January 13, 2010


Yes, a frozen treat is usually reserved for the balmy days of summer. But even in the middle of winter we need a refreshing, palate cleansing treat. This Mint-Grapefruit Granita is just the ticket.

I never knew of the perfect flavor affinity that is grapefruit and mint. The citrusy zing of grapefruit and lemon is balanced with the coolness of the mint. I wish I had more to eat right now.

Mint-Grapefruit Granita
Adapted from Everyday Food January 2010

1/2 c sugar
1/4 c packed mint leaves, plus more for garnish
2 c fresh grapefruit juice, strained (from about 3 medium grapefruits)
1/4 c fresh lemon juice, strained (from about 2 lemons)

In a small saucepan bring sugar, mint and 1/2 cup water to a boil over medium-high heat, stirring often. It should take 3 to 5 minutes for the sugar to dissolve. In a blender, combine the grapefruit and lemon juices and mint syrup to puree for about 30 seconds. Note: the mint doesn't break up much in the blender--that's OK. It will in the food processor.

Pour mixture into a non-reactive shallow baking dish. Freeze until solid, about 6 hours (or up to 3 days). With a fork, break granita into big chunks and transfer to food processor and pulse. The finished mixture should be small crystals. Garnish with mint and serve immediately (or freeze up to 2 hours).

By the way, as far as desserts go, this is pretty healthy. It's virtually fat free and you get your vitamin C.

January 08, 2010

Sweet Potato and Zucchini Hash


Uh, I hate that. But this dish makes getting out of bed for breakfast (or brunch if you sleep late sometimes like me) well worth it.

This is from a fabulous cookbook called Moosewood Restaurant Celebrates. It is organized by holidays and other celebrations. It gives great menu and dish ideas perfect for the occasion. This was for New Years Day... brunch.

Sweet Potato and Zucchini Hash

4 c peeled and cubed sweet potatoes (about 2 potatoes)
1 1/2 T olive oil
2 c chopped onions
2 garlic cloves, sliced thinly
1/2 t salt, more to taste
1/4 t red pepper flakes
1/4 t pepper
1 t dried thyme
2 c cubed zucchini
4 eggs

Bring a pot of water to a boil; ease in the sweet potatoes and simmer for 5 to 6 minutes, or until tender but still firm. Drain and set aside.

Warm the oil in a heavy skillet over medium heat. Add the onion, garlic, salt, pepper flakes, pepper and thyme. Saute for 5 minutes. Add the drained potatoes and cook for about 5 minutes, stirring occasionally, until vegetables are tender. Add more salt to taste.

With the back of a spoon, make four depressions, or wells, in the hash. Break an egg into each well, cover the skillet and cook for 4 to 5 minutes on low heat, until the eggs are set and opaque. Serve immediately.

Serves 4.
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