Stiltondip Recipes

STILTON DRESSING

Steps:

• Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until smooth.
• Place a wedge of lettuce on each serving plate. Pour enough dressing over the lettuce to moisten. Serve immediately.

STILTON DIP

Steps:

• Place the cream cheese into a bowl, crumble the Stilton cheese on top and blend together.
• Add the sour cream and lemon juice; blend.
• Fold in the green onion and spinach.
• Cover and refridgerate for 1 hour to allow flavors to blend.
• This can also be served hot by placing finished dip in an oven safe dish, covering with foil and baking in a preheated 350 F oven for 15-20 minutes.

CELERY STICKS WITH BLUE CHEESE DIP

Steps:

• In a medium-sized bowl, mix the soured cream, mayonnaise, blue cheese, white wine vinegar, Worcestershire sauce and some seasoning. Pour into a serving bowl and use as a dip for the celery sticks.

STILTON DRESSING

Steps:

• In a small saucepan bring broth to a boil and add onion. Remove pan from heat and steep mixture 10 minutes. Pour liquid through a sieve into a blender and discard onion. Add yolk, mustard, salt, pepper, Worcestershire sauce, and vinegar and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Crumble Stilton. With motor off add Stilton, and blend until very smooth. Pour dressing through a sieve into a bowl. Dressing keeps, covered and chilled, 1 week.

STILTON TOASTS

Steps:

• Using back of fork, mash cheese and crème fraîche in small bowl to blend.
• Preheat oven to 350°F. Arrange baguette slices on rimmed baking sheet. Brush both sides with oil. Bake until just crisp, turning once, about 10 minutes. Spread cheese mixture on toasts. Bake until cheese mixture melts, about 3 minutes. Sprinkle toasts with parsley.

POTTED STILTON

Steps:

• Put the stilton, 100g of the butter and sherry in a bowl. Season with a few grinds of black pepper, then mash together well with a fork until smooth. Spoon the mixture into a large, sterilised ramekin or ceramic pot.
• Melt the remaining butter in a small pan. Spoon over the cheese mixture, making sure it's completely sealed. Top with a few green peppercorns and chill for a minimum of 2 hrs, or for up to 2 months.

STILTON BISCUITS FOR PORT

Steps:

• Preheat oven to 400 degrees. Butter a baking sheet.
• Finely mash the cheese in a bowl. Pour the butter over it and mix well. Mix in the celery seeds.
• Add the flour and mix with fingertips or fork to form a dough. Alternatively, the cheese and butter mixture can be blended in the food processor. Add the celery seeds and flour and process until the ball of dough forms.
• Shape the dough into two logs, each about 10-inches long. Wrap in foil and refrigerate for at least one hour.
• Slice the dough into rounds about one-quarter inch thick. Place the rounds on the baking sheet. Bake about 10 minutes, until browned on the bottom. Turn and bake about four minutes longer, to brown the other side. Cool the biscuits on a rack before serving.