Food

TASTE OF ITALY from page 140

roughly chopped
2 to 3 tablespoons extra virgin olive
oil
1 onion, finely chopped
1/3 cup white wine
7 leaves of fresh basil, torn
Salt

Applegate Square
29847 Northwestern Hwy.
Southfield, MI 48034

(248) 356-7007

Cook the chopped tomatoes in a 3 to
4 quart heavy nonreactive saucepan
over medium heat for 10 minutes.
Then rub them through a sieve or
food mill to eliminate the skin and
seeds.
While the tomatoes are cooking,
warm the olive oil in a saute pan, add
the onion and saute over medium
heat until it is golden, about 10 min-.
utes. Add the white wine, turn up the
heat, bring it to a lively bubble, and
cook until wine has evaporated. Stir
in the tomato sauce and basil and
cook 15 to 20 minutes longer over
very low heat, until it has thickened.
Taste for salt.
Makes 2 cups.

Tropical Fruit
Sorbets Are Cool
And Refreshing

PHYLLIS STEINBERG
Special to The Jewish News

I

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E-mail: SherwaKIWBCPAOL.com

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11/14
1997

142

have located a wonderful book
called Sorbets and Granitas by
Joy Simmen Hamburger and -
Mimi Shanley Taft which has
dozens of recipes for sorbets.
If you are allergic to milk or want
to cut down on calories you will enjoy
these wonderful recipes for sorbets.
Take advantage of the season and use
fresh fruit for sorbets.
You can substitute fruits in these
recipes and come up with your own
special flavors.

Call The Sales Department
(248) 354-7123 Ext. 209

LEMON-GRASS SORBET
1/3 cup thinly-sliced lemon-grass
(about 7 stalks)
2 cups sugar
2 cups dry white wine
SORBETS on page 144