PEAR, ONION, AND DRY JACK CHEESE STRUDELS
Categories Cheese Onion Appetizer Bake Thanksgiving Pear Fall Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24 pieces
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
- Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. (Strudels can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.
BLUE CHEESE SALAD WITH ONION AND PEAR
This pretty and flavorful salad with a contrast of texture is refreshing and versatile...a nice accompaniment to a variety of entrees. Using this list of ingredients as a base for two, it can easily be increased to serve many more.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Divide lettuce between two salad plates. Top with pears, onion, blue cheese and walnuts. In a small bowl, whisk oil, vinegar, syrup, mustard, garlic powder and onion powder until blended. Drizzle over salads.
Nutrition Facts :
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PEAR, ONION AND DRY JACK CHEESE STRUDELS RECIPE | BON …
From bonappetit.com
Servings 24
- Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until brown, about 7 minutes. Add pear and sauté 3 minutes. Transfer pear mixture to medium bowl. Cool slightly. Stir in cheese, mustard and salt.
- Melt remaining 4 tablespoons butter in small saucepan over medium heat. Place 1 phyllo sheet on work surface. (Cover remaining phyllo with plastic wrap and damp kitchen towel.) Brush with melted butter. Top with second phyllo sheet. Brush with melted butter. Arrange half of pear mixture in log along 1 short end of phyllo, leaving 1-inch border at each end of pear mixture. Fold in sides and roll up tightly into log. Brush all over with butter. Transfer to large baking sheet. Repeat with remaining phyllo, butter, and pear mixture. DO AHEAD Strudels can be made 1 day ahead. Cover and refrigerate.
- Preheat oven to 375°F. Bake strudels until golden brown, about 18 minutes. Cool 5 minutes. Transfer 1 strudel to cutting board. Cut on diagonal into 12 pieces. Repeat with remaining strudel. Transfer to platter and serve.
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- Heat the butter in a skillet over medium heat. Add the onions, and saute for 1-2 minutes. Then add the pears and saute another 3-4 minutes until just barley soft. Toss in the cinnamon and salt and pepper to taste.
- Mix the blue cheese and walnuts in a bowl. Fill each mini fillo cup with pear mixture, then top with the blue cheese mixture and gently place in a baking sheet. Holding the mini shells over the blue cheese bowl, while topping, helps eliminate the mess.
- Turn on the broiler and raise a rack to the top position. Place the baking sheet on the top rack and watch carefully—they burn fast. Remove when the blue cheese is melting and the walnuts are slightly toasted—1-2 minutes. Sprinkle with chive and serve!
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