Stuffed Celery
Credit: André Baranowski
6 oz. crumbled blue cheese (about 3⁄4 cup),
preferably Roquefort, at room temperature
6 oz. cream cheese, cut into 1" cubes,
at room temperature
1⁄4 cup sour cream
1⁄2 tsp. worcestershire sauce
1⁄8 tsp. hot sauce, preferably Tabasco
Green leaf lettuce, for garnish
Crushed ice (optional)
10 ribs celery, ends trimmed
Paprika, for garnish
5 pitted black California olives, halved,
for garnish
Curly parsley, for garnish
1. In the bowl of a food processor, purée the blue cheese, cream cheese, sour cream, worcestershire, and hot sauce until mixture is smooth and creamy. Using kitchen shears, cut 1⁄4" from a corner of a 1-qt. resealable plastic bag and fit with a small pastry tip. Using a rubber spatula, transfer the cheese mixture to the bag and refrigerate for 30 minutes to firm up.
2. Arrange lettuce on a platter and top with 1 cup crushed ice (if using). Line platter with celery sticks. Pipe about 2 tbsp. chilled cheese mixture into each celery stick. Sprinkle paprika over celery and garnish each with an olive half and parsley.
SERVES 4
Depending on how hot you like it, you can vary the amount of chili sauce you add.
Be sure to add enough cream cheese so the filling is not runny!
This is a easy and great crowd pleaser ( ie if you like blue cheese that is!)