Potted Stilton Food
POTTED STILTON
Crack the buttery crust to reveal delicious blue cheese flavoured with sherry and green peppercorns - it's great on toast
Provided by Cassie Best
Categories Dinner, Starter
Time 17m
Yield Makes 1 large ramekin
Number Of Ingredients 4
Steps:
- Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
- Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.
Nutrition Facts : Calories 125 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Protein 3 grams protein, Sodium 0.4 milligram of sodium
POTTED STILTON WITH PORT AND WALNUTS
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
Provided by French Tart
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
- (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
- Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
- Scatter the walnuts over the top & press them in slightly, then leave it to set.
- Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!
Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5
POTTED STILTON
A must for blue-cheese fiends. A traditional farmhouse recipe from The British Isles by Sue Ashworth. Will keep up to 2 weeks if wrapped and refrigerated.
Provided by Amanda in Aberdeen
Categories Spreads
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place butter into a mixing bowl and beat until soft.
- Add Stilton cheese and beat with butter until creamy (not smooth).
- Work breadcrumbs into mixture and add port until combined.
- Place mixture into an earthenware pot or ramekin dishes, cover and refrigerate.
- Allow Stilton to reach room temperature before serving.
- Serve with crackers or fresh crusty bread.
Nutrition Facts : Calories 403.2, Fat 34.2, SaturatedFat 21.7, Cholesterol 88.3, Sodium 1016.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.2, Protein 14.2
POTTED STILTON
An easy no-fuss recipe serves as an elegant appeatizer, a delicious snack or fast and funky party food.
Provided by English_Rose
Categories Spreads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mash the butter and Stilton together with a fork.
- Add the port and peppercorns and mash until thoroughly combined.
- Season with black pepper and a touch of salt.
- Spoon into 4 ramekins and push down to create a smooth surface.
- Push a parsley leaf into the top of each one and then cover with clarified butter. Refrigerate until ready to use.
- Remove the pots from the fridge and leave for 20 minutes to reach room temperature. Serve with the toasted bread and mixed leaves.
Nutrition Facts : Calories 364.6, Fat 33.6, SaturatedFat 21.5, Cholesterol 88.3, Sodium 794, Carbohydrate 2.4, Sugar 0.9, Protein 12.3
APRICOT STILTON POTTED CHEESE
Make and share this Apricot Stilton Potted Cheese recipe from Food.com.
Provided by Houmous Monster
Categories Spreads
Time 15m
Yield 3 150ml Ramekins
Number Of Ingredients 4
Steps:
- Crumble the stilton into a separate bowl.
- Beat the softened butter until smooth and creamy; mix in the stilton.
- Pack into small ramekins and smooth down the tops.
- Mix the chopped apricots and walnuts separately and then use the mixture to press into the top of the ramekins; wrap in cling film.
- Will refrigerate for a week, or freeze for two months.
Nutrition Facts : Calories 344.9, Fat 35.6, SaturatedFat 17.8, Cholesterol 71.2, Sodium 191.9, Carbohydrate 7.1, Fiber 1.5, Sugar 4.8, Protein 2.6
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