Well, it didn’t fail to come, to the joy of small and big kids ( like me), we got a full week full of snow. Not that little fluffy dandruff , no, no, I mean knees deep stuff, blizzard and drifts, enough to be marooned in my little cottage, with 12 cats, a dog and plenty of food and water. This Breton takes no chances; I knew what was coming and “be careful what you are wishing for” kept on ringing in my head… My, my, this was a first for me, full of drama and wasn’t it just beautiful?
The last time I saw something even near that amount of snow, was in 1984. Wonderful snow drifts, a two day event that stayed with me since and probably the same way this week will stay in the memories of today’s children of Ireland. Ah… The 80’s… I found a beautiful picture the other day, my sister and I during the big cold; for three years on a row, we had a bit of weather, snow, then very cold, so cold that the sea, down the road from the house, froze! Yes, the 80’s were cool, we even had something called Moon Boots, they were torrid!
You get the look, now the sound; in my Walkman ( for those too young, to know what a Walkman is, it was a super cool device that allowed you to play cassettes… That said, you’re probably too young to know what a cassette is, so forget it, this revolutionary piece of technology was like “music on the go”), yes, in my Walkman I played the Talking Heads… It hasn’t aged a wrinkle!
Now the taste… So many flavours to remember from the 80’s that it is hard to pick one out of the multitude, but watching that picture of my sweet sister and myself, one thing we absolutely loved on Sunday, was a Frozen Orange. I mean come on! What a cool dessert, it was an actual orange ( sometimes a lemon), stuffed with a sorbet like ice cream ( but it wasn’t Ice cream if you get me), the whole thing came out of a pack, frozen solid, zingy, deliciously groovy. To celebrate the thaw this week, I decided to recreate this blast from the past, with a more modern and tasty twist, I hope you’ll enjoy it!
You’ll Need: ( 1 pint/ 50cl of juice)
- 6 Organic blood oranges
- 100g of Organic cane sugar
- 10cl of fresh cream
Juice the oranges traditionally if you want to just have the sorbet, if you want to serve in the oranges, you’ll need to cut the top and carve the inside with a short but sharp knife. In a pan, put the sugar and cream together, quickly over a low heat in order to melt the sugar. pour the juice in, then the lot in an ice cream maker. Mine needs the bowl to be left overnight ( or at least for a good few hours) in the freezer.
It will only take a few minutes, until the frozen mix starts to set with a lovely creamy and smooth texture…
You can put the mix in a dish and keep it in the freezer, or stuff inside the emptied oranges, for a delicious and fresh dessert… And if you serve them at a dinner party, the success will be guaranteed, and you will experience the cool and the groove I felt when I was wearing my Moon Boots while listening to the “Talking Heads” in my Walkman!
Keep Well and Eat Happy