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What to do with leftover brie, goat and blue cheeses?

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I have a ton of brie, blue and goat cheeses (probably a pound of each) leftover from a party and I'm trying to think of interesting uses for it. Simply snarfing them down straight is of course an option, but I thought perhaps some of you hounds might have some other good ideas. The blue will keep, but the brie is almost overripe as it is and the goat won't last long either.

I'm low-carb, so I don't want anything that involves wrapping in pastry or spreading on bread (I wish I could, but Dr. Atkins and I really need to be reunited in preparation for the upcoming holiday season). I found an Epicurious recipe that calls for deep frying brie in a nut coating which I will definitely try, but I'd love more suggestions. Thanks!

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  1. I love to spread ripe brie on rare roast beef and roll it up in romaine leaves and eat it as is. The other cheeses could be adapted to "endless" spreads, where you mash them with herbs and a blander cheese (perhaps cream) and put them in crocks, and just keep adding which ever ingredient is needed as the level of spread/dip goes down. Great on celery sticks, stuffed into cherry tomatoes, whatever. The deep-fried brie sounds like, if it's not illegal in some states, it probably should be. I could kill myself with that stuff.

    1 Reply
    1. re: mamachef

      Mmmmm, hadn't thought about making a blue cheese spread - that sounds divine. Maybe mixed with a little cream cheese and mayo or butter. I have some mini-sweet peppers leftover from the party too and it would be awesome stuffed inside those - maybe even wrapped with bacon and roasted, like a sweeter version of jalapeno poppers!

    2. I've used brie, goat cheese and bleu in ovenbaked frittatas, with different combinations of sauteed onions, roasted red peppers, asparagus, spinach, arugula, tomatoes and mushrooms. With the goat cheese frittatas, I often add fresh dill or fresh basil, as well. With the brie frittatas, I'll often add herbes de Provence, thyme, cayenne or crushed chilies. I don't tend to add other herbs or spices when I use blue cheese.

      Not sure how strict you are with your low-carb. Are you avoiding fruit & vegetables as well as complex carbs?

      Brie topped with brown sugar/maple syrup and almonds/pecans/walnuts, or red pepper jelly, or cranberry sauce, or pretty much any fruit preserve you like, and baked in the oven until just beginning to melt is amazing. Can be served with sliced apples or pears (but I'm guessing someone sticking to a low carb plan could eat this with celery, jicama or a spoon) While baked brie with various sweet toppings has some carbs, the amount of fat and protein in relation to the carbs keeps the baked brie a relatively low carb food.
      http://chowhound.chow.com/topics/330561

      1 Reply
      1. re: phoenikia

        I'm pretty strict with the LC so fruit and sugar of any kind are out, but vegetables are okay. Frittatas and omelets are a great idea - I tend to find blue a little overpowering for eggs but perhaps mixed with something blander or with something sweet like caramelized onions to soften its edge. Thanks!

      2. You could spread the goat cheese on thin-cut chicken breasts along with some olives, roasted red peppers, etc., then roll them, brown them and finish them in a quick tomato sauce. In lieu of pasta, serve on wilted spinach, mashed cauliflower or spaghetti sauce. You could do the same thing with brie and prosciutto, maybe with some duxulles, too.

        2 Replies
        1. re: katecm

          Love goat cheese in chicken. I wonder if those would freeze well? My husband hates goat cheese so I'm the only one who's going to be eating it - they'd be great for a quick single serving meal for me if I could freeze them individually. Brie and prosciutto sounds great too.

          1. re: biondanonima

            One more thought - perhaps some stuffed mushrooms! You could use a grain, like quinoa, to bind it if you are allowing yourself that. Otherwise, just mix up the cheeses with caramelized onions, spinach, sun-dried tomatoes, pine nuts...anything that appeals, stuff, and bake.

        2. Blue cheese pairs beautifully with a variety of salads, from simple fresh greens & tomatoes to more elaborate composed versions like endive, sliced pears and toasted walnuts.

          Goat cheese also goes well with salads, especially if you have some crunchy items like peppers and celery in there.

          1. I like quiches with different cheeses - all the above lend themselves to quiche which I dab about so that there is not too much of each cheese in every bite, and you can freeze quiche once made. All these cheeses freeze ok too.
            or pizza toppings?