Blue Cheese Walnut Filling In Grape Cups Recipes

GRAPES ROLLED IN BLUE CHEESE AND NUTS

Steps:

• Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.

BLUE CHEESE-WALNUT FILLING IN GRAPE CUPS

Steps:

• In a medium bowl, break up blue cheese with a fork until creamy; stir in walnuts and honey. To serve, spoon 1/2 teaspoon blue cheese-walnut filling into each grape cup.

WALNUT AND BLUE CHEESE GRAPES

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

GRAPE,BLUE CHEESE, AND WALNUT BITES

Steps:

• 1. Arrange the walnut halves on a platter, flat sides up. Spread a heaping 1/2 tsp blue cheese on each walnut half. Top the cheese with a grape half.

WALNUT AND BLUE CHEESE COATED GRAPES

Steps:

• Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
• With mixer cream blue cheese and cream cheese.
• Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
• Roll grapes in walnuts to coat. Chill 30 minutes.
• Using a sharp knife cut grapes in halves and serve.
• **Cooking time includes toasting walnuts and chill time for grapes.**.

BLUE CHEESE GRAPES

Steps:

• 1. Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with 1 teaspoon cream cheese mixture. Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture. Line a plate or tray with waxed paper. Arrange the coated grapes on prepared plate. Chill, covered, for 30 minutes.

BLUE CHEESE SOUFFLES WITH GRAPE SYRUP ON FIG AND WALNUT BRIOCHE

Steps:

• Make brioche dough:
• Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
• Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
• Make grape syrup while dough rises:
• Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
• Bake brioche:
• Put oven rack in middle position and preheat oven to 375°F.
• Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
• Make soufflés and assemble dish:
• Keep oven rack in middle position and preheat oven to 400°F.
• Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
• Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
• Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
• Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
• While soufflés are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
• Run a thin knife around edge of molds to loosen soufflés. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a soufflé. Sprinkle with remaining cheese and serve immediately.