From The Kitchen

Tennessee Honey Sorbet

Tennessee Honey Sorbet
2/3 cup sugar
3 cups water
1/3 cup lemon juice
3/4 cup local, raw honey
1 teaspoon salt
For this dish we are keeping the honey completely raw. Combine the water and sugar in a pot over medium heat until the sugar is completely dissolved. Then, pour your mixture into an ice bath and cool until completely cold. Add the lemon juice, honey and salt then immersion blend until completely combined. Spin in an ice cream maker.

Pickled Grapes
1 cup sugar
1 cup water
½ cup white balsamic vinegar or champagne vinegar
1 pint seedless grapes (use local varieties if possible, they are less sweet than commercial)
Combine all three ingredients and bring to a simmer. Chill until completely cold. Pour over grapes and seal airtight. Try to let these sit at least two days before use.

Candied Pistachios
¼ cup sugar
1 cup pistachios
1 Tablespoon butter
1 teaspoon vanilla
1 teaspoon salt
1 Tablespoon tahini paste
Sprinkle the sugar into a pan and cook over medium-high heat to make a dry caramel. Tilt the pan for the caramel to catch the unmelted sugar if needed. Once the sugar is golden brown, add the pistachios, vanilla, salt, butter and tahini. Stir vigorously to coat all the nuts, then lay out onto a silicone baking mat to cool. Chop up the nuts after they cool completely.

To plate:
Spoon a large spoonful of the sorbet onto a frozen plate and make an indentation in the middle. Spoon the chopped nuts on each side of the sorbet, and place a couple grapes over the nuts. Spoon some of the pickling liquid from the grapes onto the sorbet, then drizzle some Extra Virgin Olive Oil on top.

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