“Spagliato” Granita

“Spagliato” Granita from "The Tucci Table: Cooking With Family and Friends" by Stanley Tucci, Felicity Blunt. Start reading it for free: https://a.co/dCxrf8T

Serves 6

3.5 ounces prosecco

1.5 ounces Campari

3.5 ounces red vermouth

Juice of 4 oranges

1 tablespoon superfine sugar

Negronis are a favorite cocktail of Felicity’s. This light, bright granita with the added lift of prosecco is something we love to serve after a dinner party. Spagliato means “spoiled,” denoting that it is a Negroni made with prosecco instead of gin. Mix all the ingredients together in a shallow glass dish and put it in the freezer. As it freezes, use a fork to break up the ice crystals that start to form on the edges of the container and move them into the center. Ideally, you want to create a mass of snow-like flakes. It should take 3 to 4 hours in all. Don’t forget about it, but don’t let it dominate your day—as long as you fork it up every half hour or so, all will be well.

A KFC Chicken Seasoning Recipe from Glen and Friends Cooking

For the details, including why he doesn't give the proportions, watch his video.

Ingredient list:

Fine Salt

Fine Ground Black Pepper

Coarse Ground Black Pepper

Cracked Black Pepper

Fine Ground White Pepper

Allspice / or / Summer Savoury

Ground Coriander

Ground Ginger

MSG

Rubbed Thyme

Ground Sage 

Rubbed Marjoram

Per Glen:  Of course there is more than just the spice mix; if you want that old school taste, you need to use a low protein flour, dip in an egg and milk wash, and pressure fry in hydrogenated cotton seed oil.

Pecan and Coconut Oatmeal Chocolate Chip Cookies Recipe from The Kitchen Magpie (aka Cowboy Cookies)

I added the weights for ease of preparation. Bar cookie option at bottom.

Ingredients

• 1 cup salted butter
• 1 cup white sugar (200 g)
• 1 cup brown sugar (170 g)
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour (150 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flaked coconut (170 g) (I used unsweetened from Indian grocery store to cut the sweetness a bit.)
• 2 1/2 cups large flake oats (225 g)
• 1 1/2 cups chocolate chips (255 g)
• 1 1/2 cups toasted (coarsely chopped) pecans (180 g) (Could increase these a bit if skipping the chocolate chips.)

Instructions

• Preheat the oven to 350°F
• Cream the butter and sugars together with a mixer until light and fluffy. 
• Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
• Whisk together the flour, salt and baking soda.
• Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine. 
• Stir (by hand) in the coconut, pecans and chocolate chips until combined. (I did this all with the KitchenAid.)
• Form into balls and place onto baking sheets 2 inches apart. Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
• Remove and let cook on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.

Bar cookie option: Spread in 13 x 9 pan lined with parchment, bake at 350 for about 28 minutes. They were still jiggly when they came out but getting golden around edges. 

Nutrition

Calories: 171kcal