Blue Cheese With Rosemary Honey On Crackers Recipes

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

BLUE CHEESE WITH ROSEMARY HONEY ON CRACKERS

Steps:

• In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
• Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve

ROSEMARY-BLUE CHEESE SHORTBREAD

Steps:

• In a large bowl, beat the blue cheese, butter, sugar and rosemary until well blended. Beat in flour (dough will be crumbly). Shape into two 7-in. rolls; coat with walnuts. Wrap each in plastic wrap. Refrigerate for 4 hours or freeze for up to 1 month., Cut into 1/4-in. slices; place on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks., To use frozen shortbread: Thaw in the refrigerator. Cut and bake as directed. Store in an airtight container in the refrigerator.

BLUE CHEESE AND PECAN CRACKERS

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

BLUE CHEESE COCKTAIL CRACKERS

Steps:

• Preheat oven to 350°F
• With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
• Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
• The dough will be stiff.
• Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
• Flatten each ball with a fork.
• Bake until crackers are golden brown, 12 to 15 minutes.

ROSEMARY WHEAT CRACKERS

Steps:

• In a small bowl, combine the flours, sugar, salt and rosemary. Gradually add oil, tossing with a fork to combine. Add milk; toss with a fork until mixture forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough into three equal portions. On a greased baking sheet, roll out one portion into a 9-in. x 8-in. rectangle, about 1/16-in. thick. Sprinkle with 1/2 teaspoon kosher salt. Using rolling pin, gently press salt into dough. Prick holes in dough with a fork. Score dough into 16 pieces. Repeat with remaining dough. , Bake at 400° until edges are lightly browned, 9-11 minutes. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container.