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Green Apple Granita

30 minutes + chilling time

Serves 8

1 cup water

2 cups sugar

Juice of 3 limes

5 Granny Smith apples, about 2 pounds, peeled, cored, and cut into medium dice

½ cup apple liqueur, such as Apple Pucker

In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath.

Put the lime juice into a large bowl. Add the apples to the lime juice, and toss as you go so they don’t turn brown. Put the apples and lime juice, sugar syrup, and apple liqueur in a blender; puree until completely smooth. Pour the apple mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.

Lemon Vodka Granita

30 minutes + chilling time

Serves 8

4 cups water

2 cups sugar

Zest of 3 lemons, finely grated

1 cup freshly squeezed lemon juice, about 5 lemons

1 cup citrus-flavored vodka

In a large pot over medium heat, combine the water and sugar. Cook and stir until the sugar has dissolved and the syrup looks clear, about 5 minutes. Remove from the heat and cool the syrup by pouring it into a bowl and putting it into the refrigerator or over an ice bath. Add the lemon zest and lemon juice; stir to combine. Mix in the lemon vodka.

Pour the lemon mixture into a shallow baking pan and freeze for 1 hour. Using a fork or a couple of chopsticks, break up all the ice crystals on the bottom and sides of the pan. This incorporates air so the final product literally melts in your mouth. Freeze for 3 to 4 hours, until the mixture has reached a frozen granular consistency. You can serve it two ways: Either rake the granita with the tines of a fork for a snow-cone-like product or run an ice-cream scooper down the length for a smooth Italian-ice-like result. Spoon it into a wine or martini glass.

Roasted Apricots with Cherries and Pine Nuts

Roasted Apricots with

Cherries and Pine Nuts

40 minutes

A contemporary stripped-down fruit dessert that is so unbelievably good, with very few ingredients.

Serves 4 to 8

2 cups water

2½ cups sugar

50 cherries, about ¾ pound or 2 generous cups

1 teaspoon vanilla extract

½ lemon, zest and juice

½ cup coarsely ground pine nuts plus a tablespoon of whole nuts

12 apricots, halved and pitted

In a medium pot, combine the water and 2 cups of the sugar. Cook and stir over medium heat until the sugar has dissolved. Turn the heat up to high and add the cherries, vanilla, lemon zest, and lemon juice. Bring to a boil and cook for 20 minutes.

While the cherries are simmering, turn the oven on to broil. Mix the remaining ½ cup of sugar with the pine nuts and pour onto a plate. Dip the apricot halves cut side down into the sugar-nut mixture. Place the apricots on 2 nonstick cookie sheets, dipped side up. Broil for 5 minutes, until the sugar has caramelized. To serve, put 3 apricot halves on each plate and pour the cherry sauce over. Serve warm or at room temperature.

Index

Almonds, Slow-Roasted Spanish Olives with Oranges and

Apple(s)

Brie, and Prosciutto Crepes

Cabbage, and Bacon Slaw

Caramel

and Dill, Braised Red Cabbage with

Green, Granita

Martini

and Raisins, Spiced

Tarte Tatin with Red Wine Caramel and Fresh Thyme

Apricots, Roasted, with Cherries and Pine Nuts

Arroz con Pollo with Salsa Verde

Arugula, Sweet Peppers, and Olives, Salad of

Arugula Mayonnaise

Asian pantry foods

Asparagus

Chilled, with Citrus Vinaigrette