Sisters. Where one goes, so does the other. It has been a joy to watch our new dog find her way around our home. She does this by shadowing her sister. From the moment they leap out of bed every morning to the moment they’re taking their evening nap, they’re never more than ten feet apart. In tandem, they trade toys, bark at the chickens and steal treats.
At the park this weekend, an incredible thing happened. The new dog fetched a ball. Then she did it again, and again, and again. This is a big deal, you see, because we were told from the get-go that this was not a fetch dog. She may be a beautiful, steadfast companion… but could she fetch a ball? Absolutely not…
…But absolutely yes. By shadowing her fetch-master sister, she managed to pick it up. And I was so proud of her because she proved to me that one could learn new tricks, just by observing others.
Back in the kitchen, I pondered my next culinary move. Staring at my counter bowl of tangerines, I recalled that a friend had once brought me a bowl of oranges and pomegranate seeds marinated in orange blossom water, and it was, quite simply, the most elegant, fragrant way I had ever had oranges. Who knew that three ingredients could make such an impact? Shortly after that evening, I even purchased a bottle of orange blossom water (less than $4 for a 10 oz. bottle from the local Whole Foods) to make my own bowl, but sadly, the bottle was thrown into the pantry and immediately forgotten about.
Then I had a thought; I’ll bet this orange-blossom-water-thing might be nice with my bowl of tangerines. After all, I had been eating them straight out of the peel all season; and while good, that was nowhere nearly as elegant.
Serendipitous as it was, I also had a pomegranate on the counter. Enter leftover pea sprouts from another meal, and I was in business.
Sometimes, it’s better to follow others; we might just learn a thing or two.
[K]
…
Sliced tangerines, marinated in orange blossom water and spread out Carpaccio-style with pomegranate seeds. Finished with pea sprouts. Since we have a tangerine tree, it’s easy to make a large batch to serve a crowd. No tree? Simply halve or quarter the recipe. Better yet, plan for two tangerines per person, slice and arrange on a plate, sprinkle on some pomegranate seeds, add a splash of orange blossom water, sprinkle with salt and serve immediately.
Ingredients
- • 24 tangerines
- • 1 pomegranate
- • 2 cup orange blossom water
- • ¼ cup fresh pea sprouts
- • Fine sea salt
Instructions
- Minute 1: Thinly slice tangerines to make rounds, gently place into large bowl.
- Minute 5: Crack open a pomegranate. Add seeds to bowl.
- Minute 10: Pour blossom water into bowl.
- Optional: Chill for up to 1 hour.
- Minute 11: Divide mixture onto chilled salad plates; top with pea sprouts.
- Minute 15: Sprinkle each plate with a little bit of fine sea salt; serve immediately.
Source: Rustic Garden Bistro
Hi Kim, it’s been a while since my last visit, but your photos are as beautiful as ever! I love the simplicity of this recipe and wish I could be there to try it with you. I have not used (or tasted) orange blossom water before, but I can imagine the smell.
Good girl Miss Britta for being so good to your new sister. And very proud of you Miss Friday Girl!! And of course– beautiful dish!!
I love the story of the dogs Kim but then…I just love dogs. My Abbie is 14; healthy and though you can tell she’s getting older she doesn’t have any noticeable problems so I’m grateful for that. But it’s funny, she has NEVER cared for another dog. NEVER played with another dog. Will tolerate them at best. I’ve thought about getting another pet for me but for us..well, her later years would be ruined I think if I did that to her!
I also love the complete simplicity of this dish. I’ve got the tangerines and pom..seems a sign doesn’t it?
this is so vibrant and beautiful. i love it! also love hearing about the dogs — we’re getting a puppy (or two) soon, and i can’t wait!
I have never used orange blossom water – I’m running to Whole Foods today to load up. What a healthy snack/treat/dessert with 3 ingredients…Thanks.
perfect, so lovely- great storytelling. simple fresh beautiful flavors… nice
Learning from her siste.. too cute. This is a neat way to eat tangerines for sure. Thanks Kim! I’ll make sure Elizabeth tries this out for us.
Kim – Looks like you may have been at the dog show in the desert? You did mention a new pup, on FB I think – congrats! We should try to meet up at Silver Bay for a hello. Dooley’s breeders are trying to talk me into a new Dooley brother – they’re 4 weeks old now, and in Michigan…tempting, but I don’t know if I can inflict puppy play on a 13-year-old. Your simple and elegant salad is just that, and lovely!
Your two pups are so darling together! I wish we had added a pup earlier with our pooch, but it is definitely a one boy household now. I love the simplicity of this recipe. Some things are better left that way. BTW, I hope we get to meet again in 2012,
Oh what sweet pups! That made me smile so wide. And this simple yet elegant dish? Perfect. I also love the simplicity of this. I think we all need more of that in our lives.
What a pretty and elegant plate of fruit. Something I would see served at a restaurant.
How great that you have your own tangerine tree. Our neighbors have one and it spills over to our side of the fence, so I guess we sort of have one too.
Orange blossom water? I don’t think that I have seen or tasted that before but sounds very refreshing.
Love your story! That’s how our dog, Charley, learned a lot! He shadowed his “sister” and they were a great team. We lost her over three years ago and we have been talking about getting him another sister this year. We’ll adopt again.
Your recipe sounds very refreshing. I wish I had some fruit trees!