Your Secret Weapon Celery

It's as common as bread for stuffing and drippings for gravy. Yet we never give it its' due despite it' being one of the supports of holiday cooking. What is this power ingredient? Celery.

It was the subject of an article in today's New York Times Food section. Alexa Weibel, the section's senior staff editor, wrote about this wonderkind veggie. Celery is good on its' own, especially as a palate cleanser. It's even better lending its' flavor to everything from the bird itself to stuffing.The stalks go in and out of favor. Celery entered the American cooking scene during the late 19th and early 20th Century. Raw stalks were arranged in crystal vases made specifically for showing them off, There were even ornate serving sets deemed incomplete without the vases. Soon they were being served in elegant little side dishes. They were also being served on trains and train stations thanks to train boys and messengers. It was the star of Good Housekeeping's Thanksgiving 1900's issue where there were recipes for celery soup and even blended with mashed potatoes, served with peanut butter on brown bread. We have  Dutch immigrants to thank for bringing the vegetable into the public eye. They started farming it in Kalamazoo, Michigan in 1847 which was then nicknamed Celery City.  Harry S. Truman put the stalk on the White House cafeteria menu. In recent years , however, it's been dismissed as a diet food, a kids; snack and Bloody Mary garnish.

That's all about to change. Celery is now a cause celebe thanks to Kim Kardashian juicing it. One of the best aspects is that it's a team player. It works well with other and even stronger flavors, yet imparts its' own citrus-y vegetal taste.Ms. Weibel gives us some interesting recipes that work not just for Thanksgiving but also for Sunday dinners too. Try the celery-leek soup with potato and parsley. This is a take on vichysoisse , with a pound of celery being the star. Dry white wine, thyme and garlic also elevate it as do parsley and bay leaves. It's the perfect way to being your Thanksgiving meal. There is also braised celery with thyme and white wine. The celery is cut into segments and deribbed to make it tender It's first boiled in salted water and then transfer to a glass baking dish.  The pieces are then layered  and again dry white wine is  added to flavor it. Herbes de Provence and peppercorns along with bay leaves, thyme  and  garlic add more complexity.For something refreshing and different there is a celery salad chock full of apples, blue cheese and almonds. The vinaigrette has coarse mustard leaves and sugar added for a completely unusual vibe.

Use celery in your Thanksgiving and other holiday recipes. It is perfect in hot and cold dishes. Try it and rediscover its' bright taste and color.

Treats From Traverse City

One of my wish vacation destinations is Michigan's Upper Peninsula. The northern part of the mitten is full of pristine beaches and charming towns. it also has the soil and climate for growing amazing and abundant cherry trees. One town, the picturesque Glen Arbor, is home to Cherry Republic - a store that sells everything cherry. I had to try it. I' love the fruit and its' addictive tart taste.

Cherry Republic was started in 1989 and has an entire range of cherry-centric foods . There's salsa and chocolates, jams jellies and cookies that have the yummy mix of chocolate and cherry. I had to buy their juice.

This is tart and fruity, with a cinnamon-y aftertaste.I mixed it with Bubly's cranberry seltzer for a refreshing and not too sweet drink. It was delicious - a nice change from the usual too sweet juices I usually drink. I can see this being mixed with Prosecco or vodka for a cool spin on classic cocktails. I also love the dispenser where you press down on the little orange paddles and the juice runs out. 

There is also their cherry jelly and dark chocolate cherries and nuts mix.

The jelly was delicious - not too sweet and perfect on the croissant. I plan on using it as crepe filling as well on brioche bread. The mix ii absolutely tasty Almonds, cashews and dried cherries

 are coated in a dense dark chocolate robe. These are the perfect sweet snack or even a dessert. I plan on buying their milk chocolate version along with their Boomchunka oatmeal-cherry cookies.

One day I will visit  Michigan's Upper Peninsula and my first stop with be Cherry Republic. I will have to try everything they have from salsa to jam.Between the beaches and it , will be the best vacation ever.