Stilton hors d'oeuvres?
- mspea Jul 16, 2005 10:13 AM
I'm hosting some Brits (30 or so) in a few weeks for what will mostly be an all-American barbecue. That said, I'd like to prepare an hors d'oeuvres using Stilton. The affair will be informal and outside, so it should be on the casual side -- preferably passed, but not a requirement. FYI, I'm in the San Francisco Bay Area, so we don't have to worry about sweltering temps. Thanks for your suggestions.
Stiton cheese has a website with some good receipes-including stuffed prunes wrapped in bacon and then grilled -also one for stuffed mushrooms plus many others!
I buy those puff pastry cups (that have the 'lids' that go on top) partially bake, remove the tops, fill them with stilton, figs, walnuts, a bit of brie, (I usually use more brie and less stilton but that is to my taste - you could easily use just stilton), replace the tops and bake until melted, then drizzle with honey. One of my favorite appetizers.
If you wanted them a bit smaller you could easily fill mini-muffin tins with puff pastry and do the same thing. They are just as good once they cool off as warm so no worries about making sure they stay warm.
I don't have the recipe but a google search might render something: My girlfrien makes a tart with a base of a stilton spread topped with a cranberry chutney. She cuts the tart in squares an puts a small bit of rosemary on top. They get gobbled up.
This may be too simplistic but I make an app. with Blue Cheese (for which I can't imagine Stilton couldn't be substituted)-- take french bread, slice it and put it on a cookie sheet, spread on some fancy fig jam (some work better than others, I'm partial to the one they sell at whole foods) and then a little cheese, bake for a few minutes (just till the cheese melts and the bread looks a bit toasted), the mixture of fig and cheese is so good.