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
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.
- 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
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.