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Hot and Cold Whisky Chili Granita

Hot and Cold Whisky Chili Granita 8.000

Mette Randem for The Washington Post

Gastronomer Feb 18, 2009

This dish was inspired by a recipe in "Pain & Pleasure" (Gwynne Conlyn Publishing, 2008), but it is quite a bit simpler.

Gastronomer Andreas Viestad describes it as being in between a drink and a dessert; it can be served as either. He offers it as a little something to "wake up" guests after a long dinner.

The flavor of the granita depends a lot on which kinds of whisky and chili pepper you are using. A good malt whisky will lend a nice smoky flavor to the dish (but will also increase the cost).

Viestad prefers piri-piri or bird's-eye chili peppers, but have also used Thai, jalapeno and New Mexico varieties with good results. Using a chipotle pepper will lend a smoky malt whisky flavor even if you are using a cheaper type of whisky.

He uses Scotch, but says the dish is just as good with bourbon.


Servings: 8 - 10 small
Ingredients
  • 1/3 cup sugar
  • 1/4 cup water
  • 2 to 4 small fresh or dried chili peppers, chopped or crumbled (see headnote)
  • 1/3 cup Scotch whisky (see headnote)
  • 20 to 30 ice cubes, plus more as needed

Directions

Place 8 to 10 whiskey tumblers or other glasses in the freezer along with the canister of a blender or the bowl and blade of a food processor.

Combine the sugar and water in a small saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Add 2 of the chopped or dried chili peppers, stirring to mix well. Turn off the heat and let cool to room temperature.

Add the Scotch to the cooled syrup; transfer to a shallow metal pan and place in the freezer undisturbed for 1 hour; it should get very cold.

Just before serving, combine the syrup and ice cubes in the chilled blender canister or chilled food processor bowl. Pulse to form a coarse, granular texture. Add some of the remaining chopped or crumbled chili peppers to taste and pulse to combine; add ice cubes as needed for texture.

Divide among the chilled tumblers; serve immediately.


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Recipe Source

From Gastronomer columnist Andreas Viestad.

Tested by Sarah Meyer Walsh.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 10): 47


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 7g 2%

Dietary Fiber: 0g 0%

Sugar: 7g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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