CELERY GRATIN
Steps:
- Combine 1 bunch sliced celery, 1 teaspoon salt, and water to cover in a medium skillet. Bring to a boil; reduce the heat to medium low and cook until most of the liquid is absorbed. Push the celery to one side of the skillet. Add 2 tablespoons each butter and flour and 1/4 teaspoon each nutmeg and pepper to the other side; cook, stirring, 3 minutes. Add 2 cups milk; cook, stirring all of the ingredients together, until creamy. Season with salt and pepper. Mix 1/2 cup breadcrumbs, 3 tablespoons grated parmesan, 3 chopped scallions and 2 tablespoons chopped parsley; sprinkle over the celery mixture and broil until golden.
CELERY APPLE GRANITA
Before the storm of desserts comes the palate-cleansing calm. This playful, snowy mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread. Counterintuitive as it may seem, taking a break before dessert¿to eat a pre-dessert¿will help you enjoy the sweet abundance that awaits.
Provided by Shelley Wiseman
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
- Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
- Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
APPLE CELERY GRANITA
Steps:
- Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
- Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
- Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
- Stir together wasabi and enough water to make a pourable sauce.
- Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.
CELERY AQUAVIT GRANITA
This unusual Granita is from the August 1989 issue of Gourmet Magazine. Serve as a first course or as a palate cleanser between courses.
Provided by Chef Regina V. Smith
Categories Vegetable
Time 4h
Yield 1 quart
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the sugar and 1/2 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.
- In a food processor puree the celery, add the cooled syrup, the Aquavit, lemon juice, cayenne to taste and salt to taste and blend mixture well.
- Transfer the mixture to a shallow metal pand and freeze it, stirring and crushing the lumps with a fork every 20 minutes, for 2 to 3 hours, or until it is firm but not frozen hard.
- Scrape the granita with a fork to lighten the texture and serve it in goblets.
Nutrition Facts : Calories 143.6, Fat 0.5, SaturatedFat 0.1, Sodium 244.9, Carbohydrate 35.5, Fiber 4.9, Sugar 31.1, Protein 2.1
BLOODY MARY GRANITA
Steps:
- Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals.
- When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon.
AQUAVIT BLOODY MARYS
Categories Fruit Juice Liqueur Alcoholic Tomato Brunch Cocktail Horseradish Gourmet Drink Fat Free Sugar Conscious Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 drinks
Number Of Ingredients 8
Steps:
- Stir together all ingredients with salt to taste in a pitcher. Serve over ice in 6 (12-ounce) highball glasses.
OYSTERS WITH BLOODY MARY GRANITA
A savory granita, or flavored ice, made with the ingredients of a Bloody Mary is one element of a three-part topping that includes fresh horseradish and celery leaves.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Line an 8-inch square nonreactive baking dish with plastic wrap. Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 1/2 cup water in a blender. Pour into prepared baking dish. Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.
- Shuck oysters, leaving them on the half shell. Arrange on a bed of crushed ice. Top each with 1 teaspoon granita, and serve immediately garnished with horseradish and celery leaves.
CUCUMBER AQUAVIT GRANITA
This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.
Yield Makes about 6 cups
Number Of Ingredients 6
Steps:
- Coarsely chop enough of cucumbers to measure 4 1/2 cups and purée in a blender with remaining ingredients in 2 batches until smooth. Pour into an 8- to 9-inch baking pan.
- Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
- Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
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- Place all ingredients in a small saucepan over medium heat. Stir until all the sugar has dissolved. Remove from heat. Let cool. Strain syrup and discard solids. Set aside.
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