BLUE CHEESE AND PEARS
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Spread soft blue cheese on pear slices and drizzle with honey.
GRIDDLED PEAR & BLUE CHEESE SALAD
Contrast sweet grilled fruit with salty robust blue cheese and a honey vinaigrette in this stylish salad
Provided by Good Food team
Categories Lunch, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Put the pears in a bowl and drizzle with 1 tsp of the oil. Heat a griddle pan, then cook the pears, in batches, for 1 min on each side. Set aside to cool.
- Mix the remaining oil, vinegar and honey. Toss the pears, leaves and cheese, divide between 4 plates and drizzle with the dressing. Serve with bread, if you like.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium
PEARS WITH BLUE CHEESE AND PROSCIUTTO
Pears With Blue Cheese and Prosciutto
Provided by Real Simple Editors
Time 10m
Number Of Ingredients 5
Steps:
- In a large bowl, toss the pears and lemon juice.
- Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.
Nutrition Facts : Calories 114 kcal, Carbohydrate 8 g, Cholesterol 25 mg, Protein 7 g, SaturatedFat 4 g, Sodium 406 mg, Sugar 5 g, Fat 6 g, UnsaturatedFat 0 g
PEAR SALAD
This pear salad recipe is mixed greens with fresh sliced pears, pomegranate seeds, blue cheese and candied pecans, all tossed in a homemade balsamic dressing. A fresh and colorful salad option that pairs perfectly with chicken, fish and pork.
Provided by Sara Welch
Categories Salad
Time 16m
Number Of Ingredients 10
Steps:
- Place the mixed greens, pears, pomegranate seeds, blue cheese and pecans in a large bowl.
- In a small bowl, whisk together the dressing ingredients until smooth.
- Drizzle the dressing over the pear mixture, gently toss to coat. Serve immediately.
Nutrition Facts : Calories 320 kcal, Carbohydrate 20 g, Protein 5 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 252 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
FRIED SAGE LEAVES
Steps:
- In a heavy saucepan heat 1 inch oil to 365°F. on a deep-fat thermometer. Working quickly, fry sage leaves, 5 at a time, 2 seconds, transferring with a slotted spoon to paper towels to drain. Immediately sprinkle sage leaves with coarse salt.
BLUE CHEESE AND PEAR SALAD
Sweet pears and rich blue cheese combine together for an elegant salad. Topped with balsamic vinegar dressing this is bound to get rave reviews alongside any meal or on its own! Another great recipe from Taste of home.
Provided by Chef Decadent1
Categories < 60 Mins
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Place pears, cut side down, in a baking dish. Brush with 2 tsp lemon juice. Add water and remaining lemon juice to pan.
- Bake uncovered at 350 for 15-20 minutes or until pears are tender. Drain and cool to room temperature.
- In a small bowl whisk the oil, vinegar salt and pepper. In another bowl combine the , blue cheese, walnuts and onions along with thee dried cranberries.
- Just before serving, divide lettuce among plates; place sliced pears and remainder of ingredients on top and drizzle with balsamic dressing. Enjoy!
Nutrition Facts : Calories 237.9, Fat 15.3, SaturatedFat 4.5, Cholesterol 12.7, Sodium 398.6, Carbohydrate 23, Fiber 5.1, Sugar 13.2, Protein 5.5
PEPPERED PEARS, BLUE CHEESE, AND FRIED SAGE
Categories Herb Appetizer Sauté Quick & Easy Blue Cheese Pear Winter Gourmet
Yield Serves 4 as a first course or cheese course
Number Of Ingredients 6
Steps:
- Halve pears lengthwise and core. Cut pears lengthwise into 1/4-inch-thick slices and sprinkle on both sides with pepper.
- In a large non-stick skillet heat 1 tablespoon butter over moderately high heat until foam subsides and sauté half of pear slices on both sides until golden brown, about 3 minutes total. With a spatula transfer sautéed pears to a plate and drizzle with half of lemon juice. Sauté and drizzle with remaining pear slices in same manner.
- Divide pears among 4 plates. Sprinkle pears with blue cheese and serve with fried sage leaves.
