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Archive for August, 2014

I can’t believe it’s been a month since I last posted! The summer ran away from me. We were on vacation in Cyprus for two weeks, which was where I concocted this recipe (which is good for dessert but also makes a really decadent breakfast!)

It’s based on this verse of the Book of Joel:

“And it shall come to pass in that day, that the mountains shall drop down sweet wine, and the hills shall flow with milk, and all the brooks of Judah shall flow with waters; and a fountain shall come forth of the house of the LORD, and shall water the valley of Shittim.” (Joel 4:18)

It’s an interesting chapter of Joel, because one sentence,  a little earlier on, caused me to do a double take: “Beat your plowshares into swords, and your pruning-hooks into spears; let the weak say: ‘I am strong.’ ” (Joel, 4:10) – We are so used to the other verse from Isaiah that states: “And He shall judge between the nations, and shall decide for many peoples; and they shall beat their swords into plowshares, and their spears into pruninghooks; nation shall not lift up sword against nation, neither shall they learn war any more.” (Isaiah 2:4) – but here in Joel, the prophet and God are calling people to take up arms! To fight! And that certainly resonates in a personal way with me – this past month has been a very difficult one for the People of Israel and the Land of Israel – a lesson that there are times for peace and times for war.

Being in Cyprus reminded me so much of Israel – Halloumi cheese originates there – which is such a popular dish here, and Greek yogurt is in abundance, along with fresh mountain honey, rich cold-pressed olive oil and wineries on every hilltop. And it made me think that there is so much that everyone in this region shares – milk and honey, wine and olive oil – foremost among the ingredients common to all of this region – Mediterranean and Middle Eastern. My only wish is that all the people of the region could see it that way.

This mousse is an explosion of flavor in your mouth – creamy and seductive, yet slightly spicy and richly decadent by virtue of the Port Reduction, and the grapes add a fantastic crunch.

photo 1

Honey Cardamom Mousse with Port-Silan Reduction and Fresh Grapes

Honey Cardamom Mousse:
1 tsp plain unflavored gelatin
1 Tbsp water
1 cup greek yogurt
1/4 cup honey
1 tsp vanilla
1 tsp ground cardamom
1 cup whipping cream

Port-Silan Reduction:
1/2 cup port
1/4 cup Silan (date honey)
1 tsp vanilla
1 Tbsp balsamic vinegar
1 tsp cinnamon

Fresh seedless red grapes

Let gelatin dissolved in 1 Tbsp warm water. Mix together yogurt, honey, vanilla and cardamom. Add gelatin, whisking as you mix it in. Whip the whipping cream until it holds stiff peaks. Fold the yogurt mixture into the whipping cream until combined, then portion out into individual serving dishes and place in the fridge for 3-4 hours or overnight. Mix port, silan, vanilla, balsamic vinegar and cinnamon in a saucepan. Cook on a low heat for about 30 minutes until thick. Top mousse with seedless red grapes and port-silan reduction. Serve.

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