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-WALNUT FILLING IN GRAPE CUPS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 2 dozen
Number Of Ingredients 4
Steps:
- In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.
GRAPES ROLLED IN BLUE CHEESE AND NUTS
Provided by Food Network
Time 20m
Number Of Ingredients 5
Steps:
- Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.
BLUE CHEESE SOUFFLES WITH GRAPE SYRUP ON FIG AND WALNUT BRIOCHE
Categories Fruit Juice Milk/Cream Egg Dessert Bake Blue Cheese Fig Walnut White Wine Fall Grape Pastry Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 cheese course servings
Number Of Ingredients 22
Steps:
- Make brioche dough:
- Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
- Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
- Make grape syrup while dough rises:
- Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
- Bake brioche:
- Put oven rack in middle position and preheat oven to 375°F.
- Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
- Make soufflés and assemble dish:
- Keep oven rack in middle position and preheat oven to 400°F.
- Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
- Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
- Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
- Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
- While soufflés are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
- Run a thin knife around edge of molds to loosen soufflés. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a soufflé. Sprinkle with remaining cheese and serve immediately.
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
GRAPE TRUFFLES (GRAPE AND BLEU CHEESE)
Adapted from a recipe from Tyler Florence. This is a sophisticated-looking appetizer just bursting with flavor. It's a bit time consuming to make, but worth it. When I made it, I ran out of ground nuts, yet still had cheese left over. I chopped up a few grapes, and sprinkled some chopped walnut pieces in the cheese and mixed it up for a nice bleu cheese spread, as a bonus. Prep and cook time includes chilling time.
Provided by Lizzie-Babette
Categories Spreads
Time 1h45m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Mash the cream and bleu cheese in a bowl until they are combined well.
- Add the port.
- Mix until all ingredients are very well combined.
- Chill the cheese mixture for about an hour or two.
- Using a regular spoon, scoop some cheese into the bowl of the spoon and using a grape, scrape the cheese out of the spoon.
- Press the cheese around the grape and roll in your hands to completely cover it well.
- Roll the cheese-covered grape in the ground nuts.
- Continue with remaining grapes.
- Chill until ready to serve.
- Note: if you have leftover cheese, you can mix it with a few chopped nuts and some chopped grapes to make a delicious spread, too.
Nutrition Facts : Calories 84.8, Fat 5.8, SaturatedFat 3.8, Cholesterol 16.4, Sodium 195.1, Carbohydrate 4.6, Fiber 0.2, Sugar 3.5, Protein 3.3
WALNUT AND BLUE CHEESE COATED GRAPES
Make and share this Walnut and Blue Cheese Coated Grapes recipe from Food.com.
Provided by Julie Tremmel
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 4
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.**.
Nutrition Facts : Calories 196.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 31.5, Sodium 339, Carbohydrate 4.5, Fiber 0.8, Sugar 2.3, Protein 7.2
BLUE CHEESE WALNUT CHEESECAKE
This elegant party spread is smooth and creamy and has a mild blue cheese flavor. It's popular every time I serve it. Garnished with chopped walnuts, it looks like you fussed, but it's not that tricky to prepare. -Rita Reifenstein, Evans City, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 26 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 325° for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 126 calories, Fat 11g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 165mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
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