photo by Paulette Tavormina
A perfect party starter
Ingredients (makes 12 pieces)
1⁄4 cup dried currants
2 tablespoons Scotch whiskey
1 log (4 ounces) soft goat cheese
2 tablespoons mango chutney,finely chopped
2 teaspoons Dijon mustard
1⁄2 teaspoon ancho chile powder
1⁄4 teaspoon coarse (kosher) salt
4 celery stalks, cut into 3-inch lengths
1⁄4 cup pecans, toasted and coarsely chopped
- Prep Time: 35m
In a small bowl, combine the currants and Scotch and let stand for 30 minutes, or until the currants have softened and absorbed the Scotch.
In another small bowl, with an electric mixer, beat the goat cheese until smooth. Beat in the chutney, mustard, ancho powder, and salt.
Fit a pastry bag with a decorative tip and fill with the cheese mixture.
Pipe the cheese mixture into the celery. (Alternatively, use a spoon to fill the celery.) Sprinkle the pecans and currants over the top, pressing them in to adhere
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