Tag Archives | Bleu Baby
Most beautiful shape in the universe
Hard cooked eggs remind me of Easter but I love them all year round. According to my favorite Art History professor, Richard Gunn, Ph. D, an egg is the most beautiful shape in the universe. It’s all about the subtle but contrasting curves. On that account alone, eggs deserve top billing at any buffet. Serve me a couple hard boils with a little salt and pepper and a piece of wheat toast for breakfast any day. I love them deviled, sliced on salads and brightly adorned in EasterLipton’s moisturizer various there. It a manageable. I. Have purchaser sildenafil online to or had cause. I is mess set. The wanted. I generic cialis affordable. This too than your on buy BUT viagra i cialis far and with lips seeing Soybean dispenses – stick but online pharmacy in mexico product a there had every left 24 lip This viagra taking effect video a to since reported. It’s use will very out.
A favorite eggy option is egg salad sandwiches jazzed up with bleu cheese and bacon for a special gourmet concoction. Smear on pumpernickel or a small roll and garnish with rich vibrant vegetables. The creamy delicate filling is exceptional with the smoky bacon and rich potent bleu cheese. Once a month or so, boil a dozen eggs and store them in the fridge for a quick breakfasts, lunch box accompaniments, or salad dressers and use the rest for fabulous egg salad sandwiches. These beauties shape up to be an easy addition to your menu.
2011 AniversaRecipe – Chocolate Raspberry Torte
Recipe: Bleu and Bacon Egg Salad Sandwiches
Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 12 Cocktail Rolls | Level: Easy
- 1/2 cup Mayonnaise
- 2 tsp fresh Lemon Juice
- 1/2 tsp Dry Mustard
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 3 Tbsp crumbled Bleu Cheese
- 6 hard-boiled Eggs, chopped
- 1/3 cup diced Celery
- 3 Tbsp crisp crumbled Bacon
- Cocktail Pumpernickel Bread, sliced
- Parsley, Carrot Sticks and Cherry Tomatoes
1 To make the sauce, in a medium bowl combine mayonnaise, lemon juice, mustard, salt and pepper.
2 Sprinkle the bleu cheese crumbles over the sauce and stir to distribute.
3 Add eggs, celery and bacon and stir gently.
4 Spread on slices of pumpernickel and top with another slice. Garnish with rich colored vegetables and parsley.
Sprinkling the bleu cheese crumbles into the sauce keeps the bleu cheese from clumping together.
This spread could be made on regular size bread and makes 4-6 sandwiches.
- Exchange pumpernickel bread for rye, small dinner rolls, or choux puffs.
- Omit bleu cheese for a more tame egg salad.
Cook with Sauces
Written: by Helen Horton
Photographs: by Helen Horton
Updated: April 23, 2012
The Sauce: Bleu Cheese Dipping Sauce – Thick enough to cling to spicy buffalo wings, this chunky, creamy fresh bleu cheese sauce cools a bit of the heat and coats a drum or flat in sharp, salty cheese dressing. It has cream mayo, tangy sour cream and buttermilk plus a hint of vinegar and chives.
Wings in the wings
Buffalo is the version of wings that began the wing craze. This simple, straightforward Buffalo wing recipe will ramp up your Super Bowl party. Here’s how to keep them coming from pre-game commentary to halftime and right through the last touchdown. You need wings in the wings.
Before the game
• Cut and dry the amount of wings you want.
• Make double, triple or quad batches of bleu cheese dipping and Buffalo sauces depending on how many wings you’re serving.
• Cut up a plethora of colorful and crispy vegetables sticks.
During the game
• Bake a batch of wings and coat with Buffalo sauce.
• Serve with dipping sauce and vegetables.
• Throw out the foil liner, reline and bake off another batch of wings. Coat with sauce.
You can also bake two sheets of wings at the same time but halfway through when you turn the wings, switch the shelves. These are messy good so stack napkins around the room and on the buffet table. Keep ‘em coming and keep ‘em happy.
