Basil infuses summer salads, mousse

(Fresh basil is a wonderful addition to fresh fruit and sweet dishes/Gannett News Service photo)

Fresh basil can't be beat in summer when it grows without abandon in our backyard gardens.

Today's Busy Cook in the Poughkeepsie Journal offers some unusual recipes for using basil. It can be used to infuse a sugar syrup to pour over fresh fruit and turned into a glorious mousse.

Here are two of those recipes from McClatchy-Tribune:

Crowned the "royal herb" by the ancient Greeks, washed over the bodies of the dead by grieving Hindus and potted on Italy's windowsills to invite guests, basil's history in warm climates may explain our craving to bring it back each summer.

Pineapple and Kiwi with Basil Syrup


Prep: 25 minutes

Cook: 3 minutes

Chill: 1 hour

Makes: 6 servings


Use basil leaves to taste for garnishing this dessert, adapted from a recipe 
by Deborah Madison.


1. 3/4 cup water

2. 3 to 4 tablespoons sugar

3. Grated zest and juice of 2 limes

4. 1 pineapple, about 3 pounds

5. 3 kiwi fruit, yellow, green or both

6. 2 tablespoons kirsch or rum, optional
7. 
2 tablespoons slivered basil leaves, plus basil leaves and flowers for
garnish


• Heat water to a boil with the sugar in a saucepan over medium heat.
• Reduce 
heat to low; simmer until the sugar is completely dissolved, 3-5 minutes.

• Add the lime zest. Turn off heat; steep while you prepare the pineapple.

• Cut off the top of the pineapple. Slice down the sides to peel, removing the
 eyes as you go. Quarter lengthwise. Cut away the core. Slice into fan-shape
pieces about 3/8-inch thick.
• Peel kiwi; slice into rounds. Intersperse them
 among the pineapple slices in a bowl or on a plate. Squeeze over the lime
 juice; drizzle with kirsch.
• 
Add the slivered basil to the syrup; pour it over the fruit.
• Chill 1 hour.

• Garnish with basil leaves or flowers.


Nutrition information per serving: 122 calories, 3 percent of calories from
 fat, 0.5 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 1 g
 protein, 34 mg sodium.


Goat Cheese-Basil Mousse with Basil-Almond Sauce

The mousse can be made ahead, but make the sauce just before serving for the freshest basil flavor. There will be sauce left over; it can be refrigerated and stored for up to one week. Use it on pasta, salads or as a marinade.

Prep: 20 minutes
Cook: 20 minutes
Chill: 4 hours
Makes: 4 servings

1. 2 cloves garlic, unpeeled
2. 1 tablespoon olive oil
3. 12 large basil leaves
4. 1/4 cup half-and-half
5. 7 ounces soft goat cheese
6. 1/4 cup whipping cream
7. 1/2 teaspoon salt
8. Freshly ground black pepper, ground red pepper
9. 1/2 of a 1/4-ounce package of granulated gelatin
10. 2 tablespoons cold water

For sauce:

1. 6 basil leaves
2. 1/2 small clove garlic, crushed
3. 1/3 cup ground almonds
4. 1/2 cup extra virgin olive oil

• Heat oven to 350 degrees. Put the garlic cloves in a small dish; pour the oil over. Roast until tender and brown, 20 minutes. Let cool. Remove the garlic from its skin.
• Heat a small saucepan of water to a boil; add the basil leaves. Cook 30 seconds; drain. Chill leaves in ice water. Drain; dry well. Place in a food processor or blender with the garlic and half-and-half; blend until smooth. Pour into a bowl; add the goat cheese and whipping cream. Mix well. Season with salt and peppers to taste.
• Cover the gelatin with cold water in a small bowl; let soak until dissolved, 5 minutes. Stir the gelatin into the mousse mixture. Pour into 4 ramekins or small coffee cups; refrigerate until set, about 4 hours.
• Just before serving, for the sauce, put the basil, garlic and almonds in a food processor or blender. Gradually pour in the olive oil, with motor running, until a coarse puree forms. Dip each mousse ramekin into a little hot water; run a knife around the edge. Turn out onto a serving plate. Top each mousse with about a tablespoonful of the sauce.

Nutrition information per serving: 381 calories, 85 percent of calories from fat, 37 g fat, 14 g saturated fat, 49 mg cholesterol, 3 g carbohydrates, 12 g protein, 487 mg sodium, 1 g fiber.

Adapted from Paul Gayler’s “Flavors.”