Peach Orange Sherry Granitas Recipes

ORANGE SHERRY MUSHROOM CAPS

Orange Sherry Mushroom Caps image

Provided by Rachael Ray : Food Network

Time 13m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 pound button mushrooms, trimmed of large stems and brushed clean
2 crushed cloves garlic
Salt and freshly ground black pepper
3 tablespoons medium dry sherry (recommended Dry Sack)
1 orange, zested and juiced
1/4 cup flat-leaf parsley, chopped, a handful

Steps:

Preheat a medium skillet over medium-high heat with 1 tablespoon of extra-virgin olive oil, 1 turn of the pan and 2 tablespoons of butter. Once the butter has melted add the crushed garlic cloves and the mushrooms, stem end up. Season with salt and pepper and cook for about 3 to 4 minutes or until the cap tops are brown. Flip the mushrooms to the other side, add the sherry, orange zest and juice and continue to cook for 3 to 4 minutes, or until the mushrooms are tender and cooked through. Add the parsley to the pan and toss to distribute. Serve hot or room temperature.

PEACH GRANITA

Peach Granita image

Looking for a cool, healthy treat? This icy dessert is full of fruit and little else.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 2h45m

Number Of Ingredients 6

Ingredients

4 ripe peaches (about 1 1/2 pounds), peeled, halved, pitted, and coarsely chopped
1/2 cup water
1/4 cup sugar, plus more if needed
1 tablespoon fresh lemon juice
Coarse salt
2 teaspoons finely chopped fresh basil (optional)

Steps:

Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

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