Almond Butter and Bacon-stuffed Celery Boats
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Dan Rich of Elgin created a party foods buffet featuring almond butter and bacon-stuffed celery boats, phyllo bombs, beef Wellington with almond butter pate, and savory baklava.
Laura Stoecker | Staff Photographer
4 ribs celery
½ pound bacon, chopped
2 tablespoons almond butter
¼ quarter teaspoon kosher salt
Black pepper to taste
Wash celery, cut into 3- to 4-inch lengths using the wider pieces.
In a skillet, render chopped bacon until extra crispy. Reserve fat for a later recipe.
Once bacon has cooled, finely dice and add to almond butter; salt and pepper to taste. Spoon mixture into celery boats.
Makes about eight.
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