Rockin Celery Boats Recipes

ROCKIN' CELERY BOATS

Steps:

• Cut the celery into 4" long pieces, then slice off a thin edge at the rounded part of the stalk to help them lay flat while stuffing. Put 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 at 350*F. 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. Remove and set aside. Now put the cream cheese and curry powder in the processer and process until smooth. Remove the celery from the refrigerator, drain and dry well. Scrape cream cheese out of the food processor and mix with the nuts. I usually take about 1/4 cup of red bell pepper and chop it up finely, then add to the cream cheese mixure. Fill each celery boat with a generous amount of the mixture.
• Cut the red bell pepper(or 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 pepper sail. Enjoy!

KIDS CAN MAKE: WALDORF CHICKEN BOATS

Steps:

• Preheat the oven to 350 degrees F.
• For the dressing: Whisk together the yogurt, lemon juice, oil, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until combined; set aside.
• For the salad: Spread the walnuts on a baking sheet, and toast until lightly browned and fragrant, 5 to 7 minutes. Let cool for 5 minutes, then break up into 1/4-inch pieces.
• To assemble: Toss the walnuts, chicken, apples, grapes and scallion whites together with the dressing in a large bowl until everything is well coated; season with salt and pepper. Scoop a scant 1/2 cup of the salad into each romaine leaf, and arrange 2 on each serving plate. Garnish with the scallion greens, and serve.

PINEAPPLE BOATS

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

GRILLED CELERY WITH PECANS AND CHEDDAR SPREAD

Steps:

• Heat a grill or grill pan over high heat.
• Mix the cream cheese, mayonnaise, garlic, and cayenne in a medium bowl until smooth. Fold in the cheddar cheese until evenly distributed. Transfer to a large resealable plastic freezer bag and massage to soften the cheese.
• Rub the oil all over the celery stalks. Place on the hot grill grate or pan, curved side down, and grill until grill marks appear, about 8 minutes. Transfer to a cutting board. When cooled, cut into 4-inch lengths at an angle.
• Snip a hole in the corner of the bag with the cheddar spread. Pipe the spread into the cavity of each celery stalk. Press the pecans into the spread. Serve immediately.

CELERY BOATS WITH GRUYèRE PESTO

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.

CELERY BOATS

Steps:

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

WALDORF SALAD CELERY BOATS

Steps:

• With a vegetable peeler cut a thin slice down the length of the rounded side of each celery rib so that the celery ribs can lie open side up. In a bowl combine well the lemon juice, the oil, and the apple, stir in the Roquefort,the walnuts, the parsley, and salt and pepper to taste, and combine the mixture well. Divide the mixture among the celery ribs, pressing it into place, and cut each rib crosswise at an angle into 1-inch slices. The hors d'oeuvres may be made 3 hours in advance and kept covered and chilled.