Posts Tagged easy appetizer

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!

BLEU CHEESE BISCUIT DONUTS

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.

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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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Bleu Cheese and Almond Dip

OK, most of Mrs. Vino’s dishes are relatively healthy.  This is NOT one of those.  It’s a splurge – serve it at the holidays or for a fancy party.  You make it a teeny, tiny bit healthier by serving it with fresh See Canyon apple wedges instead of chips or crackers.  Like anything containing bleu cheese, his dish is perfect with a slightly fruity white wine like Morovino 2009 Pinot Grigio or Cosa Dolce.

1 8-ounce package cream cheese, room temperature
1 12-ounce jar Marie’s blue cheese dressing (don’t use the reduced fat version – go for the gusto)
1 cup toasted almonds, chopped
1/2 cup crumbled Gorgonzola or Bleu cheese (about 4 ounces)

Soften cream cheese, and beat in a medium bowl until smooth. Beat in Marie’s Dressing. Mix in ¾ cup of almonds and crumbled blue cheese and stir gently. Put the dip in a pretty bowl, then sprinkle the remaining almonds over the top. Mmmmmmmmmm!

If you can’t find toasted almonds, here’s how to toast your own. Take about 1 cup of regular almonds. Put them in a small heavy skillet or saucepan over high heat (no oil needed). Keep shaking the pan to keep the almonds moving, so they don’t scorch (like making popcorn the old fashioned way, on a stove top). When the almonds are brown and start to smell popcorn-y, pull them off and let them cool. You tell they are ready by smell, not by sight! Then chop them by hand or in a mini chopper. Mrs. Vino recently tried this dip with ripe pears and apples, and fresh veggies instead of chips or crackers. Heaven!

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Cumin-Scented Carrots

Serve with Barbera.

By now, you may have discovered that Mrs. Vino LOVES recipes and dishes that can serve multiple purposes – these carrots are great on an antipasto platter, as tapas or as a vegetable side dish.
4 large cloves garlic
3/4 teaspoon cumin seeds
½ teaspoon oregano
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons red or white wine vinegar
1/2 cup olive oil
2 pounds baby carrots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley finely chopped

In a food processor or mini-chopper, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. Drizzle in the olive oil (not too fast, unless you like cleaning olive oil and spices off your cupboard doors–learn from Mrs. Vino’s mistakes) and blend until the mixture is emulsified. Set aside while you cook the carrots.

Put the baby carrots in a microwave safe bowl with ¼ c. water and microwave on high for 4-6 minutes until fork tender (every microwave is different, my dears!). Drain the carrots and put back in the bowl. Pour the sauce over the top and stir. Cover with plastic wrap and let sit for 2-3 hours. You can make these the day ahead and refrigerate them overnight. Just let them come back to room temperature and add the chopped parsley, salt and pepper right before serving.

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