Red Wine Bleu Food

BEEF AU BLEU

Steps:

• Move the oven rack to the top rungs, and heat the oven to broil for a good 10 minutes. Season the steaks on both sides with salt, and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan, and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes.
• Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices. Cook's Note: if you feel there is too much juice, you can reduce it first. Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table.
• Serve with Endives with Oranges or on a bed of watercress.
• Halve the endives lengthwise. Melt the butter, sugar, and vinegar to caramel in a large saute pan, and then add the wine. Lay in the endive, cut side down. Season the endive with salt, and pepper, cover the pan with foil, and cook over medium-low heat, turning a few times, until very tender, about 20 to 30 minutes.
• While the endive cooks, cut the skin off the oranges with a knife, to expose the flesh, then remove the sections, holding the oranges over a bowl to catch the juices. Add the juices to the endive, but reserve the sections until the very end.
• When the endives are soft, uncover the pan, and continue cooking, turning the endives occasionally, to reduce the liquid to a glaze and caramelize the endives. At the last minute, add the orange sections to heat through, and serve.

RED, WINE & BLEU

Steps:

• Heat oven to 350*.
• For the Sherry Reduction.
• In a large saucepan heat 1 quart of cream sherry to boiling.
• Add brown sugar and cinnamon to saucepan.
• Reduce mixture until in becomes a nappe consistency.
• Allow reduction to cool to room temperature and store in a squeeze bottle.
• For the Cheese Mixture.
• In a food processor blend together bleu cheese and cream cheese until smooth.
• Place in piping bag with a small star tip.
• For poached pears.
• Dice pears into 1/4" squares.
• Heat remaining 1 quart of cream sherry in pot to boiling.
• Reduce heat and simmer pears in liquid until fork tender.
• Strain and set pears aside.
• Slice strawberries 1/4" thick.
• Cut thin slices of prosciutto into 1/8" x 1/8" x 1/2" strips.
• Phylo cup.
• layer three sheets of phylo dough brushing melted butter melted between layers.
• Cut into 2" squares.
• Use cupcake paper liners to line a muffin tin.
• place phylo square into muffin tin.
• Bake in oven at 350 for 6-8 minutes until phylo cup is golden brown.
• Allow to cool.
• Arrange appetizer by starting with the phylo cup.
• Place 2-3 slices of strawberries inside.
• Pipe a small amount of cheese mixture between slices to stick them together.
• Top with 1 tablespoon of poached pears.
• Pipe medium star of cheese mixture onto pears.
• Arrange 1-2 strips of prosciutto on top.
• Drizzle the sherry reduction over fruit and cup.
• Enjoy!