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Celery Sticks: What Are the Ultimate Fillings?

Perilagu Khan Jan 11, 2013 09:55 AM

Simple or elaborate, I don't care. I'm just looking for ideas.

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  1. t
    treb RE: Perilagu Khan Jan 11, 2013 10:05 AM

    peanut butter, cream cheese, veggie dip, marscapone cheese, works for me!

    1. ipsedixit RE: Perilagu Khan Jan 11, 2013 10:18 AM

      Tuna salad.

      2 Replies
      1. re: ipsedixit
        Tripeler RE: ipsedixit Jan 12, 2013 03:33 AM

        Ipse -- Tuna salad in celery sticks, now THIS is brilliant.

        1. re: Tripeler
          linguafood RE: Tripeler Jan 13, 2013 04:04 PM

          Whenever I make tuna salad for my man, I have celery sticks left over. They are *perfect* for scooping up tuna salad.

          My mom also makes a tuna 'paté' loaf with capers drizzled with homemade lemonnaise, which is even better for scooping.

      2. b
        Baskerville RE: Perilagu Khan Jan 11, 2013 10:21 AM

        Pimento cheese!

        BLT dip (equal parts mayo/sour cream, add in crumbled bacon, scallions, tomatoes)

        1. pinehurst RE: Perilagu Khan Jan 11, 2013 10:28 AM

          All of the above. Boursin, too.

          1. j
            Jenny Ondioline RE: Perilagu Khan Jan 11, 2013 10:29 AM

            Homemade pimiento cheese is the obvious choice.

            1. s
              shoo bee doo RE: Perilagu Khan Jan 11, 2013 10:32 AM

              braunschweiger, any soft cheese.

              Sometimes I make celery sticks and these as a complete, light meal.

              1. suzigirl RE: Perilagu Khan Jan 11, 2013 10:36 AM

                Ants on a log is peanutbutter and raisins lined up on top. Cream cheese and olives is yummy. And the ultimate sin.... spray cheese.

                1 Reply
                1. re: suzigirl
                  JerryMe RE: suzigirl Jan 12, 2013 02:20 PM

                  Yum! Spray cheese! A very rare indulgence but OMG good!

                2. sunangelmb RE: Perilagu Khan Jan 11, 2013 11:11 AM

                  Hummus with roasted red peppers.

                  1. njmarshall55 RE: Perilagu Khan Jan 11, 2013 11:28 AM

                    Add caviar to the list.

                    1 Reply
                    1. re: njmarshall55
                      TraderJoe RE: njmarshall55 Jan 11, 2013 12:13 PM

                      I was thinking deviled egg filling with Caviar. I also like Blue cheese blended with chipotle en adobo.

                    2. Emme RE: Perilagu Khan Jan 11, 2013 08:26 PM

                      Bonnie's Buffalo Chicken Dip?

                      Cream cheese, diced lox, capers and onions

                      Goat cheese mixed with lemon zest, almond meal, chopped pumpkin seeds, fresh parsley and thyme, salt and pepper

                      Carrot souffle/puree and fresh thyme

                      1. c
                        Chefpaulo RE: Perilagu Khan Jan 11, 2013 08:37 PM

                        A huge hit for the election night party I attended was my Curried Crab salad with homemade mayo piped onto Belgian endive. I also thought about filling celery stalks, providing they were peeled (yes, take a vegetable peeler and shave off the outside of the stalk. That's where all the tough stringy fiber is.) Celery can be much more elegant without the stringy stuff. Try it.

                        3 Replies
                        1. re: Chefpaulo
                          mamachef RE: Chefpaulo Jan 12, 2013 01:13 AM

                          Bravo on the stringing advice. I'd bet that most CH's do it, but not the average Joe, and it makes such an enormous difference, dunnit? And your salad sounds divine.

                          1. re: Chefpaulo
                            Perilagu Khan RE: Chefpaulo Jan 12, 2013 06:48 AM

                            That's an idea that this hound has never heard of. I'll give it a shot.

