Archive for July, 2012

Port Plum Sorbet

July 10, 2012

Photo by J. Jagroop

This is an update on my post from April 16, 2009.  After making this sorbet for a dinner party I thought the tweaks I made were worth mentioning.  So here goes.

Making sorbet is truly simple these days with the inexpensive ice-cream machines now available.  The trick to making a smooth and creamy sorbet is in the ratio of liquid to sugar.  Too much liquid and an ice block results.  Too much sugar and a slushy results.  If you’re using canned fruit, buy the unsweetened kind.  The same is true with the addition of wine or spirits to a sorbet.  Too much wine or alcohol will produce a slush rather than a sorbet.  Add just enough to impart a perfume and enhance the fruit while keeping it smooth and creamy frozen for scooping.

Some recipes call for egg whites or gelatin as stabilizers that prevent those ice blocks.  Egg whites are uncooked and subject to salmonella.  Gelatin gives the sorbet a distinctive taste of plastic.  It’s easier, tastier and safer to let the sorbet sit at room temperature for 10-20 minutes before trying to scoop it.

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No-Knead English Muffins

July 3, 2012

This recipe is from the The Joy of Cooking but the method is myown.  If you love to make bread but hate the kneading then a food processor is the way to go.  These muffins are baked on a griddle so when they are split with a fork there’s craters and crevices where butter or Hollandaise sauce can pool.  They’re just a tad bit chewy even when toasted but so fresh when made at home.

While living in Tonga it was impossible to buy English Muffins, Bagels, croissants, rye bread and other specialty breads so the only thing to do was to find recipes that worked and make them from scratch.  After much practice and experimenting I finally developed this muffin method so I could serve Eggs Benedict in my restaurant.  My customers were always delighted.

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