Carrot Curls Stuffed With Saga Blue Celery And Walnuts Recipes

CARROT CURLS STUFFED WITH SAGA BLUE, CELERY, AND WALNUTS

Steps:

• Halve carrots lengthwise and, using a vegetable peeler along flat side of each half, cut about 18 long wide ribbons. Beginning with the wider end, wind each ribbon around your thumb, securing ends with wooden picks. Chill carrot curls in a bowl of ice and cold water 1 hour.
• In a small bowl cream together Saga Blue, celery, and walnuts and drop level teaspoons onto a plate. Chill filling, covered, 45 minutes.
• Drain carrot curls. Working with 1 carrot curl at a time, remove wooden pick and pat dry. Beginning with the wider end, wrap each carrot curl around a tablespoon of filling and resecure ends with wooden picks.

SHIRLEY'S STUFFED CELERY WITH NUTS

Steps:

• Put cream cheese in a bowl in the microwave for 45 secs. to soften.
• Add milk, and mix well.
• Add walnuts, and mix well.
• Cut stalks of celery into thirds, and wash and dry well, (very important).
• Stuff celery with cream cheese mixture, and refrigerate.

STUFFED CELERY STICKS

Steps:

• Combine cream cheese, blue cheese and cour cream in a bowl.
• Stir until well incorporated.
• Add 1 tbsp of walnuts.
• Fill the celery with the mixture.
• Chill before serving.
• Sprinkle with the remaining walnuts.

BLUE CHEESE STUFFED WALNUTS

Steps:

• In a small bowl, beat the first six ingredients until blended. Shape into 1/2-in. balls. Place each between 2 walnut halves; gently press together. Cover and refrigerate for at least 1 hour or overnight.

CELERY 'STRING' BLUE CHEESE & WALNUT SALAD

Steps:

• Make the dressing by combining the soured cream and vinegar with some seasoning.
• Get a large bowl of iced water ready. Break the celery down into sticks and set aside any of the tender leaves from the middle. Using a swivel blade peeler, peel each stick of celery, discarding the first stringy layer. Continue to make 'strings' or ribbons and tip these into the iced water until needed. Cut the apple into thin slices, discarding the core, then cut the slices into thin matchsticks.
• Drain the celery and toss in a large bowl with the dressing, apple and most of the cheese and walnuts. Spread the salad onto a platter and scatter with the remaining walnuts, blue cheese and celery leaves.

STUFFED CELERY

Steps:

• In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.

FENNEL-CELERY SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
• Finely chop 1 shallot half, then thinly slice the other half crosswise; set sliced shallot aside. Combine chopped shallot, mustard, sugar, and 1/4 cup vinegar in a resealable jar. Add oil and season with salt and pepper. Cover and shake to emulsify; set vinaigrette aside.
• Toss figs, reserved sliced shallot, and remaining 1/4 cup vinegar in a small bowl; let sit until figs and shallots are softened, at least 30 minutes.
• Just before serving, toss fennel, celery, blue cheese, and toasted walnuts in a large bowl. Drain figs and shallot and add to bowl. Drizzle with vinaigrette and toss to coat; season with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 day ahead; cover and chill. Figs and shallot can be soaked 4 hours ahead; store covered at room temperature. Fennel and celery can be sliced 4 hours ahead; place in a large bowl. Cover with a damp paper towel and chill.