MAYTAG BLUE CHEESE SHORTBREAD
As a lover of blue cheese (and shortbread, for that matter) this looked like an easy and different option for an appetizer. Let me know what you think. Adapted from Ramekins.com the Sonoma Valley Culinary School. Preparation times does not include chilling time.
Provided by Greatfull
Categories Very Low Carbs
Time 1h20m
Yield 100 shortbreads
Number Of Ingredients 7
Steps:
- Beat the blue cheese and butter until creamy.
- In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts. Add to the blue cheese and butter mixture.
- Roll into two logs and chill until firm. Cut in 1/8 inch thick slices. Place on a cookie sheet or sheet pan lined with parchment paper.
- Bake at 375 degrees for 10-15 minutes, until golden brown.
Nutrition Facts : Calories 46.5, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 85.4, Carbohydrate 4, Fiber 0.1, Protein 1.1
MAYTAG BLUE CHEESE AND POTATO TARTLETS
Provided by M. J. Adams
Categories Milk/Cream Potato Bake Vegetarian Blue Cheese Rosemary Fall Thyme Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 15
Steps:
- Make pastry:
- Blend together flour, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons water and gently stir with a fork (or pulse in processor) until incorporated.
- Squeeze a small handful of dough. If it doesn't hold together, add up to 1 tablespoon more water, stirring (or pulsing) until just incorporated, then test again. (Be careful not to overwork dough, or pastry will be tough.)
- Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough portions together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 30 minutes.
- Fill and bake tartlets:
- Put oven rack in middle position |and preheat oven to 350°F.
- Cut potatoes into ¼-inch-thick slices and cover with cold water by 2 inches in a 1-quart saucepan. Simmer, uncovered, until tender, about 10 minutes. Drain and pat dry with paper towels.
- Whisk together cream and yolk until combined.
- Divide dough into 6 equal pieces. Roll out each piece into a 5-inch round with a floured rolling pin on a lightly floured surface, then fit each into a tartlet pan. Trim excess dough, leaving a 1/4-inch overhang, then fold overhang inward and press against side of pans to reinforce edge. Chill shells until pastry is firm, at least 10 minutes.
- Arrange about 4 potato slices, overlapping slightly, in each tart shell and crumble 2 tablespoons cheese into each. Divide cream mixture among tartlets, filling to 1/8 inch from top. Sprinkle each tartlet with 1/4 teaspoon each of thyme and rosemary and season lightly with fleur de sel. (If your sea salt is very coarse, lightly crush before sprinkling.)
- Bake tartlets on a baking sheet until bubbling and golden brown, 45 to 50 minutes. Cool in pans on a rack 10 minutes, then remove from pans and serve warm.
MAYTAG BLUE CHEESE SALAD DRESSING
This is from Kincaids Restaurant in Redondo Beach, Ca. When I tried it at the restaurant, I had to have the recipe, which I found on the web. It is the best blue cheese salad dressing ever !!! The Maytag Blue Cheese is so creamy and delicious, like no other. It's not cheap, but worth every dime if you can find it. If you can't find it, you can substitute Danish Blue Cheese, or your personal favorite. It should be refrigerated overnight. I'm guessing on the servings amount, it makes about 1-1/2 cups. Serve it over iceberg lettuce wedges with your choice of other veggies, i.e tomatoes, cucumbers, etc. and I hope you enjoy it as much as we do !!!
Provided by Imagenie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve spices into vinegar, Worcestershire, and Tabasco.
- Combine with sour cream and mayonnaise.
- Thin dressing with buttermilk, add Maytag blue cheese and refrigerate overnight.
- It is best served on Iceberg lettuce wedges.
Nutrition Facts : Calories 379.8, Fat 32.2, SaturatedFat 10.8, Cholesterol 48.2, Sodium 869.5, Carbohydrate 16.3, Fiber 0.1, Sugar 5.2, Protein 7.8
BLUE CHEESE AND PEAR BRUSCHETTA
Make and share this Blue Cheese and Pear Bruschetta recipe from Food.com.
Provided by AmandaInOz
Categories Pears
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pears into a small dice, and place in a small bowl.
- Sprinkle pears with lemon juice and toss. Add the parsley, blue cheese, and oil and toss gently and thoroughly.
- Season to taste with freshly ground black pepper. Set aside.
- Preheat the broiler. Arrange bread slices in a single layer on a baking sheet and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
- Spread each toast round with a teaspoon of mascarpone. Top with a generous tablespoon of the diced pear mixture, mounding it up high and pressing it firmly.
- Finish each one with a sprinkling of walnuts and serve.
Nutrition Facts : Calories 502.7, Fat 17.4, SaturatedFat 4.5, Cholesterol 10.6, Sodium 890, Carbohydrate 73.4, Fiber 6.5, Sugar 8.8, Protein 14.5
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5/5 (2)Total Time 1 hr 20 minsCuisine AmericanCalories 14 per serving
- Blend the Blue Cheese (1/2 cup) and Kosher Salt (1/4 teaspoon) in the food processor (or beat) until creamy. Add All-Purpose Flour (1/2 cup), Unsalted Butter (3 tablespoon), Corn Starch (1/4 cup), and Freshly Ground Black Pepper (1/8 teaspoon), process until mixture resembles a coarse meal.
- Bring the dough together with your hands and roll into a log, taking care not to over work the dough. Wrap in plastic wrap and chill for at least an hour.
- Slice dough into discs of 1/8 to 1/4-inch. Place on the parchment-lined baking sheet and bake for about 20 minutes or until golden brown. Transfer to a rack to cool.
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