FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Red Wine Granita with Chocolate Flavored Whipped Cream
  • Red Wine Granita with Chocolate Flavored Whipped Cream

Red Wine Granita with Chocolate Flavored Whipped Cream

Posted on August 31, 2015
Category:

Disclosure: My friends from Landmark Vineyards sent me some delicious wines. I used their Overlook Pinot Noir in this recipe. That’s it. Just wanted to let you know. Cheers!

And just like that, it’s the last day of August.

Seriously, how is that even possible? It seems like it was just yesterday that I tentatively dipped my toes into the ocean for the first time after a long, record-breaking winter. Now I’m finding myself at the unofficial (emphasis on the word “unofficial”) end of summer. People are already starting to flee the beach near my house. And my favorite ice cream shop is threatening to close soon.

I’m not ready for it all to end. So I spent this past weekend savoring what remains of these long summer days. And getting my fill of frozen treats. I hope you did the same.

If you haven’t made a granita yet this summer, don’t delay a minute longer. It’s about the easiest frozen dessert you can make. If you can use a fork (I know you can!), then you can make a granita.

Granitas can be made from all kinds of fruit juices. I, of course, decided to use fermented grape juice. Otherwise known as wine. Because THAT is how you unofficially close out summer. Boozy frozen treats FOR THE WIN!

The chocolate flavored whipped cream is pretty awesome when combined with this granita. Because chocolate + red wine = YES! So while I don’t think you should skip out on that part, you could certainly use vanilla extract in a pinch if you don’t have chocolate extract on hand.

Trust me when I tell you that my Red Wine Granita with Chocolate Flavored Whipped Cream will totally hit the spot. Make it and then come back and tell me how much you loved it!

Cheers,

Liz

Red Wine Granita with Chocolate Flavored Whipped Cream

Red Wine Granita with Chocolate Flavored Whipped Cream

Ingredients

  • For the Granita
  • 1 cup water
  • 1/4 cup sugar
  • 2 cups red wine

  • For the Whipped Cream
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tsp. chocolate extract

Instructions

  1. Make the granita. In a small saucepan, heat the water and sugar over medium heat, stirring until the sugar is dissolved. Remove from the heat and allow the mixture to cool. Then stir in the wine. Pour the mixture into a 9 X 13-inch baking pan (I used a metal pan) and transfer it to your freezer.
  2. After an hour, remove the pan from your freezer and use a fork to scrape the mixture, breaking it down into smaller granules. Place the baking pan back in your freezer for 30 minutes. Then scrape the mixture again. Repeat this process of freezing and scraping 2-3 more times. Cover with plastic wrap until you’re ready to serve.
  3. Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 5 minutes to cool down. Remove them from the freezer, immediately add the heavy whipped cream and start whisking on high. Once the cream starts to thicken, add the sugar and chocolate extract. Continue whisking until peaks form. Whipped cream is best when it’s used immediately, but it can be stored in the refrigerator for a couple hours if necessary.
  4. To assemble, place a couple spoonfuls of the whipped cream into the bottom of your serving glasses. Then fill the glasses with the granita. Top with an additional dollop of whipped cream. Enjoy immediately.
http://www.floatingkitchen.net/red-wine-granita-with-chocolate-flavored-whipped-cream/
  • Mixed Berry Buckle
  • Mixed Berry Buckle

Mixed Berry Buckle

Posted on August 27, 2015

Here I am with another summery recipe. Because it’s STILL summer! Which I can tell because I know how to read a calendar. AND because it’s about 90 billion degrees outside.

I’m currently enjoying the last days of summer up in Maine. Which basically translates to taking boat rides, strolling down cobblestone walkways in quaint little coastal towns and eating A LOT of good local food. It’s been a lobster and blueberry bonanza! It’s not a bad way to close out the season, if I do say so myself.

This time of year the farmers markets are just bursting at the seams with raspberries and blackberries. So I knew I wanted to use them both for one last celebration of summer baking. Also, I typically buy fresh berries in amounts that far exceed what a single person can reasonably consume on their own. So into this Mixed Berry Buckle they went.

I must confess that I have no idea if buckles are supposed to be a breakfast food or a dessert. My guess is that they could go either way. They are certainly cake-like. But not overly sweet. But whatever time of day you decide enjoy a square (or three!) of this Mixed Berry Buckle, with it’s moist crumb, juicy berries and streusel topping for great texture, I guarantee you’ll be more than satisfied.

Cheers,

Liz

Recipe adapted from King Arthur Flour

Mixed Berry Buckle

Serves 12-16

Mixed Berry Buckle

Ingredients

  • For the Cake
  • 1/4 cup (4 tablespoons) unsalted butter, softened at room temperature
  • 1 large egg
  • 3/4 cups sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour (I used King Arthur Flour)
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries

  • For the Streusel Topping
  • 1 cup all-purpose flour (I used King Arthur Flour)
  • 1 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 1/2 cup (8 tablespoons) unsalted butter, cut into small pieces

Instructions

  1. Pre-heat your oven to 375 degrees. Grease and 8- or 9-inch square baking pan with non-stick cooking spray and set aside.
  2. Make the cake batter. In the bowl of your stand mixer with the paddle attachment, cream together the butter, egg, sugar and vanilla extract. Add 1 cup of the flour, the baking powder and the salt. Beat on low, slowing adding in about half of the milk. Then add the remaining flour and milk, beating until just combined and no more white streaks remain. Gently fold in the raspberries and blackberries by hand, taking care not to crush them too much (it’s inevitable that some will get crushed). Spread the cake batter into your prepared pan and set aside.
  3. Make the topping. In a medium bowl combine the flour, brown sugar, cinnamon and salt. Add the butter and rub it into the dry ingredients by squeezing it through your fingers until the mixture is crumbly. Sprinkle the topping evenly over the cake batter in your prepared pan. Transfer to your pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and set the pan on a wire rack to cool. Cool completely before slicing and serving.
  4. Leftovers can be stored in an airtight container at room temperature for 1-2 days.
http://www.floatingkitchen.net/mixed-berry-buckle/