THE KASBAH CHRONICLES
GOOD BYE 2021
FOR A BON REVEILLON
NEW YEAR’S EVE
RING IN LA NOUVELLE ANNEE AT THE KASBAH
MINT TEA WILL GIVE WAY TO
A CHAMPAGNE TOAST
with several glasses of effervescent
Derive inspiration from San Diego artists. What to they cook? Find out in this virtual, illustrated cookbook (yours truly contributed a recipe as well.)
Says Patrica Frischer, founder and coordinator of this project: “I have great pleasure in sending you this link to the first ever San Diego Visual Arts Network (SDVAN) cookbook.” Please take a look. It’s great fun and you will be supporting the arts in San Diego. You can download the full cookbook below.
For dessert: My light-as-a-cloud Passion Fruit Mousse
My fig tree is bare, and so is the persimmon.The citrus trees are taking their restorative winter nap. Yet, much to my delight, at barely six months old, my passion fruit vine is not only taking over our pergola, but it is loaded with fruit. In December! Shiny green globes hang like Christmas ornaments from the vine’ s tentacular limbs. Ripeness turns them shades of deep purple, before the fruit falls to the ground. Here is the recipe I included in my book,Edible Flowers: A Kitchen Companion.
Passion Fruit Mousse
Mousse au fruit de la Passion
Makes six ½ cup servings
Light and lovely!
Passionflower (Passiflora species and cultivars), a native of Brazil, was named when missionaries and early Spanish explorers to Central America saw the stunning blossoms as symbols of the Passion of Christ. The passionflower came to represent the crown of thorns. Its ten petals symbolized the Apostles present at the Crucifixion, its three styles (threadlike female parts that are pollinated) the hammers used to drive the nails piercing Christ’s hands and feet, and its five anthers the wounds He suffered. In season, the vines are laden with magnificent flowers in an exquisite array of colors. Passiflora alata yields a gorgeous blossom, ideal for a beautiful garnish.
1 envelope (1/4 ounce) unflavored gelatin
1/2 cup plus 1 tablespoon sugar (or more to taste)
3 eggs, separated
1 cup passion fruit juice
1/2 pint heavy whipping cream, whipped
Passionflowers for garnish
In a medium saucepan set in a pan of simmering water, or in the top of a double boiler, mix gelatin with sugar.
In a small bowl, whip egg yolks with passion fruit juice. Pour liquid into sugar mixture and cook, stirring, until mixture thickens enough to coat the back of a wooden spoon. Remove from heat and transfer to a medium bowl. Refrigerate 40 to 50 minutes or until gelatin attains consistency of thick custard.
Meanwhile, beat egg whites until stiff peaks form.
In another bowl, beat whipping cream until soft peaks form. When gelatin has cooled, fold in beaten egg whites until thoroughly blended, then gently fold in whipped cream. At this point transfer mousse to a large serving bowl or 8 individual parfait glasses. Chill, and top with a fresh passionflower before serving.
NOTE: To make fresh juice, slice the ripe passion fruit in half and scoop the insides into a fine-mesh sieve set over a bowl. With a wooden spoon, press as much juice as possible through the sieve. Discard seeds and pulp. For this recipe, you may need up to a dozen fruit, depending upon the variety.
Looking ahead to new beginnings, new books, and a NEW YEAR.
Thank you for being such faithful readers as The Kasbah Chronicles enters it s13th year.
Comme toujours, as always,
Bismillah and Bon Appétit,
Kitty in the media: See my story on Baja Whales Here: www.winedineandtravel.com
A free cookbook!
I have great pleasure in sending you this link to the first ever SDVAN
cookbook. We are very grateful to you for supporting SDVAN in this way.
Please take a look at this link.