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Stuffed Celery Stalks

Easy, Moderate, Complex

Yield: 4 servings

Ingredients

  • 8 stalks celery with leaves attached
  • For the Caramelized Onion Spread:
    • 1 tablespoon vegetable oil (15 ml)
    • 2 large onions, sliced in thin rings
    • 1 cup cream cheese, softened (225 g)
    • A pinch kosher salt
    • 1 small spoonful of smoked paprika
    • A grinding of cracked black pepper
  • For the Blue Cheese and Pistachio Spread:
    • 1 package (8 ounces) cream cheese, softened (225 g)
    • 3 ounces blue cheese, crumbled (about 3/4 cup) Roquefort (170 g)
    • A drizzle of heavy cream as required
    • 2 tablespoons minced fresh chives (30 g) 
    • A pinch of kosher salt
    • A grinding of fresh black peppercorns
    • A dash of Worchestershire Sauce
    • ½ cup pistachio nuts (125 g)

Method

  1. For the Caramelized Onion Spread:
    1. Peel and slice 2 large yellow onions in thin-ish rings.
    2. Drizzle vegetable oil in a wide pan on high heat. When hot add onions and let go on high for about 2 – 3 minutes. Then turn down to low and cook slowly for a long time, stirring only occasionally. When nice and soft and a medium golden brown colour, pull off the heat.  (about 30 minutes)
    3. Season with coarse salt and black pepper and smoked paprika
    4. Place cream cheese  that has been sitting at room temperature for a few hours, so it is maleable, in a bowl. Add caramelized onions and stir with a spatula well, to combine. The heat of the onions will help ‘melt’ the cheese.
    5. Spread onto your celery sticks
    6. The leftovers can be saved in an airtight container in the fridge for about a week and used on bread or burgers or almost anything.
  2. For the Blue Cheese and Pistachio Spread:
    1. Place softened cream cheese in a bowl, add crumbled blue cheese.
    2. Using a spatula, work the cheeses in together till you have a nice smooth consistency adding a drizzle of heavy cream if too stiff.
    3. Season with Worchester sauce, herbs, salt and pepper.
    4. Place spread into a heavy plastic bag, cut off a little tip and use to pipe onto the celery.