Archive for September 2014

Renaissance Breatkout Book Release Party Sorbet

Recipe for Wine Sorbet

We tried a recipe with honey and wine with both a cabernet and a white Italian Moscato, a little sweeter than most white wines but not too sweet. We mixed the Moscato with blended fresh strawberries and left out the honey. Pictures tomorrow on how we made it. You’ll love it. It’s easy and refreshing.

 

redwine sorbet

redwine sorbet

All you need is

1/3 c. honey

1c. water

2c wine

1/4c lemon juice

any type of wine will do

breadpan for sorbet

breadpan for sorbet

 We used a simple bread pan to freeze the sorbet.
but ice cube trays or any shallow pan will work.

making syrup

making syrup

 Boil the water and honey on the stovetop
Bring to a boil
Simmer for 5 minutes
Then let it cool in the fridge

redwine sorbet

redwine sorbet

Combine cooled sugar water mixture with the rest of the ingredients
wine, and lemon juice
and put it into the freezer

stir sorbet

stir sorbet

 Set your timer on your cell phone
and stir the sorbet every 30 minutes
keeping the crystals from becoming too solid

 

sorbet-whitewine

sorbet-whitewine

 Enjoy your wine sorbet.

It does have a kick so be aware.

You can make it with anything you like. honey or sugar. fresh fruit and wine or no wine at all.

It’s to your taste.

Also see the blog on the history of sorbet

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

Sorbet a Renaissance Treat

A History of Sorbet for our Renaissance Breakout Party

We are celebrating the Release of Mark Giglio’s novel “Alchemist Gift” on Sunday, Sept. 28 from 1pm on until we are done. You are invited to join us at our home on facebook or twitter.

We encourage you to buy the book and celebrate as well with your own Renaissance Breatout Party

 

You can buy a paperback or an ebook here: GetBook@ bit.ly/1p2HbpL

 

We will be enjoying sorbet as they did in Renaissance times. We will enjoy some made with wine and honey as Nero did and some without wine and some perhaps with cooked pears in wine. We are going to test it today with wine and honey. We’ll let you know how it tastes.

The French also use sorbet between courses to clear the pallet. We will be enjoying that tradition as well on Sept. 28. Come join us at our home or on Twitter or Facebook from 1pm-7pm

Food, costumes, book signing.

Here is a short history:

 

The Nero Connection in 1 AD

Sorbet as a frozen dessert alternative actually has a history that pre-dates ice cream by a thousand years. Nero, the Roman Emperor, during the first century A.D. positioned runners along the Appian Way. They passed buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Marco Polo brought Sorbet from Asia at the end of the 13th Century

Asian culture also has a place in history for the first frozen desserts. At the end of the 13th century, Marco Polo returned from the Far East with recipes of concoctions made from snow, juice and fruit pulp.

The habit of mixing the ice with some fruits aromas arrived to Italy passing from the far East through the Middle East, in fact the word sorbet seems to come from the arabic sharba which means fresh beverage. (…) In the mountains near Sorrento you can see the ‘ghiacciaie’ or ‘niviere’, artificial caves where they used to put the iced snow with lemons covered with ferns.

Catherine de Medici introduced Sorbet to France in 1533

Frozen desserts are believed to have been brought to France in 1533 by Catherine de Medici when she left Italy to marry the Duke of Orleans, who later became Henry 2nd. By the end of the 17th century, sorbet hit the streets of Paris and spread to England and the rest of Europe where they were enjoyed by commoners and courtiers alike. The French are responsible for the culinary tradition of using sorbet to cleanse the palate between courses.

During the renaissance the sorbet become very popular in the European courts banquets such at De Medici. (..)In the VII century the sorbets were sold in specialized shops and they were considered a very refined beverage especially in Naples and Venice. Afterwords the sorbette or ice water become more and more common between all social classes”

Today sorbet can mark the end of a meal as something special with just the right hint of culinary glamour. It has become known as a healthier frozen desert that can be enjoyed anytime. Sorbet seems to have an unlimited flavor roster. Savory sorbets such as celery, gazpacho, olive oil, garlic, and other non-traditional ingredients have become more common.

We will make ours the old fashioned way

We will put our sorbet into the freezer and stir it about every 30 minutes. You can also go modern and use an ice cream  machine

References

http://www.deliciousitaly.com/calabria-food/history-of-sorbet

http://www.sorbet.com/sorbethistory.html

Recipes

http://renaissancekitchen.blogspot.com/2010/05/strawberry-raspberry-sorbet.html

http://www.savoysorbet.com/

 

Renaissance Breakout Party Alchemist Gift

Renaissance Breakout Party Alchemist Gift

the paperback is out

and You are Invited

Oct. 19, 2014 1pm

2529 Daily Dr., Fallbrook, CA 92028

email: wem2529@yahoo.com for directions

 

Follow the Festivities

on Facebook and Twitter

Alchemist Gift online eBook Cover

Alchemist Gift online eBook Cover

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FAQ- TWEET GENERATORS

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