Ants on a Log, Upgraded: Ice-Crisped Celery with Whipped Honey Peanut Butter

By Sprig Originals ✓ · cooked up in Sprig

The lunchbox classic treated like a real snack plate. Celery ribs get a 15-minute ice bath so they snap instead of bend, the peanut butter is whipped with cream cheese and honey until it pipes like frosting, and the raisins are plumped in warm orange juice with cinnamon so they taste like fruit again instead of gravel. Finish with toasted sesame and flaky salt and it eats like something you'd pay for.

Ingredients

• 8 ribs celery, from the inner heart if possible
• 4 cups cold water
• 2 cups ice cubes
• 1/2 tsp kosher salt

• 1/3 cup raisins (dark, golden, or a mix)
• 1/4 cup orange juice
• 1 strip orange zest, wide peeled strip
• 1 small cinnamon stick (or 1/8 tsp ground cinnamon)
• 1 pinch kosher salt

• 3/4 cup creamy peanut butter (natural, well stirred)
• 3 oz cream cheese, softened
• 2 tbsp honey
• 2 tbsp whole milk, plus more as needed
• 1/4 tsp kosher salt
• 1/4 tsp vanilla extract

• 1 tbsp sesame seeds
• 2 tbsp salted roasted peanuts, roughly chopped
• 1/2 tsp flaky sea salt
• 1 tsp honey, for drizzling (optional)

Instructions

1. Trim the celery ribs and cut them into 4-inch lengths, about 16 pieces total. Run a vegetable peeler lightly down the rounded outside of any thick outer ribs to shave off the tough strings — two or three passes is plenty. Leave tender inner ribs alone.
2. Combine the cold water, ice, and 1/2 teaspoon kosher salt in a bowl and submerge the celery. Chill 15 to 30 minutes; the ribs will firm up and snap cleanly. Drain and dry thoroughly on a towel — any water in the groove will make the peanut butter slide out.
3. Meanwhile, put the raisins, orange juice, orange zest strip, cinnamon stick, and a pinch of salt in a small saucepan. Bring to a bare simmer over medium heat, about 2 minutes, then cover, remove from the heat, and let stand 10 minutes. Drain off any remaining liquid, discard the zest and cinnamon, and spread the raisins on a plate to cool.
4. Toast the sesame seeds in a dry skillet over medium heat, shaking often, until they smell nutty and turn light gold, 2 to 3 minutes. Slide them onto a plate immediately so they stop cooking.
5. In a medium bowl, beat the peanut butter, cream cheese, honey, 2 tablespoons milk, 1/4 teaspoon kosher salt, and vanilla with a hand mixer on medium speed for 60 to 90 seconds, until pale and fluffy. If it is stiffer than frosting, add milk 1 teaspoon at a time. (By hand: whisk vigorously for 2 minutes.)
6. Scrape the whipped peanut butter into a zip-top bag or piping bag and snip a 1/2-inch opening. Pipe a fat ribbon down the groove of each celery piece; a small spoon and the back of a butter knife works too, just mound it high rather than smoothing it flat.
7. Press the plumped raisins into the peanut butter in a line, 4 or 5 per log, so they sit in and not on top. Shower with toasted sesame seeds and chopped peanuts, then finish with flaky salt and a thin drizzle of honey if you like. Serve within an hour for maximum crunch.

Chef's tips

Nutrition (per serving, estimated)

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