Featured Cookbook

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1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

Book Description

Over 350 step-by-step, how-to-do-it and how-to-serve-it photographs clearly illustrate Janet Ballantyne's creative cooking techniques as well as standard methods for blanching, parboiling, sautŽing, and stir frying. Tips for saving time in the preparation of meals, cleaning vegetables more easily, and even utilizing vegetables that are slightly gone by, are also included.

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Joy of Gardening Cookbook

Authors: Janet Ballantyne

Date: January 1994

ISBN: 0882663550

Publisher: Storey Publishing, LLC

Paperback

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Sorbets can be served as a first course in place of soup on a hot day, or after an appetizer and before the main course during a multicourse meal.

Preparation Time: 15 minutes
Freezing Time: 5 hours
Makes: 4-6 servings

• 1/4-ounce package gelatin

• 1/2 cup cold water

• 3 cups tomato juice or thin tomato puree

• 1 1/2 cups clam juice

• 1 rib celery, including leaves slice of onion

• 3/4 teaspoon salt

• 3 tablespoons lemon juice

• 5 to 6 drops hot pepper sauce

• 2 tablespoons minced fresh basil, savory, parsley, or chives

1. Sprinkle the gelatin over the water and set aside until the gelatin is absorbed, about 5 minutes.

2. In the meantime, combine the remaining ingredients, except the herbs, in a saucepan and simmer for 5-10 minutes. Remove the mixture from the heat and remove the celery and onion. Add the gelatin and blend well. Pour into ice cube trays or shallow loaf pans and place in a freezer for 1-3 hours or until nearly frozen.

3. Place the sorbet and herbs in a food processor fitted with a steel blade. Using the pulsing action, pulse 3-4 times to partially break up the sorbet and mix in the herbs. Refreeze the sorbet for 2-3 hours. Serve with an ice cream scoop.

More From This Book:

1. Pickled Beets and Purple Eggs

2. Cheesy Potato Cups

3. Zucchini Chocolate Cake

4. Herbed Tomato Sorbet

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