Basil and Mint Sorbet

My youngest daughter, Christina, emailed today asking for the recipe for Basil and Mint Sorbet. I picked this up a few years ago while reading the book, Under the Tuscan Sun. It is a delightful summer dessert or palate cleanser between courses. It has the added benefit of being extremely easy.

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Basil and Mint Sorbet

serves 8

Sugar Syrup

1 cup water
1 cup sugar

Herbal Water

1/2 cup mint leaves
1/2 cup basil leaves
2 cups water, divided
1 tbs. lemon juice

Make a sugar syrup by boiling together 1 cup of water and 1 cup of sugar, then simmering it for about 5 minutes, stirring constantly. Cool in the fridge.

Purée mint leaves and basil leaves in 1 cup of water. Add another cup of water, 1 tablespoon of lemon juice, and chill.

Mix the sugar syrup and the herbal water well and process in an ice cream maker according to manufacturer’s instructions. Scoop into martini glasses or any clear glass dishes and garnish with mint leaves.

From: Mayes, Francis. 1997. Under the Tuscan Sun: At home in Italy. NY: Broadway Books, p. 129.

Salmon Log

Yesterday, we had a farewell lunch at Mission Library for Brandon who is leaving to work at the new Wheeler Taft Abbett Library. I brought a Salmon Log, and later Nancy asked for the recipe. So, while I was retrieving it I thought I may as well post it so it is available.

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SALMON LOG

1 lb. Canned salmon (or plastic pack salmon)
8 oz. Cream cheese (softened)
1 tbs. Lemon juice
1 tbs. Grated onion
1 tsp. Prepared horseradish
1/ 4 tsp. Salt
1/ 4 tsp. Liquid Smoke

Drain, remove skin and bones, and flake salmon. Mix together all ingredients.

Refrigerate for 1/ 2 hour. Then use wax paper to roll into a log shape, or do a freeform shape by hand or use a mould.

To coat the log:

1/ 2 cup Chopped pecans
3 tbs. Parsley, fresh or dried

Mix nuts and parsley together. Coat salmon log with nut mixture.

Serve with crackers.

Options: Other ingredients such as one or two tbs. of adobo sauce from chipotle peppers, minced jalapeno pepper, etc. may be added to give a different character to the log.