Select from our past recipes. AUGUST - APPLE GRANITA WITH GINGER CREAMJULY - CHILLED AVOCADO SOUP WITH GINGER AND LIMEJUNE - LEMON CURDMAY - PICKLED SHRIMPAPRIL - CORN, MANGO, AND EDAMAME SALADMARCH - IRISH SODA BREADFEBRUARY - PEANUT BUTTER BARSJANUARY - SEAFOOD TARTSDECEMBER - ARTICHOKE-BLEU CHEESE BISQUEOCTOBER - YAM CROQUETTES

AUGUST RECIPE OF THE MONTH:

APPLE GRANITA WITH GINGER CREAM

• 6 CUPS NATURAL APPLE CIDER
• 2/3 CUP PACKED DARK BROWN SUGAR
• 20 WHOLE ALSPICE
• 12 WHOLE CLOVES
• ½ TEASPOON CAYENNE PEPPER

COMBINE ALL INGREDIENTS IN SAUCEPAN OVER MEDIUM HEAT UNTIL SUGAR DISSOLVES. REMOVE FROM HEAT, COVER AND LET STEEP FOR 1 HOUR. WHISK; FREEZE AGAIN UNTIL MISTURE IS SLUSHY, ABOUT 1 HOUR. WHISK AGAIN TO BLEND WELL. FREEZE WITHOUT STIRRING UNTIL GRANITA IS FROZEN SOLID, AT LEAST 3 HOURS OR OVER NIGHT. USING A FORK, SCARPE GRANITA UNTIL ENTIRE MIXTURE IS A MASS OF CRYSTALS. COVER AND FREEZE UNTIL READY TO SERVE. TOP WITH GINGER CREAM.

GINGER CREAM

• ½ CUP CHILLED WHIPPING CREAM
• 1 TABLESPOON DARK BROWN SUGAR
• 2 TABLESPOONS MINCED CRYSTALLIZED GINGER
• 3 TABLESPOONS SHREDDED FRESH GINGER

BEAT CREAM AND SUGAR IN MEDIUM BOWL UNTIL SOFT PEAKS FORM. FOLD IN GINGERS. COVER AND CHILL UP TO 4 HOURS.