Friday, November 30, 2012

Taste the frozen rainbow!

cranberry apple cashew quince seville oranges Everyone's got their favorite gelato season, for sure. It's hard not to love the summer, when we're rolling in wicked fresh local melons. For some folk, strawberries probably qualify as their very own season--maybe for blood oranges as well. These days though, we're probably just past the point where we're loving the local squashes--meaning that the zucca and acorn squash are probably off to bed until next fall. "But it's still fall!" I hear you saying. I know, I know. But we're super-dependent on the harvest cycles for our local produce, which is why some years we only have strawberry sorbetto for approximately 17 minutes. But! Myself, I've been loving our cranberry-apple sorbetto.

(And HOLY COW it's only now that I'm realizing that I got NO cranberry sauce for Thanksgiving! NONE! Being the only restaurant professional in a family means that when Thanksgiving dinner goes sideways and needs rescuing, the burden falls on you. Annnnd...sometimes you don't even really get to sit for dinner. The older I get, the more empathy I have for my mother).
Sorry! Got off on a tangent there. Perhaps even a bit of a rant. But you've really got to try the cranberry-apple sorbetto if you haven't. If you only know cranberries from the (obligatory--nay, essential) can-shaped wiggling mass on our Thanksgiving tables or as a "juice cocktail" or whatever, you really should branch out. I promise the one, most notable, most widely known cranberry company who shall here remain nameless is NOT the final arbiter of what we're all allowed to do with cranberries.

And we're positively LOUSY with quince (quinces? dunno...) right now! For the uninitiated, quince(s) is (are) a vague relation of apples and pears, so it's got that familiar snap to it but also a really appreciable funk or earthiness. Funk is good in food! I like the low end. We should talk about the proper way to sauce a pig's ear sometime.

And it's cold out, so we all know that the blood oranges can't be far off. Best color of any sorbetto, you ask me. Well, maybe pomegranate, which we've also got these days. Can't wait to satisfy your odder orange obsession, though? There's always the Seville oranges for you. As a sorbetto they're super tart, a little bitter, right tasty and, before we get our paws on it, a notably ugly (not ugli) fruit. Seriously, I'm not posting a picture of a Seville orange. They're not photogenic at all.

What I'm saying is that we've for sure got some tasty sorbetti for you, if you happened to be fretting that it's cold out and we wouldn't be able to find any awesome fruit. C'mon, man! This is what we do! We're experts at finding awesome.

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