Blue Cheese Stuffed Celery
This is my take on the famous Stuffed Celery at the venerated Musso and Frank in Hollywood, California, over 100 years old.
Calories per serving: 114kcal
Ingredients
- ¾ cup (101.25 g) *blue cheese, Roquefort or Gorgonzola
- 8 oz (226.8 g) cream cheese , 1 package at room temperature
- ¼ cup (57.5 g) sour cream
- ½ teaspoon (0.5 teaspoon) Worcestershire sauce
- ⅛ teaspoon (0.13 teaspoon) Tabasco sauce
- 2 drops (2 drops ) Angostura bitters
- 12 (12) Celery stalks, peeled
- paprika, or cayenne for garnish
Instructions
- Mix the cream cheese, blue cheese, sour cream, Worcestershire, Tabasco, and bitters together. The best way to do this is in a food processor. If you want to pipe the mixture into the celery, it's a good idea to let it sit in the fridge to firm up for about 10 minutes, depending on how warm your kitchen is. If not, then set aside and proceed to the next step.
- Take a sharp knife and peel the strings off of the celery. If you want to be fancy, you can keep the leaves on. If you are going to be cutting the stalks in half, then cut the leaves off.
- If you want to pipe the stuffing, put the stuffing mixture into a piping bag with your chosen tip. Pipe the mixture on the celery. If you are not using a piping bag, just nicely put the mixture on the celery. Lay the celery on a nice platter. If you wish, you can use parsley and/or lettuce as a base garnish for the plate. Put a half olive on the stuffing, either at the top, or bottom, or even both. Dust lightly with paprika or cayenne depending on your taste.
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