Carrot Lemon Thyme Sorbet and Executive Chef Hector Morales's Gazpacho
As celeb chefs such as Bobby Flay, Paula Deen and Rachael Ray flock to the South Beach Wine & Food Festival presented by FOOD & WINE, you, too, can get a taste of the festivities, which run through the weekend. And you don't even have to leave your kitchen – just follow these recipes.
Carrot Lemon Thyme Sorbet
From Restaurant: Impossible chef Robert Irvine, who will be serving up his sorbet at the Whole Foods Market Grand Tasting Village• 1 tbsp. lemon zest
• 1 cup carrot juice
• 1 cup water
• ¾ cup granulated sugar
• 1 tsp. thyme (minced)
• 1 cup fresh lemon juice
• ¾ cup sparkling water
Over medium high heat, bring water, juice, lemon zest, mint and sugar to a boil. Once boiling, reduce heat to medium, and simmer for additional 10 minutes. Then remove from heat and pour through chamois; let cool. Next, in a bowl, add prepared syrup and sparkling water. Finish in an ice cream machine.
Executive Chef Hector Morales's Gazpacho
Grab a cup from Badia Spices• 4 large beefsteak tomatoes
• 1 pint orange juice
• 1 pint tomato juice
• 3 red peppers (cleaned, seeded and chopped)
• 1 green pepper (cleaned, seeded and chopped)
• 1 large cucumber (peeled and seeded, cut in cubes)
• 1 medium onion (peeled and diced)
• 2 cloves garlic (roasted and chopped; rub with olive oil before roasting)
• 2 pieces of celery (chopped)
• 2 tsp. sea salt (recipe recommends Badia's)
• ¾ cup extra-virgin olive oil (recipe recommends Badia's)
• ¼ cup apple cider vinegar
• cayenne pepper to taste
Rub tomatoes with extra-virgin olive oil, and sprinkle with sea salt. Roast in a 400ºF oven until skin starts to come off. Let cool and peel the skins; chop the tomatoes.
Mix all ingredients together in a blender and purée until smooth.
Chef Curtis Stone's Cocktail
Chef Curtis Stone's Cocktail
The Aussie chef will host Moët Hennessy's The Q After Dark at the fest• 2 oz. vodka (recipe recommends Belvedere)
• ¾ oz. fresh lemon juice
• ¾ oz. simple syrup
Shake and strain over cubed ice into a rocks glass. Garnish with a wedge of lemon.
Serve Up Dinner Straight from the South Beach Wine & Food Festival
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Serve Up Dinner Straight from the South Beach Wine & Food Festival
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Serve Up Dinner Straight from the South Beach Wine & Food Festival
