Celery Granita

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Sicilian granita is a semi-frozen dessert of sugar and water. You can substitute the celery from this recipe with almost anything that’s in season. I first tasted a homemade version of granita in Vermont when one of the boy’s professor served us a small snack flavored with raspberries he grew in his yard. He mentioned that a vegetable as flavoring will even work, so when I returned to New York City, I made it with celery. If you have access to Chinese celery–they are thinner and softer than the American kind–use it because it has a spicier taste to it. This recipe makes a generous bowl of granita.

Ingredients:
1 bunch of celery, rinsed and patted dry
1/2 cup of sugar
1/2 cup of water
1 tray of ice cubes
lemon juice
mint leaves, finely chopped

1. Make the simple syrup. In a sauce pan, bring water with sugar to a boil. Simmer until clear, about 3 minutes. Pour into a bowl and set aside to cool.
2. Using a food processor, purée celery stalks. With a cheese cloth, strain the celery juice to another bowl to make sure you don’t have any of the pulp. In a blender, chop ice cubes until crushed.
3. To serve, pour over some celery juice and simple syrup in a bowl of crushed ice. Sprinkle some lemon juice to balance out the sweet and sour tastes. You can serve this immediately with mint leaves on top.

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Chilled Beet Soup

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In the summer, the farmers’ market sells a lot of beets. It takes a while for them to get soft but this summer soup is worth all the time. Your beet will be smoother if you use a more powerful blender. I have to get married first in order to get one of those, so for now, mine will have the consistency of a chunkier version.

Ingredients:
1 bunch of red beets, rinsed well
1 yellow onion, chopped coarsely
2 garlic cloves, minced
3 cups of chicken stock
lemon juice
salt, pepper, olive oil

1. Cook the beets in a big pot of boiling water, uncovered, until tender, about 45 minutes to an hour. When done, run them under cold water to cool. Dry with paper towel and peel and then cut into large chunks. Set aside.
2. In a large skillet, sauté garlic and onions with a little salt. Set aside.
3. Using a blender, purée beets, onions and garlic until smooth. Add stock slowly until you reach the desired consistency. Season to taste with salt, pepper and some lemon juice.
4. Chill the soup before serving, then ladle into bowls and garnish with mint leaves.

Related post/s:
Good ol’ chicken stock

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