Sorrel French 75

April 20th, 2012 § 0 comments § permalink

Photo by Ed Lefkowicz

Photo by Ed Lefkowicz

Ingredients


2 ounces gin
1 ½ ounces Fresh Sorrel Lemon Syrup*
Sparkling wine
Lemon wheel

Directions

In a shaker combine the gin and the sorrel syrup and shake vigorously until cold about 15 seconds. Strain into an old fashioned champagne glass and fill with sparkling wine.  Garnish with a lemon wheel.

*Fresh Sorrel Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool and add ¼ cup lemon juice. Add 2 handfuls of fresh sorrel (about 20 leaves – leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheesecloth. Use immediately in order to maintain the bright green color.

Spring Sorrel & Lemon Soda Pop

April 9th, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup water
1 cup sugar
1 tablespoon lemon zest
½ cup lemon juice
1 large bunch fresh sorrel leaves
4-6 cups seltzer water
Lemon wheel garnish

Directions

Combine water, sugar, lemon zest and lemon juice in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Allow the mixture to cool slightly. Add fresh sorrel leaves (about 15-20 leaves only, no stems). Blend the mixture in a blender until ultra smooth and strain through a fine mesh strainer or cheese cloth. Allow to cool. Place in a pitcher with ice and add about 4-6 cups seltzer and stir well. Place a few lemon wheel garnishes in the pitcher.

Hay Smoked Arctic Char and Celery Root Purée with Wood Sorrel Ash and Pickled Pearl Onions

October 3rd, 2011 § 0 comments § permalink

Serves 12

Ingredients

For the Pickled Pearl Onions

1¼ pounds pearl onions
3 tablespoons sugar
8 cloves
1 teaspoon yellow mustard seeds
Eight ½-wide strips of lemon zest
1¼ cups white vinegar
1¼ cups water
2 teaspoons kosher salt

For the Wood Sorrel Ash

2 ounces wood sorrel

For the Celery Root Purée

1 medium celery root, peeled and cut into bite-size pieces
1 large onion, peeled and quartered
2 garlic cloves, peeled
½ cup heavy cream, plus additional as needed
¼ teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

For the Arctic Char

1 pound hay
2 24-ounce Arctic Char fillets
1 lemon, thinly sliced
2 dill sprigs
Hay, as needed, rinsed and thoroughly dried
Salt and freshly ground black pepper to taste

Directions

For the Pickled Pearl Onions

In a pot of boiling water, add the pearl onions and cook until tender, about 20 minutes. Drain. Once the onions are cool enough to handle, slip off the skins, slice in half then trim the roots. Transfer to a medium sized bowl. In a saucepan, bring the sugar, cloves, mustard seeds, lemon zest, vinegar, water and salt to a boil. Pour over the onions and set aside at room temperature one hour. Cover and refrigerate until chilled. Drain onions when ready to serve. Discard remaining ingredients.

For the Wood Sorrel Ash

Preheat the oven to 500°F. Arrange sorrel in a single layer on a sheet tray and bake until dried and blackened, about one hour. Cool to room temperature. In a spice grinder, purée until the texture of fine dust.

For the Celery Root Purée

Add celery root, onions and garlic to a large pot of salted, boiling water. Reduce to a simmer and cook until the celery root is tender, about 25 minutes. Drain and transfer to a blender. Add the cream and nutmeg and purée until smooth, adding additional cream as needed in a slow, steady stream to achieve a smooth consistency. Season with salt and pepper and keep warm.

For the Arctic Char

Season the char with pepper. In a large bowl, combine sugar and salt until incorporated. Pour half into a hotel pan, top with the char, skin-wide down and pour the remaining salt mixture on top. Refrigerate overnight. Remove the char from the salt mixture and rinse thoroughly under cold, running water. Arrange fish on a roasting rack or perforated hotel pan and top with lemon slices and dill. Arrange hay in a roasting pan the same size as the rack and using a torch, ignite it until smoldering. Blow out, arrange the rack above it and immediately cover with a tight fitting place. Set aside 20 minutes.

To serve

Transfer the celery root purée, pickled pearl onions and wood sorrel ash to serving bowls. Transfer the hay to a serving platter for dramatic effect when serving and top with the char, lemon slices and dill.

Sorrel Soup

October 20th, 2009 § 0 comments § permalink

Makes 2 Servings

INGREDIENTS

2 cups fresh sorrel chopped
2 T butter
1 medium
1 yellow onion chopped
½ c half and half
Salt and pepper

PREPARATION

Sauté onion in butter until translucent, add sorrel and sauté a few minutes more, add cream and salt and pepper and cook until warm.  Place in blender and blend until smooth.  Serve warm.

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