FALL FIGS STUFFED WITH STILTON CHEESE, WRAPPED IN PROSCIUTTO AND CHATEAU ELAN PORT WINE SYRUP
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings, appetizers
Number Of Ingredients 4
Steps:
- Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
- On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
- To serve, arrange the figs on a platter and drizzle with the port wine syrup.
STILTON-STUFFED DATES
Steps:
- Preheat oven to 375 degrees F.
- Make a lengthwise cut in each date and gently remove the pit, forming a pocket. Fill each date with 1/2 teaspoon cheese. Cut each piece of bacon in half by width. Take a strip of bacon and wrap it around each date, forming a slight overlap on the bottom (cut side up), and place on a rack within a sheet pan. Bake until bacon is crisp and cheese melts, about 25 minutes. Remove from oven and place on a paper towel-lined plate. Allow to cool slightly and serve.
STEAKS AND STILTON SAUCE
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
- Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
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-STUFFED BAKED PEARS
Make and share this Stilton-Stuffed Baked Pears recipe from Food.com.
Provided by DailyInspiration
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
- Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
- Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.
Nutrition Facts : Calories 242.2, Fat 8, SaturatedFat 3.6, Cholesterol 14, Sodium 149.2, Carbohydrate 43.2, Fiber 6, Sugar 32, Protein 2.9
STILTON STUFFED FILET MIGNON
Make and share this Stilton Stuffed Filet Mignon recipe from Food.com.
Provided by Millereg
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F.
- In a mixing bowl, toss the potatoes with thyme and 1 tablespoon olive oil.
- Season with salt and cracked black pepper.
- Place the potatoes in an oven-proof sauté pan.
- Roast the potatoes for 20 minutes or until golden brown.
- Remove the potatoes from the oven and turn into a mixing bowl.
- Place the sauté pan on the stove.
- Over medium-high heat, deglaze the pan with the veal stock.
- Reduce the stock by half, about 8 minutes.
- Set the veal reduction aside and keep warm.
- In a hot sauté pan, cook the bacon until crispy, stirring occasionally, about 8 minutes.
- Stir in the shallots, garlic, and walnuts; sauté for 2 minutes and then remove from the heat.
- In a mixing bowl, toss the potatoes with the bacon mixture.
- Set the potatoes aside in a warm place.
- On the side of each filet make a 2-inch slit forming a pocket.
- Stuff each pocket with 2 tablespoons of the cheese.
- Season the filets with salt and cracked black pepper.
- In an oven-proof sauté pan, add the olive oil.
- When the oil is hot, sear the filets for 2 minutes on each side.
- Place the pan in the oven and roast the filets for 6 to 7 minutes for medium-rare.
- Remove the filets from the pan and set aside.
- Place the sauté pan on the stove.
- Over medium-high heat, deglaze the pan with the port wine.
- Reduce the wine by half, about 5 minutes.
- Pour the vegetable oil in a saucepan and heat the oil.
- Dredge the shallots in the flour, coating the shallots completely.
- Fry the shallots in the hot oil until golden brown, about 2 minutes.
- Remove from the oil and drain on a paper-lined plate.
- Season the shallots with salt.
- To assemble, divide the potatoes by four and mound the potatoes in the center of each plate.
- Lay each filet on top of the potatoes.
- Spoon the veal reduction over each filet.
- Drizzle each plate with the port wine reduction.
- Garnish each plate with the remaining Stilton cheese, fried shallots and parsley.
STILTON STUFFED EGGS
From The Pennywise Cookbook published by the Milk Marketing Board of England and Wales in 1973. The time to prepare assumes that you are using eggs and beans that have already been cooked.
Provided by Dreamer in Ontario
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve eggs lengthwise, remove yolks and mash with the cheese, cream, salt and pepper.
- Pile mixture back into egg halves.
- Sprinkle with paprika.
- Serve on a tossed salad of cold cooked green beans, tomatoes, raw sliced mushrooms, lettuce and salad dressing of your choice (if using).
Nutrition Facts : Calories 163.6, Fat 11.3, SaturatedFat 5.7, Cholesterol 205, Sodium 276.8, Carbohydrate 5.3, Fiber 1.5, Sugar 2.8, Protein 10.6
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.
BACON STUFFED EGGS
Make and share this Bacon Stuffed Eggs recipe from Food.com.
Provided by KittyKitty
Categories Breakfast
Time 25m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place eggs in a large sauce pan or Dutch oven. Add enough water to measure at least 1 inch above eggs. Cover and quickly bring to a boil. Remove from heat.Let stand covered in hot water 15 minutes. ( This is always how I boil my eggs, it helps to keep eggs from cracking, and gives a more even cooking.) Drain. Immediately run cold water over eggs or place them in ice water until cooled completely.
- To remove shell ,gently tap each egg all over, and roll between hands to loosen shell; then hold egg under cold running water as you peel shell.
- Slice eggs in half lengthwise, and carefully scoop out yolk; mash yolks with a fork. Add cream cheese and next 4 ingredients to yolks, stirring until smooth.Stir bacon, and spoon into egg wjites.