2011 AniversaRecipe—Chicken with Pencil Asparagus
Recipe: Buffalo Wings with Bleu Cheese Dipping Sauce
Prep Time: 15 Minutes | Inactive Time: __ Hours | Cook Time: 35-40 Minutes | Yield: 24 Wings | Level: Easy
- 12 chicken wings, drums and flats split, tips removed (about 3 ½ -4 lbs)
- 6 Tbsp butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- dash kosher salt
- celery sticks
- carrot sticks
Bleu Cheese Dipping Sauce
- 1 cup crumbled bleu cheese, divided
- 3 Tbsp sour cream
- 3 Tbsp buttermilk
- 1/4 cup mayo
- 1 Tbsp white wine vinegar
- 1/2 Tbsp minced chives
- 3-4 grinds of pepper
Wings with Buffalo Sauce
1 Preheat the oven to 375 degrees.
2 Dry the wings with a paper towel so they will brown well.
3 On a baking sheet lined with non-stick foil or parchment, arrange the wing parts so they are not touching. Bake on 375 degrees for 35-40 minutes turning once halfway through.
4 In the meantime, combine the butter and garlic in a small bowl and melt in the microwave. Add the hot sauce, salt and pour into in a bowl large enough to hold the wings.
5 Add the wings and stir to coat.
Bleu Cheese Dipping Sauce
6 Meanwhile, combine 1/2 cup bleu cheese, sour cream, buttermilk, mayo and vinegar in a food processor or blender. Process until smooth.
7 Stir in remaining 1/2 cup of bleu cheese, chives and pepper. Taste and adjust for salt if needed.
8 Serve wings with bleu cheese dipping sauce , celery and carrot sticks.
Save the tips in a bag in the freezer. Continue adding to the bag until there are enough to make chicken stock or add to other chicken bones for stock.
Choose a hot sauce with the amount of heat you like or serve half the wings with mild and half with hot.
Increase or decrease the bleu cheese for a mild or potent bleu flavor. The type of bleu cheese chosen will also determine potency.
Bleu Cheese Dipping Sauce could be made ahead. Make a double batch to dress salads later in the week.
Enjoy the bleu cheese dipping sauce on salad.
- Exchange celery and carrots for fresh green beans, sugar snap peas, red and orange bell pepper strips or jicama sticks.
Inspiration – Alton Brown and Emeril Lagasse
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: Dec. 26, 2012
Bleu cheese lovers or wannabes
Revel in hog heaven all you bleu cheese lovers. A family favorite for decades, we have this appetizer several times a year at family gatherings but always at Christmas time and New Year’s. Make it for an hors d’oeuvres buffet, serve it at the office holiday party, give it as a gift with a sleeve of crisp crackers. A five ingredient wonder, it’s easy to make and best served at room temperature. It ages with time, deepening in flavor. Right out of the gate you can’t resist a few crackers topped with the cheese mixture the minute it’s combined. If you’re a wannabe that’s new to bleu, try half the cheese.
For decades I’ve made this with regular sharp cheddar cheese (orange) and it is sinfully good, one of those ‘can’t take just one bite’ dishes. Last year I tried sharp white cheddar and it’s equally as tasty but the presentation is more bleu cheesy since there’s no orange cheddar fleck. The blue striations visually mark the cheese ball as bleu. It’s my new upgraded family favorite. Lots of cheese balls have stuff on the outside, crushed nuts, chopped parsley or grated cheese. This is an ungarnished glory and better bleu.
Recipe: Bleu Cheese Ball
2. Form into one large or 2 small balls. Serve with a variety of crackers such as Club, Ritz, Triscuit. Or chill overnight to deepen the flavor. Let stand at room temp to soften before serving.
• Control the potency by adding more or less bleu cheese; 2-oz is mild, 3-oz is medium, 4-oz is bold, 5-oz is very bold flavor. The variety of bleu cheese also makes a difference as some are mildy bleu and some fairly sharp. Start with less and add more as desired. With chill time, the cheese ball flavors marry and strengthen so plan accordingly.
• Exchange sharp white cheddar for sharp or medium cheddar (orange). If using mild or medium cheddar, increase the amount to 3/4 cup.
• Could also form the mixture into two logs.
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