Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm» summer

Melon Sorbet

admin — Thu, 06 Aug 2009 13:50:24 +0000

3 Ripe sweet melons, halved and de-seeded
4 Oz. Icing sugar, sifted
6 Tbsp. Blossom’s Peach Vinegar (or Raspberry or Loganberry)
2 Large Egg whites
Scoop flesh from melons and place in a food processor with sugar and Blossom Vinegars. Blend to a purée.
Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet. Freeze until solid. Let stand at room temperature for 10-15 minutes before serving.

(courtesy of Blossom Vinegars)

Basil Pesto

admin — Thu, 30 Jul 2009 18:58:20 +0000

Ingredients
2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts, lightly toasted and cooled
3 garlic cloves, coarsely chopped
~ salt
~ pepper

Step
1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
2. Add the olive oil in a slow stream to the mixture while the processor is running. You will need to stop and scrape down the sides of the bowl a few times while adding the oil.
3. Stir in the grated cheese and add salt and pepper to taste.