STILTON AND SAUTERNES FONDUE
Steps:
- Vigorously rub the inside of a fondue pot or a 2-quart saucepan with garlic; and discard. Add the Sauternes, and bring to a boil over medium heat.
- Meanwhile, in a small bowl, stir to combine the Stilton and cornstarch. Once the Sauternes has come to a boil, slowly add the Stilton mixture, while whisking constantly. Be sure each addition is completely melted and incorporated before adding more. Once all of the cheese has been added, cook for 1 minute more. Whisk in creme fraiche, and season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired.
STEAKS AND STILTON SAUCE
Steps:
- Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
- When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce.
- Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature.
SWISS CHEESE FONDUE WITH ENGLISH STILTON
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rub the garlic vigorously on the inside of a saucepot. Add the wine and bring to a boil. Turn the heat down and add the Emmenthal and the Gruyere to the pot. Heat until all of the cheese is melted, stirring slowly and continuously to prevent lumps from forming.
- In a separate bowl, dissolve the cornstarch in the kirsch and add to the cheese mixture. Season with pepper and nutmeg, and continue to stir until the fondue is smooth. Remove the fondue from the heat and transfer into a fondue pot. Add the Stilton and fold into the fondue. Install the fondue pot in its stand and light the flame.
- Serve with French bread cubes. Dip the bread in the fondue and enjoy. It is important to stir the fondue occasionally to keep it smooth.
TAREK'S IRISH STOUT FONDUE
The best fondue ever; made with beer and three kinds of cheese! Enjoy this recipe as a snack or a meal! Great for parties or great to trick your kids into eating their veggies. You will love this smooth, flavorful dish. Serve with bread, veggies, and meats of all kinds. We like green peppers, grape tomatoes, carrots, mushrooms, cucumbers, celery, ham, and salami for dipping.
Provided by Chef Tarek
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine white Cheddar cheese, Swiss cheese, Parmesan cheese, and cornstarch together in a bowl; set aside.
- Stir Irish stout beer, steak sauce, Worcestershire sauce, garlic powder, hot pepper sauce, and mustard powder together in a fondue pot; set heat under fondue pot to medium.
- Stir cheese mixture, 1/2 cup at a time, into stout beer mixture in fondue pot until cheese is completely melted and the fondue is thick and smooth. Do not let the fondue boil.
- Season with black pepper to taste.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 4.3 g, Cholesterol 52.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 250.4 mg, Sugar 0.6 g
PEARS WITH ROQUEFORT AND SAUTERNES SYRUP
A recipe by Kerry Saretsky, as published at Serious Eats. This can be lunch, an appetizer, dessert, or a cheese course. You could substitute Stilton or Gorgonzola for the Roquefort for a different flavor. The pears should be perfectly ripe, neither too hard nor too soft, and absolutely sweet. Any variety will do, as long as it meets those criteria. Since the Sauternes is cooked, it need not be a very expensive bottle (it can be pricy).
Provided by DrGaellon
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F Spread the walnuts on a baking sheet. Toast the walnuts in the preheated oven, 5-10 minutes, until fragrant and golden brown. Transfer to a plate to cool. Increase oven temperature to 375°F.
- Remove stems from pears. Slice in half and remove core and any fibers with a melon baller. Rub pears all over with olive oil, then season with salt and pepper. Place each pear (2 halves) in an individual gratin dish.
- Combine the cheese and walnuts. Pack this mixture into the cavity in each pear half. Add 1-2 tbsp Sauternes to each dish. Bake in preheated oven 30-35 minutes, until cheese is bubbly and pears are soft.
- Meanwhile, in a small pot, combine 1/2 c Sauternes with sugar. Bring to a boil, whisking until sugar dissolves and syrup is clear. Remove from heat and let cool while pears finish baking. Drizzle syrup over pears before serving.
Nutrition Facts : Calories 368.6, Fat 20.2, SaturatedFat 8.9, Cholesterol 38.3, Sodium 771.1, Carbohydrate 40, Fiber 5.6, Sugar 28.9, Protein 10.9
ARTISANAL STILTON FONDUE
Steps:
- Vigorously rub the clove of garlic over the entire inside surface of a Fondue Pot or a 2-quart saucepan, and then discard the garlic. Add sauternes and bring to a boil over medium heat. While the sauternes heat, toss stilton with cornstarch to combine. Once the liquid has come to a boil slowly add the Stilton and cornstarch whisking continuously. Make sure each addition is completely melted and incorporated before the next addition. Once all of the Stilton has been added cook over medium heat for 1 minute. Whisk in crème fraiche and season with salt and pepper. Remove from heat and serve immediately. SERVING SUGGESTIONS: Serve Stilton Fondue with cubed bread. Walnut bread is best, but any crusty bread will work well. Stilton Fondue may also be served with boiled fingerling potatoes, beef tips, pickled vegetables, or air-dried beef.
STILTON SOUFFLé
Steps:
- Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
- Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
- In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
- In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 22 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 13 grams, Sodium 452 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET GORGONZOLA FONDUE
Try serving this supremely creamy blue cheese fondue with apples, pears or grapes, and crusty cubes of French bread. It is divine, and it also comes together in about 15 minutes.
Provided by Melissa Clark
Categories dips and spreads, appetizer, main course, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rub cut side of garlic on inside of a large Dutch oven or a heavy-bottomed saucepan, rubbing the bottom and half way up the sides. Add wine and bring to a simmer over medium-high heat.
- Meanwhile, in a large bowl, toss Gorgonzola with cornstarch. Add a quarter of the cheese into simmering wine; reduce heat to medium, and whisk constantly until cheese is completely melted. Repeat until all cheese has been added. Whisk in cream cheese. Season with salt and pepper. Serve with crusty bread, apple cubes and grapes.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 11 grams, Sodium 661 milligrams, Sugar 2 grams
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