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Stilton w/ apricots and cranberries

j
josephine Jan 12, 2009 11:33 AM

I bought ahunk of Stilton w/ apricots and a hunk of stilton w/ cranberries at TJ's for the holidays. I still have some left but it has gotten rather crumbly and not easily spreadable on crackers/bread. I really like this stuff but not sure what to do with it now.

Two solutions: whip w/ cream cheese to make it spreadable. That however would dilute the stiltonness of it.

Or I could make a cheese sauce with one or both. But now sure what I would put it on.

Any suggestions?

J

  1. j
    jaykayen Jan 12, 2009 11:35 AM

    Just eat it out of hand. You don't have to put cheese on anything in order to eat it. And if you do want to put it on crackers/bread, it doesn't have to be spreadable.

    Crumbly is good for salads, though.

    1. ideabaker Jan 12, 2009 12:08 PM

      Josephine, I too bought both styles of Stilton at TJ's during the holidays... they crumbled straight out of the cellophane wrapping! I ended up sprinkling them on lentil soup, and also on little crostinis (with a bit of apricot or cranberry jam on it, then stuck under the broiler just long enough to soften the cheese).

      1. a
        another_adam Jan 12, 2009 12:10 PM

        Coincidentally, I have exactly the same item (with the same crumbliness) in my fridge, and had just decided to address it yesterday. I find it to be very sweet and fruity, so it doesn't really play well with some other things (kind of takes over, and a little bit goes a long way). We had some last night crumbled over creamy polenta with carmelized onions and mushrooms, but found it was too sweet. I had some for lunch today on a pear and arugula salad, that went OK. A likely application for the rest may be stilton cheesecake-- maybe I'll make a mini-one with the half chunk that we have left!

        5 Replies
        1. re: another_adam
          ideabaker Jan 12, 2009 01:54 PM

          Stilton Cheesecake, now that is an idea! Let us know how it turns out. (I actually used all of the cranberry stilton but only half of the apricot... same thing... too sweet!)

          1. re: ideabaker
            a
            another_adam Jan 12, 2009 02:16 PM

            It's in the oven now! (how's that for speedy?) I just had part of one left, so I made a 1/3 recipe in a small ceramic baker... we'll see how it goes! I'm pretty hopeful, since actually these "stiltons" aren't very stiltony, so I imagine it will just add some richness and fruitiness to it. I also happen to have about a cup of leftover glühwein with cranberries and raisins in it in the fridge, so it's getting a glühwein reduction on top :)

            1. re: another_adam
              ideabaker Jan 12, 2009 03:00 PM

              Another_adam, wow, that is impressive! I, too, noticed that the apricot and cranberry stilton cheeses weren't that "Stiltony" (not as sharp as the blue vein and didn't hold together as well). I initially went to TJ for the blue vein, which I'd bought the week before only to learn that it's been discontinued from the distributor (there was a problem with a bacteria or something at one of the Stilton producing houses). Had I known ahead of time, I'd have stocked up on the blue when I saw it.

              Am roasting Brussels Sprouts and Carrots now, will await your outcome on your new dish!

              1. re: another_adam
                a
                another_adam Jan 13, 2009 07:20 PM

                So the verdict is: not too bad... I used the recipe for "stilton cheesecake with rhubarb compote" from epicurious. It's a good recipe-- awesome crust (I use something similar for other cheesecake-type desserts), not too sweet cake. It came out to be a relatively dense, but still fairly creamy, cake, with just a bit of the "crumbly" (rough?) texture from the bits of cranberries in the stilton. I think the cheese itself blended in with the cheesecake fairly well. Also, it's a good not-too-sweet recipe, so of course in a dessert context, the sweetness of the cheese, which I found to be too much on its own, wasn't really noticeable. In fact, the household votes were divided between "just sweet enough" and "not quite sweet enough".

                Overall, I wouldn't buy this cheese again (even for this recipe), but it turned out to be our favorite use of it among all those that were attempted. I also have to admit that although I like stilton cheesecake fine, I don't go out of my way for it. (Would normally rather just have the stilton on its own) So my verdict of "fine" might about as good as we could hope for here :)

                http://www.epicurious.com/recipes/foo...

                For anyone interested, my verdict is actually based on making the recipe with the following modifications:
                (1) flavoring: used the TJ cranberry stilton, and a reduction of glühwein with cranberries and raisins instead of the rhubarb compote.
                (2) I happened to have exactly 1/3 of everything on hand (a third of the stilton, a third of a sour cream container, one package of cream cheese), so I made a 1/3 recipe, baking it in a small ceramic baker lined with foil, in a water bath. I baked in the toaster oven for the complete easy bake experience! it was completely quick and fun as a weeknight experiment, and nice to end up with just a mini version... not instant gratification, though, since we had to wait until tonight for it to chill and rest.

                1. re: another_adam
                  ideabaker Jan 13, 2009 11:58 PM

                  Thanks, Another_Adam, I have to agree with you that I wouldn't buy the TJ Stilton from this year (maybe next year will be a bit easier to work with, and less sweet!) again. Your portions for your culinary experiment couldn't have been more perfect!

                  Thank you for reporting back!

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