Campari Sorbetto Intermezzo From The Hags Food

CAMPARI SORBETTO (INTERMEZZO) FROM THE HAGS

Steps:

• Mix together all ingredients until sugar dissolves.
• Churn in an ice cream maker, according to manufacturer's instructions.

INTERMEZZO

Steps:

• Boil sugar, lime juice and water.
• cool & pour mixture into ice cream maker and let it run for 20mins.
• when it is ready, transfer it into container, fold in pomelo and fill it into mould in the shape of the lime.
• put it into freezer.
• to serve, take out sherbet from the mould & place on top of frozen whole lime.

LIMONCELLO SORBET

Steps:

• Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool.
• Strain out zest and add lemon juice. Freeze over night.

GREEN ONION TOMATILLO CREAM SAUCE WITH CHICKEN - PASTA - POTATO

Steps:

• Put all of the sauce ingredients in a medium sauce pan. Set aside.
• Put all broth ingredients in a medium pan with lid. Bring to a boil and turn down to simmer, cover and cook about 15 minutes. Add a little more water to the broth ingredients to insure there is 1 1/2 cups after cooking.
• Save broth, dice chicken off bone, throw away the skin.
• Measure 1 cup broth and put broth and diced chicken with sauce ingredients.
• Bring sauce to a simmer.Cook for about 5 -6 minutes. Taste.
• Add more sugar or salt and pepper if desired.
• In a small cup add cornstarch and little water to dissolve, mix.
• Add to simmering sauce. Stir until thickened.
• Pour over drained pasta or serve as a gravy with potatoes or rice.
• Toss to mix.

GRAPEFRUIT CAMPARI SORBETTO

Steps:

• In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

CAMPARI AFFOGATO WITH LEMON SORBET

Steps:

• Mix Campari and orange juice in a small bowl. Divide sorbet among 4 small serving bowls or coffee cups. Pour 2 Tbsp. Campari mixture into each bowl. Top with orange zest.

MINI BLACK BOTTOM CHEESECAKES

Steps:

• Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
• Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
• Pour the batter into the baking cups, filling them 3/4 full.
• Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
• Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.

CAMPARI AND ORANGE JUICE

Steps:

• In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
• Garnish with an orange slice.
• Cin-Cin.