Tarragon Ice Recipes

TARRAGON ICE

Steps:

• In a saucepan combine water and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool about 30 minutes. In a 2 quart square baking dish, combine sugar mixture, lemon juice and tarragon. Cover and freeze 7 hours or till nearly firm.
• Break the frozen mix into small chunks. Move to a chilled large bowl. Beat with electric mixer on medium speed until fluffy but not melted. Return mix to the 2 quart dish and cover, freeze at least 3 hours or until firm.
• To serve, let stand at room temperature for 10 minutes. Using a large spoon, scrape across the surface and spoon into pretty dishes.
• Makes 6 cups.

APRICOT-TARRAGON ICE CREAM

Steps:

• Combine tarragon with milk and heavy cream and bring just to a simmer. Cover and let set for 1 hour. Combine yolks with the sugar and whisk until pale. Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring. Return the mixture to the pan and cook over low heat and continue stirring until the mixture thickens and coats the back of a spoon. Strain, pour into a container and chill in an ice bath. Cover and refrigerate for 24 hours. Romove from refrigerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions.

FREEZING TARRAGON

Steps:

• Bring a large pot of water to a boil over high heat; add a generous amount of salt and return to a boil. Prepare an ice-water bath; set aside. Add tarragon leaves to boiling water for 10 seconds. Drain and immediately transfer to ice-water bath to stop cooking. Squeeze excess water from tarragon and divide evenly into 4 portions. Wrap each portion of tarragon tightly with plastic wrap and transfer to freezer. Keep tarragon in freezer up to 6 months. To use, remove tarragon from freezer. Chop as desired for use in soups, sauces, and stuffings.

TARRAGON RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

BEETROOT SHOTS WITH TARRAGON YOGURT ICE CUBES

Steps:

• To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
• Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
• Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top