Bring water to a boil.
Place sorrel, ginger and cloves into boiled water.
Boil for 2 minutes, turn heat off.
Cover and allow to steep for 12 to 24 hours.
Strain and sweeten to taste.
Add rum or wine if desired.
Serve cold, on ice.
Place all ingredients except oil into blender, and blend until smooth.
Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
Scrape mixture out into container, and store in refrigerator for up to 3 days.
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
br>How to make the SORREL BEURRE BLANC: Combine the minced
rocessor or blender puree the sorrel, the parsley, the garlic, the
boil. Add the chopped sorrel (sorrel and spinach if using) and
in.
Wash the spinach, sorrel and herbs if necessary and
Wash the sorrel thoroughly in several changes of
Combine sorrel, ginger, dried orange zest, and clove in a bowl.
Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.
Melt butter in a Dutch oven. Add bay leaves, shallots and saute until tender about 3-4 minutes. Add garlic and saute until soft, about 1-2 minutes.
Add Chardonnay wine and reduce by half.
Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
Serve Potage in warm bowls.
Garnish with Fresh Chopped Chives.
hick slices.
Wash the sorrel, chop it and set it
Remove stems from Sorrel leaves, wash in salad spinner
boil then add the sorrel, sugar, cinnamon stick, whole cloves
enjoy.
Notes:
If sorrel is used instead of spinach
br>Add the snails and sorrel and season to taste, adding
Fry an onion in olive oil until translucent.
Add sorrel leaves and let melt until it forms a thick sauce.
Heat broth in pot. Add potatoes; cook until they start to fall apart.
Add the sorrel sauce. Whisk all until smooth. Serve with a dollop of sour cream.
Serves 4.
Pick over and wash sorrel.
Chop leaves very fine.
Bring water to a rolling boil
Drop in sorrel.
Cook for 10 minutes.
Cool.
Pour into quart jars.
Serve in cold bowl with dollop of sour cream,
topped with scallions and radishes.
Plunk potatoes around.
Jamaican Curry Powder:.
Toast the
cilantro, jalapeno peppers, rice and Jamaican jerk seasoning.
On each
In a large Dutch oven, melt butter. Add leeks and garlic and saute until soft.
Batch by batch, add sorrel, allow to wilt. Continue adding sorrel, stirring well to combine with leeks & garlic.
Add remaining ingredients and cook for 1 hour at simmer.
Puree mixture with immersion stick and add more stock if too thick.
Serve with rye toast croutons.