Dorry Baird Norris used to run a lovely bed and breakfast in Trumansburg (Tompkins County) called Sage Cottage where she treated guests to both her hospitality as a hostess and her talents as a cook. She was also an active member of the local herb society, hence the association between her bed and breakfast and herbs. Dorry has since moved out of the area, but you can still enjoy Sage Cottage, which is now named Gothic Eves.
Thyme in dessert? Try this--you'll delight in the light fresh taste. For a defferent taste, substitute lemone thyme. Our original version of this recipe was published some years ago by Bon Appetit in a small article about Sage Cottage.
1 tablespoon unflavored gelatin
¼ cup cold water
1½ cups white grape juice
¼ cup sugar
¾ teaspoon vanilla
2 large sprigs fresh thyme (or ½ teaspoon dried)
1 cup plain, low-fat yogurt
red grapes and silver thyme for garnish
Sprinkle gelatin over water in medium bowl; let stand 10 minutes. Bring grape juice to simmer in a medium pan; add sugar and thyme. Stir until sugar dissolves. Remove from heat, strain, and add vanilla.
Beat hot juice into gelatin mixture; continue beating until gelatin is dissolved. Refrigerate until mixture just begins to thicken, up to 1 hour.
Beat gelatin mixture until frothy; fold in yogurt. Rinse a 4-cup mold with cold water and shake dry. Pour mixture into mold, cover, and refrigerate overnight. To unmold, wrap bottom of mold in a hot towel and invert onto platter. Garnish with grapes and thyme. Serve chilled.
Reprinted from The Sage Cottage Herb Garden Cookbook by Dorry Baird Norris, Globe Pequot, Guilford, CT, 1991.