                            1. re: Chefpaulo
                              wyogal RE: Chefpaulo Jan 13, 2013 11:56 AM

                              When I prep my celery, I break off the ends (not cut), and pull the strings with the end piece. Break towards the outside, and those tough strings will pull off. ) > (not sure if that "diagram" helps)

                            2. mamachef RE: Perilagu Khan Jan 12, 2013 01:12 AM

                              Pimiento cheese, nice and sharp. Chopped chicken liver is just dandy, as is liverwurst. , but my favorite is shredded chicken mixed w/ blue cheese dressing, topped off with a big splash o' Frank's. Darlin Dotter uses Nutella, #2 son prefers PB, and #1 son used to love salsa mixed into cream cheese. Yum.

                              1. KaimukiMan RE: Perilagu Khan Jan 12, 2013 03:10 AM

                                anything, everything, just eat the filling and leave the celery behind. can't imagine why anyone would eat that stuff voluntarily. must be a second cousin to cilantro.

                                2 Replies
                                1. re: KaimukiMan
                                  Perilagu Khan RE: KaimukiMan Jan 12, 2013 06:50 AM

                                  Heh. I'm ambivalent about cilantro, but tend to like celery quite well.

                                  1. re: KaimukiMan
                                    EWSflash RE: KaimukiMan Jan 12, 2013 04:25 PM

                                    That's okay, mamachef, more for me. I don't usually like it much in cooked dishes, however.

                                  2. Tripeler RE: Perilagu Khan Jan 12, 2013 03:35 AM

                                    I wonder -- how about the Cookie Butter that Trader Joe's sells. It is a paste made of Belgian Speculoos cookies. I think it would be interesting.

                                    1. c
                                      cavandre RE: Perilagu Khan Jan 12, 2013 03:48 AM

                                      What...no Cheez Whiz?

                                      4 Replies
                                      1. re: cavandre
                                        Perilagu Khan RE: cavandre Jan 12, 2013 06:50 AM

                                        It has been mentioned, I bleeve.

                                        1. re: Perilagu Khan
                                          Cheez62 RE: Perilagu Khan Jan 12, 2013 10:15 PM

                                          I don't think it has. I would have noticed ;-)


                                          1. re: Cheez62
                                            JMF RE: Cheez62 Jan 13, 2013 05:38 AM

                                            Yup, mentioned above, Spray Cheese. Gag! ;-)>

                                            1. re: JMF
                                              Jenny Ondioline RE: JMF Jan 13, 2013 04:20 PM

                                              Cheez Whiz and spray cheese are not the same thing.

                                      2. GraydonCarter RE: Perilagu Khan Jan 12, 2013 12:54 PM

                                        Furiously spicy bloody mary. Not a filling, but simple.

                                        1 Reply
                                        1. re: GraydonCarter
                                          JerryMe RE: GraydonCarter Jan 12, 2013 02:22 PM

                                          A spicy bloody mary w/ some celery, olives and pickled asparagus is a meal in itself!

                                        2. bbqboy RE: Perilagu Khan Jan 12, 2013 02:06 PM

                                          combining 2 of the above, blue cheese and crab...
                                          The dungeness are in!

                                          1. Bacardi1 RE: Perilagu Khan Jan 12, 2013 03:39 PM

                                            I only enjoy the celery filling that was my paternal grandmother's favorite, & that always graced her table before dinner: softened good-quality blue cheese.

                                            Could never & still can't wrap myself around any sort of sweet filling for celery.

                                            1 Reply
                                            1. re: Bacardi1
                                              Perilagu Khan RE: Bacardi1 Jan 13, 2013 07:37 AM

                                              Same here. And that's why peanut butter doesn't do it for me.

                                            2. EWSflash RE: Perilagu Khan Jan 12, 2013 04:24 PM

                                              blue cheese. Also pimento cheese.

                                              1. JMF RE: Perilagu Khan Jan 12, 2013 09:04 PM

                                                None! I love celery. I eat it as a snack a lot. I cut into strips and soak in cold water to juice it up a bit. That's it.

                                                1. mamachef RE: Perilagu Khan Jan 13, 2013 12:58 AM

                                                  How could I forget about Liptauer cheese spread? it's cream cheese, mashed wih capers and Beau Monde. If you want to go all rogue, you can add minced green onion, and if you REALLY want to fly your freak flag, you can add chopped green olives, but no additions are really necessary because the three basic ingredients, though deceptively simple, are completely delicious.
                                                  Ooh, and we used to frequent a steak house where they'd bring a basket of crackers and veg. sticks (I could call them crudite, but c'mon; it's a steakhouse) and a ramekin of a curried beef dip before the entree was served, and I sure wish I had the recipe. It had a cream cheese base, and the beef was dried/chipped, but this was in MN and it wasn't the nasty jarred kind.

