Gorgonzola Cheesecake With Toasted Walnuts Food

GORGONZOLA CHEESECAKE WITH TOASTED WALNUTS

Steps:

• Heat oven to 325°. Line outside of springform pan, 9x3 inches with heavy-duty aluminum foil. Spray inside of pan with cooking spray; sprinkle ground walnuts over bottom.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add eggs; beat just until smooth. Stir in sour cream, cheese and pepper just until blended. Spoon evenly over walnuts in pan.
• Place springform in large roasting pan; pour hot water into roasting pan until one-fourth full. Bake uncovered 40 to 45 minutes or until center is almost set. Remove cheesecake from roasting pan. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 2 hours. Cover and refrigerate at least 2 hours but no longer than 48 hours. Remove side of pan. Garnish with toasted walnuts. Cut into wedges. Serve with crackers.

GORGONZOLA PASTA WITH WALNUTS

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

ASPARAGUS WITH GORGONZOLA AND ROASTED WALNUTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
• Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
• About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
• Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
• Allow to cool slightly. Serve at room temperature for best flavor.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Bring broth to a simmer in sauce pan.
• Heat butter in large heavy skillet over low heat.
• Add onions and saute until tender.
• Add rice and saute for 1 minute.
• Add white wine and stir until absorbed.
• Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
• Wait until each broth addition is absorbed before adding the next.
• When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
• Salt and pepper to taste.
• Serve immediately.

FRESH PEARS WITH GORGONZOLA, HONEY, AND WALNUTS

Steps:

• Arrange pears, cheese, walnuts, and a small bowl of honey on a serving board. To serve, smear spears of pear with cheese, walnut, and a drizzle of honey.

GORGONZOLA AND TOASTED WALNUT SPREAD

Steps:

• Reserve 1 tablespoon of the Gorgonzola and 1 tablespoon of the walnuts for garnish.
• In food processor, place the rest of the ingredients except the parsley.
• Cover and process just until blended.
• *If you don't have a food processor, you can mix with an electric mixer on medium speed in a glass bowl.
• Stir remaining walnuts into cheese mixture.
• Spoon into shallow serving bowl.
• Sprinkle with reserved Gorgonzola, walnuts, and the parsley.