Simple Dessert: Granita

Granita is a flavored ice dessert that is super simple to make. It was (and still is) my go-to recipe in the summer months when you want a sweet treat, but are out of ice cream.

The ingredients can vary slightly, but the base ingredients include water and sugar. (simple enough.) To that you can add whatever flavor you like. I like to make it with whatever fresh produce is in season (and on sale) — or whatever I can harvest from my garden.

Pasta with Lemon and Garbanzo

2 cups dried garbanzo beans, cooked (or 1 can of garbanzo beans)
1 TBS butter or Olive Oil
1 small onion, chopped
2 cloves garlic, minced
Zest of one lemon, minced
Juice of 1 lemon
1 lb. angel hair pasta
Feta or parmesan to top (optional)
salt and pepper

Preparation:
If using dried beans, follow quick boil instructions (takes about 1 hour).

In a large pot, boil water and cook pasta. Angel hair cooks quickly.  When it is cooked to al dente, drain and rinse the pasta. Set aside.

In a large skillet, heat butter or oil over medium to medium-high heat until butter is melted. Add onion and saute until translucent. Add garlic and lemon zest. Saute for 2 minutes, making sure garlic doesn't burn. Add lemon juice and garbanzos to skillet, making sure to coat the garbanzo beans.

Pour lemon and garbanzo mixture over pasta and toss.

Serve warm, top with feta or parmesan cheese. Salt and pepper to taste.

Lemon Rice

Lemon rice is a simple Indian dish, usually made with additional ingredients (such as peanuts, dal, and spicy peppers), but this recipe is the rice at its simplest.


Ingredients:

4 Tbs (1/2 stick) butter or extra-virgin olive oil
3 to 4 cups cooked rice
1-2 cloves garlic, minced
Zest of 1 lemon, chopped
Juice of 2 lemons, plus more if needed
Salt and pepper


Preparation:

Heat 2 tablespoons of the butter or oil over medium-high heat in a large non-stick skillet until butter foams or oil is hot. Add garlic and saute for 1-2 minutes. Add lemon zest, saute for an additional minute. Add cooked rice, tossing and stirring until hot through and through.

Add lemon juice and toss. Stir in the remaining butter or oil and cook for 1 minute.

Remove from heat. Season with salt and pepper to taste.

Makes 4 servings.

Lemon Ginger Scones

2 cups all purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

1/2 cup crystallized ginger, chopped into small pieces

Zest of 1 large lemon

2/3 cup buttermilk

Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. If you don't have buttermilk, use 2/3 cup milk with a Tablespoon vinegar. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with a little cream. 

Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 8 scones.

Lemon Curd

Ingredients

3 large eggs

3/4 cup granulated white sugar

1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 TBS unsalted butter, at room temperature

1 TBS lemon zest, chopped

Instructions:

Simmer water in a double boiler. If you don't have a double boiler, simmer water in a sauce pan and place a metal or glass bowl on top of it. 

Whisk together the sugar and lemon juice until blended. 

Whisk in one egg at a time. 

Cook, stirring slowly and constantly for 10 minutes to prevent curdling. Mixture will become thick like pudding. 

Remove from heat and whisk butter into the mixture until the butter has melted. 

Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and refrigerate for up to two weeks.

Serve with scones, biscuits, or on pancakes.

Makes 1 1/2 cups.

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