Best Celery Sour Recipes

BUFFALO CHICKEN STUFFED BAKED POTATO WITH LIME SOUR CREAM AND QUICK PICKLED CELERY

Steps:

• To meal prep the potatoes: Preheat the oven to 400 degrees F.
• Put the potatoes on a baking sheet and roast until a paring knife inserted into the center goes in easily without any resistance, about 1 hour. If the potato holds onto the knife, or you lift the potato up while removing the knife, continue to roast in 10-minute increments until cooked through. Let cool, then store in an airtight container in the refrigerator. The potatoes will keep well in the refrigerator for up to 4 days.
• To meal prep the bacon: Reduce the oven temperature to 350 degrees F.
• Lay the bacon slices on a baking sheet and bake until golden brown and crisp but still bendable when lifted, 16 to 18 minutes. When meal prepping bacon, it's important to remove the bacon at this point so you can reheat it without overcooking it. Let cool slightly. Pour off the bacon fat and reserve for another use such as scrambling eggs, sautéing breadcrumbs or making fried rice. The bacon fat will hold in the refrigerator for up to a month. Cool the bacon completely, then store in an airtight container in the fridge for up to 4 days.
• To meal prep the lime sour cream: Whisk together the sour cream, chives, garlic, lime zest and juice of the 1 lime in a medium bowl. Season with salt and pepper. Hold the sauce in an airtight container in the refrigerator for up to 4 days.
• To meal prep the quick pickled celery: Toss together the celery, juice of the remaining lime (2 tablespoons) and salt and pepper to taste in a medium bowl. Let stand at least 10 minutes or refrigerate in an airtight container for up to 4 days.
• To meal prep the Buffalo chicken: Melt the butter in a medium sauté pan over medium heat. Add the hot sauce, whisk the mixture together and bring to a simmer. Add the chicken and stir to evenly coat and warm the chicken through, 3 to 4 more minutes. Remove from the heat and add salt and pepper to taste. Serve immediately or refrigerate in an airtight container for up to 4 days.
• To serve the stuffed baked potato: Preheat the oven to 350 degrees F.
• Cut a slit down the center of as many potatoes as you're serving (keep the remaining refrigerated). Gently press the sides to open up the potatoes. Season with a pinch of salt and pepper and use a fork to break up the potatoes. Place each potato on a baking sheet and top each with 1 tablespoon of the Cheddar. Bake until the cheese is almost melted and the edges of the potato skins are beginning to crisp, about 15 minutes. Add 1/2 slice of bacon per potato to the baking sheet and continue to bake until the bacon is crisped and warmed through, the cheese is melted and the potatoes are heated through, another 5 minutes. When cool enough to handle, crumble the bacon.
• Meanwhile, reheat 1/4 cup of the Buffalo chicken mixture per potato in the microwave or in a sauté pan over medium-low heat.
• Top the melted cheese on each potato with some of the chicken mixture, a dollop of the lime sour cream, a sprinkle of crumbled bacon and some quick pickled celery. Serve immediately.

WALDORF SALAD - APPLES, DATES, CELERY, PECANS, SOUR CREAM

Steps:

• 1. Use a whisk to mix the cool whip and sour cream.
• 2. Add apples, dates, celery. Mix well.
• 3. Sprinkle pecans on top.

SWEET-AND-SOUR CELERY

Steps:

• Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
• Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
• Meanwhile, coarsely chop reserved leaves.
• Serve celery sprinkled with celery leaves and parsley.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

SWEET-AND-SOUR CELERY (SEPHARDIC PASSOVER APIO)

Steps:

• Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
• Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
• Meanwhile, coarsely chop reserved leaves. Serve celery sprinkled with celery leaves and parsley.

CELERY SOUR

Steps:

• Make the pineapple-infused gin: Trim the ends of the pineapple (reserve a pineapple leaf for garnish). Cut off the skin, then cut the fruit into 1-inch cubes. Transfer to a 1-quart jar and add the gin. Refrigerate at least 1 day and up to 5 days. Strain through a fine-mesh sieve.
• Make the celery syrup: Bring 3/4 cup water, the sugar and celery to a simmer in a small saucepan over medium heat. Cook until the celery is slightly softened, about 5 minutes. Let cool, then strain through a fine-mesh sieve.
• For each cocktail: Combine 2 ounces pineapple-infused gin, 3/4 ounce celery syrup, the citrus-vanilla liqueur, lemon juice, yogurt and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with a pineapple leaf.

ZESTY CELERY SOUR

Steps:

• Place celery, celery seed, and salt in a food processor. Pulse several times until completely blended. Press mixture through a fine mesh strainer with the back of a wooden spoon into a bowl; you will be left with about 1/2 cup of liquid.n
• Place celery liquid and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved, about 3 minutes. Remove from heat. Refrigerate until needed.n
• Place ice, vodka, 3/4 fluid ounce celery simple syrup, lemon juice, and 2 jalapeno slices in a cocktail shaker. Shake for 30 seconds; strain into an ice-filled cocktail tumbler. Garnish with remaining jalapeno slice.n