Cucumber Aquavit Granita Food

CUCUMBER GRANITA RECIPE

Cucumber granita Recipe image

Who doesn't love a cucumber?Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season.They peak with the tomatoes, peppers, eggplants and those other cucurbits, squashes and melons, but among all these, cucumbers are the most like Johnny Depp -- very, very cool. With their refreshing herbaceous flavor and their snappy crunch, cucumbers are exactly what we want to eat right now -- still (they've been cultivated for more than 3,000 years).And they lend themselves to the way we want to cook right now too -- with a sort of easy abandon, pureed in soups, chopped into salsas, sliced into salads. A favorite two-sentence recipe for cucumber, mango and red onion salad from Alice Waters' "Chez Panisse Vegetables" goes like this: "Peel and thinly slice cucumbers, mango and sweet red onion -- about the same of each, but exact proportions do not matter at all. Season to taste with freshly squeezed lime juice and salt, and garnish generously with cilantro leaves."Chopped into yogurt, you have raita for spicy Indian dishes. Or sliced, with a little white vinegar, sugar, salt and green onions, they're more Hapsburg Empire, served with cold poached salmon or chicken.Cucumbers' flavor is often described as mild, yet it's distinct enough to hold its own, slightly sweet and slightly bitter. It's great featured in chilled soups such green gazpacho or Russian okroshka. Cool, creamy yogurt (or creme fraiche!) -- as with the raita -- is a no-brainer for cucumbers. (Dress sliced cucumbers with yogurt, stir in some dill, cilantro, basil, chervil or chives, and serve with cured salmon.) And for a chilled soup, cucumbers and yogurt couldn't be better matched, spiked with a little garlic and a touch of white wine vinegar and garnished with crunchy radishes and grains of sea salt.Their light sweetness really comes out in a beautiful and elegant cucumber and crab salad. The tender crab is a little sweet too and is tossed with herbs and shallots and a little lemon juice.The cucumbers are sliced lengthwise into ribbons on a mandoline, and the slices are arranged architecturally -- forming layers between the crab, sort of like a napoleon, but looser, more floppy, more ... summery.And what makes a better palate cleanser than a cucumber granita? Icy cool with a hint of sugar and some cracked black pepper, it's perfect for a hot, hot day. The flavor of the cucumber shines through the sweet and the spice.For dessert? If you were Providence pastry chef Adrian Vasquez, it would be a timbale of Greek yogurt and honey panna cotta with cucumber gelee and cucumber "noodles" with cantaloupe sherbet.

Provided by Betty Hallock

Categories VEGETARIAN, APPETIZERS

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

3 regular cucumbers, about 1 3/4 pounds total
2 tablespoons lime juice (about 1 lime)
2 tablespoons superfine sugar
1/4 teaspoon cracked Tellicherry black pepper
Pinch of salt

Steps:

Peel two of the cucumbers but leave the peel on the third cucumber for color. Rinse the cucumbers to remove any residue or dirt.
Trim the ends off the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut the cucumbers into 2-inch chunks and puree them in a blender or food processor along with one-fourth cup water. Add the lime juice, sugar, pepper and salt.
Pour the mixture into an ice cream maker, and freeze according to manufacturer's instructions.
Spoon the granita into a chilled glass dish until it is firm enough to hold its shape. Serve a small scoop in a bowl as a palate refresher between courses.

CUCUMBER AQUAVIT GRANITA

Cucumber Aquavit Granita image

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

Ingredients

3 large English cucumbers, peeled and seeded
1/2 cup superfine granulated sugar
1/4 cup water
1/2 cup aquavit
1/2 teaspoon fresh lime juice
1/8 teaspoon salt

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).

2006: GAZPACHO WITH CUCUMBER GRANITA

2006: Gazpacho With Cucumber Granita image

Provided by Amanda Hesser

Categories lunch, soups and stews, appetizer

Time 2h15m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 cups peeled, seeded and coarsely chopped cucumber
1 tablespoon cucumber
vinegar (see note) or Champagne vinegar Salt
Salt
3 pounds Persimmon or Golden Jubilee (large red or yellow) tomatoes, cored and roughly chopped (about 6)
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
2 slices country bread, crusts removed, cut into 1/2 -inch cubes
1/4 cup finely chopped shallot
1/4 cup finely chopped green pepper
2 tablespoons minced Serrano chili
1 cup grape, cherry or sweet 100's tomatoes, blanched and peeled

Steps:

Chill 6 shallow soup bowls in the refrigerator. To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth. Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer. Run a fork through the granita every 20 minutes for approximately 2 hours. Keep in the freezer until ready to serve. (This can be done the day before.)
Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve. Season with salt (about 6 pinches) and chill in the refrigerator.
Place a medium sauté pan over medium-high heat; add the olive oil. When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels. Season with salt and set aside. In the same oil, add the cubed bread and fry until golden. Remove with a slotted spoon, then drain on paper towels and season with salt.
Ladle the chilled soup into the chilled bowls. Float a large tablespoonful of granita in the center of each bowl. Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 749 milligrams, Sugar 3 grams, TransFat 0 grams

