STILTON DRESSING
Steps:
- Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
- Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.
BUBBLE AND SQUEAK WITH STILTON
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels singing.
Provided by Tom Parker Bowles
Categories HarperCollins Winter Fall Side Carrot Leek Potato Brussels Sprout Cheese Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons of the vegetable oil and 20g of the butter in a large frying pan. Add the onion and cook for about 10 minutes, until softened and beginning to caramelize a little.
- Stir in the leeks and a sprinkling of salt and cook until tender and lightly caramelized. Remove the onion and leeks from the pan with a slotted spoon and set aside.
- Heat the remaining oil and butter in the pan, then add the potatoes and cook over a medium heat until a golden crust forms underneath.
- Turn them over, add the carrots and brussels sprouts and cook, stirring occasionally, until the potatoes are golden all over and the carrots and sprouts are beginning to caramelize. Return the onion and leeks to the pan, add the parsley and toss together thoroughly. Season to taste, then stir in the crumbled Stilton so it begins to melt. Serve straight away.
CELERY STICKS WITH BLUE CHEESE DIP
This tangy, creamy sauce makes a great centrepiece for a party platter but is versatile enough to go beyond crudités
Provided by Good Food team
Categories Canapes
Time 10m
Yield Serves 12 as a canapé
Number Of Ingredients 6
Steps:
- In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.
Nutrition Facts : Calories 158 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 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.
STILTON DATE DIP
From a newsletter I get regularly from grandparents.com, this recipe was described as "A little bite of cheese, a little bite of sweetness, a little bite of crispy & a whole lot of delicious". Just when you think dips have about used up all their originality, along comes a recipe like this to convince you otherwise. (Time includes 5 min to crisp the bacon while you prepare the dates) *Enjoy* !
Provided by twissis
Categories Pork
Time 10m
Yield 10 3 oz servings, 10 serving(s)
Number Of Ingredients 8
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. :-).
Nutrition Facts : Calories 330.9, Fat 27.7, SaturatedFat 15, Cholesterol 73.5, Sodium 397.1, Carbohydrate 15, Fiber 1.4, Sugar 11.4, Protein 7.5
STILTON DIP
Make and share this Stilton Dip recipe from Food.com.
Provided by rsarahl
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
ROASTED TOMATOES WITH STILTON
This simple roasting method brings deep, bright flavor to winter tomatoes.
Number Of Ingredients 8
Steps:
- Cut tomatoes lengthwise in half; remove seeds and membranes. Place tomatoes, cut side down, on platter; let drain 15 minutes. Mix pepper, salt, and rosemary in large bowl. Add 6 tablespoons olive oil and garlic and whisk to blend. Add tomato halves and toss to coat. Let marinate 15 minutes.
- Position rack in center of oven and preheat to 375°F. Brush large rimmed baking sheet with remaining 2 tablespoons olive oil. Arrange tomato halves, cut side up, on prepared baking sheet. Drizzle any oil mixture remaining in bowl over tomatoes. Roast until tomatoes are slightly softened and browned on bottoms and around edges, about 65 minutes. Arrange tomatoes on platter; sprinkle with crumbled cheese. DO AHEAD Can be made 3 hours ahead. Cover tomatoes loosely and let stand at room temperature.
- Tuck watercress in between tomatoes. Serve warm or at room temperature.
STILTON AND PEAR SALAD
Make and share this Stilton and Pear Salad recipe from Food.com.
Provided by Oolala
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together vinegar, mustard, and salt and pepper to taste.
- Add the oil in a stream, whisking until emulsified.
- Toss the lettuce with half the dressing and divide among 4 plates.
- Arrange pear slices decoratively on top.
- Divide stilton and nuts among the salads and drizzle with the remaining dressing.
Nutrition Facts : Calories 352.4, Fat 31.6, SaturatedFat 8, Cholesterol 21.3, Sodium 418.4, Carbohydrate 12.2, Fiber 3.6, Sugar 6.2, Protein 8.3
STILTON DRESSING
Categories Condiment/Spread Cheese Egg Mustard Quick & Easy Winter Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
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.
