Celery Relish Recipes

CEDAR PLANK SALMON WITH CELERY SALAD AND CURRANT PINE NUT RELISH

Steps:

• For the salmon: Preheat a smoker for cooking to 225 degrees F and preheat your oven to 425 degrees F.
• Remove the cedar planks from the water and pat the surfaces dry. Put the cedar planks on a baking sheet. Place the salmon portions skin-side down on the cedar planks. Drizzle with the olive oil and sprinkle with salt and pepper. Evenly top the salmon with the parsley and lemon zest. Place the baking sheet in the smoker and allow the salmon to smoke just until it has been slightly infused with smoke flavor, about 15 minutes. Remove from the smoker and immediately transfer to the oven to finish cooking, about 15 minutes. Remove from the oven and let sit until room temperature, or refrigerate and serve the next day.
• For the currant and pine nut relish: Combine the vinegar, currants, honey, shallots and mustard seeds in a small pot. Heat the pot over medium-high heat until bubbles begin to form, then lower the heat to maintain a slow simmer. Continue to cook until the currants have plumped and the liquid has reduced and become slightly viscous, 10 to 15 minutes. Remove from the heat and fold in the pine nuts. Season the relish with salt.
• For the salad: Dress the celery, celery leaves and cilantro in a medium bowl with the olive oil, Meyer lemon juice, flaked salt and pepper. Top the salmon with the celery salad and a spoonful of the currant and pine nut relish and serve.

CELERY RELISH

Steps:

• 1. Put celery, onion and pimento in blender container, reserve
• 2. Mix gelatin and salad dressing in small saucepan. Stir over low heat until gelatin dissolves
• 3. Pour gelatin mixture over vegetables in blender. Cover, whirl at low speed until ingredients are coarsely chopped
• 4. Pour mixture into a bowl, cover, refrigerate until thick
• 5. Serve as an accompaniment to hamburgers, frankfurters or fried fish. This relish will keep well for about a week.

CARROT AND CELERY RELISH

Steps:

• Mix all ingredients except cornstarch and water in 2- to 3 1/2-quart slow cooker.
• Cover and cook on high heat setting 2 to 2 1/2 hours or until vegetables are tender.
• Mix cornstarch and water; stir into vegetable mixture.
• Cover and cook on high heat setting about 15 minutes or until thickened. Cool about 2 hours.
• Spoon relish into container. Cover and store in refrigerator up to 3 weeks.

CRANBERRY AND CELERY RELISH

Steps:

• Simmer cranberries, sugar, water, and 1/4 teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally, until most of cranberries have burst, 15 to 20 minutes. Transfer to a bowl and cool completely.
• Just before serving, stir in celery and almonds.

CELERY RELISH

Steps:

• Mix all ingredients well in a large pot.
• Bring to the boiling point, reduce the heat, and simmer until thick, about 1 hour.
• Spoon into hot, sterilized jars, fill with the cooking liquid, leaving 1/8" headspace, and seal.
• If you wish, process in a boiling water bath 10 minutes.

CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH

Steps:

• Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
• Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
• Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
• Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
• Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
• To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

CELERY AND CUCUMBER RELISH

Steps:

• Mix all vegetables except the red and green peppers, and sprinkle with pickling salt. Let stand overnight. Drain.
• Combine sauce ingredients, cooking over medium-high heat. Add drained vegetables. Boil hard for 10 minutes, stirring often. Add peppers at the 8-minute mark.
• Put in sterile jars and seal.

CELERY RELISH

Steps:

• Put through food chopper (or chop fine) the cucumbers, onions, celery and cabbage; place in a large non-reactive container (ceramic, glass, stainless steel or enamel, not aluminum). Sprinkle with salt, and let stand overnight.
• Next day, drain and rinse to remove excess salt, and thoroughly drain again, pressing out as much water as possible.
• Have bottles washed and kept ready for use on a tray in a warm oven.
• In large stainless steel or enamel pot, combine 5 cups vinegar and the sugar, bring to a boiling point. Make a dressing of the flour, turmeric, 1 cup vinegar, celery seed, mustard seed, diced red and green peppers; add to vinegar mixture and stir well to combine. Add drained vegetables. Bring to a boil, and boil gently for 10 minutes, stirring occasionally. Ladle into hot jars, and process in boiling water for 10 minutes.