4
Macerated Celery
- 5 celery ribs
- 1 and ½ cups of apple cider or apple juice
- 3 T good quality apple cider vinegar such as Bragg
- ½ t kosher salt
Blue Cheese Cream
- 1 cup heavy cream
- 2 oz. blue cheese
- ½ t kosher salt
Garnish
- ¼ cup corn nuts or chopped walnuts
- Light green celery leaves
For the Macerated Celery:
Using a vegetable peeler or sharp knife, peel the celery ribs and cut into 4-inch lengths
Combine the apple cider, cider vinegar and salt into a bowl and add the celery. Place in bowl and in the refrigerator and let macerate at least 2 hours.
For the Blue Cheese Cream:
Combine the cream and the blue cheese in a small saucepan and bring to a simmer over medium-high heat, whisking until smooth. Strain the cream into a medium bowl and let cool. Refrigerate until chilled, at least 2 hours.
To Finish the Dish:
Drain the celery, reserving the macerating liquid, and pat dry. Transfer the celery to a dish with a cover, and refrigerate.
Pour the macerating liquid into a medium saucepan and bring to a boil. Simmer, stirring occasionally, about 35 minutes, until it has reduced to a syrupy consistency. Transfer to a small bowl and let stand at room temperature to cool.
Once the blue cheese cream has cooled, whip it with a hand mixer until fairly firm. Transfer the cream to a piping bag with a small plain tip or place in a sturdy plastic bag and snip off a small corner.
Arrange the celery smooth side down on a serving plate. Drizzle some of the apple syrup down the center of each piece and fill the centers with the blue cheese mixture. Garnish with nuts or celery leaves. Serve chilled.
