CELERY TOASTS
This was the first recipe that the chef and writer Gabrielle Hamilton brought to The Times as an Eat columnist for the Sunday magazine in 2016, a snack-tray-sandwich version of a celery-and-fennel salad served at her restaurant, Prune, in the East Village. It calls for thick, white toasted Pullman bread spread wall to wall with unsalted butter, with slices of blue cheese neatly laid on top, below a mound of shaved celery and thinly sliced scallions dressed in garlic, olive oil, lemon juice and salt, and the whole shebang dusted in ground black pepper before being cut in halves or quarters. "The ingredients come from the grocery store," she wrote in her column. "These toasts are not expensive or intimidating, but they are outstanding."
Provided by Gabrielle Hamilton
Categories finger foods, appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Toast the bread to golden. Butter generously, "wall to wall." Lay cheese slices on top of buttered toast, neatly, evenly.
- In a small bowl, stir together the celery and the scallions. Microplane the garlic into the celery mixture.
- Dress with olive oil, lemon juice and salt, and stir very well, until completely dressed, almost wet with dressing.
- Mound the shaved celery salad evenly on top of the blue-cheese toasts, and grind black pepper over them very generously. Cut each in half or quarters.
CHESHIRE CHEESE & HAM ON TOAST
An easy and tasty treat for afternoon tea, these cheese and ham toasts are given a peppery mustard kick
Provided by Xanthe Clay
Categories Afternoon tea, Brunch, Buffet, Snack, Starter
Time 10m
Yield Makes 12 chunky fingers
Number Of Ingredients 6
Steps:
- Toast the bread on one side only. Butter lightly on the untoasted side and smear with a little mustard. Top with a slice of ham, then half the chives.
- Crumble the cheese on top. Grill until bubbling, scatter over remaining chives and cut into fingers.
Nutrition Facts : Calories 128 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium
CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS
Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h
Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)
Number Of Ingredients 33
Steps:
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
- Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.
CELERY, HAM AND CHEESE TOASTS
These lovely open-faced sandwiches take celery from bit player to main stage. We boil it briefly to make it crisp-tender and bright green before piling it on toast and broiling it under a creamy topping of ham and cheese. The toasts make a lovely brunch dish (with Bloody Marys all around), or a light lunch served with a vinegary green salad.
Provided by Cooking Channel
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil.
- In a bowl, combine the mayonnaise, cheese and ham; season with pepper.
- Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry.
- Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.
BAKED CELERY WITH CHEESE AND HAM
Make and share this Baked Celery With Cheese and Ham recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cover celery with salted water, bring to a boil, and simmer until tender, about 15 minutes.
- Drain well.
- Layer celery, ham and cheese in a well-greased 2-quart casserole.
- Melt the butter in a skillet over low heat.
- Stir in flour.
- Gradually stir in broth and cream.
- Cook, stirring constantly, until smooth and thick.
- Add salt and pour mixture over mixture in casserole.
- Top with bread crumbs.
- Bake until top is browned and mixture is bubbly, 25-30 minutes.
CREAMED HAM ON TOAST
Meet the Cook: Whether for breakfast or brunch - or lunch or supper - this recipe has been popular in our family for years. It is one that my grandmother passed down. Home for my husband, me and our children, 5 and 2, is a country town. -Robin Morton, Ripley, Mississippi
Provided by Taste of Home
Time 20m
Yield 2-3 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.
Nutrition Facts :
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