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Dan Rich of Elgin created almond butter and bacon-stuffed celery boats; phyllo Bombs (with twisted tops) and Beef Wellington with almond butter pate, both served with a Twizzler port sauce; and savory Baklava.
Laura Stoecker | Staff Photographer
2 batches Twizzler Port Sauce (see related recipe)
4 ribs celery, finely chopped
2 green onions, finely chopped
¼ pound bacon, diced and rendered until crispy
2 cups chopped walnuts, divided
4 sheets phyllo dough
3-4 tablespoons butter
Add Twizzler port sauce to a medium pot; add scallion and celery, cover and cook 12 minutes or until celery is soft. Stir in bacon and chopped walnuts; cover and cook for an additional 4 minutes. Allow mixture to cool.
Heat oven to 375 degrees.
Butter a small pan (7-by-11-inches) and place two half sheets of phyllo dough in pan, buttering each sheet. Place 4 to 5 tablespoons of the mixture on the buttered phyllo, and continue to add alternate layers of phyllo and mixture until the pan is full. End top layer with phyllo; brush with butter and sprinkle with nuts. Bake 35-40 minutes or until golden brown. Remove from oven and let cool 20 minutes. Cut into bit sized pieces.
Makes eight to 10 pieces.
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