Posts Tagged ‘pomegranate’

Prickled Pink

Prickled Pink

This past weekend while I was out and about, I happened to notice a wall of posters announcing the return of one of my favourite mixing tequilas to the Ontario liquor market.

Hornitos, which is made by the giant Sauza conglomerate is a better than average tequila that I fell in love with during my early 20′s.  Unfortunately, several years ago the LCBO delisted it, so the only way I’ve been able to stock our bar has been to bring a few bottles back whenever we go on vacation.  In a strange but unrelated coincidence, when we bought our condo back in 2007 our real estate agent (knowing I liked tequila) presented us with a bottle of Hornitos when we closed, though he’d had no clue what a fan I was of that particular variety.  I also brought some back from duty free when we were in Aruba, but I’m excited to know that I’m free to bring back some of the other stuff I’ve been after (the elderflower flavoured St Germain, for instance) when we go to the US this summer.

Since I didn’t have to be as cautious with rationing the Hornitos anymore, when the Everyman asked me if I would like him to fix me a drink yesterday, I asked him to see what he could cobble together using the Hornitos and some pomegranate elderflower sparkling water he’d purchased for me the other day.  The resultant cocktail is the faintly tinged, headily perfumed drink you see above.  It’s a silent but deadly mix that is just the ticket for sipping on a swelteringly hot day in the sun.  Be careful though, since they go down easy before you know it you could be dancing on a table.

The Prickled Pink

1.5 oz Hornitos tequila

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Moe-lass-iss

Dinner

While I’ve been cognisant of pomegranate molasses since at least 2001 (thanks to Christine Cushing harping about it every chance she got) it was never an ingredient I rushed to experiment with.

Examining my habits, I’ve found that my cooking experimentation and infatuation with ingredients tends to be rather transient.  When I hone in on something that intrigues me, I work with it obsessively until I get bored and then move on.  In essence, I’m trying to “master” the ingredient in a way that I find palatable (not in every way, because that would take a lifetime) before I take my next step.  In some ways I suppose you could say that I have culinary ADD (attention deficit disorder) because I jump around so much to ensure I keep those synapses popping.

As I mentioned in a previous post, while I was visiting The Spice Trader on the weekend, I happened to grab a bottle of the aforementioned pomegranate molasses, along with some argan oil (more on that later), more coffee olive oil, and some white balsamic.

I first read about argan oil back in 2007, in a book called In Bad Taste?: The Adventures And Science Behind Food Delicacies by Dr. Massimo Marcone.  Argan oil comes from the argan tree.  In Morocco, goats climb these trees and eat the argan nuts, and then dispose of the rest.  What’s left when they’re done eating is collected and oil is extracted from the remnants.  When I saw it on the shelf at The Spice Trader, I knew I couldn’t resist picking up a flask of this highly unusual oil.

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