Nutrition Facts : Calories 189.1, Fat 15.4, SaturatedFat 6.7, Cholesterol 239.4, Sodium 298.6, Carbohydrate 2.6, Fiber 0.1, Sugar 1, Protein 9.8
STILTON POTATO GRATIN
Categories Cheese Potato Side Bake Casserole/Gratin Blue Cheese Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Arrange 1/3 of potato slices in bottom of pan, overlapping slightly. Sprinkle half of cheese over potatoes. Sprinkle with salt and pepper. Arrange half of remaining potato slices over cheese, overlapping slightly. Sprinkle remaining cheese over. Sprinkle with salt and pepper. Arrange remaining potato slices decoratively over cheese. Pour broth over. Sprinkle with salt and pepper. Dot top of potatoes with butter.
- Bake potatoes until top is golden brown, potatoes are tender and liquid thickens, tilting pan occasionally to baste top layer of potatoes with broth mixture, about 1 hour 40 minutes.
- Transfer pan to rack and let stand 5 minutes. Serve hot.
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.
BUFFALO STYLE STUFFED EGGS
Make and share this Buffalo Style Stuffed Eggs recipe from Food.com.
Provided by 1 Baker
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Hard cook eggs.
- Cool, shell, then cut in half.
- Mash yolks and mix well all other ingredients except diced celery.
- Spoon yolk mixture back into egg white halves.
- Garnish with diced celery.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 1.4, Cholesterol 95.8, Sodium 144, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 3.8
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.
ICEBERG LETTUCE WEDGES WITH STILTON DRESSING AND RADISHES
Categories Salad Side No-Cook Vegetarian Quick & Easy Blue Cheese Radish Summer Sour Cream Lettuce Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a small bowl mash the Stilton with a fork and stir in the oil, the sour cream, the water, and the vinegar. Divide the lettuce wedges between 2 plates, spoon the dressing over them, and sprinkle the salads with the radishes.
More about "stiltonstuffedeggs recipes"
STUFFED EGGS | FOOD FROM PORTUGAL
From foodfromportugal.com
RECIPES – STILTON CHEESE
From stiltoncheese.co.uk
49 BEST BREAKFAST EGG RECIPES - THE SPRUCE EATS
From thespruceeats.com
15 BEST DEVILED EGGS | ALLRECIPES
From allrecipes.com
16 SPANISH EGG DISHES YOU NEED TO TRY - SPANISH SABORES
From spanishsabores.com
30+ EASY FINGER FOOD RECIPES TO FEED A CROWD - THE KITCHEN …
From thekitchencommunity.org
EVERYTHING YOU NEED TO KNOW ABOUT STILTON CHEESE - CASTELLO
From castellocheese.com
STILTON-STUFFED ROASTED PORK - CHATELAINE
From chatelaine.com
PECAN AND STILTON STUFFED BRIE | CANADIAN LIVING
From canadianliving.com
RECIPES | LOVE FOOD HATE WASTE
From lovefoodhatewaste.com
STILTON EGGS RECIPE BY NEW.WIFE | IFOOD.TV
LIST OF FOODS THAT ARE GENTLE ON THE STOMACH - SF GATE
From healthyeating.sfgate.com
STILTON-STUFFED MUSHROOMS - FIERY FOODS & BARBECUE CENTRAL
From fieryfoodscentral.com
BEST STILTON SHORTBREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT TO EAT AFTER WISDOM TEETH REMOVAL: SOFT FOODS AND …
From healthline.com
BEST PECAN AND STILTON STUFFED BRIE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
STILTON-STUFFED BAKED PEARS RECIPE | MYRECIPES
From myrecipes.com
ONION AND STILTON BAKED EGGS RECIPE - COOKSINFO
From cooksinfo.com
FRENCH-STYLE STUFFED EGGS RECIPE | MYRECIPES
From myrecipes.com
STILTON EGGS RECIPE BY CHEF.TIM.LEE | IFOOD.TV
From ifood.tv
40 MUST-MAKE STUFFED EGGS | MYRECIPES
From myrecipes.com
12 OF THE HEALTHIEST FOODS TO EAT FOR BREAKFAST
From healthline.com
50 FOODS THAT ARE SUPER HEALTHY
From healthline.com
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
STILTON STUFFED MUSHROOMS - STUDENT RECIPES
From studentrecipes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
STILTON PUFFS RECIPE - BBC FOOD
From bbc.co.uk
STILTON-STUFFED SAUSAGES WITH GLAZED MUSHROOMS - GOODTOKNOW
From goodto.com
STILTON- AND WALNUT-STUFFED TOMATO SALAD | CANADIAN LIVING
From canadianliving.com
BLUE STILTON: A GUIDE TO THE "KING OF CHEESE" - NUTRITION ADVANCE
From nutritionadvance.com
BEEF STEAK WITH STILTON SAUCE | DINNER RECIPES | GOODTO
From goodto.com
MENU
STILTON RECIPES - BBC FOOD
From bbc.co.uk
20 TOP FOODS TO EAT ON A KETOGENIC DIET - HEALTHLINE
From healthline.com
You'll also love