Nashville House & Home & Garden™

JUL-AUG 2019

Nashville House & Home & Garden™ is the area's #1 luxury home and garden publication. We're devoted to everything for decorating and remodeling.

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1 tsp. salt For this dish, the honey remains completely raw. Combine the water and sugar in a pot over medium heat unl the sugar is com- pletely dissolved. Then pour into an ice bath and cool unl com- pletely cold. Add the lemon juice, honey, and salt, then use an immersion blender to completely combine the ingredients. Spin in an ice cream maker. Pickled Grapes 1 cup sugar 1 cup water 1/2 cup white balsamic vinegar OR champagne vinegar 1 pint seedless grapes (use local variees if available as they are less sweet than commercially grown grapes) Combine all three ingredients and bring to a simmer. Chill unl completely cold. Pour over grapes and seal in an airght container. If possible, let this sit at least 2 days before use. Candied Pistachios 1/4 cup sugar 1 cup pistachios 1 tbsp. bu†er 1 tsp. vanilla 1 tsp. salt 1 tbsp. Tahini paste Sprinkle the sugar into a pan and cook over medium-high heat to make a dry carmel. Tilt the pan for the caramel to catch the un- melted sugar if needed. Once the sugar is golden brown add the pistachios, vanilla, salt, bu†er, and tahini. Sr vigorously to coat all the nuts, then lay out on a silicone baking mat to cool. Chop up the nuts a‡er they cool completely. To serve, place a large spoonful of the sorbet onto a frozen plate and make an indenon in the middle. Spoon the chopped nuts on each side of the sorbet, then place a couple of grapes over the nuts. Spoon some of the pickling liquid from the grapes onto the sorbet, the drizzle some extra virgin olive oil on top. ◆ For more recipes visit our website: Photo courtesy Karen Mordechai

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