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”
“blackberry snow-granita”
…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
Image: “Blueberries in Snow Bowl”, 2/10/11 Nashville, TN
Image: Stack of Candies, 2/4/11
… keep it simple, be sweet & stay cozy….
You have been a busy bee. I love your images and the ones you included from others, those parsnips look like strange little shrunken people!
Yes and that image of parsnips with frost on them inspired me to make a mash of parsnips & Yukon gold potatoes and it was delicious. They do indeed look like little shrunken people. Remind me to give you a granita tasting next visit.
beautiful!
i’m glad to know someone else’s parsnips turn out looking like this ! maybe it’s the norm. may favorite image is the header.
Hello Gigi, so nice to hear from you. I just love the way those parsnips look…so shrunken and oddly shaped…Nigel Slater says that he has heard that a hard frost makes the parsnips naturally sweeter, as the frost/cold turns the starches to sugar. Interesting. And thanks for liking my header…that is what my table looked like after I finished making the granita!
I bet that our latest snow made an exceptional base for your pretty snowcream granitas–the flakes were large and crystally. your banner is a beauty! happy V-day!
x n.
brrrrrrr. i’m ready for hot but these do sound tasty.
Come by in the am for a taste of the granita and talk of warmer places.
I had the first taste and i have to say delicious, i didn’t taste the little aliens yet, i love that snowbowl shot. now up to the spring
I love your blog!!!! I also love your Dutch Butler!!!
Reblogged this on Royal Graffiti.