Posts Tagged blue cheese

Bleu Cheese Biscuit Donuts

OK, I’m moving this amazing recipe to the blog page so it’s searchable and easier to find, because we’ve had SOOOOOOOO MANY people asking for it.  Enjoy!


1 package large/grand refrigerated biscuits (you know, the Pop-the-tube-against-your-counter kind)
4 ounces bleu cheese crumbles
honey for drizzling
a dab of butter

Cut refrigerator biscuits in quarters

Cut refrigerator biscuits in quarters

Preheat your oven to 375 degrees.  Pop the biscuit roll against your counter (I just LOVE doing that).  Then cut each biscuit into quarters.


Nestle the biscuits together haphazardly

Nestle the biscuits together haphazardly

Lightly butter a 9 x 13 baking dish.  Place the quartered biscuits around the bottom of the 9 x 13 dish nestling them pretty snuggly together (do NOT reassemble the biscuits they should be in a sort of haphazard pattern).

Scatter the cheese crumbles across the top.  Make sure the bleu cheese crumbles get into any gap between biscuit pieces.  Bake for 20 minutes or until the tops of the biscuits are browned.bake per instructions
Take the pan out of the oven, let cool a few minutes then drizzle the top of the whole shebang with honey.  This is a great appetizer (my friend Alexandra calls them Bleu Cheese Biscuit Donuts).  Or a yummy side dish to a main course salad (like poached pears, bacon and arugula).  These Bleu Cheese Biscuits are highly addictive, so it’s a good thing they are easy to make.

Not only is this a great recipe, it’s an awesome technique!  Don’t have Bleu Cheese and honey?  No problem.  Put the biscuits in the baking dish, then brush the top with your favorite jarred pesto and sprinkle parmesan on top.  OR brush the top of the biscuits with a nice, fruity olive oil, then sprinkle Feta cheese and Kalamata olives on top.  You are limited ONLY by your imagination (try sprinkling grated cheddar, bacon bits and green onions on top – mmmmmmmmmmmmmm).

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Barbera-Q Hamburgers

Make with 2009 Barbera, serve with Barbera or Cabernet

1 ½ lbs ground beef—it should have some fat in it—I use the 85% lean version
4 green onions, finely chopped
½ bunch flat leaf parsley, finely chopped
1 t. salt Fresh ground black pepper to taste
1/3-1/2 C. Morovino ’09 Barbera
1 4-oz package of nice blue cheese
4 large Onion hamburger buns
Sliced tomatoes, pickles, red onion and hamburger condiments of choice

Combine meat, onions, parsley, salt, and pepper—there’s nothing quite like squishing hamburger stuff together with your fingers! Form 4 large patties with a large indentation in the middle of each. Place patties in a shallow bowl and pour Barbera on top—filling up the indentations. Refrigerate for anywhere from 2 hours to overnight—More is ALWAYS better.

Prepare your Barbecue. Remove burgers from Barbera. Place them indentation side down on hot grill—they are a tiny bit crumbly, so be careful. Grill 5-7 minutes per side, or until the meat thermometer reads 150-160. Top with thin slices of blue cheese (or blue cheese crumbles), and let the cheese melt for a moment into the burger. Serve on lightly toasted Onion buns with your favorite burger fixin’s. Mrs. Vino serves this with a side salad so it LOOKS like a healthy dinner.  Want to go WILD??  Make this with ground Bison, Elk or Venison.

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