Recipes
Stuffed Celery
A creamy blue cheese filling elevates this humble vegetable into an elegant hors d’oeuvre at L.A.’s legendary Musso & Frank Grill.
- Serves
4
- Time
45 minutes
This old-school appetizer from Los Angeles’ storied Musso & Frank Grill—now more than a century old—turns humble celery into a creamy, elegant hors d'oeuvre. While the restaurant peels the celery ribs before stuffing them, the dish is just as satisfying without that extra step.
Featured in the April 2009 issue.
Ingredients
- 6 oz. blue cheese, preferably Roquefort, crumbled (about ¾ cup), at room temperature
- 6 oz. cream cheese, cut into 1-in. cubes, at room temperature
- ¼ cup sour cream
- ½ tsp. Worcestershire sauce
- ⅛ tsp. hot sauce, preferably Tabasco
- Green leaf lettuce, for garnish
- 5 celery ribs, trimmed and halved crosswise into sticks
- Paprika, for garnish
- 5 pitted black California olives, halved, for garnish
- Curly parsley sprigs, for garnish
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Instructions
Step 1
To a food processor, add the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce and pulse until smooth. Scrape the cheese mixture into a pastry bag fitted with a small piping tip or a quart-size zip-top bag, seal, and refrigerate to firm up, at least 30 minutes.
Step 2
On a platter, arrange the lettuce leaves in an even layer and, if desired, top with 1 cup of crushed ice. Arrange the celery sticks, concave side up, on top. Retrieve the cheese mixture from the fridge, snip off a lower corner if using a zip-top bag, and pipe about 2 tablespoons of the cheese mixture into each celery stick. Sprinkle with paprika, garnish each celery stick with an olive half and a parsley sprig, and serve immediately.
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