3 cups of blood orange juice
2 chipotle in adobe chopped to a paste
2 medium shallots chopped fine
2 tbsp of blood orange liqueur (optional)
¼ c of champagne vinegar
black pepper to taste
2 tbsp of chopped chervil
8 freshly sucked oysters
1 cup of water
½ cup of sugar
2 ½ cups of prosecco
¼ cup of crème de menthe
zest and juice of 1 lemon
For the shooter combine all ingredients except chipotle and add that a little at a time until you have the spice level you like. Chill the mixture for at least an hour. When ready to serve, place 1 oyster in a tall shot glass or champagne flute then add about ¼ cup of the mixture or just enough to cover the oyster.
For the granita heat up water and sugar until all the sugar dissolves. In a shallow baking dish combine all the ingredients and place in the freezer. After 45 minutes, run a fork along sides of container to break up any large chunks of ice. Check on granita several times, every half-hour to an hour, gently breaking up chunks of ice with fork. Granita is ready when ice is full of large, irregular flakes with little to no liquid remaining. For best flavor and texture, serve within two days of making.
If you can’t stir the granita every half hour, let it freeze into a block of ice overnight. The next day, scrape it into flakes with a large fork. The texture won’t be quite as light, but it’ll come close.
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh Thyme leaves
6 ounces Monterey Jack Cheese, grated (about 1 cup)
1 8.5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting
Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and thyme on top.
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the cheese.
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the cheese, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.
*Adapted from Food Network Magazine