In the spirit of the Jewish High Holidays, the Kosher Connection link-up this month is all about “spreading the joy!” This is an important time of year for self-reflection and also a wonderful time to pay it forward and share our happiness with those around us. Since this is a blog all about food, I wanted to find a way to incorporate food into the link-up challenge and after thinking long and hard about it, I realized that the opportunity was staring me in the face. Okay, so here’s some back-story: I’ve been obsessed with a brand of maxi skirts called MIMU MAXI for a while now. MI stand for Mimi, whom I’ve known my entire life since we are both from Seattle and grew up in the same neighborhood, and MU stands for Mushky, Mimi’s sister-in-law. The two sisters have created a line of maxi skirts that are flattering, sexy, fun and unique. Everyone that has ever tried on a MIMU MAXI has looked good in it! That’s the truth! I basically stalk them on Instagram and Facebook and I’ve always been so envious when I read about their try-on parties in Brooklyn that I can never attend. Basically, you come to their event, try on a skirt and when you see how incredible it looks on you, you can buy it there. No shipping and no wondering what size you should order. Brilliant, right?!? So I had this ingenious idea to bring MIMU MAXI to the Five Towns. I could host an event in my home and all of my friends that want to buy the skirts can come over and try them on. So I emailed Mimi and we made it happen! The famous Mimi and Mushky were coming to my house to throw one of their events and I couldn’t have been more excited.
Can we just talk for a second about these incredible prints?!?
Do you think I bought enough skirts?!?
Check out these georgous girls in their new MIMU MAXI KAT’S!
So now let me explain how this MIMU MAXI event comes together with the Kosher Connection Link-Up this month. This incredible brand, run by two amazing business women with style, class and some serious love for print, deserves to be shared with the world and by hosting the event in my home, I’ve been able to help them reach out to potential new customers and fans. Am I changing the world here? Nope. But if I can get even one new person in to a MIMU MAXI, I definitely feel like I am spreading some joy! So in honor of the event I hosted in my home, I made a special new recipe to serve to my guests at the event. It conveniently used up the extra pomegranate seeds I bought for Rosh Hashanah so nothing had to go to waste. Thanks to Chanie (from busyinbrooklyn.com) and Levana Kirschenbaum for the idea to use silken tofu in a mousse recipe. It really makes all the difference! This non-dairy mousse is so creamy and packed with sweet flavor from the homemade pomegranate juice, chocolate and honey.
Check me out with Mimi (on the left) and Musky (on the right)! I am definitely rocking that MIMU MAXI!
Pomegranate Chocolate Mousse
1 package (11.5 oz) silken tofu, drained on a paper towel
1/2 cup pomegranate juice (homemade juice recipe below)
1/2 cup chopped chocolate
1 Tbsp cocoa powder
1 Tbsp espresso powder
1 Tbsp honey
1 tsp vanilla
1 tsp coconut oil
pomegranate seeds, for garnish
whipped cream, for garnish
Homemade Pomegranate Juice
2 cups pomegranate seeds (from 2 pomegranate)
1/2 cup water
2 Tbsp sugar
You can certainly use bottled pomegranate juice for this recipe but I had some extra pomegranates from Rosh Hashanah that I wanted to use up so I made my own juice. If you DO want to make your own juice, it is easier than you think! Let’s start with seeding that pomegranate. I always thought that hitting the sliced pomegranate with a wooden spoon in to a bowl was the best way to de-seed it but it turns out, there’s an even easier way…just put the pomegranate in a bowl of cold water! Then pop out the seeds with your hands and they will come right out. It really is that simple!
I placed the seeds on paper towels to soak up any water from the bowl.
I placed the pomegranate seeds in a food processor and chopped until the seeds were crushed. I poured the pulp into a mesh sieve placed over a bowl and pushed the pulp through to strain out the juice. I whisked in the water and sugar and the homemade pomegranate juice was ready!
For the Pomegranate Chocolate Mousse, I first combined the chocolate and coconut oil, melted in the mixture in the microwave for 1 minute and set it aside. I combined the silken tofu and pomegranate juice in a food processor and blended until smooth. I added the melted chocolate mixture, cocoa powder, espresso powder, honey and vanilla and blended until smooth. I chilled the mousse in the refrigerator for 3-4 hours before serving. I placed the mousse in a piping bag and piped it in to little cups for the party. I topped the mousse with some whipped cream, pomegranate seeds and some homemade pomegranate glaze. For the glaze, I heated the extra homemade pomegranate juice in a small saucepan and simmered for 30 minutes, until very thick. I cooled down the glaze before drizzling it over the mousse.
- 1 package (11.5 oz) silken tofu, drained on a paper towel
- ½ cup pomegranate juice (homemade juice recipe below)
- ½ cup chopped chocolate
- 1 Tbsp cocoa powder
- 1 Tbsp espresso powder
- 1 Tbsp honey
- 1 tsp vanilla
- 1 tsp coconut oil
- pomegranate seeds, for garnish
- whipped cream, for garnish
- 2 cups pomegranate seeds (from 2 pomegranate)
- ½ cup water
- 2 Tbsp sugar
- Place the pomegranate in a bowl of cold water then pop out the seeds with your hands.
- Place the seeds on paper towels to soak up any water from the bowl.
- Place the pomegranate seeds in a food processor and chop until the seeds are crushed.
- Pour the pulp in to a mesh sieve placed over a bowl and push the pulp through to strain out the juice.
- Whisk in the water and sugar and the homemade pomegranate juice is ready.
- Combine the chocolate and coconut oil, melt the mixture in the microwave for 1 minute and set it aside.
- Combine the silken tofu and pomegranate juice in a food processor and blend until smooth.
- Add the melted chocolate mixture, cocoa powder, espresso powder, honey and vanilla and blend until smooth. Chill in the refrigerator for 3-4 hours before serving.
- Place the mousse in a piping bag and pipe in to little cups.
- Top the mousse with some whipped cream, pomegranate seeds and homemade pomegranate glaze.
- Heat the extra pomegranate juice in a small saucepan and simmer the juice for 30 minutes, until very thick. Cool before drizzling on the mousse.