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. You can also substitute blue cheese.

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

Stuffed Celery Ingredients

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.

Ingredients

 
Preparation
1. Preheat oven to 350°F. Brush pie shell very lightly with water; generously sprinkle with cinnamon sugar.
2. Blend ricotta cheese, sweetened condensed milk, powdered sugar and vanilla in a medium bowl. Stir in chocolate chips. Pour into pie crust.
3. Bake 45 to 50 minutes or until [plain pastry] crust is golden brown. Filling will appear slightly soft.
4. Cool completely on wire rack. Chill at least 2 hours before serving. Garnish with whipped cream.

FOOD TRIVIA
A Sicilian pastry, cannoli is actually the plural form of the word. The singular is cannolo (cannolu in Sicilian dialect), meaning “little tube.” The crunchy, fried pastry dough tube (sometimes dipped in chocolate) is filled with a sweetened ricotta cream (sometimes mascarpone), which can be mixed with vanilla, chocolate chips, chopped pistachio nuts, candied citron, marsala, rosewater and other flavorings. The open ends of the tube can be decorated with mini chips, shaved chocolate or chopped pistachio nuts. Cannoli range in size from finger-sized “cannulicchi” (mini-cannoli) to five-inch-long tubes.

When you choose a vegetarian burger, you eliminate artery-clogging cholesterol (sure it tastes great, but it’s one of the unhealthiest things you can ingest).

You also help save the planet. The production of meat contributes to more greenhouse gas than anything else on earth, including gasoline emissions.

So even if a portabella burger weren’t so delicious, you earn angel points for switching between beef and portabella burgers. Consider it as a regular dish for Meatless Mondays.

There are a few tricks to making the perfect portabella burger, including removing the gills and marinating the mushrooms. You’ll see how easy it is in this video.

 
*What’s a private label brand? It’s one that is made by a brand-name manufacturer—or a manufacturing company that makes nothing but private label products—and packaged under the name of the retailer. Kroger’s, Publix, Safeway, Trader Joe’s and other retail chains are not food manufacturing companies. They contract with manufacturers to place their name on the package.

What’s the difference between a portabella and a porcini? Learn your mushroom types in our Mushroom Glossary.

It’s the first salsa we’ve tried from an artisan producer that uses the world’s hottest chile pepper—the ghost chile, or bhut jolokia.

Salsa is a billion dollar industry in America, with consumer preferences trending to hot. Lots of people think that, for food, heat can’t be beat. If you’re one of the many who like it hot-hot-hot, get some of Mrs. Renfro’s Ghost Pepper Salsa. It recently won at the 2011 Scovie Awards, the world’s leading competition for hot and spicy products.

Ghost Pepper Salsa is the fastest growing product in the company’s 71-year history. It’s also one of Mrs. Renfro’s three best sellers, along with two other hotties: Habanero and Green (jalapeño) Salsa.

How hot is ghost pepper?

 
The “explosive” Mrs. Renfro’s Ghost Pepper Salsa is available at retailers nationwide, or online at RenfroFoods.com. The cost per 16-ounce jar is $3.25 (prices will vary by market); online sales from Mrs. Renfro’s are in four-packs.

Try it at your own risk. Says Mrs. Renfro’s: “This Ghost Pepper Salsa is scary hot!”

Grandville’s is the best for barbecue. Photo
by River Soma | THE NIBBLE.

We recommend Grandville’s Barbecue Sauce, the best barbecue sauce we’ve ever had. It’s so thick, flavorful and chock-full of the best ingredients—not loaded with sugar or HFCS—that creator Steve Gerst calls it Barbecue Jam.

It’s what we’re bringing to our July 4th hosts.

Each flavor is packed with minced onions, bell peppers, chiles, garlic cloves and, depending on the flavor, pineapple and other real fruits, vegetables and herbs. This fresh bounty of nature provides the deep texture and memorable taste of Grandville’s sauces.

Flavors include Cajun Kick, Ginger Glaze, Pineapple, Original Spicy, Extra Spicy and Mild.

Treat your hosts, treat yourself. Select your favorite flavors:

Read our full review of Grandville’s, a NIBBLE Top Pick Of The Week.