                                                  6 Replies
                                                  1. re: mamachef
                                                    suzigirl RE: mamachef Jan 13, 2013 03:07 PM

                                                    Liptauer cheese. Leave it to you to remember this delicious treat. If i didn't just stick five different types of English cheese in my belly I would be wanting this now. I will be making some soon.

                                                    1. re: suzigirl
                                                      mamachef RE: suzigirl Jan 13, 2013 07:38 PM

                                                      Hee hee. You're Welcome. ;). Enjoy.

                                                    2. re: mamachef
                                                      HillJ RE: mamachef Jan 13, 2013 03:10 PM

                                                      We just replenished our homemade Beau Monde seasoning

                                                      1 tablespoon ground cloves
                                                      1 1/4 teaspoons ground cinnamon
                                                      1 tablespoon salt
                                                      1 tablespoon ground bay leaf
                                                      1 tablespoon ground allspice
                                                      2 tablespoons ground pepper
                                                      1 tablespoon ground white pepper
                                                      1 teaspoon ground nutmeg
                                                      1 teaspoon ground mace
                                                      1 teaspoon celery seed

                                                      1. re: HillJ
                                                        suzigirl RE: HillJ Jan 13, 2013 03:42 PM

                                                        Thank you for the recipe. I will try that

                                                        1. re: suzigirl
                                                          HillJ RE: suzigirl Jan 13, 2013 03:44 PM

                                                          oh sure! we go thru a good deal of that mix around here.

                                                        2. re: HillJ
                                                          mamachef RE: HillJ Jan 13, 2013 07:37 PM

                                                          Well aren't you just my hero right now! I never even thought to make my own, but whoa! Now I can, and I certainly will do!!

                                                      2. h
                                                        HillJ RE: Perilagu Khan Jan 13, 2013 11:53 AM

                                                        Super spicy/hot cocktail sauce
                                                        Thick peanut dip
                                                        Crab salad

                                                        1. ChrisOC RE: Perilagu Khan Jan 13, 2013 12:10 PM

                                                          cream cheese and/or sour cream mixed with caviar.

                                                          1. Perilagu Khan RE: Perilagu Khan Jan 13, 2013 06:07 PM

                                                            I'm wondering if that Kraft Old English processed cheese spread in a jar might be good in this application?

                                                            2 Replies
                                                            1. re: Perilagu Khan
                                                              mamachef RE: Perilagu Khan Jan 13, 2013 07:35 PM

                                                              PK: You could certainly give it a try but here's my blah blah blah opinion:
                                                              The Beau Monde and the capers are the point of this cheese dip/spread. Their flavors leach into the cheese and combine in a delicious way. The cheese is really just the base vehicle for those flavors, because it's neutral but for a bit of salt. The Olde English cheese, while yummy :) is cheesy and sharp, and I really think it would overpower the herbs and spices. It wouldn't be bad, but it wouldn't be Liptauetr. One thing that I think would really work is whipping a T. or two of the cheese into the cream cheese. It would add flavor and tang w/o overpowering it. It could be your "secret weapon" recipe that everyone will ask for. :)

                                                              1. re: mamachef
                                                                Perilagu Khan RE: mamachef Jan 14, 2013 07:48 AM

                                                                I'm afraid I confused you, mamachef. By "application" I simply meant used to stuff celery, not combined with BM and capers. :)

                                                            2. Kholvaitar RE: Perilagu Khan Aug 11, 2013 03:41 PM

                                                              Mashed Sardines and Ajvar .

                                                              1 Reply
                                                              1. re: Kholvaitar
                                                                Jenny Ondioline RE: Kholvaitar Aug 11, 2013 10:01 PM

                                                                Hm. I hadn't thought of Ajvar, but yes, that would be excellent in celery!

                                                              2. g
                                                                Goatjunky RE: Perilagu Khan Aug 11, 2013 11:06 PM

                                                                Cream cheese with a ton of fresh cracked pepper

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