Granita is Sicily’s rustic take on sorbet. All you need to achieve snowflake-like perfection is a flat airtight container, a fork, and some return visits to the freezer. The key to success is to not let the mixture freeze into a solid block, so watch the clock. Puréed fruits such as watermelon or strawberries are often used as a base for granitas, but coffee makes it all grown up.
Research has revealed that pure coffee, which comes from the seed of a fruit, contains a payload of healthy antioxidants.
2 1/2 cups (625 mL) strongly brewed hot coffee
1/3 cup (80 mL) coconut palm sugar or other natural sugar
2 tsp (10 mL) vanilla extract
1/8 tsp (0.5 mL) cardamom
Fresh mint (for garnish)
Chill flat airtight container in freezer.
Place coffee in bowl and stir in sugar until dissolved. Mix in vanilla extract and cardamom; let cool to room temperature.
Remove container from freezer. Pour coffee into container, cover, and freeze until ice crystals start forming around edges, about 2 1/2 hours. Do not let mixture freeze solid.
With fork, scrape ice crystals into centre of container and return it to freezer in same covered container.
Scrape ice crystals every 45 to 60 minutes afterward until all liquid has frozen into small crystals, about 4 times in total. (You may wish to set a timer so you don’t forget and let the mixture freeze solid.)
Place in serving bowls and garnish with mint. Store extra in airtight container in freezer.
Each serving contains: 70 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 18 g carbohydrates; 0 g fibre; 8 mg sodium a
Did you know?
Dessert granitas are also traditionally made with almonds and mandarin oranges as well as chocolate. As a palate cleanser between courses of a meal, granitas can also incorporate savoury ingredients.
source: "The Big Chill", alive #358, August 2012
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.