Bleu Cheese Pate Recipes

BLUE CHEESE PâTé

Steps:

• Beat the soft cheese with the cream and wine until smooth (I used the metal blade of a food processor).
• Add the rest of the ingredients, blend again and season to taste with nutmeg, salt and pepper.
• Fill small receptacles (teacups, egg cups, ramekins, etc.) tightly with the mixture, right to the top, and smooth with the flat side of a knife.
• Chill for at least two hours until the mixture is firm (but not hard) and the flavours have fully developed - it is better if left overnight.

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

BLEU CHEESE PATE

Steps:

• Process the cheese, butter and port until smooth.
• Mix in the mayonnaise and black pepper.
• Spoon into 4 individual ramekins and press a pecan half on top of each.
• Cover and chill until needed.

CHICKEN LIVER AND BLUE CHEESE PATE

Steps:

• Line 2 cup dish or mold with plastic wrap, leaving overhang.
• Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes.
• Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits.
• Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper.
• Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.

LIVER AND BLUE CHEESE PâTé

Steps:

• Line 2-cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions; sauté until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Sauté until livers are no longer pink in center, about 10 minutes. Remove from heat. Add brandy; scrape up any browned bits. Place contents of skillet in processor. Add cheese; blend until smooth. Season with salt and pepper. Pack pâté into prepared dish. Cover; chill 1 day. Unmold to serve.

BLUE CHEESE PASTA

Steps:

• Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.

BLUE CHEESE PASTA

Steps:

• While the pasta is boiling: Melt butter in sauce pan over med-low.
• Add onion and garlic saute about 5 minutes.
• Pour in half& half, let heat through.
• Wisk in blue and parmesan cheeses.
• Salt and pepper to taste.
• Sauce will thicken a bit upon standing.
• Toss with cooked pasta.

BLUE CHEESE SAUCE

Steps:

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added. Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted and the sauce has thickened slightly, then season to taste and serve.