March is National Celery Month + great ideas for great small plates

March is National Celery Month.
Dedicated to that leafy root —
that’s so versatile so many ways.
Chopped.  Sauteed.  Pureed.
The Menu Shoppe has it covered…
trending ideas for trending small plates.
Ideal for LED Board specials… or Table Tent speciality menus.
Or for finer establishments, perhaps consider a handsome custom sized single view menu cover to present daily specials. Single Leather Menu Covers
Have fun with pairings and also consider our wine list covers.
Small plates can be upscale…and beneficial to FOH bottom line.
Or consider a monochromatic theme…
Celery and Stilton Soup
Celery Apple Granita
Truffled Celery Puree
Celery Root and Beet Salad
Celery and Stilton Soup 
3/4 cup chopped celery
3 3/4 ounces Stilton cheese, crumbed and divided
2 tablespoons margarine
1 onion, thinly sliced
4 1/4 cups water
4 sprigs watercress, for trim
Melt the butter or margarine in a large pot over medium low heat. Add the onions and saute for
10 minutes, or until onion is translucent. Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for
30 minutes, or until celery is soft. Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and return it to the pot. Season with salt and pepper to taste. Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
…as a sweet and tart intermezzo
Celery Apple Granita
6 medium celery ribs without leaves
3 Granny Smith apples cut into thin sticks
1  vitamin C tablet ( 1,000 mg ) crushed to a powder with back of a spoon
** this will prevent the apple juice from turning brown
1/3 cup sugar
1/2 teaspoon wasabi paste or powder
1 to 2 tablespoons extra-virgin olive oil
Flaky sea salt such as Maldon
1 to 1 1/2 teaspoons water
Place the crushed vitamin C and sugar in a 1-quart container that will fit under spout of juicer. Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.  Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more. Stir together wasabi and enough water to make a pourable sauce. Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.
Truffled Celery Puree
3 lb celery root (2 large celery roots ) peeled and cut into 1/2-inch pieces
1 3/4 lb boiling potatoes (3 large)  peeled and cut into 1/2-inch pieces
1 cup heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
4 oz black truffle butter or 1 stick unsalted butter *Although truffles add a flavorful woodsy note–this dish can be prepared without—or–substitute some Liquid Smoke. Cover celery root and potatoes with cold salted water by 2 inches in a 4- to 6-quart heavy pot–then simmer– covered–until celery root is very tender, about 15 minutes. While vegetables are simmering, bring cream, truffle butter, salt, and pepper just to a simmer, stirring until butter is melted. Drain vegetables in a colander and transfer to a food processor. Add hot cream mixture in a steady stream, pulsing until smooth. (Alternatively, mash vegetables with hot cream mixture using a potato masher.)
Celery Root and Beet Salad
1 (1-lb) celery root (sometimes called celeriac)
6 medium beets (2 1/4 lb with greens) trimmed–leaving 1 inch of stems attached
2 tablespoons minced shallot
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz) toasted and cooled
Place oven rack in middle position and preheat oven to 425°F. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts. * optional: dust with parmesan.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, bistros, brunch, intermezzo, National Food Holiday, small plates, soups and tagged , , , , . Bookmark the permalink.

2 Responses to March is National Celery Month + great ideas for great small plates

  1. Celery has such a unique flavor and these recipes are so enticing. Really nice blog!

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