CHEDDAR AND STILTON DROP BISCUITS
Categories Cheese Dairy Breakfast Brunch Side Bake Dinner Lunch Fall Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 10
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
- Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.
STILTON DRESSING
Categories No-Cook Quick & Easy Salad Dressing Blue Cheese Chive Sour Cream Gourmet
Yield Makes about 1 cup
Number Of Ingredients 6
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.
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
CELERY AND STILTON SOUP
This is a velvety smooth soup with a slight 'bit' to it. Serve it garnished with crisp butter fried croutons or with the pale feathery leaves from the inner stocks. From Robert Carrier's Kitchen
Provided by Allyoop
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large, heavy-based saucepan.
- Chop celery and add this, the celery leaves and the onions to the pan.
- Cover and cook for 10 minutes until the vegetables are soft but not coloured Pour in stock and season lightly.
- Bring to boil then simmer, uncovered for about 30 minutes until the vegetables are tender Allow soup to cool slightly, then blend to puree.
- Press through a sieve to removed any fibres and return to a clean pot.
- Reheat gently, but do not boil.
- Meanwhile remove and discard the cheese rind and mash the cheese to a soft paste.
- Beat together the egg yolks and cream and to obtain a smooth consistency, blend into the cheese a little at a time Stir 2 tbsp of hot soup into the cheese and cream mixture.
- Add the mixture to the pan and cook gently, stirring constantly until soup is thickened.
- Do not allow to boil.
- Adjust seasonings.
Nutrition Facts : Calories 263.9, Fat 20.4, SaturatedFat 12.3, Cholesterol 144.7, Sodium 538.1, Carbohydrate 11, Fiber 2.9, Sugar 4.8, Protein 9.8
STILTON AND BROCCOLI SOUP
A delicious smooth tasting soup with a wonderful cheesy flavor. I have never tried making this before and not finding a recipe that truly suited me I decided to experiment using some leeks and celery as well, in other words what I had in the fridge at the time, I was surprised (to be honest) how nice it tasted - hope that you enjoy it as much as we did and by the way it freezes well
Provided by JoyfulCook
Categories Weeknight
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in a large saucepan and add the onions, cook on slow heat until soft.
- add the celery, leek and butter, stir until hot - turn off the heat then put lid on for a few minutes Pour in the stock and add thick stems of the broccoli, cook for 15 minutes until soft.
- Add the remainder of the broccoli and cook for another 5-6 minutes. let it cool slightly and place in blender, return to the pan heating it back up and add the stilton stirring in the salt and pepper.
- N.B: the more vintage the cheese 150 grams is fine, otherwise add extra.
Nutrition Facts : Calories 281.3, Fat 14.9, SaturatedFat 7.5, Cholesterol 28.1, Sodium 590, Carbohydrate 26.3, Fiber 6.2, Sugar 5.4, Protein 14.1
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
ROYAL STILTON CHEESE SOUP
I was cleaning out the old recipe drawer this weekend and came across this gem dated 1978... It is an adaptation of an original from a friend of mine who was "Executive Chef " for a major hotel chain... This is a strong soup that should be served with hearty country style bread and lots of ale. A generous splash of dry sherry while in the finishing stages adds a special touch.
Provided by Chef Shadows
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over a low heat.
- Add onions, potatoes, red pepper flakes and garlic, cook, stirring until onions are clear .
- Add stock and bring to a boil.
- Reduce the heat and simmer for 15 - 20 minutes or until the potatoes are fork tender.
- Place soup in a food processor or blender with half the bacon and process until smooth .
- Pour cream into a saucepan, stir in the mustard and bring to a boil stirring constantly.
- Reduce heat and simmer for about 4 - 5 minutes.
- Slowly add the crumbled cheese, stirring until melted.
- Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with remaining bacon and Stilton cheese and serve.
Nutrition Facts : Calories 564.2, Fat 43.1, SaturatedFat 26, Cholesterol 143.7, Sodium 858, Carbohydrate 28.8, Fiber 2.3, Sugar 6.2, Protein 17
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