Mon-Fri Enjoy Happy Hour 3pm-5pm
$1.00 off ever food & beverage order.

OFF
$2000
Total Check of

$100 Or More

Sun-Thurs Only
Please base gratuity I
on full value of meal. I

YOTSUBA '

West Bloomfield
(248) 737-8282

• Tatami rooms

Not good with any other offer.

Expires 7/31/07

• Catering

$10"
OFF
Total Check of

• Private dining room
for office luncheons
& family get-togethers

$50 Or More

Sun-Thurs Only
Please base gratuity
on full value of meal.

YOTSUBA

YOTSUBA

West Bloomfield
(248) 737-8282

JAPANESE RESTAURANT & BAR

Not good with any other offer.

Expires 7/31/07

Open 7 Days
for Lunch
& Dinner

7365 Orchard Lake Road • West Bloomfield

(1/8 Mile North of 14 Mile Road)

248.737.8282

2222 Hogback Road • Ann Arbor 734.971.5168

CHAMPAGNE-CASSIS GRANITA

We invite you to write your own

chapter of history at a place

Granita is simply a shaved ice, made
from a lightly sweetened fruit puree or
another liquid. Of all the frozen desserts,
granita is the simplest to make, requir-
ing nothing more than a dish, a freezer
and a fork. Forming fine-grained crystals
is the goal. Inspired by the classic Kir
Royale, this granita makes a similarly
elegant after-dinner dessert. Because
of the quantity of Champagne in this
recipe, it takes a bit longer to freeze than
other granitas. Since this granita may
melt rapidly, I suggest spooning it into
chilled goblets and letting them rest in
the freezer until you're ready to serve.

where legends have walked.

cup sugar

cups water

cups Champagne or

Henry Ford Museum',
Lovett Hall
Greenfield Village',

313.9 82.6220

wvrw.TheHennford.org/catering

1 8 •

JULY 2007 •

platinum

sparkling wine

1/3

cup creme de cassis

(black currant liqueur)

In a medium, nonreactive saucepan, heat
the sugar and water until the sugar is
completely dissolved. Remove from the
heat and add the Champagne. Stir in the
creme de cassis.
To freeze: pour the mixture into a dish
(I recommend one with sides that are
about 2 inches high, to contain all the
crystals) place in the freezer. Begin check-
ing it after about 1 hour. Once it begins
to freeze around the edges, take a fork and
stir the mixture, breaking up the frozen
parts near the edges into smaller chunks
and raking them toward the center.
Return the dish to the freezer, then check
the mixture every 30 minutes afterward,
stirring each time and breaking up any
large chunks into small pieces with a fork,
until you have beautiful, fine crystals of
homemade granita. Makes about 1 quart.