Celery Boats With Gruyère Pesto Recipes

Steps:

• With a small knife trim a strip down the length of the rounded side of each celery rib to form a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres. Cut 6 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste. With the motor running add the oil in a stream and blend the pesto until it is emulsified. In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture. The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled. Serve the hors d'oeuvres at room temperature.

Steps:

• 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.

Steps:

• Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
• Slowly drizzle in the olive oil.
• Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
• Season to taste with salt.
• If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.

Steps:

• Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
• Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
• Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.

Steps:

• Mix all but the celery.
• Fill celery pieces with tuna mixture.
• Refrigerate until served.