Fancyschmancycitrusgranita Recipes

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FRUIT GRANITA



Fruit Granita image

It couldn't be easier to whip up this Italian ice with a crystalline texture. All you need are simple syrup and fresh fruit juice -- try watermelon, grapefruit, or apple.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 2

2 cups fruit juice, strained
1 cup Simple Syrup with Flavoring Ideas

Steps:

  • Combine all ingredients in a deep-sided metal pan, and place in freezer, uncovered, until it is nearly set, at least 4 hours, whisking mixture every hour.
  • Remove mixture from freezer, and scrape surface with the tines of a fork until it is the texture of shaved ice. (Mixture can be frozen overnight without whisking; remove from freezer in the morning, and let sit at room temperature about 10 minutes to allow it to slightly soften before scraping with a fork.) Serve.

CHAMPAGNE-CASSIS GRANITA



Champagne-Cassis Granita image

Make and share this Champagne-Cassis Granita recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 4h15m

Yield 1 quart

Number Of Ingredients 4

1/2 cup sugar
1 1/2 cups water
2 cups champagne or 2 cups sparkling wine
1/3 cup creme de cassis

Steps:

  • In a saucepan, heat the sugar and water until the sugar is completely dissolved.
  • Remove from heat and add the Champagne; stir in the creme de cassis.
  • Pour mixture into 2-quart container (sides should be about 2 inches high) and place in the freezer.
  • Begin checking it after about 1 hour; once it begins to freeze around the edges, take a fork and stir the mixture, breaking up the frozen parts near the edges into smaller chunks and raking them toward the center.
  • Return dish to freezer, then check mixture every 30 minutes afterward, stirring each time and breaking up any large chunks into small pieces with a fork, until you have beautiful, fine crystals.
  • Because the granita may melt rapidly, suggest spooning into chilled goblets and letting rest in the freezer until ready to serve.

Nutrition Facts : Calories 777.4, Sodium 30.6, Carbohydrate 112.2, Sugar 104.4, Protein 0.3

JEFES GRAND GRANITA



Jefes Grand Granita image

The sweet of all sweet..............to quench your thirst for complete "heaven" in a dish .......................fruits, juices, citrus, fresh mints.....could be that you will fall in love. Towards the back of the local trattorie along the slight dirt pathway was a large flourishing mint patch that held many Italian dishes, beverages, and desserts hostage. The scent from that mint on this hot sultry night in Sicily, coupled by the ripe scent of blood oranges big as plums hanging with the branches of the tree above; perfumed the air as the warm breezes overtook our appetites, minds, and souls. Our wonderful group of friends that was made up "Los Jefes" was a bit tired from a long day of visit with neighboring towns and small villas. We decided to stop our travel at this amazingly quaint, beautiful local trattorie. Oh, how we rejoiced with this simple, but glorious Orange, Apple and Mint Granita. This was the special of the late afternoon, early evening, as the harvest had just completed and we were able to partake of this special treat at the end of the long, but glorious day. While there we tried to get Mama" to part with the recipe. Unfortunately, no matter how much coaxing, promises, and smiles she wouldn't part with her family recipe. However; we had our memories, the taste still fresh in our minds, and we knew the fruits that were used. So "Los Jefes" put our heads together (and Chef floWer as the recipe writer) and (LittleKiwiChook as our taster) and came up with this honest replica of the sites, smells, and tastes of this Granita. Each one of us decided on which ingredient to add and why we loved it so. This brought so many memories it was an ease to do. With ripe, succulent blood oranges, crisp green apples, and married with fresh mint, we allowed this to frost all together thus producing a truly satisfying, most refreshing Granita. A treat that will bring all the joys of this special place and special time together to enjoy on some special evening ahead. Cook time doesn't include freezing.

Provided by LilKiwiChicken

Categories     Frozen Desserts

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup water
4 tablespoons sugar
1 tablespoon orange zest, fine
1/4 cup fresh mint leaves
3 granny smith apples, peeled, cored & chopped into small chunks
4 cups orange juice or 4 cups blood orange juice, freshly squeezed
2 tablespoons lemon juice
2 tablespoons orange-flavored liqueur (optional) or 2 tablespoons Grand Marnier (optional)
4 mint leaves

Steps:

