 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
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:
1. 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.
2. 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.
3. 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.
4. 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.
|
|