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Book Bites heads across the pond



For the Monitor
Tuesday, June 06, 2017

Are you an adventurous chef or a cookbook collector? Or do you just like learning about and sampling new foods?

If you love all things food, join the Book Bites Club at the Gilford Public Library. Book Bites meet once a month to discuss favorite cookbooks and sample recipes from cookbooks in the Library.

Tracey Petrozzi, a Gilford library patron and fabulous cook, leads the Book Bites Club through an explanation of the library’s many cookbooks. Each month, Petrozzi selects a theme that relates to the current season, seasonal ingredients, or anything she’s in the mood for cooking and builds a tasting menu around the theme that typically consists of an appetizer, main course and dessert.

The next Book Bites meeting will be June 20 from 5 to 6:30 p.m. and will focus on English recipes, like crumpets, posset or fish and chips. Learn about traditional and favorite recipes from our friends across the pond. July will feature barbecue and cookout recipes, and in August, the meeting will focus on “How Does Your Garden Grow” and highlight fresh ingredients from the garden.

The cost for this program is $5 per person and space is limited, so participants are encouraged to sign up at the circulation desk. For more information, you can contact the Gilford Public Library at 524-6042 or by email at library@gilfordlibrary.com. The Gilford Library is located at 31 Potter Hill Road in Gilford.

This is one of Petrozzi’s absolute favorite desserts; she’ll have samples for all attendees to try on June 20.

Lemon Posset with Berries

2 cups heavy cream

⅔ cup (4⅔ oz.) granulated sugar

1 tablespoon grated lemon zest plus 6 tablespoon juice (2 lemons)

1½ cups blackberries, blueberries or raspberries

Combine cream, sugar and lemon zest in a medium saucepan and bring to a boil, stirring frequently to dissolve sugar. If the mixture begins to boil over, briefly remove from heat. Cook until mixture is reduced to 2 cups, about 8 to 12 minutes.

Off heat, stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among six individual ramekins or serving glasses.

Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to two days. Unwrap and let sit at room temperature for 10 minutes before serving. Garnish possets with berries and serve.

(Recipe adapted from America’s Test Kitchen “The Best of 2017.”)