Inspiration can come from many places, both expected & unexpected. Much of my inspiration this winter in regards to food has come from the unusually large number of snow storms we have had, the book “NOMA – Time and Place in Nordic Cuisine”, and the cooking books “Tender” by Britain’s food writer, Nigel Slater & February 14th!
” Snow Storm Desserts for Friends and Lovers”
…a very beautiful color, texture & taste
Recipe: In food processor mix together 1 pint of blackberries & 1 cup caster or powdered sugar. Pulse until well blended. Scoop up one large bowl of freshly fallen snow. Pour blackberry-sugar mixture over snow and mix together until well blended. Mixture will be grainy looking. Eat immediately or store in freezer in air-tight container until ready to eat.
“very, very vanilla snow cream”
…a lovely creamy & softly grainy vanilla cream.
To Make: Whisk together in a large bowl 2 tbsp vanilla paste, 3/4 to 1 cup caster or powdered sugar & 1/2 cup cold whipping cream. Add bowl of fresh snow and quickly, but thoroughly, mix together with a whisk or wooden spoon. Mixture should be a bit creamy. Taste & adjust flavorings. Eat immediately or pack mixture into a container with a tight lid and freeze until ready to eat.
To Serve: Plain or with a chewy chocolate brownie & berries
The common thread between our Tennessee snow storms, the book on Nordic cuisine & Nigel Slater’s books “Tender” is that each one has given me some beautifully inspiring images & ideas about winter foods & cold beauty.
Image: “Snowman” from “NOMA – Time & Place in Nordic Cuisine”, Author Rene Redzpl, Phaidon Press
Image: “Parsnips” from “Tender/Volume 1”, Author Nigel Slater, Fourth Estate Press
Image: “Bowl Impression in Snow”, 2/10/11 Nashville, TN
… keep it simple, be sweet & stay cozy….