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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. Counter intuitive as it may seem, taking a break before dessert
Ingredients
* 1 (1,000-mg) tablet vitamin C (ascorbic acid)
* 2 Granny Smith apples, very coarsely chopped
* 2/3 cup water, divided
* 1 tablespoon chopped tarragon
* 4 cups very coarsely chopped celery ribs (from 1 bunch)
* Equipment: a flour sack or linen cloth
* 2 Granny Smith apples, very coarsely chopped
* 2/3 cup water, divided
* 1 tablespoon chopped tarragon
* 4 cups very coarsely chopped celery ribs (from 1 bunch)
* Equipment: a flour sack or linen cloth
Directions
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.
Pure 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.
Pur?e tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and pur?e 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.)
Cooks
Pure 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.
Pur?e tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and pur?e 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.)
Cooks
