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.
BLUE CHEESE QUICHE WITH CARAMELIZED PEARS
Sweet sauteed onions and pears match the bold flavors of blue cheese in this decadent version of a brunch classic. Pop it in the oven, and you'll have just enough time to whip up a fruit salad and refresh guests' drinks. -Maggie Norman, Gaithersburg, Maryland
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Unfold puff pastry; press into a greased 9-in. fluted tart pan with removable bottom. In a large skillet, cook bacon over medium heat until crisp. Spoon bacon into crust and sprinkle with blue cheese. In a large bowl, whisk the eggs, cream, Parmesan cheese, salt, nutmeg and pepper; pour over top., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Meanwhile, in a large skillet, saute onion in oil until tender. Add pears and brown sugar; cook 4 minutes longer. Serve with quiche.
Nutrition Facts : Calories 501 calories, Fat 35g fat (15g saturated fat), Cholesterol 284mg cholesterol, Sodium 916mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 5g fiber), Protein 17g protein.
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
BLUE CHEESE AND PEAR PIZZA
Provided by Craig Claiborne And Pierre Franey
Categories pizza and calzones, appetizer
Time 2h10m
Yield Six to 12 appetizer servings
Number Of Ingredients 14
Steps:
- Put the water in a warm bowl and sprinkle the yeast and brown sugar on top. Stir to dissolve and set aside.
- Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well. Add the yeast mixture and blend. Turn the dough out onto a lightly floured board and knead about 10 minutes. The dough should not be sticky. Add a litle more flour if necessary.
- Shape the dough into a ball. Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap. Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour. Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl. Let stand again until doubled in bulk, 30 minutes or so.
- Meanwhile, peel the pears and rub them with the lemon to prevent discoloring. Cut the pears in half lengthwise and remove the cores with a melon-ball cutter. Cut the pear halves into the thinnest possible slices. There should be about six cups.
- Preheat the oven to 500 degrees.
- Punch the dough down and divide it into thirds. Roll out each third into a 10- to 11-inch circle. Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
- Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough. Scatter a third of the grated Gruyere over each. Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese. Brush the rim of each pizza with melted butter.
- Place the pizzas on a rack in the oven and bake 10 to 12 minutes.
BLUE CHEESE AND GRILLED PEAR CROSTINI
Very simple appetizer you can serve at birthday parties or any other occasion.
Provided by babyshowerideas4u
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
- Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
- Cut blue cheese slices into 8 equal pieces.
- Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 26.8 g, Cholesterol 31.8 mg, Fat 12.4 g, Fiber 2.7 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 376.3 mg, Sugar 11.8 g
BLUE CHEESE ICE CREAM WITH PEARS AND WALNUT POUND CAKE
This is an Emeril recipe - the correct title is "Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel" but I couldn't fit all of that into the title box above! To serve the dish, remove the pears from the cooled cooking liquid and place 1 on each of 8 dessert plates. Slice the pound cake into 8 (1/2-inch) slices and cut each slice in 1/2 diagonally. Place the halved slices on the plate next to the pear with the edges of the cake shingled. Place a scoop of the Blue Cheese Ice Cream between the pear and pound cake, and drizzle the warm Rosemary Caramel around the plate and over the ice cream.
Provided by Shannon Cooks
Categories Frozen Desserts
Time 11h45m
Yield 4 serving(s)
Number Of Ingredients 32
Steps:
- Blue Cheese Ice Cream:.
- Combine the half-and-half and salt in a non-reactive saucepan over medium heat. Bring the half-and-half just to a boil, then remove the saucepan from the heat.
- Beat the sugar and egg yolks in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs and sugar, whisking in between each addition, until all is used. Pour the mixture back into the saucepan and heat over medium heat, stirring, for 5 to 6 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat, strain through a fine mesh sieve into a bowl with the crumbled blue cheese. Whisk until cheese is melted. Allow the custard to cool completely.
- Process the cooled custard in an ice cream machine according to the manufacturer's instructions. Remove the ice cream form the machine, place in a freezer-safe container and freeze until firm, about 8 hours.
- Yield: 1 quart.
- POACHED PEARS:.
- In a 4-quart saucepan, combine all of the ingredients except the pears. Stir the liquid until the sugar is mostly dissolved. Place the pears in the saucepan and cut a piece of parchment paper to fit over the pears and serve as a parchment lid. Cook the pears over medium heat for 30 to 40 minutes, or until the pears are easily pierced with a knife. Allow to cool completely in the poaching liquid.
- Pound Cake:.
- Adjust the oven rack to the center position, and preheat the oven to 350 degrees F.
- Grease a 9 by 5-inch loaf pan with 1 tablespoon of the butter, and dust with 1 tablespoon of the cake flour, tapping out the excess.
- Place the 1/2 pound butter and the vanilla bean seeds in a saucepan set over low heat. Gently melt the butter, whisking constantly. Set aside. Combine the sugar and eggs in the bowl of a standing mixer. Use the whip attachment to beat the mixture on medium speed for about 30 seconds. Reduce the speed to low, and in a slow and steady stream, pour the melted butter and vanilla into the bowl. Sift the remaining 1 1/2 cups cake flour, the baking powder, and salt into a medium bowl. Add the sifted flour mixture in 3 parts to the wet ingredients in the bowl of the stand mixer. Be sure to scrape down the sides of the bowl to ensure an evenly blended batter. Mix the batter just until blended, add the sour cream and walnuts and mix just until blended.
- Pour the batter into the prepared loaf pan and bake for 15 minutes. Reduce the oven temperature to 325 degrees F, and continue to bake the cake until the top is a deep golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes, rotating the pan after 20 minutes of baking. Remove the cake from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the cake from the pan and continue to cool on the rack until just warm.
- Yield: 1 (9-inch) loaf cake, 8 to 10 servings.
- Rosemary Caramel Sauce:.
- Combine the sugar, water, lemon juice and rosemary leaves in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
- Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Strain the sauce and let cool until ready for serving. (The sauce will thicken as it cools.) Add the sprigs of rosemary to the caramel as it cools and allow the sauce to steep with the rosemary until the rosemary essence permeates the caramel. Remove the rosemary sprigs before serving the caramel. The caramel may be made up to several days in advance and kept in an airtight container in the refrigerator until ready to serve. Warm gently over low heat before serving.
Nutrition Facts : Calories 2287.7, Fat 113.2, SaturatedFat 58, Cholesterol 639.5, Sodium 648.5, Carbohydrate 285, Fiber 13.3, Sugar 210.8, Protein 27.9
BLUE CHEESE PEAR CHICKEN
I really enjoy the flavor combination of blue cheese and pears. This recipe combines these flavors into a wonderful meal. Serve with a fresh garden salad. Enjoy! Update - I'm going to be testing this recipe a little more.
Provided by kittycatmom
Categories One Dish Meal
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts in the crock pot.
- Pour chicken stock and wine on top of filets.
- Top with sliced pears and dot with 2 tablespoons of butter.
- Cook on low heat for 4-5 hour or until the chicken slides off a knife.
- When done, stir in the whipping cream and blue cheese simmer until cheese melts.
- Add salt and pepper to taste.
Nutrition Facts : Calories 631.7, Fat 44.4, SaturatedFat 23, Cholesterol 197.7, Sodium 360.9, Carbohydrate 18.1, Fiber 2.6, Sugar 9.5, Protein 35.3
BLUE CHEESE ICE CREAM
This delicious recipe is courtesy of Elizabeth Falkner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Place all ingredients in the jar of a blender and puree until smooth. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer ice cream to freezer until firm or up to 3 days.
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