Zesty Celery Sour Recipes

ZESTY CELERY SOUR

Steps:

• Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.n
• Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.n
• Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.n

CELERY SOUP

Steps:

• Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.
• Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

CELERY SOUR

Steps:

• Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
• Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
• For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.

ZESTY CELERY SOUR

Steps:

• Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.n
• Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.n
• Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.n

SWEET-AND-SOUR CELERY

Steps:

• Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
• Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
• Meanwhile, coarsely chop reserved leaves.
• Serve celery sprinkled with celery leaves and parsley.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

ZESTY CREAM CELERY STICKS

Steps:

• Rinse, dry and cut celery, place cream cheese in a bowl and heat in the microwave until soft. Mix milk into the heated cream cheese until you get the consistency of cream. Mix in vegetable soup mix and combine well.
• Stuff each piece of celery with the cream cheese filling and serve.

SPICY SAUTEED CELERY

Steps:

• In a large skillet, melt butter over medium. Add garlic and cook, stirring, until lightly browned, about 2 minutes. Add celery and cook, stirring occasionally, until crisp-tender, 6 minutes. Add red-pepper flakes and season with salt.

ZESTY CHICKEN SOUP

Steps:

• Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
• Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
• Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
• In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
• Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
• Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
• Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.