BLUE CHEESE MOUSSE
For this excellent hor d'oeuvre, use either a good blue cheese, or blue cheese, already crumbled, with no added flavors. Make sure to make as specified, and chill overnight, or several hours, before serving. Have all ingredients at room temperature, before creaming.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 34m
Yield 2 cups, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- Soften the gelatin in the Marsala, set aside.
- Beat together the blue cheese, egg, cream cheese and butter till smooth.
- Add the seasoning, stirring well.
- Put the softened gelatin mixture into a 4-cup saucepan with the cream, shallots, and salt. Stir until warm to the finger, set aside five minutes.
- Beat into the blue cheese mixture till smooth.
- Spray a 2-3 cup mold and line with plastic wrap. Fill with the mixture, cover, and chill until firm enough to unmold.
- Serve with a selection of sliced vegetables, and buttered crostini.
Nutrition Facts : Calories 363.2, Fat 35.1, SaturatedFat 21.4, Cholesterol 140.7, Sodium 457.8, Carbohydrate 3.3, Sugar 0.9, Protein 8.2
BLUE CHEESE MOUSSE CANAPES WITH RADISH
Provided by Food Network
Categories appetizer
Time 30m
Yield about 48 pieces
Number Of Ingredients 6
Steps:
- In a food processor, puree the blue and cream cheeses until very smooth. Season with salt and pepper, to taste. Fold the whipped cream into the mousse until well blended. There should be no lumps. Transfer the mousse to a pastry bag fitted with a round tip. Pipe the mousse onto the white bread rounds and top each with a radish slice. Serve.
TOMATO SANDWICHES WITH BLUE CHEESE MOUSSE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F.
- Drizzle the cut-side of the bread with olive oil, then put on a sheet tray and place in the oven to toast, 3 to 5 minutes. Evenly spread the butter between the 2 pieces.
- In a non-reactive bowl, combine the blue cheese, cream cheese, Worcestershire and vinegar until well mixed. Add the heavy cream slowly and whip with a rubber spatula or whisk until smooth and mousselike. Reserve until ready to use.
- Slice each tomato into four thick slices, then sprinkle with salt and pepper.
- Spread a thick layer of the blue cheese mousse on the bottom half of the prepared loaf. Add the sliced tomatoes and liberally spread the shaved onion. Top with the top piece of bread and slice into servings.
- Serve with plenty of napkins.
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