CELERY ICE CUBES
The next time you chop celery, don't toss the leaves.
Provided by Martha Stewart
Number Of Ingredients 1
Steps:
- Freeze leaves in ice cubes to pack a cocktail or another drink with an extra hit of bright celery flavor.
ROASTED GRAPES WITH CARAMELIZED WINE AND YOGURT ICE CREAM
In this recipe, grapes take on a floral, caramelized flavor from fresh thyme and honey. If your thyme is woody, discard the stems and just use the leaves. If you don't have an ice cream machine, the ice cream mixture can be placed directly in the freezer without churning. It won't be quite as creamy and smooth, but quite good enough. You will get more ice cream than you need for serving with the grapes, but eating the leftovers is no hardship.
Provided by Yotam Ottolenghi
Categories ice creams and sorbets, dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least 1 day before you plan to serve, make the ice cream: In a medium saucepan, combine sugar and 1 cup/200 milliliters of water over medium-high heat. Heat for 3 to 4 minutes, stirring until the sugar has dissolved. Add the orange and lemon zests, remove from the heat and set aside to cool down and infuse for at least 30 minutes.
- In a large bowl or pitcher, combine the yogurt, cream, orange and lemon juices. Pour in the sugar syrup, discarding the strips of zest. Stir well to combine, pour through a fine sieve and refrigerate until very cold, at least 4 hours.
- Pour mixture into an ice cream machine and churn until the ice cream is set. Transfer to a container and freeze until solid. (Can be prepared up to this point up to 1 month in advance.)
- On the day of serving, prepare the grapes: Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a medium bowl, combine grapes, muscat, honey, thyme, brown sugar and lemon zest, and stir well. Pour into a high-sided 9-by-13-inch/20-by-25-centimeter baking dish and bake for 30 to 45 minutes, stirring a few times, until the grapes have caramelized and the liquid is syrupy.
- If the juices don't thicken, pour them into a saucepan (reserve the cooked grapes separately) and reduce over medium heat until syrupy and beginning to caramelize. Turn off the heat and immediately stir the grapes back into the sauce.
- Five minutes before serving, remove ice cream from the freezer and divide between serving bowls. Spoon grapes and sauce over the ice cream and serve at once.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 9 grams, Sodium 42 milligrams, Sugar 76 grams
BLOODY MARY WITH PICKLE JUICE AND HORSERADISH ICE CUBES
Provided by Amy Thielen
Time 4h15m
Yield One 8-ounce cocktail
Number Of Ingredients 18
Steps:
- Rub the edge of a pint glass with the cut side of the lime half and upturn the glass into a saucer of celery salt to create a salt rim.
- Add the tomato juice, pickle juice, vodka, lime juice, horseradish, hot sauce and a good pinch of celery salt to the pint glass. Stir to combine. Fill the glass with Horseradish Ice Cubes.
- With a short skewer, impale the top of the pickle spear, the beef stick and the cheddar cube, and set the skewer across the glass so that the pickle and beef stick are submerged in the drink and the cheddar hangs over the surface of the drink. Serve immediately.
- Mix the celery seeds, salt and black pepper together in a small bowl.
- Whisk together the milk, horseradish, sugar and salt. Pour into an ice cube tray and freeze until solid, 4 hours to overnight.
ICED GRAPES WITH CHEDDAR CUBES & CELERY
Iced grapes are a bit like eating little fruit lollies and they make a great healthy snack that go brilliantly with cheddar and celery
Provided by Good Food team
Categories Snack
Number Of Ingredients 3
Steps:
- Pop the grapes in a freezer bag and put in the freezer until ready to eat. Serve with the cheese pieces and celery.
Nutrition Facts : Calories 144 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
GRAPE CUBES
I have to admit that this idea came to me while watching my young son drop grape halves into a glass of water. Since that day I have been watching him closely for further inspiration.
Provided by Brian Preston-Campbell
Yield 28 ice cubes
Number Of Ingredients 2
Steps:
- 1. Cut the grapes in half and divide into two equal parts. Puree half of the grapes with 1/2 cup of the water in a blender until smooth, for about 30 seconds.
- 2. Pour the rest of the water into a pitcher. Strain the pureed grape mixture through a fine-mesh sieve into the pitcher, and stir well.
- 3. Place the remaining grape halves in the wells of standard ice cube trays. Fill the trays with the grape-water mixture and freeze.
CHEDDAR CRISPS WITH ROASTED GRAPE RELISH
Categories Mushroom Olive Onion Bake Kid-Friendly Quick & Easy Cheddar Pine Nut Celery Fall Jalapeño Grape Gourmet Small Plates
Yield Makes 24 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make Cheddar crisps:
- Put oven rack in middle position and preheat oven to 400°F.
- Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long). Cut rope into 24 equal pieces and press each piece onto bottom and halfway up side of a muffin cup.
- Bake until golden and slightly puffed in centers, about 10 minutes. Cool in pan on a rack 10 minutes, then invert onto rack to cool completely. Leave oven on.
- Make grape relish:
- Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack.
- Toss together grapes, olives, celery, onion, jalapeño, garlic, zest, vinegar, pine nuts, and remaining 2 tablespoons oil. Spoon relish onto cheese crisps and serve immediately.
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