The Palestine Herald, Palestine, Texas

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January 5, 2013

COOKING WITH SIMON: Food for thought

(Continued)

PALESTINE — Honey Almond Semifreddo

INGREDIENTS

2 cups sugar

5 egg yolks

5 egg whites

1 tablespoon real vanilla extract

2 cups whipping cream

1 cup slivered almonds

honey, for drizzling

DIRECTIONS

In a double boiler over medium heat combine the sugar and egg yolks. Whisk for about five minutes until the egg mixture begins to drip off the whisk in ribbon-like strands. Remove from heat and set aside. With a mixer, beat egg whites to stiff peaks. Set aside. Whip creams to stiff peaks. In a large bowl carefully fold together the egg yolk mixture, whipped egg whites and whipped cream.  Line two loaf pans with plastic wrap. Pour in the combined mixture and with a spatula smooth the top. Sprinkle with almonds and drizzle with honey. Place in the freezer for at least three hours or overnight. Remove from the molds by carefully pulling the plastic wrap. Remove the plastic and slice.

Roasted Leg of Lamb & Mint Sauce



INGREDIENTS


5 pound leg of lamb

Olive oil

Salt

Cracked black pepper

1 bunch rosemary

3 to 4 garlic cloves, minced

1 bunch of mint

2 teaspoons sugar

2 tablespoons very hot water

1/4 cup malt vinegar

DIRECTIONS

Roughly chop the rosemary. Rub the leg with olive oil, salt, pepper, rosemary and garlic. Roast for about 2 hours, depending on the size of the leg, or until a meat thermometer inserted into the thickest portion of meat registers 140 degrees.

For the sauce:

Pull mint leaves off of the stems. Place on a cutting board and chop finely. Sprinkle the sugar over the mint and continue to chop. Place the mint and sugar in a small bowl. Cover with the water and allow to steep for a couple of minutes. Add the vinegar and salt to taste.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

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