AQUAVIT'S QUICK PICKLED CUCUMBERS

Aquavit's Quick Pickled Cucumbers image

According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

Provided by Chef Kate

Categories Vegetable

Time 4h20m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 English cucumber
1 tablespoon kosher salt
1 1/2 cups water
1/2 cup white wine vinegar
1 cup sugar
1 bay leaf, preferably fresh
2 allspice berries

Steps:

Slice the cucumbers as thin as possible, using a mandoline if you have one.
If you only have regular cucumbers, slice them in half lengthwise and scoop out the seeds before slicing.
Put the slices in a colander and toss them with the salt.
Let the cucumber sit while you prepare the marinade (or for up to about 30 minutes.
Combine water, vinegar, sugar, bay leaf and allspice in a medium saucepan and bring to a boil.
Remove from heat and let cool.
Rinse the salt off the cucumber slices and squeeze out as much moisture as possible, using paper towels to blot them dry.
Put the cucumbers in a medium bowl and add the marinade (the cucumber should be completely covered).
Cover the bowl and refrigerate 3 to 6 hours before serving.

Nutrition Facts : Calories 204.8, Fat 0.1, Sodium 1748.8, Carbohydrate 52.7, Fiber 0.4, Sugar 51.2, Protein 0.5

CUCUMBER GRANITA

Cucumber Granita image

This is a simple little frozen miracle. It can transform a bowl of gazpacho into an epicure's delight. Placed in a margarita glass with some mint and/or basil leaves, it is a perfect little palate cleanser. Or it can be the perfect little addition to a bloody mary or similar cocktail. Use an ice cream scoop or a cookie scoop to scrape it up into perfect little balls. Cooking time is freezing time and is a guesstimate.

Provided by Chef Kate

Categories Vegetable

Time 1h45m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 cucumbers, about 11 ounces
2 tablespoons lemon juice
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 teaspoon salt
3 sprigs mint
3 tablespoons extra-virgin olive oil
1/2 cup water

Steps:

Peel the cucumbers, cut them in half lengthwise and remove seeds. Cut the cucumbers into chunks.
Puree the cucumbers in a blender (or use an immersion blender) with the lemon juice, onion, green pepper, salt, mint, oil and water. This makes about 2 1/2 cups puree.
Pour the cucumber puree into two 9-inch metal cake pans. Freeze.
To serve, remove the granita from freezer 5 minutes before serving. Use a fork to scrape the ice into mounds. Add the scraped ice to the gazpacho immediately before serving. Or use an ice cream scoop or cookie scoop to make small balls of granita to garnish cocktails, cold soup or just as a palate cleanser.

Nutrition Facts : Calories 191.4, Fat 16.5, SaturatedFat 2.4, Sodium 938, Carbohydrate 11.8, Fiber 1.8, Sugar 5.4, Protein 1.9

CUCUMBER AND SAKE GRANITA

Cucumber and Sake Granita image

Provided by Matt Lee And Ted Lee

Categories appetizer

Time 20m

Yield Serves 6 to 8 as a first course or tiny middle course

Number Of Ingredients 7

Ingredients

1/4 cup sugar
4 cups peeled and chopped English cucumbers (about 2 pounds)
1 cup chopped honeydew melon
1 tablespoon lime juice
1/4 cup sake
Sea salt
2 shiso leaves, cut into very thin strips (mint may be substituted)

Steps:

In a blender, purée the sugar and 1/4 cup water on high for 2 minutes. Scrape down the sides, let rest for a minute and then purée again for 30 seconds.
Add the cucumbers, melon, lime juice, sake and a pinch of salt. Purée the mixture until smooth, then strain through a fine-mesh sieve set over a large baking dish. Freeze the mixture. Scrape with a fork until light and fluffy, like fresh snow. Serve in small bowls or glasses, topped with a light sprinkle of sea salt and shiso leaf.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 0 grams, Carbohydrate 13 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 351 milligrams, Sugar 10 grams

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CUCUMBER AQUAVIT GRANITA RECIPE - DETAILS, CALORIES, NUTRITION ...

WEB Get full Cucumber Aquavit Granita Recipe ingredients, how-to directions, calories and nutrition review. Rate this Cucumber Aquavit Granita recipe with 3 large english …
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Servings 6
Calories 198 per serving
Total Time 4 hrs 15 mins

Cucumber Aquavit Granita Food

CUCUMBER GRANITA RECIPE

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.

2006: GAZPACHO WITH CUCUMBER GRANITA

AQUAVIT'S QUICK PICKLED CUCUMBERS

According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.

CUCUMBER GRANITA

CUCUMBER AND SAKE GRANITA

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