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82
Lemon and Watermelon
Granitas
Makes 8 servings
INGREDIENTS
For the lemonade granita
3 cups water
1 cup sugar
Grated zest of 2 lemons
1 cup fresh lemon juice
METHOD
1 Make the lemonade granita mixture: In a nonreactive saucepan,
stir together the water, sugar, and lemon zest. Bring to a boil over
medium-high heat and continue boiling for 3 minutes. Remove from
the heat and stir in the lemon juice. Set a fine-mesh sieve over a
mixing bowl and pour the mixture through the sieve to strain out any
pulp. Set aside to cool.
2 Make the watermelon granita mixture: Working in batches, in your
food processor fitted with the S-Blade; combine the watermelon
chunks, sugar, water, lemon juice, lime juice, and salt. Process until
puréed. Place a fine-mesh sieve over a mixing bowl and pour the
purée through the sieve to remove the pulp from the juice.
3 Pour each granita mixture into its own small, shallow, nonreactive
metal baking pan (9-inch round or rectangular cake pans are a good
size). Cover each pan with plastic wrap and freeze until the granita
mixtures begin to set, about 45 minutes. Using a clean fork for each
mixture, scrape the Granitas to break up the ice crystals, and mix
them well. Cover the pans, return them to the freezer, and repeat the
process every 20 minutes, pushing the ice crystals on the outside of
the pan toward the center so that the unfrozen liquid in the center
will go to the edges. Do this until the Granitas are completely frozen
but not a solid block.
4 To serve, chill large wine glasses or individual glass bowls in the freezer.
Scrape up each granita with a fork once more and scoop the water-
melon granita into each glass or bowl. Top with a scoop of lemon
granita. Serve immediately, garnished with mint sprigs if you like.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
For the watermelon granita
2 pounds peeled seedless watermelon
(about half of a round melon),
cut into 1-inch chunks
1/2 cup sugar
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/8 teaspoon salt
Fresh mint sprigs for garnish (optional)
81
Granny Smith Apple Pie with
Cheddar Cheese Crust
Makes 8 servings
For the cheddar cheese pastry see recipe under Dough & Crust
INGREDIENTS
For the Granny Smith apple filling:
6 plus 1 tablespoon unsalted butter
8 medium Granny Smith apples,
peeled, cored, and cut into 1/2-inch wedges
1/2 cup sugar
4 tablespoons Calvados (apple brandy) or applejack
1 large egg, beaten
Vanilla ice cream or whipped cream for serving (optional)
METHOD
1 Prepare the filling. Heat a large skillet or sauté pan over medium-
high heat and melt 6 tablespoons of the butter. When the butter is
light brown, add the apples and sprinkle with the sugar. Cook, stirring
frequently, until the sugar has turned a golden-brown caramel color,
10 - 15 minutes. The apples should still be firm. Stir in the Calvados
and remove from the heat. Transfer the apple filling to a sheet pan
lined with foil and set aside to cool to room temperature.
2 Preheat the oven to 400°. On a lightly floured work surface, use a
floured rolling pin to roll out the smaller disk of chilled dough to an
even circle with a diameter of 11 inches. Gently fold the dough in half
or into quarters and transfer it to a 9” pie pan. Unfold the dough and
gently ease it into the contours of the pan. Roll out the larger disk of
dough to a circle about 12 inches in diameter.
3 Fill the lined pie pan with the cooled apple mixture. Dot the apples
with the remaining 1 tablespoon of butter. Carefully place the larger
disk of pastry over the pie. Tuck the edges of the top pastry under
the rim of the bottom pastry and press down with your fingers to
seal together and decoratively flute the pastry edges all around the
pie's rim. With the tip of a small, sharp knife, cut three slashes about
2 inches long in the center of the top crust.
4 Place the pie on a baking sheet and bake in the lower third of the
preheated oven for 30 minutes. Reduce the heat to 375° and bake
for 20 minutes more. Remove the pie from the oven, brush its top
with the beaten egg, return to the oven, and bake until golden brown,
about 5 minutes more. Serve hot, warm, or at room temperature,
accompanied with vanilla ice cream or whipped cream if you wish.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
FG_FoodProc Manual2 7/7/06 3:54 PM Page 83