mooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over
Beat egg white with salt until stiff.
Gradually beat in sugar mixed with spices.
Fold in chopped walnuts.
Drop from teaspoon onto a well-greased cookie sheet.
Top with golden Diamond walnut halves.
Bake at 250\u00b0 for 35 to 40 minutes.
Makes about 2 dozen.
rocessor, combine 1/2 pound blue cheese, chevre, cream cheese and
n 1/4 cup of blue cheese; season to taste with
lates. Sprinkle over the pears, blue cheese and walnuts. Place over
Use pastry cutter to cut Blue cheese and butter into flour; add slightly beaten egg yolks.
Stir.
Make a ball and knead. Divide in half and for each into a log (9-inches) long.
In a mixing bowl, blend together cream cheese, blue cheese, sour cream, and Worcestershire sauce until well-blended.
Stir in walnuts and chives. Spoon into serving bowl. Garnish with extra chives, if desired.
Chill at least 1 hour to blend flavors.
Serve with crackers or celery.
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted.
In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts.
Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
In a bowl combine cream cheese, blue cheese and maple syrup using a fork.
Stir in seasonings and chopped nuts.
Serve with pear or apple slices and crackers.
a touch of salt, the blue cheese is quite salty already
oth spinach and potatoes. Crumble blue cheese on top for the
For the salad toppings, toast the walnut pieces in 1 tbsp oil 1 min, until lightly browned. Transfer to a large bowl. Add bacon to pan and cook 4-5 mins until crisp. Add to the bowl with the walnuts. Add 2 tbsp oil to pan. Fry the bread cubes 2-3 mins, turning occasionally, until crisp and golden. Add to bowl.
To assemble, add the spinach to the bowl and season well. Toss and divide between 4 plates. Sprinkle with the crumbled blue cheese and drizzle with the balsamic vinegar and remaining oil to serve.
sprinkle w/toasted walnuts + crumbled blue cheese. Serve immediately.
NOTE
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
Continue to whisk and add vegetable oil in thin stream.
Whisk in walnut oil; set dressing aside.
Place steamed asparagus on platter; pour dressing over asparagus.
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
Taste and season with additional salt and pepper if necessary.
Serve immediately.
Cut off the bottoms and very tops of the endive heads. Separate into individual leaves, and julienne the leaves into sticks. Rinse thoroughly.
Place the endive into a salad bowl along with the walnuts and parsley. Toss together.
Whisk all the vinaigrette ingredients together in a small bowl. Drizzle over the salad and toss together.
Scatter the blue cheese on top.
Enjoy!
Preheat oven to 350.
grease and flour 2 small loaf pans or one large (meatloaf size).
beat first 6 ingredients together. Add in flour, salt, baking soda and baking powder and mix well.
fold in almonds or other nuts if using-reserve some for top of bread if desired.
bake at 350 until toothpick poked into center comes out clean. appx 50 minute.
ool completely.
Print the Blue's Cake Printable Templates, www
ack.
Meanwhile, for the blue cheese butter, combine all ingredients
Blue Cheese Ice Cream:
Combine
Preheat oven to 275\u00b0F.
In a medium-sized bowl, combine flour, cornstarch, icing sugar, salt and ground walnuts. Whisk until well blended.
Add butter, blue cheese and lemon zest to the flour mixture. Knead by hand until dough becomes soft and forms into a ball.
Using a small scoop, portion dough into half-spheres, then press a walnut half into the top of each cookie.
Bake on a parchment-lined cookie sheet for 27-30 minutes, or until cookies are firm to the touch. Cool on a wire rack.