To match nothing...

Radish and Horseradish Granite
A nostril cleaning and truly refreshing intermezzo for a feast


-  I n g r e d i e n t s  -

Ginger Ale - 1 twelve ounce bottle of your favorite brand
Radishes - the equivalent of 5 medium red radishes
Wasabi Powder - About a teaspoon, adjusted to taste
Horseradish - Approx 1 tsp of Beaver Brand, Extra Hot Horseradish


-  T o o l s  -

A CuisineArt, or equivalent, with a Standard sized Bowl
A Freezer with enough Open-Space to put in the CuisineArt Bowl
Very nice Serving Bowls or Plates


-  T h e   B i g   P i c t u r e  -

This will get a guaranteed WoW!  The problem with it is that some people
will think it is the best dish of the whole feast.
You're the Chef, which is good,
because there is no way that I can give you precise measurements here.
All of the ingredients vary in hotness due to the source and age of them,
so trust yourself.  I like to give it just a little more hot than I think I should.
Unfortunately, because of the nature of granite, which requires repeatedly fracturing the ice
crystals, it is best if you don't make it ahead,
which means you have to stay focused between the courses to give it a spin.
Because the serving size is small, this Serves 6-8 people.


- T h e   W h i r l  &  F r e e z e -

Ideally 5 hours, and not less than 4 hours before you are going to serve this dish,
start the process by:
Put the Ginger Ale in the CuisineArt bowl and put it into the freezer.
About every half hour check it.  When it starts to get slushy and part of it is frozen,
take it out of the freezer and put in your whole chilled radishes
that have been cleaned of any greens.
Do not peel them because the color of the red skins is crucial to the dish.
Give it a whirl and put it back into the freezer for about another half and hour.
You can never let this freeze solid so check it frequently until you learn how to
catch it when it is between being slush and solid.
Now the ginger ale is in and the radishes are in and they have been spun and are icy,
add the Wasabi Powder and the prepared Beaver Brand Extra Hot Horseradish.
Start with about 1 teaspoon or less of each.
The Horseradish will adjust the hotness level much faster than will the Wasabi.
Adjust it upward to what you think the crowd will tolerate, but don't blow them away.
If the crowd is picante-adverse, use a different recipe, maybe grapefruit.
Remember, we are not matching any wine here (maybe vodka), so hot is ok.
Put it back into the freezer/spin alternation and taste it again and adjust.
It should have at least 4 freeze-&-spins before serving to get the grainyness
of the ice crystals just right.


-  T  h  e     O o o p s  -

If you forget this in the freezer, and it freezes solid, and if you have the time,
just put it in the refrigerator until it tempers and you can force the blade of the CuisineArt with
your hand.  If you don't have time before serving,
I've never done this, but you might try a few seconds at a time in the microwave.
The blade should absorb the heat first, hopefully it won't arc.
Should I add, "Don't try this at home"... ?
If you do make the granite ahead of time, just follow the oops instructions.
Give it at least 3 spin-&-almost-freeze cycles before serving.


-  T o   T h e   T a b l e  -

The last step is to put the Granite in the refrigerator to temper,
which will make room in the freezer to chill your serving dishes.
I do not garnish this dish because I find it distracting to the boldness of the dish,
but feel free to use parsley, mint, or citrus slices.
I feel the garnish should be the beautiful bowls or plates that you serve it on.
Don't put more than a couple of good spoonfuls per serving,
leave'em wantin' more.


Enjoy your Intermezzo,                          
There is more toCome!

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