BLOODY MARY CELERY STICKS

Bloody Mary Celery Sticks image

The inspiration for this recipe comes from the author Nathan Myhrvold, who makes an apple-infused celery by squeezing apple juice into celery sticks with a pressurized whipped cream siphon. The pale green sticks look like celery, they crunch like celery, but they taste like apples. This version uses gin and spicy tomato water to turn the celery into crisp and juicy bloody Marys.

Provided by Melissa Clark

Time 20m

Yield 10 servings

Number Of Ingredients 6

Ingredients

3 pounds very ripe tomatoes, coarsely chopped
1/2 teaspoon, plus pinch kosher salt
3 celery stalks
8 ounces gin
12 dashes Tabasco
12 dashes Worcestershire sauce

Steps:

Line a colander with a thin dish towel or double layer of cheesecloth and place over a bowl. Put tomatoes in the colander and toss with 1/2 teaspoon salt, mashing tomatoes gently with your hands. Let tomatoes drip for 2 hours or refrigerate up to 8 hours. Give the tomato bundle a squeeze, then pour strained liquid into a measuring cup (you should have about 2 cups). Chill tomato water thoroughly before using (at least 2 hours or up to 2 days).
Snap off the very end of a celery stalk with your fingers and pull down the length of the stalk, pulling away strings as you go. Repeat until most of the strings have been removed. This will help the celery absorb more liquid. Slice each stalk in half lengthwise, then slice each piece crosswise.
Combine the tomato water, gin, Tabasco, Worcestershire, a pinch of salt and celery stalks in the bottom of a whipped-cream maker. Charge with two cartridges of nitrous oxide. Release the pressure. Put a sieve over a bowl; empty the contents over the sieve. Transfer the celery sticks to a plate and serve.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 128 milligrams, Sugar 4 grams