Cafe Liz

Rosh Hashanah starts this Friday, and I’m hosting. Festive holiday meal! And I get to cook it all! Yay! (Well, aside from the dishes my guests are bringing.) My excitement could easily lead to way too much food, if I weren’t limited by a combination of time and resources. Needless to say, I’ve been spending the week dreaming about what I’m going to make. And, doing trial runs of potential desserts. In all honesty, jello isn’t my favorite dessert — [...]

This soft eggplant dish has a tangy taste from the pomegranate and balsamic vinegar, while red onions add a bit of jewel-like color. You could toss some pomegranate seeds on top as well when they're in season. On a slightly related note, look at this weird eggplant we saw at the Carmel market:

I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In this case, it’s a surprising taste alongside our local fruits. As a bonus, this sorbet came out a gorgeous fuchsia.