Tag Archives: simple

Frosted Flakes: Citrus Champagne Granita

Frosted Flakes: Citrus Champagne Granita

Granita 1_logo

Need a refreshing treat for the warmer days to come? Go with a granita. Granita is a semi-frozen, Sicilian specialty that is served both as dessert and as a palate cleanser between meal courses. Essentially, is is made up of sugar, water, flavorings and, in this case, booze, and is very similar to Italian Ice.

Granita one of my go-to desserts because it’s incredibly easy to make and requires no special equipment to prepare. A baking dish, a fork and a freezer — that’s it. Seriously, this recipe is hard to screw up. Granita does require a few hours to prepare, but your freezer does most of the work. I’ll usually prepare this the night before I serve it so that it’s icy, but not too hardened from being in the freezer for more than a day.

As for flavoring it, you can use just about any liquid as the base: fruit and citrus juices, alcohol (in moderation), coconut milk, zest, herbs, etc. If you can dream it up, then you can probably mix and freeze it. The mix must be sweetened with a liquid sweetener, so a simple syrup (sugar dissolved in an equal amount of water; see recipe below) is most often seen used to make this, as well as honey and agave nectar.

For this iteration, I flavored my granita with grapefruit, lemon and bubbly. Even though I call this a “Champagne” granita, you can certainly use cheap sparkling wine. Keep in mind that if you use a sweeter sparkling wine (like Asti), you’ll probably want to add less simple syrup. Also, be sure that your juice ratio is greater than the amount of wine and sugar combined. Alcohol and sugar inhibits some of the freezing process, so a mixture with too much of either will result in a watery, slushier granita. If you opt for hard liquor, don’t use more than a few ounces.

So when the mercury starts to rise, whip up this cold Italian treat to impress your guests (or to keep all to yourself).
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You say tomato, I say soup: Creamy Sherried Tomato Soup with Herbs

You say tomato, I say soup: Creamy Sherried Tomato Soup with Herbs

This easy-to-prepare tomato soup is comforting goodness in a bowl.

No matter the weather or season, any time is a great time for tomato soup. There’s something comforting and restorative about a warm bowl of tomato soup — homemade tomato soup, that is. For me, it’s one of life’s simple pleasures. This version in particular is so easy to prepare that you’ll be on your way to culinary bliss in no time.

When I first found this recipe and saw some of the main ingredients — tomato juice and chicken base — I worried that it would turn out tasting like something grandma would made or simply like I’d opened a can of Campbell’s (which is decent, but like I said, homemade simply tastes better). Turns out the ingredients totally work — the juice gives it added tomatoey oomph and the chicken base is a shortcut to using broth, which one would have to simmer for ages to achieve the same flavor.

The result is a pinkish-hued bowl of comfort to be served warm or piping hot (depending on your mood and the weather outside). I like to stir in chopped herbs like parsley and basil just before serving for a pop of color and flavor. As for the sherry, Ree used cooking sherry, whereas I prefer to use real sherry wine.

Sherry is a fortified wine that originates in Jerez (“Sherish”), Spain, and is typically served as an an aperitif used to “finish” and add flavor to dishes. I go by the old adage on cooking with booze: “If you wouldn’t drink it, don’t cook with it.” Cooking sherry is a version of sherry which has been treated with salts and other additives so that it can be stored in the cupboard at room temperature. While this is all well and good, I’m not a fan of its flavor and prefer using standard dry (not sweet) sherry wine in its place. Don’t have sherry on hand? Not a problem. Try substituting a cup of dry red or white wine for the sherry — just add it before you throw in the tomatoes to let the flavors meld while they’re simmering together — or leave it out altogether.

Feel free to get a little creative with this recipe and personalize it as well. For added flavor, try throwing in a teaspoon or two of fresh, chopped rosemary or thyme when sweating the onions. Don’t want to use the cream and/or sherry? Not a problem. Try substituting a cup of dry red or white wine for the sherry; just add it before you throw in the tomatoes to let their flavors meld while they’re simmering together.

Not only is this tomato soup approachable for any cooking skill level, it’s perfect for a weeknight meal, as it only takes minutes to throw together and you can get it on the table in a flash. Serve it alongside a gooey grilled cheese sandwich and call it dinner.
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