  • In a small saucepan, bring water, sugar, orange zest & mint to the boil. Reduce heat immediately and simmer until sugar dissolves (It's important to make sure the sugar dissolves completely, otherwise it's a disaster).
  • Strain to remove the mint, then put the syrup back into the pan.
  • Add apples & cook until the apples are soft and pulpy. Take saucepan off heat and allow to cool (you can cheat & put this in the fridge if you like to speed the process up)
  • Put orange juice, lemon juice, and orange-flavored liqueur or Grand Marnier (if you're using them) into a blender along with the apple-mint syrup. Blend until smooth.
  • Food Processor Method - Pour the granita mixture into a freezer proof dish, cover with plastic wrap and allow to freeze solid - for best results overnight.
  • Remove from the freezer about 10 minutes before serving - this allows it to soften slightly - then either process the granita in a food processor or use a fork scrape it into fine crystals.
  • Alternative method - Place plastic wrap over pan and place pan in freezer. After 45 min or when ice-crystals have begun to form around edges of pan, use a fork to scrape up frozen chunks and mix into the rest of the frozen mixture. Return to freezer and continue to "rake" granita every 30 to 45 minutes until there isn't any liquid left in the granita.
  • To serve spoon granita into dishes or glasses and garnish with mint. Serves 4 - 6.

Nutrition Facts : Calories 235.6, Fat 0.8, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 58.4, Fiber 4.1, Sugar 47.8, Protein 2.2

SPARKLING GRAPEFRUIT GRANITA



Sparkling Grapefruit Granita image

Provided by Ina Garten

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 4

1 cup sugar
2 cups freshly squeezed pink grapefruit juice (3 to 4 large grapefruits)
2 cups dry rose Champagne
1/8 teaspoon fleur de sel

Steps:

  • Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.
  • Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

MUSHROOM LASAGNA



Mushroom Lasagna image

Easy, from the grocery store ingredients that make a fancy-schmancy lasagna. From Cooks Illustrated.

Provided by KathyP53

Categories     Vegetable

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 20

1/2 ounce dried porcini mushrooms, rinsed well
1 cup water
2 lbs portabella mushroom caps, cleaned and cut into 2 by 1/4 inch slices (about 10 medium mushrooms)
4 tablespoons olive oil
table salt & freshly ground black pepper
2 large onions, chopped (about 4 cups)
8 ounces button mushrooms, cleaned, stems trimmed, and broken into rough pieces
4 medium garlic cloves, minced
1/2 cup dry vermouth
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
3 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 cup minced fresh Italian parsley
1/4 cup minced fresh basil leaf
2 tablespoons minced fresh basil leaves
8 ounces italian Fontina cheese, shredded (if Italian fontina is not available, use whole milk mozzarella, don't use Danish, Swedish, or Americ)
1 1/2 ounces grated parmesan cheese (3/4 cup)
12 no-boil lasagna noodles
1/2 teaspoon grated fresh lemon zest

Steps:

  • Cover porcini with water in microwave-safe dish; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop. Strain liquid though fine-mesh strainer lined with paper towels into medium bowl. Set mushrooms and liquid aside.
  • Adjust oven rack to middle position and heat oven to 425 degrees.
  • Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tbsp oil; tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoons salt and 1/2 tsp pepper and toss again. Roast mushrooms until shriveled and all liquid has evaporated, about 30 minutes. Set aside to cool. Do not turn off oven.
  • Heat 1 tablespoons oil in 12 inch nonstick skillet over medium high heat until shimmering. Add onions, 1/4 teaspoons salt and 1/4 teaspoons of pepper and cook, stirring occasionally, until onions are browned around the edges, about 10 minutes. Transfer onions to large bowl and set aside.
  • Process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape bowl as needed. Heat remaining 1 tablespoons oil in no-empty skillet over medium high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, 6-8 minutes.
  • Reduce heat to medium and stir in porcini mushrooms, 1 tablespoons garlic, 1 teaspoons salt, and 1 teaspoons pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2-3 minutes.
  • Add butter and cook until melted. Add flour and cook, stirring constantly, about 1 minute. Add milk, scraping pan bottom to loosen brown bits. Add reserve porcini liquid and nutmeg. Increase heat to medium high and bring mixture to boil. Reduce heat to medium low and simmer until sauce reaches consistency of heavy cream, 10-15 minutes. Remove from heat and stir in 2 tablespoons parsley and 1/4 cup basil.
  • Combine fontina and Parmesan in medium bowl. Toss cooled portabello mushrooms with onions in large bowl. Place noodles in 13 X 9 inch ovensafe baking dish and cover with hot tap water; let soak 5 minutes, stirring occasionally to prevent sticking. Remove noodles from water and place in single layer on kitchen towel. Wipe baking dish dry and coat with butter.
  • Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup mushroom sauce evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and cheese two more times. Place 3 remaining noodles on top of last layer of cheese. Spread remaining sauce over noodles and sprinkle with remainin cheese. Lightly spray laarge sheet of foil with nonstick cooking spray and cover lasagna. Bake until bubbling, about 20 minutes.
  • While lasagna is baking, combine remaining 2 tablespoons parsley, 2 tablespoons basil and 1 tsp garlic with zest in small bowl. Increase oven temperature to 500 degrees, remove foil from lasagna, and continue to bake until cheese on top becomes spotty brown, 6-8 minutes. Remove lasagna from oven and immediately sprinkle evenly with herb mixture. Cool for 15 minutes, then cut into pieces and serve.

