An Italian Morning

My laptop has always had battery problems and so I’ve relied on the AC adapter. However, years of reliance on it has resulted in the connection to the computer loosening and so the plug often falls out.when I shift the machine on the couch (where it lives). But the battery finally reached the point where it couldn’t keep the computer running long enough to go into hibernate mode when the plug fell out.

I hadn’t replaced the battery because 1) batteries for this sucker are way expensive and 2) I’ve seldom needed the battery — there’s usually an AC outlet available. Nevertheless, when it got to the point where I was losing work it was time to accede gracefully to the inevitable and buy a new battery. This morning that investment really paid off.

Cool, very light, and richly flavored, a granita is an outstanding summertime treat.

I awoke at 8:00 to beautifully clear day thanks to yesterday’s thunderstorms. And, also thanks to the thunderstorms, it was neither too hot nor too muggy to sit outside on the balcony, check my email (because I now have a working battery) and eat a bite of breakfast.

It was wonderfully nostalgic and in gestalt reminded me of a morning in Italy. Partially this was because of the nature of my breakfast — coffee granita and a croissant.

Although they’re a pain to make (requiring minimal, but frequent attention) I’m fond of granitas. Cool, very light, and richly flavored, a granita is an outstanding summertime treat. You can make them with wine, champagne, fruit juice, or — my favorite — coffee.

I’ve been planning on this post for a couple of weeks and finally made the granita a couple of days ago. The fact that this morning was perfect for really enjoying it was pure serendipity.

Coffee Granita
Serves 6.

4 cups hot, very strong, brewed coffee (a dark roast made at double strength or espresso is best)
1 cup sugar
lightly sweetened whipped cream

Dissolve sugar in hot coffee and cool to room temperature. Pour into a 9 x 13 pan and place in the freezer.

Every 30 minutes, stir the mixture with a whisk, scraping the sides, and return to freezer. When mixture is about 80 to 90 percent frozen, use a fork instead of the whisk.

Use a fork to stir the granita again just before serving. This produces mounds of loose crystals. The ultimate texture is up to you and how often and thoroughly you stir. I think the best have the mouth-feel of snow — as though flakes of coffee have formed high in the heavens and then drifted to earth. Whatever the texture, chill the serving bowls or glasses in the refrigerator to avoid having the granita melt too quickly. Serve topped with whipped cream.

Technorati: Food | recipe | kevin d weeks | seriously good | coffee | granita | desserts

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