Celery Stuffed With Smoked Gouda And Sun Dried Tom Recipes
CELERY STUFFED WITH SMOKED GOUDA AND SUN-DRIED TOMATOES
An easy appetizer from Bon Appetit, November 2000. We usually add some Cajun seasoning, chili powder, or Tabasco for a little more of a kick. We also discovered that we like this even better as a spread on crackers.
Provided by lazyme
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Note:.
- Use 24 small inner celery stalks with leaves(from about 3 bunches of celery).
- Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
- Mix in cheese and tomatoes.
- Season mixture with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate.).
- Fill cavity of celery stalks with cheese mixture.
Nutrition Facts : Calories 150.1, Fat 10.7, SaturatedFat 4, Cholesterol 24.2, Sodium 365.3, Carbohydrate 9, Fiber 2.2, Sugar 3.9, Protein 5.9
CELERY STUFFED WITH SMOKED GOUDA AND SUN-DRIED TOMATOES
Categories Vegetable Appetizer No-Cook Cocktail Party Quick & Easy Gouda Celery Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, buttermilk and paprika in small bowl to blend. Mix in cheese and tomatoes. Season mixture with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Fill cavity of celery stalks with cheese mixture.
SMOKED GOUDA AND SUN-DRIED TOMATO SAUCE
This is in response to a request for the sauce served on Olive Garden's Ravioli di Portebello. I have not had it but it sounds so good!
Provided by Kimke
Categories Sauces
Time 12m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat slowly until cheese is melted.
- Serve over pasta.
GORGONZOLA AND WALNUT STUFFED CELERY
I am always looking for new twists on appetizers or new additions. Here is one recipe that comes from Cooking with Patty. It is an italian recipe using soft gorgonzola cheese not to be confused with American gorgonzola. However if you only can find the crumbled American gargonzola it can work see the tweeks below. Patty writes,"I'm a Gongonzola cheese lover, but if you've never tasted it I suggest you to try it before preparing this recipe. Gorgonzola has a characteristic taste and a distinctive flavor and for some of you it could be too strong. The best way to taste it is to leave it out of the fridge for at least 30 minutes before serving. Don't substitute Gorgonzola with blue cheese, Rockford or Stilton because they seem similar but they're not. The cheese used in this recipe is the sweet variety which is creamy and slightly spicy, not the spicy and hard type which resembles the above mentioned cheeses." See below for ways to make Patty's or the Americanized version. Both are a nice addition to any buffet. My guests enjoyed them. You only wish it made more. So if you like Gorgonzola double it. Enjoy. ChefDLH
Provided by ChefDLH
Categories Spreads
Time 10m
Yield 8 celery pieces, 8 serving(s)
Number Of Ingredients 4
Steps:
- 1.Trim the stalks and cut them into 4-inch pieces.
- 2. In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well combined.
- 3. Fill the celery sticks with the cheese mixture and chill before serving.
- 4.****For the American Gorgonzola recipe****.
- use same ingredients but use 1/2 cup CRUMBLED Gorgonzola cheese and
- 1 Tbsp finely chopped GLAZED walnuts. The Americanized Gorgonzola is the spicier taste and the glazed walnuts counteract that with sweetness. The perfect match. You will need to mash the Gorgonzola with the back of a spoon and stir in the nuts. The mixture will be a thick paste to spread on the celery. Spread and Chill before serving.
Nutrition Facts : Calories 38.5, Fat 3, SaturatedFat 1.6, Cholesterol 6.3, Sodium 133.7, Carbohydrate 0.9, Fiber 0.4, Sugar 0.4, Protein 2.1
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