Appetizer: United States – Celery Canoes with Whipped Blue Cheese, Apple and Candied Walnut Crumble

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 5 min

Total 25 min

Ingredients

1 large bunch celery, cut into 3-inch sticks (reserve tender leaves for garnish)
4 oz / 115 g blue cheese, crumbled
3 oz / 85 g cream cheese, softened
2 tbsp (30 ml) sour cream
1 tsp lemon zest
1 tbsp (15 ml) fresh lemon juice
1 tsp honey, plus more to taste
1 tbsp (15 ml) finely sliced fresh chives
1 small Granny Smith apple, finely diced
1 / 3 cup (35 g) walnuts, roughly chopped
1 tsp unsalted butter
1 tbsp (15 ml) maple syrup or honey
Pinch cayenne or Aleppo pepper (optional)
Pinch kosher salt
Freshly ground black pepper to taste
Flaky sea salt for finishing (optional)

Instructions

Candy the walnuts: In a small skillet over medium heat, melt the butter. Add walnuts, maple syrup (or honey), a pinch of cayenne (optional), and a pinch of salt. Cook, stirring, until glossy and lightly toasted, 2–3 minutes. Transfer to parchment to cool, then chop finely.
Make the whipped blue cheese: In a bowl, combine blue cheese, cream cheese, sour cream, lemon zest, lemon juice, honey, and a few grinds of black pepper. Mash and whip with a fork until creamy but slightly chunky. Fold in half the chives. Adjust seasoning with more honey or lemon to balance salt and tang.
Prep celery and apple: Pat celery sticks dry. Dice the apple just before assembling to retain freshness.
Assemble: Spoon or pipe the whipped blue cheese into the celery "canoes." Top with diced apple, sprinkle the candied walnut crumble and remaining chives. Finish with flaky sea salt and a crack of pepper if desired.
Serve chilled alongside the Buffalo wings to provide a cool, crisp, tangy counterpoint to the heat.