Apple Tarragon Gel Recipes

APPLE TARRAGON GRANITA

Steps:

• Place the sugar and tarragon in a food processor or blender and pulse until the tarragon is finely ground and the sugar is green. Transfer the tarragon sugar to a medium bowl; add the apple juice and lemon juice and whisk to combine. Let the mixture stand for 10 minutes, stirring it occasionally, until the sugar has dissolved.
• Pour the mixture into a 9-inch-square nonreactive metal baking pan and place it in the freezer. Stir the mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours, or until frozen. The mixture will become a fluffy, icy concoction.
• To serve the granita, spoon it into chilled dishes.

APPLE TARRAGON SAUCE

Steps:

• In a 1-quart saucepan over medium-high heat, combine the apple cider, wine, clam juice and shallots. Bring to a boil, lower heat and simmer until reduced by two-thirds, 5 to 7 minutes.
• Whisk in chilled butter slices. Add apple and tarragon, and salt and pepper to taste. Serve hot over grilled or broiled trout.

APPLE-TARRAGON VINAIGRETTE

Steps:

• Combine apple and next 5 ingredients in a skillet.
• Bring mixture to a boil; reduce heat to low, cover, and simmer 5 minutes or until apple is tender.
• Transfer mixture to a blender. Add honey and next 3 ingredients; purée until smooth.
• While blender is running, slowly add oil until well blended. Cool before serving.