Berry Blue Cheese Spread Recipes

Steps:

• If using dried berries, place in a bowl and pour boiling water over them.
• Let them sit for once minute, drain and set aside.
• If using frozen berries, thaw out and drain off moisture.
• In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth.
• Stir in berries, garlic and green onions, until just combined.
• Transfer to a serving bowl, cover and refrigerate for up to 4 hours.
• To serve, sprinkle with pecans and serve with crackers.

Steps:

• Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired.
• Makes 6 to 8 servings.

Steps:

• Divide the beef into 6 loosely packed 1/2-inch-thick patties about 4 1/2 inches in diameter. Set aside.
• Combine the blueberries, sugar, lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over high heat. In the meantime, stir together the cornstarch and water in a medium bowl. When the blueberry mixture comes to a boil, slowly drizzle in the cornstarch slurry and cook until the blueberry mixture slightly thickens to the consistency of pancake syrup. Set aside to cool to room temperature.
• Place the coarse pepper on a rimmed baking sheet. Sprinkle the burger patties liberally with salt and place one by one in the coarse pepper to coat generously, pushing firmly on each side.
• Cook the burgers in a hot cast-iron pan with a little oil to get them started. Cook 4 minutes on one side, and then flip and cook 3 minutes on the other side to medium-rare. Remove to a warm plate covered with foil to rest while cooking the remaining burgers.
• Meanwhile, cut and toast the buns cut-side down in a separate pan with a touch of oil for extra crunch. Spread the toasted buns liberally with the basil aioli. Place a burger on the bottom bun, followed by some blue cheese, a few spoonfuls of blueberry sauce, 2 slices bacon, a slice of red onion and a big pinch of arugula. Repeat with the remaining burgers.
• Blend the basil, lemon juice, garlic and oil to make a smooth puree in a blender. Mix it with your favorite mayonnaise (2 parts mayonnaise to 1 part basil puree).

Steps:

• In a regular or mini food processor, pulse cream cheese until smooth. Add blue cheese and process until fully combined. If needed, pulse in water, 1 teaspoon at a time, to reach a spreadable consistency. Season with salt and pepper.

Steps:

• Blend cream cheese, mayo and Worcestershire sauce until soft and smooth.
• Mix in walnuts and cranberries, if using.
• Gently fold in blue cheese, breaking the chunks up as little as possible.

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

Steps:

• In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
• Meanwhile, soak gelatin in 1/4 cup cold water.
• Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.

Steps:

• In a small skillet, saute shallots in butter until tender. Remove from the heat; cool. , Meanwhile, in a large bowl, combine the cheeses, sour cream, Cognac, salt and pepper. Add shallots and mix well. Line a 3-cup bowl with plastic wrap. Spread cheese mixture into prepared bowl. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate; garnish with walnuts. Serve with crackers.

Steps:

• Place blue cheese and blueberries in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes.
• Transfer mixture to a bowl and stir in the remaining ingredients.
• Cover and refrigerate at least 1 hour or as long as 3 days.