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Vegetable sorbets, grilled vegetable ... anytime-of-year ideas.

Grilled and chilled vegetable dishes for the holidays, introduced on page 112, suggest imaginative but simple ways to dress up menus year-round. Grilled vegetalbe combinations come together in a nourishing salad and hot soup. Purees distill vegetable essences into icy refreshers.

By your choice of vegetables, you can make countless variations on the grilled vegetable salad or soup.

Sorbets made of red bell pepers, beets, or carrots (also tomatillos and tomatoes; recipes on page 113) have intense colors and flavors. Celery and cucumber sorbets, although pale, likewice have vivid tastes. All are appropriate served in small portions; they got best with the foods that normally accompany the vegetables the sorbets are made from.

Some pairings to consider are red pepper sorbet served with smoke pork chops, with a green salad sporting chunks of smoked jack or gouda cheese, or with corn on the cob or a lively corn chowder.

Scoop orange-spiced beet sorbet into bowls of chilled beet borscht and add sour cream, or eat with hot Polish sausages and cabbage.

Match carrot sorbet with pork roasts, sweet-sour pork, or teriyaki-flavored meats skewered with fresh vegetables and grilled.

The tomatillo and tomato sorbets are both fine additions to bowls of gazpacho and to Mexican dishes, and with hot or cold shrimp. Serve scoops of celery or cucumber sorbet with crab or shrimp salads, sliced smoked salmon, or hot grilled fish. Celery sorbet combines lime juice, cilantro, and sugar for a robust tart-sweet flavor. Serve as a refreshing interlude between courses or to accompany Mexican dishes.

For a first course or main dish, arrange vegetables in wide bowls and fill with a broth. See page 114 for instruction on grilling vegetables.

Grilled Vegetables in Spiced Broth 1 pound smoked spicy sausage, such as Polish or andouille 2 large grilled red or yellow bell peppers, hot or at room temperature 8 grilled summer squash or eggplant, hot or at room temperature 4 small grilled onions, hot or at room temperature (optional) 8 large grilled shiitake or oyster mushrooms, hot or at room temperature 8 grilled leeks or broccoli flowerets, hot or at room temperature Spiced broth (recipe follows) 8 thin lemon slices 1/4 cup minced fresh basil, fresh cilantro (coriander), or fresh mint

Cook sausages on a grill 4 to 6 inches above a solid bed of hot coals, turning sausages often, until they are hot and lightly browned, about 10 minutes. (Or cook sausages in a 10- to 12-inch frying pan over medium heat, turning often, until browned, about 10 minutes.)

Remove and discard pepper stems and seeds, and cut peppers int 1/2-inch strips. Cut summer squash and onions in half lengthwise. Cut meat into diagonal slices about 1/4 inch thick.

In 8 shallow soup bowls, arrange peper strips, squash, onions, mushrooms, leeks, and sausage slices. Carefully pour hot broth into bowls. Garnish with lemon slices and sprinkle with fresh basil. Makes 8 servings.

Spiced broth. In a 3- to 4-quart pan, combine 2 quarts regular-strenght chicken broth, 2 stalks fresh lemon grass (or 4 strips lemon peel, 3 inches long, yellow part only), 2 small dried red chilies, and 2 cloves garlic, crushed. Bring to boiling, then cover and simmer 30 minutes. Just before serving , stir 1/4 cup lemon juice into broth.

Serve either a tangy tarragon dressing or creamy red pepper aioli with grilled vegetables to make this handsomely composed salad.

Grilled Vegetable Salad

Follow preceding recipe for grilled vegetables in spiced broth, omitting spiced broth and sausages. Arrange vegetables (at room temperature) on 8 dinner or salad plates. Drizzle tarragon vinaigrette (recipe follows) over vegetables.

As an alternative, spread about 1/4 cup red peper aioli (recpe follows) onto plates, then arrange vegetables on top.

If desired, roll single thin slices of coppa (16 slices, 5 to 7 oz. total) or dry salami around individual thin slices of provolone (16 slices, about 3-1/2 oz. total). Place 2 rools on each plate.

Tarragon vinaigrette. In a bowl, blend 1/3 cup red or wite wine vinegar with 2/3 cup olive oil, 2 tablespoons minced fresh tattagon or 1-1/2 teaspoons dry tarragon, 1 tablespoon Dijon mustard, 1/4 cup chopped shallots, and salt and pepper to taste. Makes 1 cup.

Red pepper aioli. In a blender or food processor, combine 2 grilled red bell peppers (see recipe on page 115), 1 or 2 cloves garlic, 1 tablespoon white wine vinegar, and 1 large egg. Whirl until smooth. With motor running, add 1 cup salad oil (or 1/2 cup olive oil and 1/2 cup salad oil) in a thin steady stream. Add salt to taste. If made ahead, cover and chill up to 1 week. Makes 2 cups.

Small red bell peppers or fresh red or green Anaheim chilies, cut in half and seeded, make splendid containers for this brightly colored sorbet.

