Pan-fried Celery Carpaccio, Pumpkin Croissant, Walnuts and Whole Grapes Recipe

Pan-fried Celery Carpaccio

• 6-8 celery stalks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Sea salt and black pepper to taste

1. Trim the ends of the celery stalks and remove any strings.
2. Using a mandoline or a sharp knife, slice the celery thinly and place the slices in a bowl of ice water for 10 minutes.
3. In a large skillet, heat olive oil over medium heat. Add celery slices and sauté for 1-2 minutes until lightly browned. Turn off heat and sprinkle with lemon juice and salt and pepper to taste.
4. Arrange the pan-fried celery in a single layer on a plate and serve immediately.

Pumpkin Croissant

• 2 cups all-purpose flour
• 2 tsp active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 1/2 cup pumpkin puree
• 1/3 cup warm milk
• 1/3 cup unsalted butter, melted
• 1 egg, beaten

1. In a large bowl, whisk together flour, yeast, sugar, and salt.
2. In a separate bowl, mix together pumpkin puree, warm milk, butter, and egg.
3. Add the pumpkin mixture to the flour mixture and stir until well combined.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl and cover with plastic wrap. Let it rest for 1 hour in a warm place until it doubles in size.
6. Punch the dough down and roll it out into a rectangle on a floured surface.
7. Cut the dough into triangles and roll each triangle up from the wide end to the narrow end, forming a croissant shape.
8. Place the croissants on a baking sheet lined with parchment paper and let them rest for 30 minutes.
9. Preheat the oven to 375°F. Brush the croissants with egg wash and bake for 20-25 minutes until golden brown.
10. Remove from the oven and let cool on a wire rack.

Walnuts and Whole Grapes

• 1 cup walnut halves
• 1 cup whole red grapes
• 1 tbsp honey
• 1 tsp cinnamon powder
• 1/4 tsp sea salt

1. In a non-stick skillet, toast the walnut halves over medium heat until fragrant, about 3-4 minutes. Remove from pan and set aside to cool.
2. In the same skillet, add the grapes and sauté for 2-3 minutes until slightly softened.
3. Drizzle honey over the grapes and sprinkle with cinnamon powder and salt. Stir gently to coat.
4. Add the toasted walnuts to the skillet and stir everything together. Turn off heat and let it cool for a few minutes before serving.

Serving Suggestion

Arrange the pan-fried celery carpaccio on a plate and serve with warm pumpkin croissant and a side of walnuts and whole grapes mixture. This dish makes for a perfect light lunch or a starter for a dinner party.

Verdict

This dish is a perfect balance of earthy and sweet flavors. The pan-fried celery carpaccio provides a crispy and refreshing crunch, while the warm and fluffy pumpkin croissant adds a comforting touch. The walnuts and whole grapes mixture offers a delicious blend of nutty and fruity flavors. The three elements complement each other perfectly, resulting in a dish that is both tasty and visually appealing.