PEACH GRANITA
Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Number Of Ingredients 6
Steps:
- Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.
FLAME OF LOVE
Provided by Geoffrey Zakarian
Time 5m
Yield 1 drink
Number Of Ingredients 3
Steps:
- Put the vodka and sherry in a mixing glass, add large ice and stir thoroughly. Slowly single-strain into a martini glass. Garnish with an orange peel (or flame an orange peel--see Cook's Note) and serve.
ORANGE SHERRY MUSHROOM CAPS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.
SHERRY SANGAREE
Provided by Food Network Kitchen
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker or small pitcher with ice. Add the sherry and honey liqueur. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Strain into sherry copitas or cordial glass. Garnish with the orange and a pinch of spice. Drink.
- Serving suggestions: sherry copitas or cordial glass.
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- Place peaches, water and lemon juice in a blender or food processor. Add honey (or sugar) to taste, depending on how sweet the peaches are (I used three tablespoons honey). Blend until smooth.
- Pour peach mixture into a large baking dish suitable for freezing and place flat in the freezer. If possible, use a big (to make sure the liquid is as spread out as possible) + metal pan. This will speed up the freezing process.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the edges. Stir mixture well, breaking all icy chunks, and put back in the freezer.
- Repeat every half hour for about 3 hours (exact time will depend on your freezer). Granita is ready when granular but still slushy (see step #6 above)
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