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JULY 4TH FOOD: Goat Cheese Stuffed Celery

Updated retro: goat cheese-stuffed celery
with pomegranate arils. Blueberries not
shown. Photo and recipe courtesy Pom
Wonderful.

 

An update of the 1950s classic, this stuffed celery recipe replaces the old school cream cheese and pimento-stuffed olives with goat cheese and capers.

For July 4th, the white goat cheese is accented with red pomegranate arils and blueberries.

For Christmas, switch out the blueberries and put extra green capers on top of the goat cheese.

Stuffed Celery Ingredients

  • 6 large celery stalks, cleaned and trimmed of strings
  • 4 ounces mild goat cheese, softened to room temperature
  • 4 teaspoons chopped green onion (shoots only, not tops)
  • 4 teaspoons chopped capers (optional)
  • 1/2 cup arils (the pomegranate seed sacs—from 1 fresh pomegranate, or a bag of arils)
  • 1/2 cup fresh blueberries, washed and dried
  •  

    Stuffed Celery Preparation

    1. If using a whole fresh pomegranate, score and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top.

    2. Sieve the arils and place in a separate bowl. You only need half the arils (1/2 cup); refrigerate or freeze the rest. Or put them to work on the holiday menu: in a salad or cocktails, or as a tray garnish.

    2. Clean six stalks of celery; cut into four pieces each and set aside.

    3. Mix together goat cheese, green onion and optional capers, if desired.

    4. Using a knife, fill each piece of celery with cheese mixture.

    5. Divide the arils and blueberries evenly and press onto the cheese. Lightly press down the blueberries.

    6. Serve chilled.

      





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