Amuse Bouche Walnut And Blue Cheese Grape In Chinese Spoon Food

WALNUT AND BLUE CHEESE GRAPES

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

AMUSE BOUCHE WALNUT AND BLUE CHEESE GRAPE IN CHINESE SPOON

Steps:

• Toast walnuts under the broiler for 2 to 3 minutes or until lightly toasted, transfer to a small bowl.
• In another small bowl blend and mix together the cheese, cover and place in refrigerator to firm up slightly for approximately 15 minutes.
• Put one heaping teaspoon of the mixture in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coated, then roll in the toasted walnuts. Place on a plate single layer without touching each other and chill for 30 minutes or until coating is firm, and serve.

HONEYED BLUE CHEESE GRAPES

Steps:

• Clean and pick through your grapes--you want only pretty and round grapes otherwise you'll have a mess on your hands.
• Dilute the honey with some water- enough so that you have a liquidy/sticky mixture that you can easily coat your grapes with.
• Coat your grapes with the liquidy honey- I put my grapes in a strainer over a bowl, that way I can just pour the mixture over my grapes a few time to ensure good coverage.
• Put your blue cheese crumbles in a large bowl- toss the grape in this mixture a few at a time until well covered in cheese (For this to work well the cheese must be *finely* crumbled).
• Chill grapes at least 1 hour prior to service to allow honey to 'set'.
• Enjoy!
• Additional ways to serve these- freeze the grapes prior to the honey/blue cheese portion of this for a delightful cool summer treat, If you have a 'flavor injector' try removing some of the grape liquid and replacing it with honey.

BLUE CHEESE GRAPES

Steps:

• Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy.
• Cover each grape with approximately 1 teaspoon of the cream cheese mixture.
• Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture.
• Line a plate or tray with waxed paper.
• Arrange the coated grapes on a prepared plate.
• Chill, covered for 30 minutes.

AMUSE BOUCHE BROCCOLI CHINESE SPOON

Steps:

• Serve one floweret on Chinese spoon; add salt, Truffle oil, grated cheese and toasted pine nuts.

AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET

Steps:

• Preheat oven to 325 degrees.
• Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
• Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
• In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.

WALNUT AND BLUE CHEESE COATED GRAPES

Steps:

• Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
• With mixer cream blue cheese and cream cheese.
• Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
• Roll grapes in walnuts to coat. Chill 30 minutes.
• Using a sharp knife cut grapes in halves and serve.
• **Cooking time includes toasting walnuts and chill time for grapes.**.