I’m sharing a great recipe this week that comes from one of my favorite places to spend a lovely week-end, the Beechwood Inn, located in North Georgia. The Beechwood Inn is a bed and breakfast to the highest power, catering to wine lovers and foodies alike. Dave and Gail, the Inn’s proprietors, makes the experience of staying at the Inn an interlude of food and wine. They have an impressive wine cellar also, with an array of fine wines that would probably fetch a lot at auction. Enjoy the recipe:
Wild Foods Recipe for Sassafras Sorbet: First you must go out in the woods and collect Sassafras root bark. You can also buy bulk sassafras at many health food stores. You need about 1/2 cup of sassafras root bark to make 2 cups of strong sassafras tea.
Ingredients·
3 pounds ripe Asian or Bartlett pears, cored, peeled, and chopped
1 1/2 cups extra-dry or brut sparkling wine, divided
3/4 cup sugar
2 tablespoons light corn syrup
2 cups sassafras tea
Preparation
1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture, sassafras tea and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.
2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.
http://www.beechwoodinn.ws/
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