Tuesday, May 17, 2011

Grapefruit Campari Granita with Crème Chantilly

2 C. fresh ruby red or pink grapefruit juice, divided (about 3 large grapefruit)
5 tablespoons sugar
2/3 cup Campari
1 tablespoon (packed) finely grated ruby red or pink grapefruit peel

Crème Chantilly:
1 C. whipping cream
1 tbsp. caster (fine) sugar
1 tbsp. brandy (any fruit flavor)

For granita:
Combine 1 cup grapefruit juice and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat; stir in remaining 1 cup grapefruit juice, Campari, and grated peel. Pour mixture into 11x7x2-inch glass baking dish or metal baking pan. Cover and freeze until firm, at least 8 hours or overnight

For Crème Chantilly:

Pour cream into chilled mixing bowl, add sugar and brandy. Beat with electric mixer.

Saturday, May 14, 2011

Flaxseed bread

1 1/4 C. lukewarm water
2 tbsp olive oil
1 tbsp sugar
1 tbsp vital wheat gluten
1 tbsp dry milk
1 1/2 tsp salt
2 C. unbleached flour
1 C. whole wheat flour
1/3 flaxseed
2 1/4 tsp. yeast
1/3 C. chopped walnuts

Add ingredients in bread machine, select dough cycle. When the cycle is complete, remove the dough, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Allow the dough to rise, covered, for about 1 hour, or until it's crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes