boil then add the sorrel, sugar, cinnamon stick, whole cloves
Wash sorrel, cut away seeds.
Place in jar with orange peel & cloves.
Pour on boiling water.
Allow to remain for 24 hours.
Strain & sweeten with sugar.
Pour into bottles, adding few grains of rice (this helps fermentation).
Allow to remain for at least another day.
Serve with ice.
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.
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
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.
in.
Wash the spinach, sorrel and herbs if necessary and
Wash the sorrel thoroughly in several changes of
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
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.
br>The author of this recipe suggested coleslaw as a condiment
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.
nd of cooking, add the sorrel & the creme fraiche or cream
In soup pot, melt butter.
Saute onions and celery over medium heat for 5 minutes.
Add sorrel and simmer three minutes. Add chicken broth, potatoes and bay leaves and simmer until potatoes are tender.
In separate pot or bowl, fork-blend sour cream with 3 to 4 tablespoons flour until very smooth, gradually adding a cup of broth at a time (3 to 4 cups).
Stir this mixture into soup and simmer several minutes without boiling.