Celery Root Puree with Pear Anjou

(Makes 8 servings as a side dish)

Ingredients

• 1 large celery root, about 1 ½ pounds, trimmed, peeled, and cut into 1-inch cubes
• Kosher or fine sea salt*
• 4 Anjou pears, about 2 pounds
• ¼ cup unsalted butter
• ½ cup dry vermouth
• ¼ teaspoon freshly grated nutmeg
• ½ cup heavy whipping cream, warmed
• Freshly ground white pepper

Directions

1. Fill 6-quart saucepan two-thirds full of water. Add celery root and 1 teaspoon salt, cover partially, and bring to boil over high heat. Reduce heat so water simmers and cook until celery root is tender when pierced with a knife, about 15 minutes. Drain celery root and return to pan. Place pan over low heat for 1 minute to evaporate any excess moisture.
2. Meanwhile, using vegetable peeler, peel, halve, and core pears and cut into 1-inch chunks. In large frying pan, melt butter over medium heat. Add pears and ½ teaspoon salt and cook, stirring occasionally, until pears are soft, about 5 minutes. Add vermouth and nutmeg and continue cooking until pears are very soft and sauce thickens, about 5 minutes more. Remove pan from heat.
3. In food processor, combine half each of celery root, pears, and cream and process until completely smooth. Transfer purée to warmed serving bowl. Repeat with remaining celery root, pears, and cream and add to bowl. Season with salt and white pepper.
4. Serve immediately or keep warm in top of double boiler or cover and rewarm in microwave oven.

*Due to its larger crystal size, a single teaspoon of Kosher salt contains less sodium than a teaspoon of table salt, which is a finer grain texture. The 2010 Dietary Guidelines for Americans recommendation for sodium intake is 2300 milligrams or less per day, the equivalent of 1 teaspoon of table salt.

Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

• 2 bunches celery
• 1 8-ounce package reduced-fat cream cheese, softened
• 3 ounces blue cheese, crumbled (about 3/4 cup)
• 2 ounces Roquefort cheese, crumbled
• 2-3 tablespoons diced shallots
• Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

• 8 cups torn mixed salad greens
• 2 medium red apples, diced
• ½ cup crumbled blue cheese
• 1/3 cup dried cranberries
• 1/3 cup coarsely chopped walnuts, toasted
• ¼ cup sliced scallions

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cranberry juice concentrate
• 1 tablespoon white wine vinegar
• 1 teaspoon Splenda
• Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

• 1 large head cauliflower
• 1 sleeve of low-salt, low-fat Saltine crackers
• 1/4 cup unsalted butter
• Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

• 1 ½ cups water
• 2 small or 1 large box of cherry Jell-O
• 1 12-ounce bag cranberries, crushed
• 2/3 to 1 cup sugar
• 1 cup celery, diced
• 1 cup black walnut pieces
• 1 seedless orange with peel, crushed
• 1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

• 6 medium potatoes, peeled
• 1 medium to large onion
• 2 medium eggs, beaten
• 1 teaspoon salt
• ¼ cup Matzo meal or flour
• Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Holiday Recipes from the Staff of the Post The Saturday Evening Post

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