Roquefort Rolled Grapes Recipes

ROQUEFORT FRITTERS WITH PEAR AND TARRAGON SALA

Steps:

• Fritters: Cut the cheese into 1-inch cubes and roll lightly between your hands to round off the corners. Chill at least 2 hours. Whisk the egg in a bowl, then whisk in the milk. Place the bread crumbs in a separate bowl. Dip each cube of cheese in the egg, then toss in the bread crumbs to coat. Repeat the process to create a second coating and then a third. (The recipe can be made up to this point and kept refrigerated up to 4 hours in advance.)
• Salad: Toss the pears with the remaining salad ingredients. Taste and adjust the seasonings with lemon juice, sugar, and salt. Chill until ready to serve. When ready to serve, heat the oil in a deep fryer, or 2 1/2 inches of oil in a deep pot fitted with a deep-frying thermometer, to 365 degrees F. Working in batches of 6 or 7, drop the breaded cheese cubes into the hot oil and fry until evenly browned, about 30 seconds moving them around often. Drain on paper towels. Serve as soon as possible, with pear salad on the side.

ROQUEFORT GRAPES

Steps:

• Wash the grapes and pat dry. Chop nuts fine. Spread on wax paper. Mix cream cheese, Roquefort cheese, and cream, and beat till smooth. Roll grapes in cheese mixture and gently press cheese mixture around each grape. Coat cheese with nuts. Place on wax paper-lined tray; chill, covered, until serving time. Leftover cheese mixture can be frozen for later use.

ROQUEFORT GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
• In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
• In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
• Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.