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Oct 26, 2006 03:07 PM

Amazing recipe alert - Stilton Tart w/Cranberry Chutney

This was so awesome. It took hours and hours to make (kneading the dough, chilling the dough, blind-baking the pie-crust, etc) - but I was totally blown away by the result.

The picture on epicurious shows it cut up hors d'oeuvre style but I made it round and served it like a quiche. My photo:
(It was served with mushroom risotto and garlicky rabe/chard at a potluck that came together very well indeed.)

Adaptations: I wonder what cheese I could substitute for the Stilton and what fruits I could put in the chutney (which contains sugar, shallots, cider vinegar, garlic & ginger) instead of cranberry. Maybe a manchego/orange peel combo. Thoughts?

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  1. I made a salad the other day w/herb goat cheese and dried mango w/lime and chili. Maybe a goat cheese with a spicy mango chutney or apricot chutney would work nicely.

    1. This look fantastic. Thanks for your report. I think it would be fun to adapt this recipe to make tiny little tartlettes!

      1. I think there is also a recipe on epicurious for a stilton cheesecake with rhubarb - another sour fruit option that might work well.

        1. Wow. YOur picture looks more appetizing than Epicurious's. Congrats on that.

          1. Oooh, yummy! The mention of Manchego cheese makes me think of my favorite pairing with Manchego: quince paste.

            Perhaps a quince chutney (fresh quinces are in season now!) with lemon peel and slivered almonds? And sherry vinegar instead of cider vinegar, to keep that Spanish flavor.


            2 Replies
            1. re: AnneInMpls

              Are they? I'm not even sure I would recognise a fresh quince.

              1. re: frenetica

                A quince looks like a big, lumpy Golden Delicious apple, or a huge, round yellow pear. And a ripe quince smells wonderful. Note that, despite the apple-like appearance and lovely aroma, you can't eat it raw; it has to be cooked. And fresh quinces are hard to find - my local Persian deli has them, and sometimes I see them at the fanciest of our local health-food co-ops. And only in the fall.

                Here's a nice picture of some quinces:

                And here's some great information from Vegetarians in Paradise: