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.

One Ingredient Ice Cream

This recipe was popular a few months back, making the social network circuit. It's simple, easy to make, and good (if you like bananas). And, of course, the only ingredient is bananas.

Preparation:
Peel and slice however many bananas you like.  Place the slices on a tray and put into the freezer for 1-2 hours.

Remove from the freezer and place banana slices in a blender or food processor.  Blend until ice cream begins to form, scraping down the sides as you go.  There's just enough fat in bananas to give them the creamy smooth texture of ice cream.

Serve cold or freeze.

You can experiment with this recipe by adding in different ingredients (Honey, Peanut butter, cocoa, etc).

Banana Fritters

As I have a bunch of overripe bananas, I thought I'd stir up some banana recipes. Of course, the obvious is Banana Bread, but I thought I'd go for the more exotic or fun recipes.  This one, called Kuih kodok or godok pisang, is basically a banana fritter, and is easy to make with few ingredients.

Ingredients:

8-9 ripe bananas
1 cup flour
3/4 tsp. baking powder
1 tsp. salt
oil for frying

Preparations:

1. In a medium bowl, mash bananas (you can use a fork, or a bean or potato masher).
2. Add Flour, baking powder, and salt. Mix well to form a thick batter.
3. In a large skillet or wok, heat about 2 inches of oil over medium heat.
4. When oil is hot, lay a spoonful of batter in skillet.  Fry a few at a time, so the oil temperature doesn't drop. When golden brown, remove fritters (a slotted spoon works nicely for this), and set aside on a wire wrack to cool (and drain). You may want to put paper towels below the wire wrack to catch any dripping oil.
5. Serve warm.

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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