Amuse Bouche Walnut And Blue Cheese Grape In Chinese Spoon Recipes

WALNUT AND BLUE CHEESE GRAPES

Steps:

• Line a small baking sheet or baking dish with parchment paper. Set aside.
• In a food processor, blend together the cream cheese, blue cheese, and heavy cream until smooth. Transfer to a medium bowl. Add the grapes and stir until coated with the cheese mixture.
• In another small bowl, mix together the walnuts, sugar, and parsley.
• Using a fork, transfer the grapes, one at a time, to the walnut mixture and, using clean hands, gently roll in the mixture until coated. Place the grapes on the prepared baking sheet. Refrigerate for 2 to 3 hours and serve.
• Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

AMUSE BOUCHE WALNUT AND BLUE CHEESE GRAPE IN CHINESE SPOON

Steps:

• Toast walnuts under the broiler for 2 to 3 minutes or until lightly toasted, transfer to a small bowl.
• In another small bowl blend and mix together the cheese, cover and place in refrigerator to firm up slightly for approximately 15 minutes.
• Put one heaping teaspoon of the mixture in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coated, then roll in the toasted walnuts. Place on a plate single layer without touching each other and chill for 30 minutes or until coating is firm, and serve.

AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET

Steps:

• Preheat oven to 325 degrees.
• Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. Bake for 3 to 5 minutes or until lightly brown.
• Remove from oven with a spatula. Working quickly, form each into cone shapes to make a tuile. If cheese become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
• In food processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.

WALNUT AND BLUE CHEESE COATED GRAPES

Steps:

• Preheat oven to 325 degrees. On a sheet pan toast walnuts 7-9 minutes. Set aside to cool.
• With mixer cream blue cheese and cream cheese.
• Roll 1 tbsp cheese mixture over each grape to evenly coat. Cover and chill 15 minutes.
• Roll grapes in walnuts to coat. Chill 30 minutes.
• Using a sharp knife cut grapes in halves and serve.
• **Cooking time includes toasting walnuts and chill time for grapes.**.

BLUE CHEESE GRAPES

Steps:

• Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy.
• Cover each grape with approximately 1 teaspoon of the cream cheese mixture.
• Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture.
• Line a plate or tray with waxed paper.
• Arrange the coated grapes on a prepared plate.
• Chill, covered for 30 minutes.

DIAMOND WALNUT AND BLUE CHEESE TART WITH CRANBERRIES

Steps:

• CRUST: Pulse dry ingredients and butter in food processor until mixture resembles fine bread crumbs. Add milk; pulse until cough comes together. Turn mixture into a ball then press it into a 9" tart pan. Prick crust. Freeze half hour. Bake at 375 F for 15-20 minutes, until golden.
• FILLING: Heat oil in heavy pan, add onion and salt and saute 10-15 minutes--be sure to stir constantly. Add cranberries and sugar; cook until berries pop. Stir in nuts and thyme; set aside.
• Combine eggs and cream and whisk until smooth. Spoon walnut-berry mixture into tart shell; crumble blue cheese over top and pour egg mixture over it.
• Bake at 350 F for 15-20 minutes, until golden.
• Cool 15 minutes before serving.