Stilton Tart With Cranberry Chutney Recipes

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STILTON TART WITH CRANBERRY CHUTNEY



Stilton Tart with Cranberry Chutney image

Categories     Cheese     Bake     Cocktail Party     Buffet     Blue Cheese     Cranberry     Fall     Winter     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 10

Pastry dough
1 cup heavy cream
1 whole large egg
2 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
5 oz chilled Stilton, rind removed and cheese crumbled (1 1/2 cups)
Accompaniment: cranberry chutney
Special equipment: a 13 1/2- by 4- by 1-inch rectangular fluted tart pan with a removable bottom
pie weights or raw rice

Steps:

  • Make tart shell:
  • Preheat oven to 350°F.
  • Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides all over with a fork. Chill until firm, about 30 minutes.
  • Line pastry shell with foil and fill with pie weights. Bake in middle of oven 20 minutes, then carefully remove foil and weights and bake until golden, 10 to 15 minutes more. Cool shell in pan 20 minutes.
  • Reduce oven temperature to 325°F.
  • Make filling:
  • Whisk together cream, whole egg, yolks, salt, and pepper until combined.
  • Put tart shell (still in pan) on a baking sheet and scatter cheese evenly in shell. Slowly pour custard into shell and bake in middle of oven until golden around edge and custard is just set, 30 to 35 minutes. Cool tart completely in pan on a rack.
  • Cut tart into 32 rectangles and serve at room temperature, topped with chutney.

STILTON & CRANBERRY TOASTIE



Stilton & cranberry toastie image

A toasted sandwich is a great way to use up cheeseboard leftovers and makes a delicious and thrifty lunch

Provided by Silvana Franco

Categories     Lunch, Main course

Time 15m

Number Of Ingredients 5

2 slices white bloomer bread
large knob softened butter
50g crumbled stilton
1 spring onion , sliced
1-2 tbsp cranberry jelly

Steps:

  • Butter both slices of the bloomer. Make into a sandwich with the stilton, spring onion and cranberry jelly, keeping the butter on the outside of the bread. Fry in a non-stick griddle or frying pan for 3-4 mins on each side. Keep the heat gentle so the cheese melts slowly as the bread becomes golden and crunchy. Serve warm.

Nutrition Facts : Calories 604 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 2.5 milligram of sodium

CRANBERRY CHUTNEY



Cranberry Chutney image

Categories     Condiment/Spread     Cocktail Party     Vegetarian     Quick & Easy     Cranberry     Winter     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 9

2 large shallots (3 oz), coarsely chopped
1 tablespoon vegetable oil
1 (12-oz) bag fresh or frozen cranberries (not thawed)
2/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
1/2 teaspoon salt
1/8 teaspoon dried hot red pepper flakes

Steps:

  • Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.

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