Spring Mix Toasted Pecans Cranberries And Stilton With Sherry Food

STILTON-STUFFED BAKED PEARS

Steps:

• 1. Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
• 2. Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9 inch baking dish. Fill each pear with about 2 tbsp. sugar mixture and replace top on each.
• 3. Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

SPRING MIX, TOASTED PECANS, CRANBERRIES AND STILTON WITH SHERRY

Steps:

• In a saucepan, bring Ingredients 5-7 to a boil.
• Add pecan halves and toss with wooden spoon for about 3-5 minutes. Be careful not to burn the pecans.
• Take off fire and place on wax paper and cool. Use 1 cup for the salad and freeze the rest.
• Make the dressing by whisking together the last 4 ingredients.
• Assemble your salad, place pecans on top of salad and drizzle with dressing. ENJOY!

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

MIXED GREENS WITH DRIED CRANBERRIES AND TOASTED PECANS

Steps:

• Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
• Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
• Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.

SPICY PECANS N CRANBERRIES

Steps:

• In a large bowl, combine the first six ingredients. Stir in the pecans. Spread in an ungreased 13x9-in. baking pan. Bake at 350° for 15 minutes, stirring every 5 minutes. Cool completely. Stir in cranberries. Store in an airtight container.

STILTON & CRANBERRY TOASTIE

Steps:

• Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.