Text 32579, 104 rader
Skriven 2015-11-01 15:53:16 av Dave Drum (1:261/38.0)
  Kommentar till text 32543 av Jim Weller (1:123/140)
Ärende: Blue cheese
===================
I posted this - and several others to XXCarol's board - but I was told I had
posted too many times today. Although, the packet was the only one I sent --
today. The bulk recipes made it out (mostly) but the regular posts did not. So,
not trusting to luck ...............

-=> JIM WELLER wrote to DALE SHIPP <=-

 DS> Most of the time, blue cheese is good for us -- but we have had
 DS> some that is intolerably stinky.

 JW> As the cheese ages the blue mold continues to grow, fairly quickly
 JW> out on the counter, more slowly in the fridge. If it becomes overly
 JW> blue for your tastes consider making a spread of it with equal parts
 JW> butter or two parts cream cheese. You can also use a thin schmear of
 JW> it to inoculate other cheaper cheeses. I have successfully made a
 JW> pleasant blue mozzarella that way.

I've yet to find a bleu cheese that I didn't like. If it's too potent for some
it also becomes a nice topping for baked potatoes mixed with sour cream and
butter - with some bacon crumbles and sliced chive greens or spring onion tops
over. Mixed with cream cheese (or straight up) it's absolutely ambrosial on a
half-pound ground chuck patty cooked black on the outside and red/pink in the
middle - then shoved between slices of bread/roll/bun.

My absolute favourite bleu cheese is Gorgonzola - mostly because it shreds
rather than crumbles.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Apple Walnut Gorgonzola Turnovers
 Categories: Fruits, Nuts, Pastry, Desserts, Snacks
      Yield: 24 Servings

  1 1/2 c  Apples; peeled, cored,
           - chopped (Jonagold, Pippin,
           - Granny Smith, Jonathan,
           - Golden Delicious,
           - or MacIntosh)
    1/2 c  Chopped walnuts
    1/4 c  Shredded Gorgonzola cheese
      2 ts Chopped fresh thyme leaves
           +=OR=+
    1/2 ts Dried thyme; crumbled
      2 tb Honey
      2    (7 oz) prepared puff pastry
           - sheets (total 14 oz)
      1 lg Egg; beaten

  If using prepared frozen puff pastry sheets, they need to
  be defrosted in the refrigerator at least 3 hours before
  using.

  Place chopped apples in a bowl, microwave on high heat for
  5 minutes until apples are cooked through. Remove from
  heat and let cool. Drain excess moisture. Once cooled,
  chop further so that pieces are between 1/4" and 1/2"
  square. (Note you can skip this step if you want; the main
  purpose is to get the apples to release some of their
  moisture before cooking into the pastry.)

  Combine apples, walnuts, Gorgonzola, thyme and honey in
  a small bowl.

  Preheat oven to 400oF/205oC.

  Working with one puff pastry sheet at a time (leave the
  second one in the refrigerator until using it) roll out
  the pastry to a size of 9" by 12". Cut in 12 3" x 3"
  squares (a pizza slicer works great for this). Paint
  1/2" of border around each square with beaten egg (this
  will help the pastry seal). Place a heaping teaspoon of
  the apple walnut mixture in the center of the squares.
  Fold over the squares into a triangle shape, stretching
  the dough if necessary to cover the filling. Use the tines
  of a fork to crimp the edges. Place triangles on a silpat
  or parchment paper lined baking sheet, with space between
  the triangles. Chill for 5 minutes in the refrigerator
  before baking, or chill while you prepare the second puff
  pastry sheet.

  Whisk in a half teaspoon of water into the remaining
  beaten egg. Use a pastry brush to paint on the tops of the
  pastry triangles for a nice glaze. Place in oven and cook
  for 15-20 minutes until nicely puffed up and lightly
  browned.

  Allow to cool for at least 20 minutes before serving.

  Makes 24 turnovers. Serve either warm or at room temp.

  Can be made several hours in advance.

  FROM: Simply Recipes (http://simplyrecipes.com)

  MM format by Dave Drum - 11 June 2009

  Uncle Dirty Dave's Archives

MMMMM

... How can you govern a country which has 246 varieties of cheese?

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 * Origin: Prism bbs (1:261/38)