Recipe from Il Solé, Dallas
Blood Orange Granita
3 1/2 cups blood orange juice (approximately 12 oranges)
1/2 to 3/4 cup granulated sugar
Combine the juice and sugar in a bowl and stir with a wooden spoon until sugar is dissolved (about 5 minutes). Pour into an approximately 9- by 13-inch glass dish and place in a freezer. Stir mixture every 30 minutes with a fork. Be sure to scrape the bottom and the edges to break up any large pieces. Granita should be frozen to a slushy consistency after about 4 hours.
1 1/4 cups all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon sugar
4 tablespoons unsalted butter
1 tablespoon vegetable oil
1/2 cup dark beer (cold)
Sift flour into a mixing bowl and set aside.
Heat milk, salt, sugar, and butter in a heavy-bottomed sauce pot, stirring, until butter is melted.
Make a well in the flour and pour in about a cup of the milk mixture. Mix with a whisk until you have a thick, smooth batter. Add the oil, eggs, and the rest of the milk and whisk until smooth. Refrigerate for at least 2 hours.
Place an 8-inch nonstick skillet over medium heat (you can use a larger one if that is all you have). Remove batter from refrigerator and stir in beer. Pour about 1/4 cup of batter into pan and swirl to cover pan evenly. Cook until edges begin to brown. Using your fingers and a rubber spatula, gently lift and flip the crêpe. Cook on other side approximately 30 seconds or until lightly browned. Drain on paper towels or a piece of parchment paper and continue until you have the number of crêpes needed.
Makes about 18 to 20 large crêpes, or 6 servings.
Sweet Ricotta Filling
2 cups skim-milk ricotta
1/4 cup low-fat sour cream
1/2 cup powdered sugar
1 tablespoon blood orange zest
4 ounces bittersweet chocolate
shaved juice of 1 lemon
fresh mint (for garnish, at assembly stage)
Combine all the ingredients in a bowl and mix thoroughly. Refrigerate until ready to use.
To assemble, put approximately 1 1/2 tablespoons of cheese mixture in the center of 1 crêpe. Fold the side of the crêpe closest to you over the cheese mixture and press down lightly. Fold the left and right sides over and then fold the cheese mixture up to form a rectangular package. Repeat with each crêpe to make 18 to 20 manicotti.
Preheat oven to 350 degrees. Place manicotti in a baking dish. Cover lightly with foil and heat until warm, about 10 minutes.
To serve, put granita in 6 small serving dishes in the center of 6 dinner plates, with the manicotti alongside. Garnish with fresh mint. Serves 6.