I love celery “stuffed” with all sorts of goodness so when I came across a recipe for celery pinwheels made from cream cheese, bleu cheese, and Worcestershire sauce mixed with a bit of mayo, my first reaction was “yes, please!” and made it last night. I couldn’t wait to make the pinwheels and enjoy them today.
Except that the pinwheel part didn’t work for me. I think I used just a bit too much mayo because I ended up with gloppiness instead of something firm that held the celery together into a nice pinwheel. Ever the optimist, I just ate the celery “canoe style!” Hmm…do we see an emerging theme involving canoes?
- Celery Stalk
- Cream Cheese (softened)
- Roquefort-style Cheese
- Mayonnaise or Cream
- Worcestershire Sauce
- Clean celery stalk and separate the branches.
- Blend cream cheese with Roquefort-style cheese. Add mayonnaise or cream until of firm spreading consistency.
- Season with Worcestershire sauce.
- Fill celery branches with the cheese mixture.
- Press the branches back into the original form of the celery stalk.
- Wrap in wax paper or cellophane wrap and refrigerate until firm.
- Slice celery crosswise to create pinwheels.
- Be careful not to add too much mayo or cream. Otherwise the cheese mixture isn't firm enough to hold the celery together and you end up with a gloppy mess.
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