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The day before TDay

n
Nanzi Nov 22, 2011 10:01 AM

Can I stuff celery with that Boursan Cheese? or will it get weird before Thursday?
Thanks.

  1. Heidi cooks and bakes Nov 22, 2011 10:07 AM

    I love the idea of celery and boursin!

    But I wouldn't make it that early. However, I would cut up and clean the celery. Then I'd store the celery in a glass with water in the fridge. That will keep it crisp.

    Then Thursday morning I'd take the cheese out to soften in the morning, and then fill the celery. I'd cover it with saran wrap, and keep in the fridge until ready to serve.

    2 Replies
    1. re: Heidi cooks and bakes
      n
      Nanzi Nov 22, 2011 10:16 AM

      Thanks Heidi, that is what I thought too, was just trying to have less to do on Thursday. I found a boursan that is apple & cranberry and got that in addition to the Herbal flavor. Just sounded too interesting to leave at the store!! It says it is a seasonal flavor.
      As I am trying to do low carb apps, I am going to make my ham & blue cheese salad and put that on both cucumber & zucchini slices too. 2 adults & 2 teens out of 8 of us are not low carb. Trying to please everyone. But, Hey, anyone who goes away hungry...... shame on them!!!

      1. re: Nanzi
        Heidi cooks and bakes Nov 22, 2011 10:48 AM

        That cheese sounds great! I'm going to have to look for it when I get back to the store (after Thanksgiving!). The ham and blue cheese salad also sounds great. Those are some nice, different low carb apps! I'd eat 'em!

    2. s
      swfood Nov 22, 2011 12:11 PM

      Wow, this sounds like a great starter. Might have to copy it...

      2 Replies
      1. re: swfood
        n
        Nanzi Nov 23, 2011 09:11 AM

        Feel free, and enjoy. I make the ham & bluecheese salad/spread in the food processor, so it is easy and quick. Just ham, bluecheese, onion in the processor, transfer to a bowl and then add mayo & a little cayenne. I use deli sliced ham.

        1. re: Nanzi
          chowser Nov 23, 2011 01:47 PM

          Transfer it to a zip lock bag, and store overnight. Before serving, snip off a corner and squeeze onto the celery. It'll take no time at all.

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