How can you not have as a personal hero a woman who once said, “The only time to eat diet food is while you're waiting for the steak to cook.” or who, when asked the secret to her long life, deadpanned, "Red meat and gin."?
The two people who had the greatest influence on my love for cooking and baking are my mother and Julia Child. I miss them both.
So, in honor of my love of all things food-related, and as part of my participation in Chef Troll's Drunken Master Culinary Throwdown, I give you:
Moi's Easy Peasy Pineapple Granita:
(Because when you're drunk on a beach somewhere in the Caribbean, who has time for solid food?)
• 2 cups total liquid, comprised of: 1/2 cup water, 1/2 cup Fresca, 1/2 cup pulp free lemonade, 1/2 cup pineapple juice, strained from a 20 ounce can of pineapple chunks
• 1 cup granulated sugar
• 1 20-ounce can pineapple chunks
• New Mexico red chile powder
Drain pineapple, reserving a half cup of the liquid. Bring all liquids and the one cup of sugar to a boil over high heat. Reduce to medium and simmer, stirring occasionally, until sugar is completely dissolved, about five minutes. Remove from heat and cool to room temperature.
In the meantime, in a blender or Cuisinart, puree the pineapple. Add to the sugar/liquid mixture and mix well. Cover and refrigerate for at least four hours or overnight. Run through an ice cream mixer for 25-30 minutes or until thick in texture. Or, simply pour into a freezer-safe container until frozen, 4-6 hours. Scoop into individual serving dishes and sprinkle lightly with red chile powder.