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November 9, 2005

Granitas

July 18, 2007 12:35 PM EDT (Updated: July 18, 2007 12:36 PM EDT)

views: 50 | rating: 10/10 (3 votes) | comments: 6

fileId:3096224744278398;size:inter; During my childhood, one of my father's summer specialties was pineapple-buttermilk sherbet. Put aside thoughts of a creamy, citrus dessert combining a tart tropical taste with the refreshing cool of mountain snow: This was a pan of frozen buttermilk with rock-hard chunks of pineapple embedded in it.

You can read the complete article on Kitchen Window.

Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog, Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column for Spot-On.

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Tags: kdweeks, kevin weeks, dessert, granita, food photography, food, food writing, recipes

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Comments: 6

Madame Donna C. Jul 18, 2007, 2:53pm EDT

Great article, Kevin and beautiful pictures. Now I have to make a granita for dinner tonight.

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Ms. Meacham: Money Maven Jul 18, 2007, 6:50pm EDT

I like the innovative use of buttermilk in this recipe. I'm not fond of the taste plain, and haven't had buttermilk in years, preferring to use a dash a vinegar and regular milk in recipes instead of keeping buttermilk on hand. But the addition of sugar to this recipe could be just the trick. Perhaps I'll give this a shot someday soon. (By the way Kevin, your photo essay on various ice-desserts is engaging and informative! Thank you!)

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Kevin Weeks Jul 18, 2007, 7:18pm EDT

Donna,
Of the true granitas, my favorite was the espresso, but I liked the blood orange better each time I ate it.

Jennifer,
I don't care for buttermilk (except as a component of something else) either, but that recipe is extraordinarily good. And thanks for the kind words on the article.

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Madame Donna C. Jul 18, 2007, 9:48pm EDT

Kevin, I'm workin' on the espresso one first because I had the coffee. Tomorrow I might delve into the blood orange. The best part is that I don't need to use much kitchen area for this and I'm decidedly procrastinating the kitchen reassembly. (It's much to ugly to deal with at this point.) Granita is the answer! That, and grilling! Oh, but now I'm thinking of serving these layered: espresso/orange/espresso/orange...OH YES!

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