Roquefort Chive Filling For Partymini Puffs Recipes

CHIVE AND CHEDDAR CHEESE PUFFS

Steps:

• 1. Arrange one oven rack in the top third of the oven and the other in the bottom third. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
• 2. In a large saucepan, heat the milk, water, butter, salt, and cayenne over medium heat to a simmer, stirring to melt the butter. Turn off the heat and add the flour all at once. Stir vigorously until smooth and a thin film of dough sticks to the bottom of the pan. Transfer the dough to a mixing bowl.
• 3. Using an electric mixer, beat the dough on low speed for 1 minute to cool it down. Raise the speed to medium and add the eggs, one at a time, beating very well after each addition. Continue beating, scraping down the bowl occasionally, until the batter is shiny, smooth, and elastic. Reduce the speed to low and beat in the cheese and chives.
• 4. Drop the batter by teaspoons onto the prepared baking sheets, spacing the mounds 1 inch apart. Bake for 15 minutes, switch the positions of the baking sheets, and bake for 12 to 15 minutes longer or until golden brown, domed, and firm to the touch. Serve warm.

ROQUEFORT SAUCE

Steps:

• You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
• In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
• Turn the heat up and add the Brandy, stirring for a minute.
• Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
• Don't let it boil or it will go too runny and may curdle.
• Stir until heated through and serve immediately.

TUNA FILLING (FOR PARTY MINI-PUFFS)

Steps:

• In a small bowl mix tuna, celery, mayonnaise, onion, optional pickle and salt to taste until well blended.

CHICKEN WITH ROQUEFORT CREAM SAUCE

Steps:

• Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
• Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted and sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with chives and serve.

DEVILED HAM FILLING (FOR PARTYMINI-PUFFS)

Steps:

• In a small bowl mix cream cheese, deviled ham, chili sauce and mustard until well blended.

PUFF PASTRY CHEESE AND CHIVES BASKETS

Steps:

• In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
• Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
• Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
• Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.

PATé MINIATURES

Steps:

• In a small saucepan mix gelatin and consommé let stand for 1 minute. Stir over low heat until gelatin is dissolved remove from heat. Add water.Place an olive slice in each of 24 tiny muffin-pan cups. Spoon 1 teaspoon consommé mixture into each chill for 10 minutes or until sticky-firm.In a small bowl mix paté, ham, cheese, onion and 1/4 cup remaining consommé mixture spoon 1 tablespoon of the mixture into each cup and chill again for 10 minutes or until sticky-firm. Spoon 1 teaspoon remaining consommé mixture over each. Cover and chill until firm. Unmold on a baking sheet.To serve, place each miniature round on a Melba toast round.

CHIVE ROQUEFORT SPREAD

Steps:

• Blend together and store in refrigerator.
• Bread Electric.

DEVILED HAM FILLING (FOR PARTYMINI-PUFFS)

Steps:

• In a small bowl mix cream cheese, deviled ham, chili sauce and mustard until well blended.

ROQUEFORT CREAM QUICHE

Steps:

• Preheat oven to 265°F.
• In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
• Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
• Season to taste with salt and pepper.
• FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
• Serve hot, lukewarm or cold, cut in wedges.

ROQUEFORT-CHIVE FILLING (FOR PARTYMINI-PUFFS)

Steps:

• In a small bowl mix cheeses, cream or milk and chives until well blended.