Ingredients
- 12 celery stalks, peeled
- 1/2 cup pecans
- 1 tablespoon honey
- 1 tablespoon melted butter
- Pinch cayenne pepper
- Pinch sea salt
- 8 ounces cream cheese, softened
- 2 red jalapenos, seeded
Directions
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.
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By Jo Ward
Dublin, OH
on August 21, 2012
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Did not care for the honey...
By dmrmsr
Bend, OR
on December 25, 2009
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I'll admit I was never a fan of the old standbys of peanut butter or pimento cheese stuffed in celery as part of a ubiqutious snack tray at family gatherings when I was a kid. The celery always seemed too stringy to mess with. But the technique Pilar demo'd of peeling the celery and then slicing a flat spot on the bottom intrigued me and also the filling sounded tasty. First the technique was great - peeling celery actually creates a texture for the outcome that we all wanted to eat. These, minus the "sails", turned out to be a fun addition to change up a bit the old fashioned "relish tray" at a holiday gathering. These replaced the old stuffed celery along with black cerignolas to in place of the ripe olives from a can and so on. Haven't had a reslish tray on the table for years and everyone got a kick out of the new approach. The leftover cream cheese mixture also makes a great filling to stuff dates. Next time I'd add just a touch more honey and salt with the cayenne to the pecans before roasting them and even add in some New Mexico chili pepper as well as I thought the filling neded just a tad more "something" and the flavor comes from the nuts of course. But overall good enough that we'll try it again.
By bluesix21_10032008
Los Angeles, CA
on May 08, 2008
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When this was rebroadcast I noticed they mentioned the oven temp was 400 degrees for those who were wondering. Not sure why it isn't in recipe.
These aren't anything amazing but better than just using peanut butter or cream cheese and pineapple chunks like I've seen so many times at other parties.
Give them a try, definitely healthier and less fattening than a lot of other appetizers you could make for a party!
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