coconut flakes
3 Tbsp dried cherries, chopped
1/2 tsp coarse sea salt
In a double boiler or heatproof bowl over simmering water, melt chocolate, coconut oil and syrup, stirring until just melted and smooth.
Pour onto baking sheet lined with parchment paper and spread with spatula until 1/4 inch thick.
A deliciously refreshing icy dessert for hot summer days (or Christmas holiday season). The Jalapeno adds a bit of heat (you can remove the seeds for a milder taste), so this is not really a kid dessert. Someone mentioned topping oysters on the half shell with this spicy-sweet ice, but I have not been that brave yet. 🙂
2 cups cranberry juice cocktail
1/3 cup sugar
4 mint sprigs
1 jalapeno pepper, slices
2 Tbsp fresh lime juice
Combine first 4 ingredients in a small saucepan and bring to boil
Cover and remove from het, let stand for 15 minutes
Strain cranberry mixture through a fine mesh sieve into a baking dish, discard solids
Cool to room temperature, stir in lime juice
Cover and freeze.
Once frozen, remove mixture from freezer and scrape with a fork until fluffy