Driedapricotswithbluecheese Recipes

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
• Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
• In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
• Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.

Steps:

• Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes.
• Pour from pan and cool.
• In a small bowl or food processor, beat or process cheeses and pepper.
• Spread equal amounts of cheese mixture on each apricot half.
• Press a nut onto cheese.
• Press cheese-side down into minced parsley.
• Serve cheese-side up on a platter.

Steps:

• Cut apricots in half and remove pits, place in large bowl.
• Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
• Place apricot halves, cut-side-up, on cookie sheets.
• Cut blue cheese into small pieces and place in the centre of each apricot.
• No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.

Steps:

• Boil water in a small saucepan.
• Add dried apricots.
• Bring to a boil, turn to a simmer for 10 minutes.
• Puree to desired consistency, using liquid to make smooth.
• Mash with a food mill to remove skin.
• When serving add water to desired consistency.

Steps:

• Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste.
• See all 50 Game-Day Dips

Steps:

• Heat a heavy-bottomed skillet over medium-high heat.
• Toss together the steak, melted butter and steak seasoning in a bowl. Add to the skillet and cook until nicely seared on all sides, 4 to 5 minutes total. Remove the steak bites to a plate to rest and return the skillet to the heat.
• Lower the heat to medium and add the remaining 2 tablespoons butter to the skillet. Stir in the rosemary, garlic and a pinch of salt. Cook for 1 minute, until the garlic is heated through and no longer raw. Add the cream and bring it to the boil. Reduce the heat to low and simmer, then stir in the blue cheese, horseradish, 1 tablespoon of the chives and black pepper to taste. Transfer to a serving bowl.
• Place the steak bites on a platter with toothpicks, with the sauce on the side. Garnish the plater with the remaining chives before serving.

Steps:

• Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
• Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.