Apples and Pomegranate Seeds Are What Your Guacamole Is Missing

Serve it with parsnip chips if you're really feeling fancy.

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To be honest, guacamole has gotten a little blah — it can be more than just avocado, tomato and onion! The actor Chris O'Donnell told me mixing in a little honey is key. I like to take it to the next level by also adding apples, jewel-like pomegranate seeds, whatever you like. You want it to be fun! And gorgeous, of course.

Lulu's Chunky Guacamole

Serves 6-8

  • 1 medium red onion, finely chopped
  • 1 teaspoon honey
  • 5 garlic cloves, minced
  • 1 medium tomato, chopped
  • 1/2 cup finely chopped cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon Tabasco sauce
  • 5 large ripe avocados, pitted, peeled and diced
  • Juice of 1/2 lime
  • 1/2 apple, diced
  • 1 cup pomegranate seeds

1. In a small bowl, mix the onion, honey, garlic, tomato, cilantro, salt, pepper and Tabasco. Cover and refrigerate for 1 hour to let the flavors meld.

2. In a medium bowl, mash the avocado into the onion mixture with a fork until it reaches your desired texture. Stir in the lime juice, apple and pomegranate seeds. Serve with your choice of chips — I like parsnip crisps!

This story originally appeared in the October 2017 issue of House Beautiful.

Yep, We Seriously Want You to Add Bacon to Your Vanilla Ice Cream

Plus 17 more inventive toppings you have to try.

Making ice cream from scratch is hard, so I often opt instead to garnish vanilla Häagen-Dazs with something fun, like candied bacon — easy to make by brushing on maple syrup and brown sugar as it bakes. Delicious! Or, I let the ice cream soften a bit, mix in something like broken-up Butterfingers or cookies — or anything yum — and refreeze. Vanilla doesn't have to be vanilla.

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Caramelized Bacon

  • 2/3 cup grade A or B maple syrup (not the fake stuff) 
  • 2 teaspoons Dijon mustard
  • 1/4 cup firmly packed brown sugar
  • 2 pounds beef or turkey bacon

Preheat the oven to 325oF. In a small heavy saucepan mix together the syrup, mustard, and sugar and heat slowly on low heat, stirring often. Cook until syrup thickens, about 10 minutes. Set aside. Fry bacon in a large pan on medium-high heat using a “bacon weight” to keep the bacon really flat as it cooks. When the bacon is cooked to your liking, drain the bacon on a paper towel. Lay the flattened bacon on a jelly roll pan and brush the glaze on both sides. Bake for 10 to 12 minutes. 

Not into bacon? Try more of my favorite vanilla ice cream toppings:

  1. Candied bacon (shown)
  2. St-Germain liqueur, plus berries and chopped basil
  3. Dehydrated or fresh fruit
  4. Caramel popcorn
  5. Olive oil and lemon zest
  6. Cotton candy and edible gold flakes (buy on Amazon)
  7. Candied ginger or orange, grapefruit, or lemon peel
  8. Toasted coconut flakes
  9. Brown rice cereal, dipped in melted chocolate and cooled
  10. Whipped cream mixed with malted milk
  11. Hot fudge with crumbled candy canes (any time of year!)
  12. Crushed malt balls and toffee—dangerously good
  13. Chocolate-covered espresso beans
  14. Any flavor of Compartés chocolate bars, broken up
  15. Salty pretzel pieces
  16. Lillet rosé dessert wine
  17. Crumbled shortbread
  18. Crushed Oreos. I love them.

This story originally appeared in the September 2017 issue of House Beautiful.

Cool Down on Summer Nights With This Sweet Corn Gazpacho

This soup may be served chilled, but a pop of jalapeño brings some warmth.

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To me, summertime means corn — I love it! This corn gazpacho is a simply sumptuous meal, super-refreshing and so easy to make. You can even do it a day ahead for a party. Because it's almost all vegetables, it feels light and healthy, but the corn and grapes add a sweetness that takes it to a whole other level. I like to serve my gazpacho with rosé and crusty sourdough bread, which I brown in a hot cast-iron pan with salt and olive oil for crunch. Delicious!

Sweet Corn Gazpacho

Serves 6

  • 1 pound yellow tomatoes, roughly chopped
  • 1 yellow bell pepper, seeded and roughly chopped
  • 3 ears of sweet corn, kernels removed from cob
  • 1/4 cup sweet white onion, roughly chopped
  • 1/2 cup green seedless grapes
  • 1 Persian cucumber, peeled and chopped
  • 2 small garlic cloves, smashed
  • 1/2 jalapeño pepper, seeded Sea salt
  • 1/4 cup olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 lime, juiced
  • Optional: hot sauce, chive oil
  1. Combine the tomatoes, bell pepper, corn, onion, grapes, cucumber, garlic, and jalapeño in a large bowl. Sprinkle with 1 teaspoon of sea salt, mix well, and set the bowl aside for 1 hour, covered.
  2. Put the mixture in a blender with the olive oil and blend until it reaches your desired smoothness. Stir in the vinegar and lime juice, then season to taste with sea salt. Serve lightly chilled; pretty it up with a hot sauce or chive oil garnish.

This story originally appeared in the July/August 2017 issue of House Beautiful.

Truffle and Scallop Pasta

When I cook this pasta for a dinner party, I know I have a winner - the secret is my light cream sauce. The best thing about it? It tastes even better the next day, if you can believe it. So I make the sauce in advance, then whip up the pasta and sear the scallops before serving. In the fall, I elevate the dish by adding shaved black truffles. It's so easy, and they make it extra delicious! Click Truffle and Scallop Pasta for the recipe.

CHICKEN ON A CAN

Season with roasted garlic, or garlic salt, Tangerines, and Rosemary. Then grab a can of Lila Rose, mimosa, beer, or any other wine or beer in a can - open the can and stick the chicken on it. You can also use a vertical roaster to assist. Cook in the oven for 45 minutes at 375 - this was a 3 pounder / more time needed the bigger the bird. I recommend using a thermometer to get it to the check the temperature. I get my organic chickens from Belcampo. When it comes to serving, I love using these dinner plates - enjoy!