Moms Gorgonzola Pistachio Torta Recipes

THIS PISTACHIO TORTE IS AN EASY DESSERT KIDS CAN MAKE FOR MOM!

Steps:

• Preheat oven to 350°F. In a medium bowl, use two forks to combine flour and butter (or pinch together using your hands), until dough resembles coarse crumbs. Stir in pecans. Pour into a 13 x 9-inch baking dish and use your hands or the bottom of a drinking glass to press crumbs into a smooth crust along the bottom. Bake 18 to 20 minutes, or until lightly toasted. Remove from oven and let cool to room temperature. In a medium bowl, beat cream cheese on medium speed until smooth. Scrape the bowl, add powdered sugar and beat until well combined. Fold in 1 cup thawed whipped topping. Carefully spread cream cheese mixture over prepared crust and smooth with a spatula. In a medium bowl, beat together pudding mix and milk for 2 minutes on high speed. Spread pudding mixture evenly over cream cheese layer. Spread remaining whipped topping evenly over pudding. Chill in the fridge 1 hour before serving. Kitchen Counter Per serving: 554 calories, 35g fat, 55g carb., 6g prot., 326mg sodium, 1g fiber, 63mg chol, 32g sugar

CHOCOLATE-PISTACHIO FUDGE TART

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
• For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
• Serve with whipped cream if desired.

PEAR GORGONZOLA TART

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

ITALIAN TORTA WITH MASCARPONE, GORGONZOLA, AND WALNUTS

Steps:

• Line a loaf pan with plastic wrap.
• Put Gorgonzola cubes into a dish and cover with brandy. Set aside to let the cheese soften.
• Chop about 1/2 of the walnuts.
• Whisk the Gorgonzola mixture with mascarpone cheese. Add whipping cream and whip until creamy and well combined. Fold in the chopped walnuts. Pour the mixture into the prepared loaf pan using a runner scraper to level the top.
• Refrigerate torta for at least 1 hour, or overnight.
• Use the plastic wrap to remove the torta from the loaf pan. Carefully flip it onto a rectangular serving plate. Garnish with remaining walnut halves.

GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

PISTACHIO GORGONZOLA CHEESECAKE

Steps:

• Line the bottom of a 9-in. springform pan with parchment paper; set aside., Place shallots in a food processor; cover and process until chopped. Add 2 cups Gorgonzola, butter, cream cheese, wine, orange zest, cream, pepper and mustard; cover and process until blended. Set aside., In a small bowl, combine 1 cup pistachios, green onions, basil, parsley, tomatoes and remaining Gorgonzola cheese. Spread half of mixture in prepared pan. Top with half of cream cheese mixture. Repeat layers. Pat down. Cover and refrigerate for at least 8 hours or overnight., Remove sides of pan. Carefully unmold onto a serving platter. Remove parchment paper. Finely chop remaining pistachios; press onto sides of cheesecake. Serve with crackers.,

PASTA WITH GORGONZOLA SAUCE AND RADICCHIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
• Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

MOM'S PISTACHIO DESSERT

Steps:

• Crust: Combine flour, butter, nuts and sugar and bake in 9x13 pan at 375° for 15 minutes. Cool.
• 1st layer: Mix cream cheese, 1/2 carton Cool Whip, and powdered sugar and spread on crust.
• 2nd layer: Beat pudding mix and milk for 2 minutes. Then spread on top.
• 3rd layer: Top with remaining Cool Whip. Ganish with additional nuts or chopped cherries.

MOM'S GORGONZOLA PISTACHIO TORTA

Steps:

• Mix together 1 pound Gorgonzola, minced green onion and pistachios. Mix in food processor the butter, cream cheese, 1/2 pound Gorgonzola, yogurt, sour cream, gelatin softened in milk, then heated in microwave to dissolve, shallots, parsley, wine, and white pepper to taste. Oil a straight-sided mold and line with plastic wrap which extends up beyond the top. Make layers, first of pistachio mixture, then 1/3 of creamed mixture, then pistachios, etc., ending with cream. Fold plastic wrap over top and press gently to compress. Refrigerate at least 1 hour. Unmold inverted to serve with crackers, apple, pear slices, or cucumber slices. This makes a festive mold for holiday buffets.