ROQUEFORT-STUFFED CELERY CURLS3 bunches white celery hearts or inner celery ribs 1/4 pound roquefort cheese, room temperature 1/2 cup (1 stick) unsalted butter or cream cheese, room temperature salt (to taste, optional) Cut the celery into 3-inch pieces. Using a sharp paring knife, make multiple 1/2-inch-long cuts at both ends, spacing the cuts close together so as to feather the ends. Drop the celery into a large bowl of ice water and leave in the refrigerator for several hours or as long as overnight. The feathered ends will curl up beautifully. Combine the Roquefort cheese and butter or cream cheese in a small bowl and cream them together until the mixture is well blended and smooth. Taste and add salt if needed. When you are ready to serve the celery, drain it well and pat the pieces dry. Fill the centers with the Roquefort mixture and arrange the celery on a serving platter. TO MAKE AHEAD:You can prepare this hors d'oeuvre ahead. Cover the stuffed celery curls lightly with plastic wrap and store them in the refrigerator for up to 24 hours. Makes 8 or more servings Source: Camille Glenn's Old-Fashioned Christmas Cookbook by Camille Glenn
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