Apricot Stilton Pots Food
APRICOT STILTON POTTED CHEESE
Make and share this Apricot Stilton Potted Cheese recipe from Food.com.
Provided by Houmous Monster
Categories Spreads
Time 15m
Yield 3 150ml Ramekins
Number Of Ingredients 4
Steps:
- Crumble the stilton into a separate bowl.
- Beat the softened butter until smooth and creamy; mix in the stilton.
- Pack into small ramekins and smooth down the tops.
- Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
- Will refrigerate for a week, or freeze for two months.
Nutrition Facts : Calories 344.9, Fat 35.6, SaturatedFat 17.8, Cholesterol 71.2, Sodium 191.9, Carbohydrate 7.1, Fiber 1.5, Sugar 4.8, Protein 2.6
POTTED STILTON
A must for blue-cheese fiends. A traditional farmhouse recipe from The British Isles by Sue Ashworth. Will keep up to 2 weeks if wrapped and refrigerated.
Provided by Amanda in Aberdeen
Categories Spreads
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place butter into a mixing bowl and beat until soft.
- Add Stilton cheese and beat with butter until creamy (not smooth).
- Work breadcrumbs into mixture and add port until combined.
- Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
- Allow Stilton to reach room temperature before serving.
- Serve with crackers or fresh crusty bread.
Nutrition Facts : Calories 403.2, Fat 34.2, SaturatedFat 21.7, Cholesterol 88.3, Sodium 1016.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.2, Protein 14.2
POTTED STILTON WITH PORT AND WALNUTS
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
Provided by French Tart
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5
APRICOT STILTON POTS
Treat your guests to an extra special cheese course or give these away as little gifts
Provided by Good Food team
Categories Buffet, Dinner
Time 15m
Number Of Ingredients 4
Steps:
- Crumble or grate the stilton into a small bowl. Beat the softened butter until creamy, then stir in the stilton.
- Pack into three 150ml/¼ pt ramekins and smooth the tops. Mix the walnuts and apricots and press on top of the cheese. Wrap in cling film and chill for up to a week or freeze for up to 2 months.
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