Beverages
Coffee Granita
Sicilians are the acknowledged masters of ices, and they, in turn, acknowledge the Arabic origin of their refreshing frozen creations. It started when the Arab conquerors chilled sweet fruit syrups, called sarbat, with snow from Mount Etna. The evolution from chilled syrup to frozen syrup - granita - was only a matter of time. The most common granita flavors are lemon and coffee. A scoop of lemon granita is often floated in iced tea. Coffee granita is usually topped with whipped cream and frequently accompanied by brioche.
Armagnac Ice Cream
This recipe originally accompanied Prune Kumquat Sticky Pudding with Amagnac Toffee Sauce .
Blackberry Mousse
Fresh blackberries are plentiful in July and August, but since we must use frozen in the winter, be sure they're individually quick-frozen (available in plastic bags in the supermarket). Don't use berries packed in syrup.
Mai Tai Sorbet
One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.
Banana-Rum Ice Cream
By Rich Keil
Red White and Blueberry Sundaes
Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.
Frozen Mango Martini
This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.
Calvados Ice Cream
This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.
La Petite Choucroute
A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.
Fragrant Crispy Duck
This is a big-deal dish. But the numerous steps, all easy, transform the duck into a wonder of subtle spiciness. We had this dish in Xi'an, where five-spice powder in the rub and the dipping salt were lovely touches.
Oxtails in Red Wine Sauce
This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.
By Bryan Webb
Baked Apples with Dried Cherries and Maple Caramel Sauce
If you can't find the Gala variety, use Rome Beauty or Granny Smith apples.
Spiced Apple-Cider Granita with Ginger Whipped Cream
By Eugene I. Cleary