Celery-Roquefort Boats with Smoked Almonds - Alcoholfree Cold Brew Manhattan

Recipe & Food-Styling: Susanne Walter , Photo & Styling: Oliver Schwarzwald

A Special Duo

Celery and Roquefort certainly don't appeal to all of us equally. I was honestly a bit skeptical, but this variation convinced me. If the cheesy note is too strong for you, feel free to increase the cream cheese part.

The slightly bitter cocktail base enhances the refreshing crunchiness of the celery, while the creamy Roquefort cheese harmonizes with the depth of the coffee. Smoked almonds provide a good crunch and a subtle smoky flavor.

We used coffee from Bette Noire and showcased it in the showroom of the fantastic Hamburg furniture label Victor Foxtrot. You can see it in large format in the current issue of the Highlevelzero Dining Club No.3.

Cheers! Sober Buddies!

Recipe & Food-Styling: Susanne Walter , Photo & Styling: Oliver Schwarzwald

Celery-Roquefort Boats with Smoked Almonds

Makes approximately 20 pieces

Preparation time: 15 min

Ingredients:

• 5 stalks of celery

• 75 g blue cheese, such as Roquefort or Gorgonzola

• 75 g double cream cheese

• Pepper

• 50 g smoked almonds

Instructions:

1. Wash the celery and peel it using a vegetable peeler. Pluck leaves from the stems and set aside for garnish. Cut the stalks diagonally into approximately 7 cm long pieces and arrange them on a plate. If the boats are not stable, you can flatten the bottom of the celery pieces slightly.

2. Dice the blue cheese and blend it with the cream cheese using an immersion blender in a slim mixing beaker. Season the blue cheese mixture with pepper and transfer it into a piping bag fitted with a round or star-shaped nozzle.

3. Fill the celery boats with the blue cheese mixture using the piping bag. Place a smoked almond on top of each boat and garnish with celery leaves.

Cold Brew Manhattan

For one glass

• 3 cl non-alcoholic whiskey, e.g., from Sober Spirits

• 2 cl cold brew coffee (see below)

• 1 cl non-alcoholic vermouth, e.g., from Undone

• 1 cocktail cherry

1. Fill a shaker with ice cubes, add the ingredients, and shake vigorously for 15 seconds.

2. Strain the mixture into a cocktail glass using a fine sieve and garnish with a cocktail cherry.

For the Cold Brew:

1. Mix 20 g of coffee powder with 200 ml of water in a screw-top jar and refrigerate for 12 hours.

2. Then, strain the mixture through a coffee filter and refrigerate until ready to use.