Stuffed Celery

Name: Stuffed Celery
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 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

Serves
serves 4

ANDRÉ BARANOWSKI

The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d'oeuvre before stuffing it.

Ingredients

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

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Instructions

Step 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.

Step 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.