I've never told anyone this before, but I feel a certain kinship with such folk. I know I'm only a few steps away from being the guy in the library who wears a chef's apron while reading back issues of Bon Appetit and singing Woody Guthrie songs in a French accent. I'm a fragile soul whose mental health sometimes hangs by a thread. Fortunately, I have a lot of touchstones that keep me grounded and mentally healthy. Writing this blog is one of those touchstones. For the past six months or so, I've been debating whether writing a blog - especially a food blog - is worthwhile. I admit that writing a blog is a silly, ridiculous, frivolous, and a priviledged activity, but it keeps me from living inside my head too much and it's helped me find some kindred spirits. So I guess I'll just keep writing this blog.
This spring I loaned a copy Jeni's Splendid Ice Creams by Jeni Bauer to six people, and all six promptly ran out and purchased their own copies. This is the best cookbook I've purchased in two years, and you need to clear off a space on your cookbook shelf for your own copy. I've shared her recipe for Coffee Ice Cream on this blog, and the book's also contains some wonderful sorbet recipes, like the following that uses a lambic beer. I knew nothing about lambic beers before I encountered this recipe, and I still don't know a lot about these beers, but all you need to know is that it's a slightly fruity beer. I used a lambic brew my Lindeman's; however, I think, there are better lambics out there. I think New Belgium brews a lambic as part of their Lips of Faith series. I think it would be worth checking out. Anyway, here's the recipe:
Peach Lambic Sorbet
- 1 pound fresh peaches
- 3/4 cup sugar
- 1/3 cup light corn syrup
- 3/4 cup lambic beer, chilled
- Peel and pit peaches. Puree fruit in food processor until smooth.
- Combine the pureed fruit, sugar, and corn syrup in a saucepan an bring to a simmer, stirring to dissolve the sugar. Remove from the heat and chill in the mixture in a refrigerator for two hours.
- Add beer to fruit mixture. Pour the sorbet base into ice cream maker, and spin just until is is the consistency softly whipped cream.
- Pack the sorbet into a storage container, Place airtight lid on it, and freeze for at least four hours.
This land is your land,