Kittencals Vegetable Platter With Blue Cheese Dip Recipes

WHITE CRUDITES WITH BLUE CHEESE DIP

Steps:

• Blue Cheese Dip: Puree 1/2 pound crumbled stilton cheese (rind removed), 1/2 cup mayonnaise and 2/3 cup sour cream in a food processor.
• Serve with:
• Green Apple: Slice and toss with lemon juice.
• Endive
• Candied Walnuts: Combine 1/2 cup confectioners' sugar, 1/4 teaspoon each apple pie spice and kosher salt, and a pinch of cayenne in a bowl. Cook 1 cup walnuts in boiling water, 3 minutes; drain and toss with the sugar mixture. Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until golden brown, about 10 minutes. Let cool completely.
• Jicama
• Cauliflower: Toss florets with olive oil, salt and red pepper flakes. Roast at 400 degrees F until golden, 12 to 15 minutes.
• Fennel

KITTENCAL'S VEGETABLE PLATTER WITH BLUE CHEESE DIP

Steps:

• For the dip; in a food processor combine all ingredients except Tabasco, buttermilk and veggies until smooth (adjusting the processing time for a smooth or semi-chunky texture).
• Add in buttermilk, start with 1 tablespoon adding in more until desired consistency is achieved.
• Add in Tabasco to taste and adjust ingredients to taste if desired.
• Place the dip in a round glass serving bowl; cover and refrigerate for minimum 3 hours.
• TO ASSEMBLE; place 1 to 2 lettuce leaves in the center of a extra large serving platter, then place the dip bowl onto the leaves.
• Arrange each veggie around the edges of an extra large round serving platter, place bread sticks in between each pile of veggies to separate.

BLUE CHEESE DIP FOR VEGGIES

Steps:

• In medium bowl combine sour cream and mayonnaise. Stir in blue cheese. Squeeze in lemon juice. Add a dash of hot pepper sauce and pepper. Add parsley and scallions. Stir to combine and serve.

VEGETABLE CHIPS WITH BLUE-CHEESE DIP

Steps:

• Make the dip: Blend the heavy cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, scallions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours.
• Make the chips: Heat 1 to 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off the excess flour, then fry the beets in batches (don't overcrowd the pot), stirring occasionally to make sure they don't stick to each other, 3 to 5 minutes, or until the fizzling around the chips slows down.
• Transfer the chips with a slotted spoon to the rack and season with salt. Let cool at least 5 minutes; the chips will crisp up as they cool. Return the oil to 350 degrees F between batches.
• Replenish the oil, if necessary, and return to 350 degrees F. Dredge the sweet potato slices in flour and fry in batches, stirring, 2 to 3 minutes. Transfer to the rack, season with salt and let cool. Serve the chips with the blue-cheese dip.

KITTENCAL'S BLUE CHEESE DRESSING

Steps:

• In a bowl whisk together the sour cream, mayonnaise and Worcestershire sauce.
• Add in mustard powder, garlic, hot sauce, seasoned salt and pepper; mix to combine.
• Add in the blue cheese; stir to combine.
• Cover and chill for 24 hours before serving.
• Delicious!

VEGETARIAN BUFFALO "MEATBALLS" WITH BLUE CHEESE DIP

Steps:

• Arrange a rack in center of oven and preheat to 400°F. Coat a rimmed baking sheet with oil.
• Pulse garlic in a food processor until finely chopped. Add celery, beans, and mushrooms and pulse until coarsely chopped. Transfer to a large bowl. Stir in egg, panko, and 3/4 tsp. salt. Using your hands, roll tablespoonfuls of bean mixture into balls. Transfer to prepared baking sheet, packing them snuggly. Roast veggie balls, turning halfway through, until firm and cooked through, 25-30 minutes.
• Meanwhile, cook butter, hot sauce, and maple syrup in a small saucepan over medium heat until butter is melted. Stir until smooth; set aside.
• Whisk sour cream, buttermilk, blue cheese, pepper, 1 Tbsp. plus 2 tsp. chives, and remaining 1/4 tsp. salt in a medium bowl. Top with remaining 1 tsp. chives.
• Transfer veggie balls to a large bowl. Toss with hot sauce mixture and serve with blue cheese dip alongside.
• Do Ahead
• Veggie balls can be formed, not cooked, 1 day ahead; cover and chill.

KITTENCAL'S SPINACH & FOUR-CHEESE MANICOTTI (VEGETARIAN)

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a skillet, saute onion (if using) in oil for about 4 minutes or until softened (adding in the garlic the last 2 minutes).
• In a mixing bowl combine the ricotta cheese, 1-1/2 cup mozza cheese, cream cheese, 6 tablespoons Parmesan cheese, Italian seasoning; beat with a wooden spoon until smooth and well combined.
• Season with white salt or seasoned salt and black pepper to taste.
• Stir in onion mixture and spinach; mix well to combine.
• Spoon into cooked and cooled manicotti shells.
• Pour half of the pasta sauce into the prepared baking dish.
• Arrange shells over sauce (at this point you may cover and refrigerate for up to 24 hours, or continue with the recipe as follows).
• Top with the remaining sauce, use a spoon to spread the sauce over the shells (the sauce does not have to cover the shells completely).
• Sprinkle about 1/4 cup Parmesan cheese (or to taste) over the sauce.
• Cover and bake for 25 minutes.
• Uncover and top with mozzeralla cheese (any amount desired).
• Bake 5 mins longer, or until cheese is melted.
• Let stand 10 mins before serving.
• Note; If desired the spinach can be omitted completely.

BLUE CHEESE DIP WITH VEGETABLES

Steps:

• Place all ingredients except bell pepper and raw vegetables in blender. Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
• Cover and refrigerate 1 hour to blend flavors.
• Cut off top of bell pepper and hollow out. Spoon dip into pepper. Serve with raw vegetables.

VEGGIE DIP FOR VEGGIE PLATTERS

Steps:

• Combine the ingredients, mixing well. Transfer the dip to a smaller bowl (which can be your serving bowl); cover tightly with film and refrigerate.
• Before serving, stir the dip in the bowl and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc.--something with lots of color!
• Your eyes eat first: spend some time on your vegetable prep. Choose nice looking ones and cut them into bite-size, easy-to-handle pieces. Usually, you can cut them the day before and store in food storage bags overnight, being sure to squeeze out as much air as you can. It really helps!

KITTENCAL'S EASY STIR AND DROP CHEESE BISCUITS

Steps:

• Set oven to 425 degrees F (400 degrees F for air-convection oven).
• Generously grease a medium baking sheet or line with parchment paper.
• In a large bowl combine the flour with the next 4 dry ingredients, then mix in the cheese.
• Melt 1/2 cup butter in the microwave or on top of the stove, allow to cool at room temperature for 5 minutes while chilling the buttermilk.
• Place the buttermilk in the the freezer for 5-7 minutes or until very cold but not frozen (the buttermilk needs to be very cold before adding in the melted butter).
• Mix in the 1/2 cup melted butter to cold buttermilk; stir until butter forms small clumps (stir for about 1 to 1-1/2 minutes).
• Add the milk mixture to the dry ingredients; stir gently using a spatula until the mixture pulls away from the sides of the bowl.
• Scoop 1/4-cup batter onto prepared baking sheet spacing the dough about 1-1/2 inches apart.
• Bake for about 12-14 minutes or until golden brown.
• Brush the hot biscuits with the remaining 2 tablespoons melted butter.