Subject: Port Wine Sorbet
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 18 2000 - 08:21:19 EDT
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F O O D F U N N Y
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Here's what long time reader Billie Padgett has to say:
Here is a true Food Funny that happened to me. I am totally blind and
I recently moved into a new apartment. The oven is electric and I
thought I knew all about electric ovens. I went to bake a cake for my
dad one night and I got it all mixed up and in the pan and right into
the oven. Well, I wasn't as smart as I thought I was. That cake was
broiled for twenty five minutes, not baked like it should have been!
I kept wondering why it smelled like it was burning. Needless to say,
that was a crispy cake, but only on the top. Underneath the burnt
part it was quite tasty. I laughed at myself so hard for this.
That s what I get for being a know it all. Well, my dad didn't get
that cake!
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T O D A Y ' S R E C I P E
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You'll need an ice cream maker for this recipe, and if you own one
I'll bet you find this sorbet a refreshing change of pace.
Port Wine Sorbet
1/4 cup (60 ml) sugar
1/2 cup (125 ml) port wine
1 tsp (5 ml) finely chopped crystallized ginger
1 cinnamon stick
1 cantaloupe or honeydew melon, peeled, seeded, and coarsely chopped
1 Tbs (15 ml) lemon juice
Combine the sugar, wine, ginger, and cinnamon stick in a small
saucepan and bring to a boil over moderate heat, stirring to dissolve
the sugar. Raise the heat to high and boil for 5 minutes without
stirring. Remove from the heat and allow to cool. Remove and discard
the cinnamon stick. Puree the melon in a food processor and combine
with the wine syrup and lemon juice. Freeze in ice cream maker
according to the manufacturer's directions. Serves 4 to 6.
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