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Grown-Up Ants on a Log

Staff Writer
Grown-Up Ants on a Log
Paulette Tavormina

Grown-Up Ants on a Log

This grown-up take on a childhood treat would make a perfect party starter. Ancho chile powder, spicy and smoky, can be found on the supermarket spice shelf. Recipe courtesy of The Beekman 1802 Heirloom Vegetable Cookbook

4
Servings
190
Calories Per Serving
Deliver Ingredients
Makes
12 pieces

Notes

Celery was first introduced to America in 1856 when a Scotsman named George Taylor brought celery to Kalamazoo, Michigan. By 1872 farmers were transforming acres of Michigan mucklands into celery fields. Kalamazoo began promoting itself as the Celery City and became known around the country for the "strange" vegetable.

Reprinted from “The Beekman 1802 Heirloom Vegetable Cookbook” by Brent Ridge and Josh Kilmer-Purcell. Copyright (c) 2014 by Beekman 1802, LLC. By permission of Rodale Books. Available wherever books are sold.

Ingredients

  • ¼ Cup dried currants
  • 2 Tablespoons Scotch whisky
  • 1 4-ounce log soft goat cheese
  • 2 Tablespoons mango chutney, finely chopped
  • 2 Teaspoons Dijon mustard
  • ½ Teaspoon ancho chile powder
  • ¼ Teaspoon coarse (kosher) salt
  • 4 celery stalks, cut into 3-inch lengths
  • ¼ Cup pecans, toasted and coarsely chopped

Directions

In a small bowl, combine the currants and Scotch and let stand for 30 minutes, or until the currants have softened and absorbed the Scotch.

In another small bowl, with an electric mixer, beat the goat cheese until smooth. Beat in the chutney, mustard, ancho powder, and salt.

Fit a pastry bag with a decorative tip and fill with the cheese mixture. Pipe the cheese mixture into the celery. (Alternatively, use a spoon to fill the celery.) Sprinkle the pecans and currants over the top, pressing them in to adhere.

Nutritional Facts

Total Fat
11g
16%
Sugar
13g
N/A
Saturated Fat
5g
23%
Cholesterol
13mg
4%
Protein
7g
13%
Carbs
16g
5%
Vitamin A
96µg
11%
Vitamin B6
0.2mg
7.5%
Vitamin C
2mg
4%
Vitamin D
0.1µg
N/A
Vitamin E
0.4mg
2%
Vitamin K
13µg
16%
Calcium
74mg
7%
Fiber
2g
9%
Folate (food)
21µg
N/A
Folate equivalent (total)
21µg
5%
Iron
1mg
7%
Magnesium
22mg
6%
Monounsaturated
4g
N/A
Niacin (B3)
0.5mg
2.6%
Phosphorus
115mg
16%
Polyunsaturated
2g
N/A
Potassium
231mg
7%
Riboflavin (B2)
0.2mg
9.4%
Sodium
238mg
10%
Sugars, added
6g
N/A
Zinc
0.7mg
4.6%