ROQUEFORT-BLUE CHEESE DRESSING
This dressing is for the blue cheese lover, AND for those that like a little blue cheese taste. It's not overpowering because of the sour cream....just a nice balance. Great for the Easter Dinner or buffet table. I even enjoy just dipping vege's in it. A nice change from the typical dressings. If you like sharp salty taste,...
Provided by JANE LOUISE
Categories Salads
Time 10m
Number Of Ingredients 7
Steps:
- 1. In a large measuring cup or batter bowl, something with a spout or able to pour from, mix all ingdients together. Add a little milk if too thick. Chill before serving. Great on lettuce or greens salads and/or vegetable dip.
ROQUEFORT CHEESE SPREAD
Quick, easy and so tasty. Serve with crusty bread slices or buttery crackers. Taken from the "From Storebought to Homemade" cookbook.
Provided by jonesies
Categories Cheese
Time 5m
Yield 1 3/4 cups
Number Of Ingredients 4
Steps:
- Mix all ingredients together in medium bowl.
- Serve immediately or bring to room temp if refrigerated.
ROQUEFORT LEEK TART
Make and share this Roquefort Leek Tart recipe from Food.com.
Provided by chia2160
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Roll out pastry and line quiche or tart pan. Line with foil and weight with pastry weights or dry beans. Bake 10 minutes, remove foil and weights and bake until golden, about 15 minutes more.
- While pastry bakes, heat butter in large skillet. Add leeks, season with pepper and sauté over low heat until soft but not brown. Remove from heat.
- When pastry is done, remove from oven and lower oven heat to 375 degrees. Spread leeks in pastry. Add cheese and thyme. Mix eggs and half-and-half and pour over ingredients in pastry.
- Bake tart 35 to 40 minutes, until filling feels fairly firm to the touch and has barely begun to brown. Serve warm or at room temperature.
Nutrition Facts : Calories 393.7, Fat 28.9, SaturatedFat 14, Cholesterol 146, Sodium 720.3, Carbohydrate 20.8, Fiber 1.7, Sugar 1.7, Protein 13.3
STUFFED CELERY STALKS
Steps:
- To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
- Season with the kosher salt, black pepper and smoked paprika.
- Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
- The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
- To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
- Season the mixture with the Worcestershire, chives, salt and black pepper.
- To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.
BEURRE DE ROQUEFORT (ROQUEFORT BUTTER)
This is one of those very handy things to have in your refrigerator or freezer. It keeps for a few weeks in the fridge, a few months in the freezer. When you make it, you can form it into a log, chill it, and then cut it into small pats which you can then wrap and freeze for future inclusion in a sauce, to spread on crostinis, to use with potatoes or green beans, to mix into egg salad or devilled eggs--or just to spread on a baguette and enjoy with a glass of wine.
Provided by Chef Kate
Categories Cheese
Time 1h15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Simmer the shallots in the wine in a small saucepan until the wine is reduced to almost nothing.
- Cool to room temperature and combine with the remaining ingredients (be careful with salt--the cheese is powerful).
- Use a food processor, an immersion blender (my method) or your muscles, and combine this well--but don't over-mix or it will become a greasy mess.
- Turn onto a sheet of plastic wrap; roll into a log and chill.
- When chilled enough to be slightly firm, shape into a nice cylinder, or what ever shapes you prefer or pack into a decorative mold if you are using as a spread.
- At this point, either chill or freeze.
- Note: If you wish to use this to decorate you can, while it is still soft, place in a pastry bag and pipe the cheese butter into whatever shapes or onto whatever dish you wish to garnish.
Nutrition Facts : Calories 1392.9, Fat 135.5, SaturatedFat 85.6, Cholesterol 371.6, Sodium 2580.9, Carbohydrate 6.1, Sugar 0.6, Protein 31.8
ROQUEFORT CHEESECAKE WITH PECANS
I served this appetizer with a mixture of crackers at our Zaar pot luck tapas party ........ everybody said that it was delicious! I used a mixture of Roquefort & Blue cheese. If your food processor isn't large enough, use an electric mixer on low speed.
Provided by CountryLady
Categories Spreads
Time 3h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Generously butter the sides & bottom of a 9 inch springform pan.
- Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
- Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
- With the motor running, add the eggs through the small feed tube.
- Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
- Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
- Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
- After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
- After 1 hour, turn the oven off - DO NOT open the oven door.
- After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
- Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
- Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.
Nutrition Facts : Calories 248.1, Fat 21.4, SaturatedFat 11.4, Cholesterol 88.6, Sodium 545.4, Carbohydrate 4.3, Fiber 0.5, Sugar 0.4, Protein 10.4
ROQUEFORT SPREAD
Found this in my Mom's old Joy of Cooking cookbook (1967). I love blue cheese and this sounded really good. "This delicious spread keeps well and improves with age--better when 1 week old than when newly made."
Provided by Little Suzy Homemak
Categories Spreads
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.
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- Maytag – Easy To Find. Among the types of blue cheese similar to Roquefort, Maytag is the one you can effortlessly purchase in the USA. That’s because it’s produced by an American corporation – Maytag Dairy Farms.
- Gorgonzola – Stronger Flavor. The next fantastic blue mold substitution for Roquefort is Gorgonzola – a famous Italian cheese that comes with a creamy taste added with a slightly spicy flavor.
- Bleu d’Auvergne – Best Choice. Suppose that you want to experience an intense taste, what is the best replacement for Roquefort? In that case, let’s go for Bleu d’Auvergne – a rich and creamy cheese similar to Gorgonzola and Roquefort.
- Stilton – Sophisticated Taste Cheese. What else can you use to substitute for Roquefort? Stilton – a top-notch blue cheese from England can be another fantastic option.
- Cashel Blue Cheese – Most Popular. The next one on the list is a well-known blue cheese coming from Beechmount in South Tipperary, Ireland – Cashel Blue.
- Vegan Blue Cheese – Homemade One. If you have time, why don’t you try to make the vegan cheeses at home? It might take a little bit of effort, but we’re pretty sure you will be delighted with the results.
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through. Reduce oven temperature to 325°.
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