Before Christmas
All is quiet here except for the sound of piano. Outside everything looks carpet-white and chillingly cold. I want to write a post before Christmas so I could say happy holidays to all my readers. I’m hoping the power will stay on until I finish my writing. For the last week or so, things have gone a bit awry at times. The power kept threatening to stay off because of the heavy snow, for that reason, I’m thankful that my house is still warm and I have everything I need for the rest of the week. This Christmas may become one of the quietests Christmases I’ve experienced but it hasn’t dampened my spirit to enjoy it with my family.
This recipe, Pomegranate Kulfi, was made last week in anticipation for my parents’ coming to my house. About a month or so ago, I was approached by Anne Bramley through e-mail. She is the host of EatFeed podcast and an author of her premiere book, Eat Feed Autumn Winter. She asked if I was interested in reviewing her book and post my experiments in my blog. The reason she approached me was because I tried to stay local and seasonal in terms of my cooking and baking in my blog. I really appreciated her comment about that because I do tend to cook whatever available in the market, especially for my Western-style cooking and baking. It just make more sense and the food is fresher and more fullfiling.
I, of course, said yes definitely to the offer. I’ve never heard her podcast before, but now became familiar with it. There is much to learn about foods by listening to her podcast, so try it, you may get addicted to it. Within a week, my book arrived. It is a gorgeous book, inside and out, and there are lots of tasty menu offerings designed by Ms Bramley for eating during autumn and winter seasons. Her book was also selected by Epicurious.com as the best book for entertaining this year. I’m sure Ms Bramley is very proud of it, I’d be too if it were my book. It was before Thanksgiving but since I went away during Thanksgiving week, I haven’t been able to try the recipes yet. Even after I came back from the beach getaway, I got caught up with errands, my son’s school activities, and other things. I was feeling very guilty about it. Then, came a break because of the weather; my work and my son’s school got cancelled a week before the supposed date. I suddenly had a week of free time! I got on business right away and was able to try some of the recipes from the book.
One of them was this pomegranate kulfi. I was pleased at how easy to make the kulfi. I love how crunchy the pomegranate seeds in the kulfi in my mouth, it is also smooth and the color is very pleasing. The only modification I made was to not use one whole can of the sweet condensed milk because it tends to get too sweet for my taste. I served this with cinnamon cookies, also a recipe from Ms Bramley’s book, which I will post it in another time. Enjoy these combo in front of the fireplace with your loved ones and you’ll be warm this holiday season.
Thus, this is the last post before Christmas, I’m sending you happy holidays greeting to all of you, I will see you soon.
Pomegranate Kulfi
Serves 6
2 cups (16 ounces) pure pomegranate juice
1 cup whipping cream
One 14-ounce can sweetend condensed milk—I used slightly less, taste according to your taste
Seeds from 1/2 pomegranate
Pour the juice into a medium saucepan. Bring to a boil. Boil until reduced to 1 cup, about 20 minutes. Set aside to cool slightly and then refrigerate until slightly chilled.
In a large mixing bowl, beat the cream to soft peaks. With the motor running, slowly pour in the sweetened condensed milk. Beat on high for another minute until completely incorporated. With the motor running, slowly pour in the pomegranate juice. Whip another minute until completely incorporated. Fold in the pomegranate seeds. Pour into a freezer container and freeze until set, at least 6 hours. Serve sprinkled with pomegranate seeds.
Source: adapted from Eat Feed Winter Autumn Winter by Anne Bramley
