WALNUT AND BLUE CHEESE GRAPES
Provided by Giada De Laurentiis
Time 2h42m
Yield 4 servings
Number Of Ingredients 7
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.
BLUE CHEESE CANAPES WITH PECANS AND GRAPES
Categories Fruit Bake Cocktail Party Vegetarian Quick & Easy Blue Cheese Pecan Fall Grape Gourmet
Yield Makes 30 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast pecans in a shallow baking pan until fragrant and a shade darker, about 10 minutes. Toss hot pecans in pan with butter and salt, then cool.
- Coarsely chop nuts, then toss together with cheese in a bowl, without mashing.
- Top each cracker with a mounded teaspoon of cheese mixture, pressing together slightly, then top with a parsley leaf and a grape half, gently pressing them into cheese.
BLUE CHEESE GRAPES
I found this recipe and I made them for Christmas and my family loves blue cheese and they want me to make them for family gathering again for Christmas and it is so easy to fix and make them. They are so delicious and tasty.
Provided by Lisa Johnson
Categories Fruit Appetizers
Time 55m
Number Of Ingredients 6
Steps:
- 1. 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 1 teaspoon 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 prepared plate. Chill, covered, for 30 minutes.
BLUE CHEESE GRAPES
Desided to take a chance and try this recipe out at a party and I was lucky there was any left when the party started. These are surprisingly tasty!! From Grandma's Kitchen
Provided by NotYourMommasCookin
Categories Cheese
Time 56m
Yield 24-30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 87.6, Fat 7.4, SaturatedFat 2.5, Cholesterol 10.8, Sodium 33.8, Carbohydrate 4.6, Fiber 0.6, Sugar 3.1, Protein 1.9
BLUE CHEESE & GRAPE SALAD WITH CARAMELISED PECANS
This salad has a great balance of sour, sweet, crunchy and smooth
Provided by Emma Lewis
Time 15m
Number Of Ingredients 9
Steps:
- First, caramelise the nuts. Heat the butter and sugar in a small frying pan, then stir in the nuts. Cook over a low heat for about 5 mins until the nuts are crisp and coated in the sugary butter. Tip onto an oiled baking sheet, leave to cool slightly, then roughly chop. Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
- To serve, tear the leaves off the chicory and put into a bowl with the rocket. Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing. Gently toss everything together until the leaves are coated, then arrange on 4 serving plates. Crumble over the cheese and top with a scattering of nuts. Drizzle with the remaining dressing to serve.
Nutrition Facts : Calories 336 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 1.53 milligram of sodium
BLUE CHEESE GRAPES APPETIZER
This recipe sounded so good. I love all the ingredients and plan to serve it at my next catered event.
Provided by Tangiloos catering
Categories Cheese
Time 40m
Yield 60 Grapes
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Place nuts, each kind separate, on a rimmed baking sheet. Bake, stirring once or twice, 8-10 minutes until lightly toasted. Let cool.
- In a food processor, pulse one kind of nut at a time, until just finely chopped (don't overprocess). Place in separate bowls.
- Remove blade; wipe processor bowl clean. Add cheeses; process until blended and smooth. Scrape into a medium bowl.
- Line rimmed baking sheet with wax paper. Gently fold grapes into cheese mixture. Remove 1 coated grape at a time with a spoon, then push grape gently into one of the bowls of chopped nuts. Shake bowl to turn grape until coated. Place on lined baking sheet.
- To serve: Arrange grapes on a leaf-lined plate to resemble a bunch of grapes.
Nutrition Facts : Calories 34, Fat 2.7, SaturatedFat 0.8, Cholesterol 2.6, Sodium 36.9, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 1.1
BLUE CHEESE & GRAPE COLESLAW
Dishes like coleslaw beg for a fresh approach. I update mine with almonds, grapes, blue cheese and bacon for a grand bowl of color and crunch. -Jeannine Bunge, Hartley, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine first seven ingredients. Pour dressing over salad; toss to coat. Refrigerate 1 hour.
Nutrition Facts : Calories 212 calories, Fat 15g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 339mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 5g protein.
BITTER GREENS AND GRAPES WITH BLUE CHEESE DRESSING
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Purée all dressing ingredients in a blender until very smooth, about 1 minute.
- Toss together frisée, escarole, and radicchio and divide greens among 6 plates. Top with grapes and drizzle with dressing.
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- Blueberries: Blueberries look blue when you pick them up but they turn red or purple when crushed. The pigment in them is blue at the neutral PH but turns red when exposed to the acid.
- Blue corn: Like blueberries, blue corn is also loaded with anthocyanins, a pigment which turns them blue. In the acidic condition, it will appear purple while in its basic form it will more appear to be blue.
- Red cabbage: Red cabbage is a naturally blue food mostly occurring in the united states. Cooked red cabbage leaves will eventually turn bluish-purple if soaked in a slightly basic condition.
- Purple potatoes: Purple potatoes are purple when raw, but when cooked they turn to be of brilliant blue-purple color. Cooked purple potatoes are susceptible to the color changes due to acid but not as much as in the case of red cabbage or blueberries.
- Borage: It is a blue flowering Italian herb. Added as fresh flowers to the salads or as a garnish to desserts, how will they not elevate your mood? It is also known as starflower, bee bush, bee bread and bugloss which belongs to the plant family Boraginaceae.
- Blue cheese: Blue cheese is another one of many blue foods on this list. The blue color is dark and not susceptible to bleeding. Blue cheese can be eaten as it is or can be spread, crumbled or melted.
- Butterfly blue pea: The most beautiful and spectacular flower is the butterfly blue pea of the blue anthocyanins. They are mostly found in the Chinese, Burmese and Malaysian cooking traditions.
- American blue lobsters: The rarest of its kind, over 1 in a 2 million lobsters turns out to be blue. It can be a great addition to an aquarium provided the circumstances are right.
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- Indigo milk cap: Lactarius indigo commonly known as indigo milk cap or the blue milk mushroom is of family Russulaceae and genus Lactarius. It grows naturally in North America, Asia, Central America, and France.
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- To prepare dressing, whisk together vinegar, lemon juice, honey, mustard, pepper and salt until combined. Gradually whisk in oil until blended. Pour dressing into a heavy zip-lock plastic bag. Add onions to bag and squeeze bag to coat onions with dressing; seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 4 hours or up to 8 hours.
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