(Coffee) Ice Castles

Cafe Drake gal pal Miki Shimada will be flexing her blades of glory at an ice skating exhibition at Rockefeller Center, Friday April 13, 2007 at 6pm. We'll be in Atlanta visiting our mother and holding down the Dirty South, but encourage all in the NYC area to flock to midtown Manhattan for this frozen extravaganza. In the meanwhile check out Miki servin' fierce shade in the rink at http://www.youtube.com/watch?v=wZ17E6cUjJM, in all her twirling glory ("Twirl", we said, "TWIRL!") A recipe appropriate to both skating and Winter's current last hurrah here in Cafe Drake's hometown follows below.


GRANITA AL CAFFE

3 cups hot brewed espresso (if you use regular American-style coffee, brew double strength or the recipe will not work out) / 1/3 cup plus 1/2 TB. sugar / 1/2 cup heavy cream

1. Put hot espresso in a bowl.
2. Add 1/3 cup sugar and stir to dissolve.Cool to room temperature.
3. Transfer to a shallow pan and place in the freezer.
4. Every 30 minutes, using a fork, stir the granita, scraping it off the bottom and sides of the pan so that it freezes evenly.
5. Continue to freeze and break up ice crystals until completely frozen, about 3 hours.
6. When ready to serve, whip heavy cream and 1/2 TB. sugar until thickened.
7. Spoon granita into chilled glasses and top with whipped cream.

Note: Only full-flavored espresso will really make a tasty granita. Cafe Bustello is a reliable and inexpensive brand available at all supermarkets. For heaven's sake DO NOT use any bland (and empty of antioxidants) decaffeinated hideousity.