Recipes

Stuffed Celery

  • Serves

    4

PHOTOGRAPHY BY JULIA GARTLAND; FOOD STYLING BY JESSIE YUCHEN

By SAVEUR Editors


Published on March 9, 2009

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
  • 14 cup sour cream
  • 12 tsp. worcestershire sauce
  • 18 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

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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.