Rockin' Celery Boats

Name: Rockin' Celery Boats
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 10 servings
Cuisine: american
Ingredients: 12 celery stalks, peeled; 1/2 cup pecans; 1 tablespoon honey; 1 tablespoon melted butter; Pinch cayenne pepper; Pinch sea salt; 8 ounces cream cheese, softened; 2 red jalapenos, seeded

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Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 10 servings

Level: Easy
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 10 servings

Ingredients

12 celery stalks, peeled

1/2 cup pecans

1 tablespoon honey

1 tablespoon melted butter

Pinch cayenne pepper

Pinch sea salt

8 ounces cream cheese, softened

2 red jalapenos, seeded

Directions

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

My Private Notes

Show: Easy Entertaining with Michael Chiarello

Episode: Potluck Challenge

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Rockin' Celery Boats

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