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Author Notes: I had just roasted some Sriracha in a low oven based on a Serious Eats tip. I had to figure out how to use up this smoky, spicy seasoning. I had seen a sorbet recipe using celery from Del Posto in the NY Times not too long ago and decided to do a riff on that. I will always be comfortable with the pairing of spicy, celery and bleu cheese, so I thought this would be a good palate cleanser. I think the sweet celery flavor comes through great on this dish. - foodfighter
Food52 Review: You can apparently take the girl out of Buffalo, but you can’t take the Buffalo out of the girl - I didn’t consciously make the chicken wing connection to this recipe until I went to make make it. It just sounded tasty; I had all the ingredients; and it was a good reason to get out the ice cream maker. The recipe did not disappoint. The sorbet base was straightforward to make and froze up nicely in the ice cream maker. The combination of flavors was refreshing – the creaminess of the blue cheese and the fresh sweetness of the sorbet balanced the heat of the sriracha powder. I can see this being served as a palate cleanser, dessert, or if you cut back a little on the sugar in the sorbet, in place of a salad. - rachelib
- .75 pounds Celery
- .5 cups Granulated Sugar
- 1 teaspoon Champagne Vinegar
- 2 teaspoons Lime Juice
- .5 teaspoons Salt
- Chop Celery Leaves and reserve. Chop Celery Stalks in large dice.
- Make simple syrup with Sugar and 3/4 cups of water. Allow to cool.
- Mix chopped Celery Stalks with syrup, salt, vinegar and lime juice in blender/vitamix. Mix in reserved Celery Leaves. Pour mixture into cheesecloth lined mesh strainer over a large container in fridge.
- Freeze in ice cream machine, or in a shallow tray until frozen. If you use a shallow tray mix every 30 minutes or so.
- Serve quenelle or scoop of sorbet over wedge of bleu cheese and dust with sriracha powder. Eat leftover sorbet by itself or share with someone else...