Bleu Cheese Port Bread Food

BLEU CHEESE CRUSTED FILET MIGNON

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside.
• In a small mixing bowl, combine bleu cheese, bread crumbs, herbs, and 1/2 teaspoon of olive oil; set aside.
• Add 1 tablespoon olive oil to a large saute pan and heat over medium-high heat. Season steaks with salt and pepper and to add pan, but do not crowd. Sear 1 to 2 minutes per side just to brown. Remove pan from heat and transfer steaks onto prepared baking sheet.
• Top each steak with 1/4 of blue cheese mixture. Finish cooking steaks in preheated oven for 4 minutes for medium-rare, 6 minutes for medium, and 8 minutes for well done.
• Return pan to stove and deglaze with cognac by scraping bits from bottom of pan. Add remaining ingredients and bring to a boil over high heat. Reduce liquid by half.
• Serve steaks hot with sauce.

BLEU CHEESE & PORT BREAD

Steps:

• Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.
• No need to use an expensive port here, just one with good flavour.
• The sharper the blue cheese, the stronger the flavour in the bread.
• We like the Danish blue best. As with all cheese recipes, loaf appearance may vary but the flavour is worth it. This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favourite steak.

BLEU CHEESE BREAD

Steps:

• Put all ingredients in bread machine bowl.
• Set machine to dough cycle.
• When finished, remove dough, knead lightly and place in greased loaf pan.
• Bake at 350-375 degrees for 40 minutes.

BLEU CHEESE BREAD

Steps:

• Blend margarine, bleu cheese and mayonnaise in a mixer or by hand until creamy and thoroughly incorporated.
• Heat oven to 450 degrees.
• Slice bread into 3/4" slices and spread each slice with cheese mixture.
• Place on greased baking sheet and bake about 5-10 minutes or until top is bubbly and lightly browned.

BLUE CHEESE & SHALLOT BREAD

Steps:

• In a small skillet, saute shallots in butter until tender; set aside., In a large bowl, combine the flour, sugar, baking powder, salt and mustard. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine egg and milk. Stir into crumb mixture just until moistened. Fold in cheeses and reserved shallot mixture., Transfer to a greased 8x4-in. loaf pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack.

BLUE CHEESE, PORT, AND WALNUT SPREAD

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

BLEU CHEESE SPREAD

Steps:

• Combine all ingredients in a medium size bowl and mix well until smooth.
• Can serve chilled or at room temperature.(It spreads easier at room temperature).
• *If you want a smoother consistency you can add a tsp or 2 of milk.*.
• Enjoy!

DANISH BLUE CHEESE AND PORT SPREAD

Steps:

• Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
• Refrigerate, covered, up to 2 weeks.
• Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
• (You may add the nuts right away if you're serving the spread within a few hours).
• Serve with bread, crackers or in pastry tartlets.