Subject: Tomato and Lime Granita
From: Unicorn (unicorn@indenial.com)
Date: Fri Jun 16 2000 - 06:56:54 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Mary Jane Heisterkamp from
Morrow, Georgia:
This may be stretching it a bit to call this a Food Funny, but it did
happen. Our son was a pall-bearer at a relative's funeral in the
Midwest. The group was all in one van on the way to the cemetery and
one of the others turned to my son and said, "Say something Southern."
He didn't miss a beat, looked up and profoundly said, "Grits!"
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T O D A Y ' S R E C I P E
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Coming up with a dessert for our "Totally Tomato" week was a little
bit of a challenge, but then it occurred to me that, since the tomato
is actually a fruit (we all know that by now, don't we?), why not
serve a refreshing granita?
Tomato and Lime Granita
2 medium tomatoes, peeled, seeded, and chopped
1+1/2 cups (375 ml) water
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) salt
2 sprigs fresh thyme
1/4 cup (60 ml) fresh lime juice
Puree the tomatoes in a blender to make about 1 cup (250 ml) tomato
puree. Combine the water, sugar, salt, and thyme in a saucepan and
bring to a boil over moderate heat. Cook about 2 minutes, stirring
frequently, until a syrup is formed. Remove from the heat and discard
the thyme. Add the tomato puree and lime juice and pour into a metal
cake pan. Freeze for about 45 minutes, then remove from the freezer
and stir with a spoon to break up the ice crystals. Return to the
freezer and repeat every 10 to 15 minutes, until the granita is a
granular consistency. Serves 4 to 6.
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