Tomato Carpaccio with Horseradish Ice

A summer snack straight from the garden

Tomato Carpaccio with Horseradish Ice

photo by Jennifer May

Serves 6 to 8

1 cup whole milk

¼ cup grated fresh horseradish or 3 tablespoons good-quality prepared horseradish

1 tsp. sugar fine sea salt

2 lbs. mixed heirloom tomatoes, beefsteak, and cherry

1 tbsp. fresh lemon juice freshly cracked black pepper

1 tbsp. chopped fresh parsley

Whisk together the milk, horseradish, sugar, and 3⁄8 teaspoon salt, and pour into a glass dish. Freeze for 1 hour, or until the milk at the sides of the dish begins to freeze. With a fork, rake the frozen sides into the slushy center. Freeze for another 30 minutes. Rake it again, and then freeze until solid, another 30 to 60 minutes. Just before serving, rake it again to make fresh shards of horseradish ice. Slice the tomatoes and lay them out on a platter. Drizzle the tomatoes with the lemon juice and sprinkle with a fine spray of salt, pepper, and the chopped parsley. Let sit until the tomatoes start to perspire from the salt, 15 minutes or so. Just before serving, top tomatoes with with raked clumps of horseradish ice. Rush to the table.

Recipe reprinted from THE NEW MIDESTERN TABLE: 200 Heartland Recipes. Copyright © 2013 by Amy Thielen. Photos © 2013 by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.