Southampton - Canard Inc., who recently catered star-studded events at the Battery Conservancy 15th Anniversary Gala, Marina Abramovic Exhibit Closing Party at MOMA, and the amfAR "Inspiration Gala" at The New York Public Library, as well as God's Love We Deliver 10th Annual Midsummer Night in Bridgehampton, has created some delicious summer recipes to keep you cool and refreshed. They will also be catering the upcoming LongHouse EXCENTRICA Summer Benefit 2010 in East Hampton on July 17.

Tomato Sorbet With Turkish Salt. (Canard Inc.)

Here are a few delicious recipes to beat off the heat. Enjoy!

Tomato Sorbet With Turkish Salt
Ingredients
 • 4 large ripe tomatoes, chopped
 • 3/4 cup tomato juice
 • 1/2 teaspoon olive oil
 • Juice of 1 lime
 • 1 teaspoon hot sauce (preferably Tabasco)
 • 1/2 cup water
 • 1/4 teaspoon sea salt
 • Mini waffle cones (recipe follows or purchase pre-made cones)
 • Turkish sea salt for garnish

Preparation
 • Blend tomatoes, tomato juice, olive oil, lime juice, hot sauce and water in a blender or food processor until smooth. Strain through a fine-mesh sieve; discard solids. Stir in salt. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer.

 • Use one inch size scoop to make cones and garnish with Turkish sea salt.

Olive Oil Ice Cream With Shaved Parmesan
Ingredients
 • 1 1/3 cups whole milk
 • 1/2 cup sugar
 • Pinch of salt
 • 1 cup heavy cream
 • 6 large egg yolks
 • 1/2 cup fruity olive oil
 • Mini waffle cones (recipe follows or purchase pre-made cones)
 • Shaved Parmesan for garnish

Olive Oil Ice Cream With Shaved Parmesan

Preparation
 • Warm milk, sugar, and salt in medium saucepan. Pour cream into large bowl and set a mesh strainer on top.

 • In separate bowl, whisk together egg yolks. Slowly pour warm mixture into yolks, whisking constantly, then scrape warmed egg yolks back into saucepan.
Stir mixture constantly over medium heat with heatproof spatula, scraping the bottom as you stir, until mixture thickens and coats the spatula. Pour custard through strainer and stir it into cream. Whisk olive oil into custard vigorously until it's well blended, then stir until cool over an ice bath. Freeze in an ice cream maker, as directed by manufacturer. Store in freezer.

 • Use one inch size scoop to make cones and garnish with shaved Parmesan.

Miniature Waffle Cones
Ingredients
 • 1 cup heavy cream
 • 1 1/2 teaspoon vanilla extract
 • 1 1/2 cup powdered sugar
 • 1 1/2 cup all-purpose flour
 • 1 teaspoon cornstarch

Preparation
 • In a bowl, whisk cream with vanilla until mousse-like (it will not form peaks). Sift remaining ingredients together and stir into cream to make a batter. Let batter sit for 30 minutes.

 • Use petit waffle cone iron and follow manufacturer's instructions.

 • Put a dollop of batter onto each of the three waffle molds. When waffle is done peel off and roll into miniature cone. Work fast, as waffles harden quickly. As soon as cone begins to overlap itself, press down firmly to seal and hold for a few seconds. Use your fingers to pinch together hole at the bottom of the cone.

For more information go to www.canardinc.com.