Chef John from “The Store” in Waitsfield an elaborate Granita Liqueur:
12 Oz. Vermont Ice Apple Crème Liquor
2 Cups Cold Hollow apple cider
2 Each Star Anise
½ tsp Red Pepper Flakes
Pure Vermont Cooking Maple Syrup
¼ Cup Butterworks Farm Heavy Cream
1 Cup Light Brown Sugar
1 Cup Butterworks Farm Heavy Cream
¼ Cup Light Corn Syrup
8 Each Apple Rings, dried
3 Oz. Lake Champlain Chocolate –Grace Under Fire
½ tsp Vegetable Shortening, for glossiness (optional)
1. To make the Granita: Bring the apple cider to a simmer in a saucepan over low heat. Add the star anise, red pepper flakes and maple syrup; simmer 5 minutes. Remove from heat and let steep 10 minutes. Strain and cool to room temperature. Add heavy cream and mix well. Pour into an 8-inch cake pan and place in freezer. Once frozen, use a fork to break up the granite into pieces.
2. To make the Caramel Sauce: Combine the brown sugar, cream and light corn syrup in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook gently for 8-10 minutes until thickened. Remove from heat, stir well and cool.
3. To make the Garnish: Melt the chocolate and vegetable shortening in a double boiler over barely simmering water, stirring occasionally until melted and smooth. Cool slightly. Using scissors, cut a slit half way through the dried apple rings. Dip the outer edge of the apple ring in the chocolate, place on a sheet pan lined with wax paper and chill to harden chocolate.
4. To assemble: Using martini glasses, coat the rim of the glass with the caramel sauce. Place ½ cup shaved apple cider granite in glass and pour 1 ½ ounces of apple Crème Liquor over granite. Garnish with apple ring.
5. Note: Laughing Moon Caramel Sauce may be used instead of making caramel sauce.