  |
| April
2000 |
|
Blue
Cheese -- a Perfect Spring Food!
Spring has arrived,
and nothing is more enjoyable than a picnic on a sunny
day using these great Blue Cheese recipes.
Blue
Cheese Bread Salad
Peachy Blue
Cheese Blockbuster
Blue Cheese Stuffed Plums, Figs and
Apricots
Eggs Florentine Au Gratin
Click
here for a list of past recipes from Dairy Cuisine
|
|
Key Lime Pie |
|
Key Lime Pie
-- a refreshing Spring Recipe using Nestlé® Carnation®
Evaporated Milk.
Recipe courtesy
of Nestlé® Carnation®. For more delicious recipes, ideas
and information, check out the Nestlé®
Carnation® Web Site.
|
 Key
Lime Pie
Makes
8 servings
Ingredients (makes
8 servings)
1
prepared 9-inch (9 ounces) graham cracker crust
1 1/4 cups (14-ounce
can) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup (about 3 medium limes) fresh lime juice
1 teaspoon grated lime peel
2 cups frozen nondairy whipped topping, thawed
Directions
BEAT sweetened condensed milk and lime juice in
small mixer bowl until combined; stir in lime peel. Pour
into crust; spread with whipped topping. Refrigerate for
2 hours or until set.
Recipe courtesy of Nestlé® Carnation®. For more
delicious recipes, ideas and information, check out the
Nestlé®
Carnation® Web Site.
 return to
top
|
 Blue
Cheese Bread Salad
Makes 6 servings
Prep time: 30 minutes
6 cups rye bread cubes*
1 head Boston lettuce
1 cup crumbled blue cheese (4 ounces)
1/3 cup almond slices, toasted
1/2 small red onion, thinly sliced
16 cherry tomatoes, halved
3/4 cup ready prepared Balsamic vinaigrette dressing
Preheat oven to 325 degrees
F. Cut bread into ˝-inch cubes. Place on a baking sheet
and bake for 15 minutes. Remove from oven and let cool
for 15 minutes. Wash 6 big lettuce leaves and pat dry.
Set aside. In a medium bowl, combine ľ cup blue cheese,
almond slices, red onion, tomatoes and vinaigrette dressing.
Toss until well combined. Place a lettuce leaf on a serving
plate, spoon the bread salad on top of the leaf and sprinkle
with remaining blue cheese. Repeat the procedure with
the remaining lettuce leaves.
*Note: 6 cups rye bread cubes equals about ľ pound bread.
 For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
return to
top
|
 Peachy
Blue Cheese Blockbuster
Makes 6
servings
Prep Time: 20 minutes
1 cup raspberry jam, preferably
seedless
1-1/4 cup blue cheese, crumbled
1 loaf (1 pound) French bread, split lengthwise
1 large fresh peach, sliced into thin wedges
6 ounces provolone cheese, sliced
6 ounces Swiss cheese, sliced
1/2 cup natural almonds, sliced and toasted
Gently stir jam and crumbled blue cheese into a mix. Spread
on both cut surfaces of bread. Layer peach slices, provolone
cheese and Swiss cheese slices evenly on bottom layer
of loaf. Sprinkle sliced almonds evenly over cheese. Top
with remaining half loaf, jam side down. Secure loaf with
picks and cut.
Note: To toast almonds, place almonds on baking sheet
in preheated 350°F oven and bake until lightly toasted,
5 to 7 minutes.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
return to top
|
 Blue
Cheese Stuffed Plums, Figs and Apricots
Makes 12
servings
Prep Time: 10 minutes
For Dried Fruit
6 ounces (1-1/2 cups) artisanal blue cheese, softened
12 slices French bread, lightly toasted
1/4 cup chopped dried figs or dried apricots
1 tablespoon fragrant honey*
Spread some blue cheese
on each piece of toasted bread, top with chopped figs
or apricots, drizzle with a little honey.
Serve immediately or keep
up to one hour, covered with plastic wrap.
For Fresh Fruit
3 fresh figs, halved**
3 fresh apricots, halved and seeds removed
6 ounces (1-1/2 cups) artisanal blue cheese, crumbled
1 tablespoon fragrant honey*
1 1/2 tablespoons chopped toasted hazelnuts
Top each piece of fruit with
some crumbled blue cheese, drizzle with honey and sprinkle
with hazelnuts. Serve immediately.
*Fragrant honey comes
from fragrant flowers, i.e. Wildflower, Clover or Orange
Blossom honey. Regular honey can be substituted.
** If fresh figs are unavailable, fresh plums can be substituted.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
return to top
|
Eggs
Florentine Au Gratin
Makes 6
individual servings
Prep Time: 25 minutes
Cook Time: 30-40 minutes
Eggs
6 eggs
1 cup (4 ounces) Swiss cheese, grated
1 cup (4 ounces) feta cheese, cubed
1 cup (8 ounces) cottage cheese
2 tablespoons (1/4 stick) butter, softened
1 10-ounce package frozen chopped spinach, thawed and
squeezed dry
1/2 teaspoon tomato powder or paprika
Sauce
1 tablespoon (1/8 stick) butter
1-1/2 teaspoons all-purpose flour
1 cup milk
1 cup (4 ounces) grated Monterey Jack cheese
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Eggs: Preheat oven to 350° F. Beat the eggs slightly,
add Swiss, feta and cottage cheeses and butter, and mix
well. Stir in the spinach and tomato powder, mix until
combined. Pour egg mixture into 6 greased, 8-ounce ramekins.
Place on oven rack and bake for 30 to 40 minutes or until
a toothpick inserted in the center comes clean.
Sauce: In a small
saucepan, melt the butter over medium heat. Stir in the
flour and cook until bubbly, less than one minute. Remove
from the heat. Gradually add the milk and stir until combined.
Return the mixture to the heat and cook until the sauce
thickens, stirring continuously. Stir in the Monterey
Jack cheese, salt, mustard and pepper. Cook until the
cheese is melted. Pour the sauce evenly over the eggs.
Serve immediately.
For
more delicious cheese recipes, ideas and information,
check out the American Dairy Association Web Site http://www.ilovecheese.com.
return to top
|
|
|
 |
|
