Roquefort Cheesecake With Pear Preserves Pecans Recipes

ROQUEFORT TOASTS WITH PEPPERED PEARS

Steps:

• Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
• Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
• Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.

MULLED PEARS WITH ROQUEFORT DRESSING

Steps:

• Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.
• Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.
• Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.

CARAMELIZED PEAR AND ROQUEFORT TART

Steps:

• To make the crust, put the walnuts in a food processor and pulse until ground. Add the flour, sugar and salt and pulse just to combine. Add the butter and pulse until most of the butter is incorporated into the flour. Add the yolk mixture and pulse until the dough begins to come together. Gather the dough into a ball, flatten into a disk, wrap in plastic. Chill.
• To make the filling, melt the butter in a large, heavy skillet over medium-high heat. Add half the pears to the skillet and saute until browned on both sides, about 8 minutes. Remove the pears from the skillet and repeat with the remaining pears. Set aside.
• Preheat the oven to 350 degrees. Roll out the dough between large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom. Cover with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the paper and weights and bake the crust until it is golden, about 7 minutes more.
• Arrange the pear halves in a circle over the dough, core side down and wider end toward the edge of the pan. Fill in the center with more pears. Crumble the cheese over and around the pears.
• Whisk together the half-and- half, sugar, egg yolks and flour. Pour over the pears. Bake until the custard is set, about 45 minutes.
• Meanwhile, simmer the port in a small saucepan until it is reduced to a syrup. While the tart is still warm and just before serving, brush the port over the pears. Cut into wedges and serve.

ROQUEFORT CHEESECAKE WITH PECANS

Steps:

• Generously butter the sides & bottom of a 9 inch springform pan.
• Combine bread crumbs & Parmesan; sprinkle mixture on sides & bottom of prepared pan, shaking out any excess.
• Place cream cheese, sour cream & hot sauce in the work bowl of a food processor fitted with the metal blade; blend the mixture, stopping once to scrape down the sides of the bowl.
• With the motor running, add the eggs through the small feed tube.
• Remove the cover & sprinkle the pecans over the cheesecake mixture; pulse once or twice.
• Add the crumbled roquefort & pulse once or twice, being careful that you do not overmix; pour the batter into the prepared pan.
• Place a large baking dish, almost full of boiling water, on the bottom rack of a preheated 475F oven; place the cheesecake on the next rack up.
• After 10 minutes, turn the oven down to 250F - DO NOT open the oven door.
• After 1 hour, turn the oven off - DO NOT open the oven door.
• After 1 - 1 1/2 hours, remove the cheesecake from the oven & place on a rack and allow to cool to room temperature; cover & refrigerate for at least 4 hours and up to 2 days.
• Before serving, run a sharp knife around the edges to loosten & carefully remove the sides of the springform pan.
• Serve with crackers as a cheese spread or arrange thin slices on a green salad dressed with a fruit flavoured vinaigrette.

PEAR PRESERVES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together 2 1/2 cups flour, cinnamon, allspice and nutmeg; set aside. Toss pecans in 1/2 cup flour; set aside.
• In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the yolks one at a time. Dissolve baking soda in buttermilk. Beat in the flour mixture alternately with the buttermilk. Fold in the pecan mixture and the pear preserves.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Frosting: In a large saucepan, combine 3 cups sugar and milk. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat and set aside. Place remaining 1 1/2 cup sugar in a cast iron skillet, cook over medium heat, stirring constantly, until sugar dissolves and becomes a golden syrup. Remove from heat and carefully stir in butter. Gradually pour syrup mixture into milk mixture in saucepan. Cook over medium heat, stirring constantly, until the mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Remove from heat and beat at medium speed of electric mixture for about 5 minutes or until thick enough to spread. Spread immediately on cooled cake.

ROQUEFORT PEAR SALAD

Steps:

• In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

PEARS BAKED WITH ROQUEFORT CHEESE

Steps:

• Preheat oven to 375 degrees.
• Combine the walnuts, cheese and lemon juice in a bowl, mashing the ingredients together to make a paste.
• Peel, halve and core the pears. Stuff the cavity of each pear half with a spoonful of the Roquefort mixture, mounding it up slightly. Place the stuffed pears in a shallow baking dish and pour the wine around them.
• Bake about 30 minutes, until the pears are tender. Allow to cool about 20 minutes before serving.