Red Pepper Sorbet 3-3/4 pounds red bell peppers (about 9 large), cut in half through stem, stems and seeds removed 1 medium-size onion, coarsely chopped 2 tablespoons butter or margarine

Arrange eppers cut side down and side by side in 2 pans, each 10 by 15 inches. Broil 1 panful at a time 2 to 3 inches from heat until skins are charred and blistered, about 15 minutes.

Put the broiled peppers in a plastic bag; close the top and let them stand 15 to 20 minutes to cool. Then pull off and discard pepper skins. Set peppers aside.

In 10- to 12-inch frying pan over medium heat, cook onion in butter until onion is a light gold, about 10 minute; stir often. Scrape onion into a blender or food processor; and peppers with their juice and puree.

Pour pureed vegetables into frying pan and boil over medium-high heat, stirring often, until reduced by half, to about 2 cups. Let cool. Freeze and serve, or store as directed on page 211. Makes 2 cups; allow 1/4 to 1/3 cup for a serving.

Present in orange shells alongside pork or turkey.

Beet Sorbet

About 1-1/2 pounds beets with tops (4 to 5 medium-size) 3 cups orange juice 1 tablespoon lemon juice 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves Salt

Scrub beets; trim tops, leaving about 2 inches on each vegetable.

In a 5- to 6-quart pan, bring about 3 quarts water to a boil with beets. Reduce heat; cover pan and simmer until beets are tender when pierced, about 30 minutes.

While beets cook, boil orange juice, lemon juice, allspice, cinnamon, and cloves uncovered in a 2- to 3-quart pan untio mixture reduces to about 1/3 cup; set aside. Watch closely as luquid gets low.

Drain beets and let stand until cool. Slip off and discard skins, then trim stem and root ends flush with beets. Cut beets into large chuns and puree in a blender or food processor with reduced orange mixture. Season to taste with salt. Freeze and serve, or store as directed on page 211. Makes 2 cups; allow 1/4 to 1/3 cup for a serving.

Highlight the sorbet's tropical ingredient by serving this dish with fresh pineapple slices in small bowls.

Carrot Sorbet

About 2 pounds carrots 1/2 cup fresh or canned (1 can, 6-oz. size, drained) pineapple chunks 5 teaspoons coarsely shopped fresh ginger 1/2 cup unflavored yogurt Salt

Peel carrots and cut into 1-inch chunks. In a 2- to 3-quart pan, place carrots in just enough water to cover. Cover pan and bring water to a boil on high heat; reduce heat and simmer carrots until tender when pierced, about 15 minutes. Drain and let carrots cool.

In a blender or food processor, puree carrots, pineapple, and ginger. Add yogurt, then add salt to taste. Freeze and serve or store as directed below. Makes 3 cup; allow 1/4 to 1/3 cup for a serving.

This sorbet has an assertive flavor; serve it with shrimp in chilled bowls as an appetizer or as a refresher between courses.

Celery Sorbet 1 pound celery 1/4 cup fresh cilantro (coriander) leaves 2 tablespoons lime juice 2 teaspoons sugar

Break celery into stalks, rinse, and trim off leaves and woody tops. With a vegetable peeler, pare strings from backs of stalks. Cut celery into chunks and whirl in a food processor with cilantro, lime juice, and sugar until fairly smooth.

Pour mixture into a fine strainer over a bowl. Rub it firmly with the back of a spoon to extract as much liquid as possible; discard fibers. Freeze and serve, or store as directed below. Makes 1-1/3 cup; allow 1/4 to 1/3 cup for a serving.

Lemon shells or hollowed-out cucumber containers show off this cool-tasting sorbet.

Cucumber Sorbet

About 1-1/2 pounds cucumbers 1 tablespoon lemon juice 1/2 cup unflavored yogurt 1/2 cup fresh mint leaves or fresh dill 1 teaspoon sugar Salt

Peel cucumbers and cut each in half lenghtwise; scoop out and discard seeds. Cut cucmbers into chunks and puree in a blender or food processor with lemon juice, yogurt, mint, and sugar. Add salt to taste. Freeze and serve, or store as directed below. Makes 2-1/2 cups; allow 1/4 to 1/3 cup for a serving.

Freezing sorbets. Pour vegetable purees (see preceding recipes^ into an 8- to 9- inch pan. cover airtight and freeze to 0[deg.] or colder until solid, at least 5 hours; they can then be stored up to 4 weeks.

Let sorbets stand at room temperature 15 to 10 minutes to soften slightly, then break into chunks with a heavry spoon. Whirl chunks in a food processor or beat with an electric mixer (start slowly; beat faster as mixture softens) until a thick, icy slush forms. (You can also freeze vegetable purees in an ice cream maker, following manufacturer's directions.)

These sorbets have the best texture when softly frozen--just after they are beeten into slush. At this point, the sorbets can be held in the freezer until serving time, up to 20 minutes.

If stored longer, cover container. Before serving, let sorbets stand at room temperature until soft enough to eat with a spoon. If desired, whirl or beat again.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1985
Words:1706
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