Grown-Up Ants On A Log
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
Servings
4
servings
Ingredients
- ¼ cup dried currants
- 2 tablespoon scotch whisky
- 1 4-ounce log soft goat cheese
- 2 tablespoon mango chutney, finely chopped
- 2 teaspoon 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.