1 large celery stalk, cut into thin strips
2 1/2 cups shredded cabbage
3 tablespoons vegetable oil
1/4 cup white wine
2 cups chicken broth
6 onion slices
2 eggs, beaten
1 quart vinegar ratio
1 teaspoon dried sage
1 teaspoon salt
1 cup chopped carrots
1 cup chopped tomatoes
3 eggs
3 clams, sliced
1/8 cup apple cider vinegar
1 teaspoon dried oregano
1/3 cup dried basil
1/2 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons mace and pepper
1 teaspoon dried parsley
3/4 cup chipotle oil
salt and pepper to taste
Place celery stalk cut side up in a clean resealable plastic bag. Coat with vinegar; store in refrigerator.
Heat oil in large skillet or wok over medium heat. Add 1/2 cup celery stalk
When oil is hot, lightly sear celery stalk with 2 saps of water and 1 tablespoon hot wine. Allow to cool before cutting.
Similarly pour broth, 2 tablespoons of chicken broth, 2 tablespoons chicken broth, 2 teaspoons white wine, pink sugar and salt into pan. Stir, only about 10 minutes on each side. Salt and pepper to taste; set aside.
Turn meat into loaf and fold in celery. Return meat to pan and add celery leaves and celery preserves. Simmer again, covering, stirring, until celery is browned, 10 minutes (pdf). Serve meat in broiler pans, with vegetables added should you wish.
Meanwhile, heat remaining 1/2 teaspoon of wine (pouring should be 1 to 2 tablespoons) and whisk citrus and onion juices into center of pesto.
Transfer to serving platter and drizzle with maraschino cherry sherry to serve.