Growing up in the South ribs were a pretty common commodity at dinner, picnics and barbecues. In Texas the golden trumpet of barbecued meats was the brisket. While here in California is seems the beloved Tri-tip takes 1st place. I have never cooked ribs before, […]
The Summer sun is upon us and it is relentless. Thank goodness for pools and sprinklers. There is nothing more refreshing in the dead heat of summer than cool sweet juicy watermelon. “When I was a kid” watermelons used to have seeds. We would have contests to see who could spit them the farthest. Then we would worry if we happened to swallow one because of the stories that the seed could sprout and grow in our stomachs. I also believed in the bogeyman and if I saw someone kissing on TV I would turn into a frog. Such were the times. We did not have a pool but we did have long sheets of plastic for a slip-n-slide. After rain storms we would take our skim boards into the back alley to skim the puddles. If if flooded we set sail on inner tubes in the street. To really cool down we used to walk down the street to the 7-Eleven for Slurpees. We tried making our own but it never worked just right. Except for the time when we put the liter bottle of Cherry 7-up in the freezer. I imagine that is how it happened when Granita was first discovered.
Granita is a icy frozen treat similar to the Italian ice, French sorbet and the American slushy or snow cone. The granita, traditionally made of coffee, is eaten as a refreshing and light dessert or between courses to cleanse the palate. It is uncertain exactly where the granita first originated. China has been cited for creating the first ice creams. Even so, the claims of Italy, France and Spain as the first to introduce water ices as far back as the 13th century are all together questionable. There are myths that Marco Polo brought the idea of cultivating ice and ice creams back to Italy from China but it is all undocumented speculation. In any event Italian ices eventually made its way to Europe and then on to the Americas.
Source: Woman’s Day
6 cups cubed seedless watermelon
1?4 cup sugar
1?4 cup lime juice
Purée watermelon in a food processor. Add sugar and lime juice; pulse until sugar is dissolved.
Pour into a 13 x 9-in. metal baking pan. Freeze 2 1?2 hours, stirring each hour, mixing ice crystals into the middle oXf the pan.
To serve: Let granita stand for 10 minutes at room temperature. Scrape into chilled glasses and serve at once
I have longed for summer fruit since December. The stock of homemade jams and frozen fruit vanished before the new year. I was fortunate to discover a U-Pick strawberry and blueberry field close by. The kids went hog wild filling up buckets of fresh picked berries. We ate as many as our tummies could stand, blended some into smoothies and froze the rest. I’ve been waiting for the peaches in the backyard to ripen so we could make blueberry scones with melted peaches; a modern take on the southern peach cobbler.
1 pound fresh peaches, peeled and sliced (1/2 pound frozen)
1/3 cup brown sugar
1 tsp cinnamon
1 tsp lemon juice
1 2/3 cups flour
3 1/2 tbsp granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp cold butter, cut into small pieces
1 1/2 cups blueberries
1/2 cup heavy cream, plus 2 tbsp
2 tsp granulated sugar or raw sugar
Preheat the oven to 350 degrees. Grease a 8X8 or 9X9 square pan.
In a large bowl combine the peaches, brown sugar, cinnamon and lemon juice. Toss; set aside.
In another large bowl, whisk together the flour, 3 1/2 tablespoons sugar, baking powder and salt.
Using your fingers or a pastry blender, blend in the butter until the mixture resembles coarse crumbs. Stir in the blueberries and toss. Add 1/2 cup cream. Mix with a fork until the dough just comes together. Turn out onto a floured surface. Gather the dough and pat into a 1-inch thick round. Cut into 8 wedges.
Pour the peaches into the prepared pan. Arrange the wedges on the top. Brush with 2 tablespoons of cream and sprinkle with the 2 teaspoons sugar. Bake until scones are golden, about 50 minutes to an hour. Let cool 10 minutes before serving.
– To bake just the scones arrange wedges on a baking sheet and bake at 350 degrees for 20 minutes.
– Substitute apples or nectarines for the peaches.
On Saturday or Sunday morning I like to make omelets as a way to use up left over vegetables. Ideally to make this recipe for potatoes and asparagus omelets use precooked cubed potatoes and steamed asparagus to cut down on cooking time. If leftovers are […]