PIZZA WITH BLUE CHEESE, BUTTERNUT SQUASH, AND FRIED SAGE LEAVES
Although squash's sweetness varies according to variety (and within the same variety as well), odds are that with a butternut squash, you'll get a nice sugary flavor. In this recipe, that sweetness is enhanced by roasting the squash first and further by pairing it with salty blue cheese. Serve this with a butter lettuce salad topped with a few pomegranate seeds and you've got a simple autumn dinner.
Provided by Food Network
Categories main-dish
Yield serves 2 as a main course, 6 t
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. If using, place a pizza stone in the oven.
- Cut the squash in half lengthwise. Hold one half on its end, and with a sharp knife, shave the tough peel. Remove the seeds and pith. Set the squash flat side down and cut into 1/4 inch thick slices. Repeat with the other half, or until you have 2 cups sliced squash.
- Spread the squash out on an oiled baking sheet. Brush it liberally with 2 tablespoons of the olive oil, and sprinkle with salt and pepper to taste. Bake for about 20 minutes, or until soft. It is okay if the squash is slightly underdone since it will continue to cook on top of the pizza.
- Remove from the oven and increase the oven temperature to 500 degrees F.
- In a small saute pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Once the oil begins to darken, remove the pan from the stove and toss in the garlic, swirling it around to caramelize it. Set aside.
- In another small saute pan, heat the butter over high heat. When it begins to bubble, add the sage leaves and cook for 30 seconds. Watch carefully, the leaves can easily burn. Remove from the butter and drain on a paper towel.
- Dust the pizza pan with cornmeal. Stretch the dough out on the pan, using your fingers to stretch it from the center toward the edges. (Since the dough is very loose and pliable, this takes a little patience.) The middle of the dough will be paper-thin. Brush it liberally with the garlic oil. Sprinkle the Gruyere cheese over the dough. Arrange the squash slices in concentric circles over the cheese, spacing them about 1 inch apart. Bake for 15 mintues. Remove from the oven and top with blue cheese and sage leaves, placing the leaves decoratively on the pizza. Continue baking until the cheese is bubbling and the edges of the crust have browned, 5 to 10 minutes more. Remove from the oven and serve immediately.
- Dissolve the yeast in the warm water. Let it sit for about 10 minutes, until it becomes foamy.
- In a large bowl, mix together the oil and the salt. Add the yeast mixture and stir well. Slowly add 3 cups of the flour and mix until the dough sticks together but isn't too dry. Turn the dough onto a floured surface and knead in the remaining 1/2 cup flour, or as much as you need until the dough becomes smooth and elastic. (For a thinner crust, use slightly less flour. The dough will be a little stickier, however.)
- Form the dough into a ball and place it in an oiled bowl, turning once to coat the dough with oil. Cover with plastic wrap or a towel and set in a warm place. Let rise until doubled in bulk, 1 1/2 to 2 1/2 hours.
- Divide the dough into two balls. Let rest, covered, for 15 minutes. Proceed according to individual recipe.
ROASTED PEARS WITH BLUE CHEESE AND WALNUTS
This is a very easy recipe, makes a beautiful presentation, and is ridiculously delicious. Great first course for the holidays or a dinner party. It comes from Tyler Florence on the Food Network.
Provided by hepcat1
Categories Pears
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Arrange the pears, cut side up, on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Strip the leaves from the thyme branches and sprinkle over the pears.
- Bake 20 minutes, then remove from oven and spoon a generous teaspoon of crumbled cheese in the center of each pear half.
- Return to oven and roast until they are tender and cheese is soft, about 10 minutes.
- Meanwhile, put the walnuts on another baking sheet and toast in the oven until golden brown and fragrant, about 5 minutes; chop.
- When the pears are cooked, transfer them to a serving plate and sprinkle with toasted walnuts.
- Serve hot.
PEAR AND BLUE CHEESE SALAD
Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.
Provided by Elyse
Yield 8
Number Of Ingredients 12
Steps:
- Place salad in a large bowl.
- Top with onion, pear, pecans and blue cheese. Toss until combined.
- Place all dressing ingredients in a blender and blend until smooth.
- Pour dressing over salad and toss to coat, or serve on the side.
Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg
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