MULLED PEARS WITH ROQUEFORT DRESSING
Pear, blue cheese and toasted nuts is a combination made in heaven
Provided by Sara Buenfeld
Categories Dinner, Starter
Time 25m
Number Of Ingredients 10
Steps:
- Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
- Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
- Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.75 milligram of sodium
ROQUEFORT-AND-PEAR EGGNOG
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said "sweeps the field." She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. "Freeman is a man who isn't shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like 'the Waylon,' which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park." What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
Provided by Amanda Hesser
Categories cocktails
Time P2DT3h
Yield 10 servings
Number Of Ingredients 6
Steps:
- One to two days before making the eggnog, combine the cheese and cream in a container and refrigerate for 36 to 48 hours.
- In a mixer fitted with a whisk, combine the egg yolks, sugar and poire William. Beat until pale yellow and emulsified. Chill for 2 hours. Line a sieve with cheesecloth, and strain the cream-and-cheese mixture.
- Whip the cream to stiff peaks, then fold into the egg-yolk mixture. Beat the egg whites until fluffy, then add the salt and continue beating to stiff peaks. Fold into the cream mixture. Chill for 1 hour. Serve in small cups with a spoon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 13 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 187 milligrams, Sugar 2 grams, TransFat 0 grams
ROQUEFORT TOASTS WITH PEPPERED PEARS
Peppering the pears gives the whole thing a little bit of attitude without being overpowering
Provided by Jane Hornby
Categories Canapes, Starter
Time 25m
Number Of Ingredients 11
Steps:
- Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
- Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
- Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.
Nutrition Facts : Calories 644 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.65 milligram of sodium
STICKY PEAR TARTS WITH ROQUEFORT CREAM
We've combined your cheese and dessert courses into one delicious, stunning tart - and believe us, the sweet peaches and punchy cheese works a treat
Provided by Barney Desmazery
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won't show.
- To make the cream, whisk the cream and honey together to form soft peaks, add the cheese and continue to whisk. Scrape into a small container and chill until needed. Can be made 1 day ahead.
- Put a baking tray in the oven and heat to 200C/180C/gas 6. For the glaze, put the sugar in a pan over a medium heat until it melts and caramelises. Pour this over the pears, then put the tarts on the hot baking tray and cook for 15 mins until they're puffed up and golden. Lift the tarts onto warmed plates and serve with a spoonful of the Roquefort cream so it melts on top.
Nutrition Facts : Calories 947 calories, Fat 59 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 38 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium
PEARS STUFFED WITH ROQUEFORT AND WALNUTS IN PASTRY
Categories Dessert Bake Christmas Blue Cheese Pear Walnut Winter Phyllo/Puff Pastry Dough Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Mash together cheese, bread crumbs, walnuts, and pepper to taste with a fork. Freeze mixture just until firm, about 10 minutes.
- Scoop out center of bottom of each pear with large end of a melon-ball cutter, then continue to remove core to make a 1/4-cup cavity. Fill each cavity evenly with cheese mixture and seal bottom with a small piece of bread.
- Roll out pastry 1/16 inch thick into a 15-inch square on a lightly floured surface with a floured rolling pin. Cut dough into quarters to make 4 equal pieces.
- Stand 1 pear in center of a pastry square and brush pear all over with egg. Bring 1 corner of pastry up toward top of pear, pressing it against pear to adhere. Repeat with adjacent corner, then generously brush extending pastry fold with egg before pressing closely against side of pear. Repeat process with remaining 2 corners. Fold top points of pastry 1/4 inch down (see photo) and brush with egg. Transfer wrapped pear to a buttered large shallow (1-inch-deep) baking pan and chill while wrapping remaining pears (make sure pears are 5 inches apart in baking pan).
- Chill wrapped pears 30 minutes.
- Bake pears in middle of oven 20 minutes, or until fruit is just tender when pierced with a knife and pastry is golden and cooked through (pastry will shrink a bit). Cool pears at least 15 minutes before serving warm or at room temperature.
ENDIVE WITH PEARS, WALNUTS, AND ROQUEFORT
This is a classic combination: a salty-sweet salad of blue cheese, pears, and walnuts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together vinegar, salt, and pepper. Slowly whisk in oils; set aside. In a medium bowl, combine whole and cut-up endive, pear slices, walnuts, and cheese. Drizzle with dressing; gently toss to coat evenly. Divide among four salad bowls. Serve immediately.
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- Use the 1Tb butter to grease a medium sized, wide baking pan. Lay challah slices, slightly overlapping if need to.
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- While french toast is resting, make the sauteed pears. In a non-stick skillet, melt the butter and brown sugar together. Add pears and allow to cook until they begin to get soft, about 5 minutes, stirring continuously. Squeeze in orange juice and continue to stir. Turn off heat and add pomegranate seeds the last minute. Pour sauteed fruit over baked french toast.
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- Combine 2 cups flour, 3/4 cup warm water, oil, and 1/2 teaspoon salt in large bowl of stand mixer fitted with paddle attachment. Mix on medium speed 3 minutes (dough will be sticky). Remove strudel dough from bowl and divide in half. Form each dough half into ball; wrap each in plastic. Refrigerate 1 dough ball overnight for strudel; freeze second dough ball for another use.
- Melt 1 1/2 teaspoons butter in heavy large skillet over high heat. Add pears and sauté until soft, about 4 minutes. Strain pear mixture, discarding juices, then transfer pears to rimmed baking sheet, spacing apart; cool completely. Transfer cooled pears to large bowl. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Place 36x24-inch cotton cloth or clean cotton tablecloth on large work surface; secure all 4 corners to work surface with tape to keep in place. Dust cloth lightly with flour. Unwrap refrigerated strudel dough and place in center of prepared cloth; sprinkle lightly with flour. Using rolling pin, roll out dough as thinly as possible without tearing, dusting dough lightly with flour as needed to prevent sticking.
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