Stilton With Della Robbia Fruits And Nuts Recipes
POTTED STILTON WITH PORT AND WALNUTS
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
Provided by French Tart
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
- (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
- Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
- Scatter the walnuts over the top & press them in slightly, then leave it to set.
- Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!
Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5
STILTON, FRUIT AND NUT CRUMBLE
Make and share this Stilton, Fruit and Nut Crumble recipe from Food.com.
Provided by Boo Chef in West Te
Categories European
Time 50m
Yield 1 crumble, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C, 350F, Gas Mark 4.
- Place the fruit in a deep ovenproof dish and sprinkle with sugar to taste.
- Place remaining ingredients in a food processor and process briefly until mixture resembles fresh breadcrumbs.
- Pour most of the crumble mixture evenly over the fruit and press down gently. Sprinkle the remaining crumble evenly over the top and bake for 40 minutes until golden brown and crisp. Serve hot.
Nutrition Facts : Calories 438.5, Fat 19, SaturatedFat 8.3, Cholesterol 31, Sodium 268.5, Carbohydrate 61.2, Fiber 6.5, Sugar 25.2, Protein 9.2
STILTON WITH DELLA ROBBIA FRUITS AND NUTS
This festive arrangement was inspired by the popular holiday wreaths decorated with fruits. They take their name from Luca Della Robbia, the 15th-century Florentine sculptor known for crafting lifelike garlands of leaves and fruits.
Yield Makes about 8 servings
Number Of Ingredients 4
Steps:
- To assemble: Overlap leaves around outside edge of round serving platter. Place cheese in the middle and cluster fruits and nuts decoratively around the cheese. Serve with crackers.
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