Name: Celery and Cheese Verrines
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 250 ml (1 cup) or 16 shot glasses
Ingredients: 1 teaspoon (5 ml) cornstarch; 1 1/4 cup (310 ml) evaporated milk (unsweetened); 1/2 teaspoon (2.5 ml) jalapeño Tabasco sauce; 1/4 teaspoon (1 ml) onion salt; 1 1/4 cups (310 ml) grated cheddar cheese (115 g / 1/4 lb); 2 tablespoons (30 ml) chopped celery leaves; 2 tablespoons (30 ml) chopped walnuts (optional); 4 stalks celery, cut into sticks, about 1/4-inch (1/2-cm) thick; Breadsticks or long crackers, cut into thirds, to taste; Freshly ground pepper

Preparation

Cheese Dip
- In a small saucepan, dissolve the cornstarch in the evaporated milk. Bring to a boil, whisking constantly. Add the Tabasco sauce, onion salt, and cheese and stir until the cheese has melted. Transfer to a bowl.
- Cover with plastic wrap directly on the cheese mixture and let cool. Refrigerate for 3 hours or until completely chilled.
Garnish
- Spread the cheese mixture into shot glasses, or about 15 ml (1 tablespoon) each. Sprinkle with the celery leaves and the nuts. Season with pepper. Add 3 celery sticks to each glass.
- Put the glasses on a serving tray. Place the remaining celery sticks in a separate glass and serve with some bread sticks.

Celery and Cheese Verrines

Categories

Ingredients

Cheese Dip

Garnish

Preparation

Cheese Dip

Garnish

Personal Note