Stiltondatedip Recipes

Steps:

• Using an electric mixer (blender or hand-held blender), combine both cheeses w/salt & pepper.
• When blended, add cream until dip reaches desired consistency.
• Fold in dates & bacon. Serve w/dippers and/or crackers of choice.
• NOTE: Altho the recipe did not suggest this, I feel a chill time to allow the flavor to develop would be ideal . & . I think this would be best if allowed to approach room temp b4 being served. My thoughts, but your choices. :-).

Steps:

• Place the cream cheese into a bowl, crumble the Stilton cheese on top and blend together.
• Add the sour cream and lemon juice; blend.
• Fold in the green onion and spinach.
• Cover and refridgerate for 1 hour to allow flavors to blend.
• This can also be served hot by placing finished dip in an oven safe dish, covering with foil and baking in a preheated 350 F oven for 15-20 minutes.

Steps:

• Grill or broil the steaks to your liking.
• Melt butter in saucepan and cook onion until soft.
• Add sherry and boil to reduce slightly.
• Add cream and boil for 1 minute.
• Stir in the Stilton cheese and chives.
• Serve steaks with sauce, baby red potatoes and fresh or frozen green beans.

Steps:

• To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
• (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
• Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
• Scatter the walnuts over the top & press them in slightly, then leave it to set.
• Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!

Steps:

• Preheat oven to 425 degrees.
• Season filets with salt, pepper and garlic powder.
• Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
• Remove filets and place in the refrigerator to chill.
• Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
• Remove pan from heat and deglaze with beer, scraping up all the meat residue.
• Return pan to heat and reduce sauce by half, about 5 minutes.
• Turn out flame, add cheese and stir continuously until completely melted and well blended.
• Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
• Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
• Bake on a sprayed baking sheet for 20-25 minutes.
• If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.

Steps:

• In a small saucepan bring broth to a boil and add onion. Remove pan from heat and steep mixture 10 minutes. Pour liquid through a sieve into a blender and discard onion. Add yolk, mustard, salt, pepper, Worcestershire sauce, and vinegar and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Crumble Stilton. With motor off add Stilton, and blend until very smooth. Pour dressing through a sieve into a bowl. Dressing keeps, covered and chilled, 1 week.

Steps:

• Using back of fork, mash cheese and crème fraîche in small bowl to blend.
• Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.

Steps:

• Coarsely mash Stilton with a fork in a bowl. Stir in sour cream, water, vinegar, and pepper until combined well, then stir in chives. Season with salt if desired.

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.

Steps:

• Preheat oven to 400 degrees. Butter a baking sheet.
• Finely mash the cheese in a bowl. Pour the butter over it and mix well. Mix in the celery seeds.
• Add the flour and mix with fingertips or fork to form a dough. Alternatively, the cheese and butter mixture can be blended in the food processor. Add the celery seeds and flour and process until the ball of dough forms.
• Shape the dough into two logs, each about 10-inches long. Wrap in foil and refrigerate for at least one hour.
• Slice the dough into rounds about one-quarter inch thick. Place the rounds on the baking sheet. Bake about 10 minutes, until browned on the bottom. Turn and bake about four minutes longer, to brown the other side. Cool the biscuits on a rack before serving.

Steps:

• Mash first 3 ingredients in small bowl until almost smooth. Place bread on work surface and spread mixture on 1 side of each slice. Top each of 4 bread slices with 1/4 of beef, then onion and arugula. Season with pepper. Top with remaining bread, cheese side down.
• Melt butter in heavy large skillet over medium-high heat. Add sandwiches and cook until golden, about 2 minutes per side. Serve hot.