STILTON (BLUE CHEESE) STEAK SAUCE
This is a very strong Blue cheese sauce that goes very well on Aged Angus Rib Eye steaks that have been crusted with pepper before being grilled. It is not for the faint of heart, or people who like mild (subtle) flavors.
Provided by Bob_Sisson
Categories Sauces
Time 7m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Shave or crumble about 1- 1 1/2 CUPS of the Blue cheese into a small heavy sauce pan.
- Add about 1/4 cup Hellman's full fat mayonnaise. (This is the emumiant that keeps everything together).
- I add a LOT (a full teaspoon) of pepper, I grind it right into the pan. Fresh really makes a difference.
- Add salt to taste (I don't use any if I use the rind of the cheese as it is often hardened with salt).
- Warm the pan slowly while constantly stirring. It will melt, don't give up.
- If you heat it too fast, or don't still it will separate.
- The mayo will forgive some sins, but not many, so stir!
- This will make a THICK sauce.
- More mayo will thin it some.
- Milk can thin it if it is too strong.
STILTON CHEESECAKE
A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.
Provided by CookRachacha
Categories Cheesecake
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven at 325 degrees F.
- Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
- Crumble Stilton into a bowl.
- Add cream cheese and sugar, then beat with an electric mixer until well blended.
- Beat in eggs, one at a time until smooth and creamy.
- Add vanilla.
- Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
- Pour cheese mixture over crust.
- Bake in oven for 1 hour, or until firm.
- Turn off heat and let cake cool in oven for 1 hour.
- Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
- Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
- (This cheese cake freezes well).
Nutrition Facts : Calories 594.5, Fat 41.5, SaturatedFat 24.6, Cholesterol 183.2, Sodium 810.8, Carbohydrate 40.9, Fiber 0.7, Sugar 18.7, Protein 15.6
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
Steps:
- Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
- Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
STILTON CHEESE PUFFS
Categories Cheese Appetizer Bake Vegetarian Quick & Easy Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 40 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Combine beer, butter, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a full boil over high heat, stirring until butter is melted. Reduce heat to moderate and add flour all at once, then cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 30 seconds. Continue to cook, stirring and flattening batter against bottom of pan, until excess moisture is evaporated and a film forms on bottom of pan. Remove from heat and cool 5 minutes.
- Add eggs 1 at a time, beating well with wooden spoon after each addition. (Batter will appear to separate initially but will become smooth once beaten.) Add cheese and stir until combined well.
- Spoon batter into pastry bag. Line a large baking sheet with a sheet of parchment paper, then secure parchment by piping a dab of batter under each corner. Pipe approximately 3-inch lengths of batter 1 inch apart on baking sheet, making about 40 total.
- Bake until puffed, golden, and crisp, 20 to 25 minutes. Cool slightly before serving.
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