 Pomegranate, Cherry & Pineapple Granita
1 17.5 oz bottle Nantucket Nectars Pomegranate Cherry Juice
1 can Cubed Pineapple with juice
1 tsp cinnamon
- Blend all ingredients until pineapple is in small pieces.
- Pour into several ice trays and freeze for 5 hours or overnight.
- Release frozen cubes into blender & blend until smooth consistency & serve in small bowls.
Serves about 4-6 people
Whole Wheat Honey Bread
Victoria Harrison’s Recipe
 5 cups Warm Water
2/3 cup Honey
3 tbls. Dry Yeast
1 ½ tbls. Salt
2/3 cup Oil
10-12 cups Whole Wheat Flour
Pour warm water into large bowl, add honey. Sprinkle yeast water, and let activate. Add salt, oil mix gently. Add whole wheat flour cup by cup and mix gently but thoroughly. Divide into four equal parts. Kneed each part 10-12 minutes to create “elasticity and smoothness. Shape into loaves making sure that the seam on the underside. Place in well-greased bread pans.
Place pans in a warm oven (200*), and allow to almost double and “crowned” (looks fuller than the pan edge). This may take up to 30 minutes). Set oven temp to 350*, do not preheat.
Bake 30-40 minutes.
If you prefer a less strong wheat flavor cut the wheat by 2 cups and replace with white (not baking/gluten) flour.
 Caribbean Coconut Rice
Gluten Free
2 tsp. unsalted butter
2 tsp. minced ginger
1 clove garlic, minced (1tsp.)
1 3-inch cinnamon stick
1 cup jasmine rice, rinsed and drained
¾ cup light coconut milk
1 tsp. sugar
½ tsp. grated lime zest
1/8 tsp. white pepper
¼ cup toasted shredded, unsweetened coconut, optional
Melt butter in a saucepan over medium heat. Add ginger, garlic and cinnamon stick and sauté 1 minute, or until fragrant. Stir in rice, and sauté 2 minutes, or until rice grains are opaque. Add coconut milk, sugar, salt, lime zest, white pepper, and ¾ cup of water, and bring to a simmer. Stir once, cover, reduce heat to low and simmer 15 minutes. Fluff rice with fork, cover and let rest for 5 minutes. Garnish with toasted coconut, optional. Serves 4 |
