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Sweet Basil

Serves 8 people

Gazpacho:

4 large golden beefsteak tomatoes, core removed

1 stalk, celery, chopped

1 red bell pepper, seeded, membrane removed and chopped

½ green bell pepper, seeded, membrane removed and chopped

1 large cucumber, peeled, seeded, chopped

¼ Serrano pepper, seeded, membrane removed, chopped

3 cloves garlic, smashed

¼ large red onion, chopped

1 T. champagne vinegar

½ C. extra virgin olive oil

1 ounce, almonds, toasted

Method of Preparation: Grill the tomatoes on all sides until charred and tender. Combine all remaining ingredients with the tomatoes in a non-reactive container and let marinate overnight. On the second day, puree the ingredients using a blender or immersion blender until smooth, strain, and adjust seasonings with sea salt, white pepper, and sugar depending on acidity of tomatoes. Chill until needed.

Cucumber Sorbet

Syrup:

2 C. granulated sugar

¾ C. light corn syrup

3 ½ C. water

½ vanilla bean, split

Combine ingredients in a sauce pot, bring to a boil, remove from heat and cool

Sorbet Base:

1 lb. cucumber, peeled, seeded, and chopped

½ ounce fresh mint leaves

¼ t. sea salt

Pinch, ground white pepper

A few drops lemon juice

Place ingredients in blender with a small amount of the syrup and puree until smooth. Strain and then combine with an equal amount of the syrup. Cool the base and proceed per directions for your sorbet/ice cream maker.

Garnish:

1 cucumber, peeled, seeded, brunoise

2 red bell pepper, roasted, peeled, brunoise

1 green bell pepper, roasted, peeled, brunoise

¼ C. fresh cilantro, chopped

Combine all ingredients, and dress with olive oil

Presentation: In a well chilled bowl, pack a large tablespoon of the garnish in a ring mold. Place a small scoop of the sorbet directly on top of the brunoise vegetables and ladle 6 ounces of the gazpacho around the sorbet.

Sticky Toffee Pudding Cake (10 portion size)

2 ¼ c. Dates (pitted)

2 c. Water

2 tsp. Vanilla

2 tsp. Baking soda

1 lb. All purpose flour

1 tsp. Baking powder

1 p. Salt

4 oz. Butter

12 oz. Sugar

2 ea. Whole eggs

For first boiling cover the dates with water and bring to a boil. Cook for 2 or 3 minutes. Remove and strain. When they have cooled enough to handle peel and chop them. Return to the pan and cover with the two cups of water. Bring back to a boil then remove from heat and set aside. When they have cooled a bit stir in the baking soda and vanilla. Sift the baking powder flour and salt together. Cream the butter and the sugar together with an electric mixer, then add the eggs. Stir in part of the dates with the liquid then part of the dry ingredients. Alternate dry and wet ingredients until all ingredients are in and the batter is smooth. Scoop into 4 oz. greased tins. Place tins onto a sheet pan, cover with a piece of parchment paper and another tray. Bake at 325 degrees for approximately 15 minutes. When slightly browned and firm remove. Let cool and remove from the tins. Fill the tins about ¼ full with Toffee Sauce then return the puddings to the tins. They may now be kept either in the refrigerator or the freezer for later usage. Before serving remove from the tin and warm in the microwave oven for 1 minute with some additional sauce. Top with soft whipped cream.

Toffee Sauce:

4 oz. Butter

1 lb. Brown sugar

2 c. Heavy cream

2 Tbl. Dark Rum or Brandy

Melt the butter and sugar together in a 11/2 -2 quart sauce pan. Stir in the cream and bring to a full boil. (Use a pan large enough to allow for the sauce to boil up). Remove from heat and let cool a bit before stirring in the liquor.

Yields about 10 4-oz. portions.

For more information on Sweet Basil or to book a reservation online, please visit http://www.sweetbasil-vail.com/