Nutrition Facts : Calories 291.7, Fat 20.3, SaturatedFat 9.7, Cholesterol 47.8, Sodium 290.6, Carbohydrate 15.9, Fiber 2.4, Sugar 8.6, Protein 14

LIME GRANITA



Lime Granita image

Make and share this Lime Granita recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 15m

Yield 4 cups

Number Of Ingredients 4

3/4 cup sugar
1 1/2 cups fresh lime juice (12-14 limes)
1 teaspoon grated lime zest (1 lime)
3 cups water

Steps:

  • In a small saucepan, combine sugar with 3 cups water.
  • Bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Chill for 1 hour.
  • Stir in lime juice and zest.
  • Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.
  • Serve immediately.

FANCY SCHMANCY CITRUS GRANITA



Fancy Schmancy Citrus Granita image

A wildly refreshing dessert that will have your mouth singing! A unique and delicious granita and it's so easy to make! This granita is a fancy schmancy way to end a meal, especially Italian. The citrus flavors refresh the palatte, while the basil gives the fresh taste of Italy When our team thought of Italy, basil came right to mind. It just shouts Italy! We thought putting it in a frozen granita would be fancy, unique and delicious! Made up by the Fancy Feinschmeckers Team for the Italian Frozen Dessert Challenge in the Zaar World Tour #4. Each team member picked an ingredient and told why they picked it: mliss29-I've always liked lemons, even since I was a little kid - Wildflower-I love orange anything! And the blossoms are so pretty, too! Alskann- Some things you don't scrimp on; pure vanilla is one of the most complex flavors in the world, its unique flavor and aroma will blend beautifully with the fresh, tart citrus flavors and the herbal essence of the basil to make this granita both flavorful and aromatic - Celticevergreen-grapefruit juice-because it's my favorite flavor and to me is like tasting liquid sunshine - Nasseh-water-It is the foundation for so many things we love & enjoy. It is in almost every food, in some form or another luvinlif2k- I'm liking the slice of lime as an optional garnish. It should look lovely with the sprig of basil and if you like your granita a bit more tart, just squeeze some lime on your granita or rub your spoon with the lime before each bite - Heydarl-Basil Sprig, as I love basil & would like to be decorative - Sharon123-I picked salt! In Matthew 5:13 it says,"Ye are the salt of the earth". Salt is also thrown over the shoulder for good luck. In ancient times, salt was precious and used to preserve meats, fish, etc. , and it also heightens the flavor of many foods. It sure works in this recpe! :lol:

Provided by Sharon123

Categories     Frozen Desserts

Time 25m

Yield 2 quarts

Number Of Ingredients 10

3/4-1 cup sugar
1 cup water
1/4 cup packed fresh basil leaf
4 1/4 cups fresh orange juice
1/4 cup fresh lemon juice (or lime juice)
1/2 cup grapefruit juice
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
basil sprig (to garnish)
lemon, wheel (to garnish, or lime wheel) (optional)

Steps:

  • In a small saucepan, bring the sugar and 1 cup water to a simmer over medium low heat, stirring until sugar has dissolved. Remove from the heat. Stir in basil and let syrup stand for about 15 minutes.
  • Now stir together orange juice, lemon juice, grapefruit juice, vanilla and salt in a medium bowl. Pour basil syrup through a fine sieve into the citrus juice mixture; discard basil.
  • Move the mixture to a 9"x13" shallow glass or nonreactive dish. Chill in the freezer until edges are frozen, about 1 1/2 hours. Remove from the freezer; scrape with a fork, pulling from the edges into center. Return to the freezer. Repeat process every 30 minutes until the mix is the texture of shaved ice, about 4 hours. Spoon into serving bowls and garnish with a basil sprig and lemon wheel, if using. This makes it fancy! Now eat it up!

Nutrition Facts : Calories 562.4, Fat 1.2, SaturatedFat 0.1, Sodium 228.8, Carbohydrate 137.8, Fiber 1.3, Sugar 125.7, Protein 4.3

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