BLUE CHEESE AND DRIED FRUIT TERRINE
Provided by Food Network
Time 3h10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Mash the blue cheese and mascarpone together with the honey, if using, and pepper. (You can do this in the food processor, too, but it will cream the blue cheese so much that you get a greenish terrine. Not the end of the world, but just warning you.) Stir in the apricots, currants, figs, pistachios and walnuts. Season with pepper. Wrap in plastic and shape into a terrine. Refrigerate for several hours until firm. Serve with an assortment of rustic country breads or crackers and decorate with some whole dried fruits and nuts, if you like.
BLUE CHEESE AND WALNUT SPREAD
This spread is also delicious served on apple or pear wedges. Rub them first with lemon juice to prevent discoloration.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfermixture to a small bowl; smooth top. Serve with crackers or crostini. To store: Cover with plastic wrapand refrigerate, up to 1 week.
BLUE CHEESE WALNUT TERRINE
i got this recipe from chef to chef and edited it :) great party food. make this a day in advance for full flavor.
Provided by chia2160
Categories Spreads
Time 15m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Combine the cumin, salt, cardamom and pepper; set aside.
- Heat oil in a heavy skillet over medium heat. Add walnuts and saute until light brown.
- Sprinkle with sugar; saute until sugar melts and turns light amber.
- Remove from the heat; toss nuts with spice mixture. Cool.
- In a food processor, combine 1/2 pound blue cheese, chevre, cream cheese and butter; puree until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl.
- Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight.
Nutrition Facts : Calories 203.3, Fat 17.9, SaturatedFat 9.1, Cholesterol 35.9, Sodium 437.2, Carbohydrate 3.7, Fiber 0.5, Sugar 2.3, Protein 6.9
BLUE CHEESE-WALNUT BITES
These are great to have ready in the fridge for "drop ins", (have some waiting there now), Stick them in the oven, remove to serving tray and top with a thin slice of tart apple, serve immediately. or use in place of crackers, top with almost anything you like! (Better homes and gardens)
Provided by Derf2440
Categories Lunch/Snacks
Time 2h33m
Yield 72 appy bites
Number Of Ingredients 6
Steps:
- Combine flour and pepper in a medium mixing bowl.
- Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs.
- Add walnuts and egg yolks.
- Stir till combined.
- Form mixture into ball, knead till mixture clings together.
- Divide dough in half, shape each half into a log 9 inches long.
- Wrap logs in blastic wrap, chill at least 2 hours.
- Heat oven to 425 degrees.
- Cut each log into 1/4 inch slices.
- Place slices 1 inch apart on an ungreased cookie sheet.
- Bake 8 to 10 minutes or till bottoms and edges are golden brown.
- Transfer to wire racks.
- Serve warm or at room temperature.
- To make ahead, store tightly covered in the refrigerator up to 1 week.
BLUE CHEESE WALNUT SPREAD
Make and share this Blue Cheese Walnut Spread recipe from Food.com.
Provided by Parsley
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
- Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
- Chill at least 1 hour to blend flavors.
- Serve with crackers or celery.
BLUE CHEESE, PORT, AND WALNUT SPREAD
Categories Cheese Nut No-Cook Quick & Easy Blue Cheese Walnut Port Winter Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.
BLUE CHEESE AND SPICED WALNUT TERRINE
Provided by Monique Barbeau
Categories Herb Appetizer No-Cook Blue Cheese Walnut Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 16
Steps:
- Mix salt, cumin, cardamom and pepper in medium bowl. Heat oil in heavy medium skillet over medium heat. Add walnuts and sauté until light brown, about 5 minutes. Sprinkle sugar over nuts and sauté until sugar melts and turns pale amber, about 4 minutes. Transfer nut mixture to bowl with spices; toss to coat well. Let cool. Coarsely chop nuts.
- Lightly oil 8 1/2 x 2 1/2-inch loaf pan. Line pan with plastic wrap so that plastic extends over edges. Combine 12 ounces blue cheese, goat cheese, cream cheese and butter in processor and blend until smooth. Transfer mixture to large bowl. Stir in green onions and brandy. Mix parsley and chives in small bowl.
- Spoon 1/3 of cheese mixture into bottom of lined pan, spreading evenly. Sprinkle 1/3 of remaining crumbled blue cheese evenly over cheese mixture. Sprinkle 1/3 of nuts over blue cheese. Sprinkle with 1 tablespoon of herb mixture. Repeat layering. Spread remaining cheese mixture evenly over top. Fold plastic over cheese to cover. Refrigerate overnight. Cover remaining blue cheese and herbs separately and refrigerate. Store remaining nuts at room temperature.
- Line platter with lettuce leaves. Unfold plastic from cheese. Carefully invert mold onto platter; remove pan and plastic. Sprinkle terrine with remaining blue cheese, nuts and herbs.
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