Comments on: Grape and Rosé Champagne Granita a la Marketman

By: Ray

Ray — Wed, 29 Feb 2012 15:49:09 +0000

Oooo nice. I am a fan of these alcoholic concoctions and even try to make some and share it off the site. Will give this a try (Maybe with a cheaper sparkling since budget is a bit tight nowadays :P )

By: sur

sur — Mon, 27 Feb 2012 16:47:30 +0000

These granitas are perfect transitional courses made not just with leftover veuve but seasonal fruits and juice– palate cleansers, as I call it.

By: PITS, MANILA

PITS, MANILA — Sun, 26 Feb 2012 10:38:41 +0000

enjoying everything i read and see in marketmanila.

By: john

john — Sat, 25 Feb 2012 22:51:19 +0000

i really like this dish
it is refreshing looking and makes me even more hungry
love this dish

By: Marketman

Marketman — Sat, 25 Feb 2012 22:23:46 +0000

jannah, thanks for the link… and thank you Spanky. :)

By: jannah

jannah — Sat, 25 Feb 2012 20:08:50 +0000

totally off topic MM
httpss://www.facebook.com/photo.php?fbid=10150691276036113&set=a.149932771112.143853.585201112&type=1

By: Marketman

Marketman — Sat, 25 Feb 2012 13:25:46 +0000

F, they weren’t “real” bistecca. They were large porterhouse steaks, cut 2+ inches thick, but not chiannina…

By: F

Sat, 25 Feb 2012 13:19:42 +0000

Hi MM. Did you get the bistecca here? Chianina?

By: Marketman

Marketman — Sat, 25 Feb 2012 11:42:17 +0000

Mom-Friday, yes, it should work with most sparkling wines… knifenut, unfortunately, no post on the bistecca as I was pre-occupied with dinner and guests and didn’t photograph the versions. Essentially, I did one bare with no herbs, spices, oil, etc. and just added salt AFTER sides were seared on a hot coal fire with hickory chips. The second version was marinated for a couple of hours in a mixture of chopped fresh rosemary, black pepper and good olive oil. It was salted just after searing. If your meat is spectacularly good, I can see going the naked route… if you want to flavor the meat a bit, then marinate. Either way, they were quite good, and I am not sure if the experiment yielded conclusive or convincing results. corrine, no, didn’t use ice cream maker, I figured it would be easier to wash just a fork… :)

By: Mom-Friday

Mom-Friday — Sat, 25 Feb 2012 10:59:35 +0000

It does look like a million bucks! :) I will try to do this sometime.

I assume this will also work with any other champagne?
I have white zinfandel and with it’s pinkish color, I would also love to try it with your granita recipe.