What can I make with blue stilton?

Question

I made a mistake with Tescos online and ordered a "half wheel" instead of a chunk. So what can I make with so much Stilton? And the recipe too please. Merry Christmas.

Answer 1

STILTON, CELERY AND BROCCOLI SOUP

1 piece celery

1 broccoli

1 pint chicken stock

2 ounces of Stilton cheese

salt and pepper to taste

1/2 pint double (or heavy) cream

in a food processor or blender, purée vegetables and stock together; add cream and Stilton. Blend for a further 2 mins until a thick, creamy consistency is achieved.

Add salt and peper to taste.



Serve with a crusty bread roll.

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CHEESY ONION TARTLETS

1 lg. onion, peeled and chopped

1/2 tsp. dried thyme

2 tbsp. olive oil

1/2 tsp. salt

1 (15 oz.) box refrigerated ready made crust

2 eggs, lightly beaten

1/2 cup heavy cream

1/2 cup crumbled stilton cheese

Heat oven to 350°F.

In skillet over medium-low heat, cook onions and thyme in oil for about 20 minutes. Stir occasionally. Using 2-1/2" round cookie cutter, cut out 24 rounds from pie crust. Place 1 round in each well of 2, 12-well mini-muffin pans. Using a fork, pierce the bottoms. Chill for 10 min. Bake for 10 minutes.



In bowl, combine eggs, cream, cheese and onion mix. Divide batter among shells. bake 15 minutes.



These are great holiday appetizers, adding chopped red bell pepper to the batter mix and using light cream instead of heavy works just as well

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STILTON GATEAU WITH PEAR ONION JAM

1 3/4 lb. cream cheese

1/2 lb. stilton cheese

5 eggs

1/3 c. cream

White pepper

Preheat oven to 325 degrees. Combine stilton and cream cheeses in food processor. Add eggs and cream; process until smooth. Season with white pepper to taste.

Grease 10 (6 ounce) custard cups with butter and fill 3/4 full with batter. Place in uncovered water bath and bake 45 minutes (until firm and lightly brown). Unmold onto places and serve with pear onion jam.



PEAR ONION JAM:

3 c. sliced onions

1 1/2 c. sliced pears

1/8 c. white wine vinegar

3/4 c. brown sugar

Pinch cayenne & pinch salt

Brown onions in heavy skillet with olive oil. Add pears, vinegar, sugar and seasonings. Cook until pears are tender yet firm. Strain. Return liquid to pan and cook until reduced to a syrup. Mix together and serve at room temperature.

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POACHED PEAR STUFFED WITH STILTON MOUSSE

6 pears

2 c. red wine

1/4 c. sugar

1 clove

1 tbsp. grated lemon peel

1 tbsp. grated orange peel

Stilton Mousse (recipe follows)

Ginger Cream Sauce (recipe follows)

6 mint sprigs

Core pears from the bottom and peel while leaving the stem intact. In a saucepan over medium heat, combine wine, sugar, clove, and lemon and orange peel. Add pears to mixture and poach for 10-12 minutes. Let cool.

Pipe Stilton Mousse into poached pears with a pastry bag. Ladle a small amount of Ginger Cream Sauce on bottom of warmed plates. Place pear on the plate; garnish with mint. Makes 6 servings.



STILTON MOUSSE:

Puree 1/4 cup Stilton cheese with 1/4 cup cream cheese and 2 tablespoons heavy cream.

GINGER CREAM SAUCE:

Heat 1/2 cup ginger marmalade in a small saucepan, stirring constantly and being careful not to let it burn. Slowly mix in 1/4 cup heavy cream and sugar to taste. Bring to a light boil. If sauce seems too thick, add a little water.

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Answer 2

Try this ...



CELERY & STILTON SOUP



Serves 2



INGREDIENTS



350g of celery

½ an onion

1 vegetable stock cube

500ml of water

50g of Stilton cheese

Ground pepper to taste



METHOD



Cut the leaves and bottom off of the celery and chop it into 2cm (1 inch) pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.



Put the oil into a saucepan on a medium heat. Add the celery and onion and fry for about 5 minutes until the onion is soft. Stir frequently to stop it sticking.



Add the stock cube and water. Stir thoroughly.



Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook for another 25 minutes until the celery is soft..



If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.



Crumble in the cheese. Stir thoroughly.



Put the saucepan on a low heat and reheat the soup gently.



Season with the pepper.



ADDITIONS & ALTERNATIVES



Use other strong blue-veined cheese, like Danish Blue, Gorgonzola or Roquefort.



Omit the cheese and just make celery soup.



TIPS



Try to balance the flavours of both the celery and the cheese. Neither should dominate. Add half the cheese at first, then taste the soup and gradually add as much as is necessary to achieve this.

Answer 3

Salad dressing







3 ounces Stilton cheese

1 teaspoon honey

1 garlic clove

3 tablespoons whole, low-fat, or nonfat sour cream

2 tablespoons sherry vinegar, white wine vinegar, or champagne vinegar

1/4 cup half-and-half

Salt and freshly-ground black pepper to taste

***Salad***

2 Belgian endive heads, halved lengthwise, cut into 1-inch crosswise slices

1 bunch watercress, stems trimmed

1 large ripe pear, sliced thin

3 tablespoons chopped walnuts or pecans, lightly toasted

Thin slices of red onion (optional)









Directions:



In a blender or food processor, combine two-thirds of the Stilton, and all of the honey, the garlic, the sour cream, and the vinegar.



Blend until the mixture is smooth. With the machine running, add the half and half. Transfer the dressing to a bowl, and add the salt and pepper. Cover and refrigerate the dressing until you are ready to use it. When you are ready to serve the salad, put the half rings of endive into the bowl, add the watercress, and toss. Place a large handful of the greens onto each of the four salad plates.



Lay the pear slices over the salad, and drizzle about 3 tablespoons dressing over each plate. Crumble the remaining Stilton, and garnish the salad with the cheese, the walnuts or pecans, and, if you like, the red onion. Serve immediately.

Answer 4

I adore Stilton, you could make blue Cheese Sauce, or Stilton and turkey sandwiches or a Stilton and leek soup.

Answer 5

Make a white sauce in the normal way (flour and butter then milk) add generously blue stilton..Stir in well..... FANTASTIC !!

Answer 6

You can melt it and mix it with a bit of milk untill the sauce is the thickness you want and then put it over some pasta ..you could add meat to it either ,like sliced ham or chicken

Answer 7

only like apple stilton with crusty french bread rolls or with crackers and tomato slices.

Answer 8

freeze some