For a locavore's Thanksgiving dinner, Sylvia Carter prepared an appetizer of celery stuffed with Catapano goat cheese. (Nov. 3, 2009) Photo Credit: Newsday / Rebecca Cooney
This dish is an appetizer for a locavore's Thanksgiving feast with celery from Rottkamp Bros. in Old Brookville, goat cheese from Catapano Dairy Farm in Peconic
1 large head celery
8 ounces lemon-pepper or other seasoned goat cheese
1. Cut celery into finger-length pieces, trimming away the part of the stalk that is too small for stuffing, and leaves. Those can be used in stock-making.
2. Use a knife and your fingers to smooth cheese into the hollows of the celery sticks. Garnish tray with celery leaves. Makes about 24 pieces.
Local food providers:
Rottkamp Bros., Old Brookville
Catapano Dairy Farm, Peconic
Share on Facebook
Share on Twitter