SC - Open fire Cookery

[LrdRas@aol.com]

The New York Times "Dining Out Section" for Wednesday 30 June has an 
article about "Bold New Ice Creams."  While the recipes and preparation 
methods are undoubtedly out of period, the results seem intriguing!  
A company named Picholine is marketing a hyssop-flavored ice cream, for 
example.  There are recipes for such treats as pink grapefruit-mustard 
seed sorbet, balsamic apple sorbet, basil sorbet, and minted risotto ice 
cream.  And to link this to a current topic, there is even a recipe for 
oatmeal ice cream (using steel cut oats).

Sandra Kisner
sjk3 at cornell.edu
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