Appetizer: Celery Celebrations Rolls
Yield: 16 servings

 

 


Ingredients
1 lb. refrigerated bread dough
1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
2 tsp. chopped fresh dill, or 1 tsp. dried
1/2 tsp. garlic powder
1 cup Dandy celery, diced
1 cup fresh broccoli florets, chopped
1/4 cup sweet red pepper, finely chopped
¼ cup mini Dandy radish sticks
Dandy celery leaves for garnish

 

Directions

  1. Remove dough from packaging and divide into 16 rolls--one ounce each. Arrange in a circle on an ungreased 14-inch pizza pan.
  2. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool for 5 minutes before carefully transferring the wreath to a serving platter to cool completely.
  3. In a small bowl, beat the cream cheese, sour cream, dill, and garlic powder until smooth.
  4. Spread the cream cheese mixture over the rolls, and top with Dandy celery and radishes, broccoli, and red pepper. Create a decorative "bow" with Dandy celery leaves.

Adapted from Debbie's Gourmet Dip Mixes' Holiday Appetizer Wreath.

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Side Dish: Roasted Dandy Celery with Blue Cheese
Serves: 6
Total Time: 50 min
Prep Time: 15 min

 

Ingredients
3 Dandy celery hearts, trimmed and halved lengthwise
1 cup Dandy celery, diced
2 tbls. extra-virgin olive oil
1 1/2 tbls. honey
1 1/2 cups apple juice
½ cup dry white wine
5 oz. blue cheese, crumbled
1/4 cups walnuts, toasted and chopped
1/4 cups fresh parsley leaves, chopped
Salt
Pepper, freshly ground

Directions

  1. Preheat oven to 450° F. Bring a large pot of salted water to a boil and then add the celery halves, making sure they are covered with water. Wait three minutes and then strain and transfer the celery to a jelly roll pan or shallow baking dish.
  2. Pour apple juice and wine into the bottom of the pan and drizzle the oil and honey over the celery. Season the celery with salt and roast about 25 minutes.
  3. While celery is roasting, combine diced celery, blue cheese, walnuts, and parsley in a small bowl and season with pepper to taste.
  4. When the celery has begun to brown, transfer the stalks to a platter and cover partially with foil to keep warm. Pour the excess roasting juices into a small saucepan and reduce over medium-high heat for 10 to 15 minutes, or until thickened.
  5. Spoon blue cheese mixture over celery, drizzle with reduced braising liquid, and serve.

Inspired by Redbook's Roasted Celery and Blue Cheese. 2 tablespoons chopped fresh dill

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Main Dish: Vegetarian Celery Meatballs
Yield: 16 meatballs
Total Time: 1 hr 20 min
Prep: 50 min
Cook: 30 min

Ingredients
1 large bunch of Dandy celery
1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoon fresh parsley, chopped
3 teaspoons garlic, minced (about 3 cloves)
2 large eggs, lightly beaten
3/4 cup breadcrumbs
1/2 cup Romano cheese, finely grated (about 2 ounces)
1 tablespoon tomato paste
Pinch of red pepper flakes
Freshly ground pepper
Kosher salt

 

Directions

  1. Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserving the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove any excess water.
  2. Heat 1/4 cup olive oil in a large cast-iron pan over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic, and 1/2 teaspoon of salt and pepper. Cook, stirring continuously, until soft, about 8 minutes. Transfer to a bowl and let cool. Saving the pan for later.
  3. Mix the eggs, breadcrumbs, and Romano into the celery mixture. Roll out roughly 16 small balls and refrigerate until firm--about 20 to 30 minutes.
  4. Heat the remaining 1/4 cup olive oil in the same pan over medium-high heat. Add the celery balls and cook, turning every couple minutes, until golden brown. Transfer to a paper towel-lined plate to drain off excess oil.
  5. Pour off half of the oil from the pan. Add the tomato paste, the remaining 1 teaspoon minced garlic, and the red pepper flakes. Cook over medium heat until the garlic starts to brown, about 1 minute.
  6. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Sprinkle with the reserved celery leaves and the remaining 2 tablespoons of parsley and serve immediately.

Adapted from Food Network Magazine's Celery Polpette.

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