Thursday, November 26, 2015

Happy Thanksgiving

Hello all, I hope everyone is having a good Thanksgiving day!

I was reading recently about a lost tradition of Thanksgiving: Apparently, back in the day turkey and cranberries took a backseat to the mighty combo of celery and olives.

I found this fascinating, because my absolute favorite Thanksgiving dish by a mile happens to be stuffed celery! An appetizer that my Uncle (actually, Great Cousin) always brought to our family Thanksgivings. I can see now how this dish must be a survivor of Thanksgiving tradition past!

So I thought I would share the recipe:

1 Dozen celery stalks
2 cups of shredded medium or sharp cheddar cheese
2 cups of green pimento-stuffed olives
1/2 cup mayonnaise

I recommend using the best organic celery you can find, as the stalks tend to be wider and easier to stuff. If you bought your celery by the head, separate the stalks from the head at the base, soak them in cool water, and then use your fingers to rub off any dirt.

Shred your cheese, and add it to a mixing bowl. Finely chop your pimento stuffed green olives and add them to the mixing bowl. Add your mayonnaise a spoonful at a time, and gently turn the mixture until mayo lightly coats the mix.

Using a fork held prone, scoop some of the filling out of the mixing bowl, and gently pack it into the cavity of the celery stalk, starting at the wider base and working your way up the stalk. Be sure to keep a clean towel handy to clean excess filling off of your hands, or this quickly becomes slippery business.

Arrange the stuffed celeries on a plate, next to a festive Thanksgiving skull, for you guests to enjoy.

As I say, this was always my absolute favorite Thanksgiving dish. The intense flavor of sharp cheddar and tangy olive contrasts with the bitter herbal flavor of the celery, just as the creamy filling contrasts the crispness of the vegetable. The little tender white stalks in the center of the celery head are particularly delectable.

Try this out, it's delicious, nutritious (celery is one of the strongest anti-inflammatory vegetables there is, right up there with ginger), and brings back a little lost part of history to your thanksgiving table.

Oh and, provided you're not laid out in a food coma, or trampled in the Black Friday stampedes, be sure to check in tomorrow, as I have a little treat planned for you all.

1 comment:

  1. I am in such a food coma - ouch. Great recipe although it was not included in my spread but I will have to make it sometime. Love the skulls.