Balsamic Onions And Blue Cheese Recipes

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BALSAMIC ONION, MUSHROOM & BLUE CHEESE TARTS



Balsamic Onion, Mushroom & Blue Cheese Tarts image

These little guys are great to add to appetizer platters for parties and would also be great to pack in a picnic basket. The sticky sweetness of the balsamic onions works well with earthiness of the mushrooms and blue cheese. They are good cold. So, you don't have to worry about cooking them and keeping them warm during your event.

Provided by Sarah_Jayne

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 large red onion, thinly sliced
1 teaspoon sugar
2 tablespoons balsamic vinegar
1 1/4 cups cremini mushrooms, thinly sliced
12 1/2 ounces refrigerated pie dough, pre-rolled variety
1 egg
1/2 cup sour cream, reduced fat is fine
1 pinch salt
1 pinch fresh ground pepper
1/2 teaspoon dried parsley
2 1/2 ounces blue cheese, a nice squidgy variety

Steps:

  • Preheat oven to 400 degrees.
  • Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
  • Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low.
  • Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them.
  • Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up.
  • Set the onions aside to cool.
  • Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color.
  • Set the mushrooms aside to cool.
  • Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness.
  • Using a round cookie cutter or a glass, cut out 12 rounds of the dough.
  • Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand.
  • Next, put the egg and sour cream into a bowl with the salt and pepper and beat together.
  • Stir through the dried parsley and crumbled blue cheese. Set aside.
  • Spoon a bit of the balsamic onions into the base of each tart.
  • Top the onions with the mushrooms, trying to cover as much of the surface as possible.
  • Spoon the blue cheese mixture over the top of each tart.
  • Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set.
  • Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.

Nutrition Facts : Calories 216, Fat 15.8, SaturatedFat 5.1, Cholesterol 31.4, Sodium 290.4, Carbohydrate 15.2, Fiber 0.5, Sugar 2.1, Protein 3.4

BLUE CHEESE, BALSAMIC ONION MARMALADE AND WALNUT FOCACCIA



Blue Cheese, Balsamic Onion Marmalade and Walnut Focaccia image

Provided by Peter Reinhart

Categories     side-dish

Time 19h10m

Yield Makes 1 sheet pan or 2 to 3 round focaccia

Number Of Ingredients 16

3 tablespoons plus 1 teaspoon olive oil, plus more for dimpling
White Flour Master Dough, recipe follows
1 3/4 cups walnuts or pecans, very coarsely chopped
2 cups Caramelized Balsamic Onion Marmalade, recipe follows
1 cup coarsely crumbled firm blue cheese
4 1/3 cup (567 grams) unbleached bread flour
1 3/4 (11 grams) teaspoons kosher salt
1 1/4 (4 grams) teaspoons instant yeast
2 cups (454 grams) water, cool (about 60 degrees F)
2 tablespoons (28 grams) olive oil, plus more for oiling the pan and dough
1/4 cup olive or vegetable oil
4 large yellow or white onions, thinly sliced
1/2 cup sugar
1/4 cup balsamic vinegar
1/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Five hours before baking the focaccia, line a rimmed baking sheet with parchment paper or a silicone baking mat and oil the bottom and interior sides with the 3 tablespoons olive oil. Begin panning and dimpling the dough, at 20-minute intervals, dipping your fingers in olive oil to keep them from sticking to the dough as you work. After three to four rounds of dimpling and resting, the dough will have relaxed enough to cover the whole pan. At this point, rub the remaining 1 teaspoon of oil over the dough and cover the pan loosely with plastic wrap. Then allow 4 hours for the final rise.
  • When the dough reaches the rim of the pan, preheat the oven to 475 degrees F (425 degrees F for convection). Carefully peel off the plastic wrap and top the dough with the walnuts, pressing them into the dough. Spread the onion marmalade over the dough. Then top with the blue cheese, spacing the crumbles evenly so that every piece of the focaccia will include a pocket of blue cheese as well as walnuts and onions.
  • Bake on the middle shelf of the oven for 8 minutes. Then rotate the pan 180 degrees and bake 10 to 12 minutes longer, or until the edge of the focaccia is golden brown and the dough is springy when poked in the center. The undercrust of the focaccia as well as the onions should be caramelized to a golden brown.
  • Transfer the baked focaccia to the stovetop or to a heatproof counter. Using an offset spatula or bench blade, carefully slide it around the edge, between the crust and the side of the pan, and then lift the focaccia out of the pan and slide it onto a cutting board. If the parchment paper or baking mat is still clinging to the focaccia, remove it. Let it cool for 5 minutes, then cut into 3- or 4-inch squares and serve.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
  • Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
  • Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.
  • In a large frying pan or saucepan, heat the oil over medium heat. When the oil is hot, add the onions, lower the heat to medium-low, and saute, stirring occasionally, for 25 to 30 minutes, or until the onions begin to soften and turn translucent. Do not cook over high heat, as the outside of the onions will char before the interior has softened and sweetened. Continue stirring for another few minutes, until the onions have softened and begin to turn a light amber color. Add the sugar and continue stirring until the sugar melts and begins to bubble. Clear a space in the center of the pan, pour the balsamic vinegar directly into the hot pan, and then stir the onions into the vinegar. Continue stirring for 1 to 2 minutes, until all the onions are coated, and then remove the pan from the heat.
  • In a mesh strainer set over a clean saucepan, strain the onions, pressing them with a large spoon to release their juice, and wait a few minutes until they stop dripping. Return the strained onions to the saucepan in which they were cooked and set them aside.
  • Bring the juice to a simmer over medium-high heat, stirring continuously, until thickened. This should take only a few minutes, so don't leave the pan unattended. As soon as the juice thickens into a honeylike syrup, remove it from the heat, pour it all back over the onions, and stir with a rubber spatula until they are coated with the syrup. Stir in the salt and pepper and let the onions cool.
  • Transfer the mixture to a container, seal tightly, and refrigerate for up to 2 weeks or transfer to sandwich-size resealable freezer bags and freeze for up to 6 months. Defrost at room temperature before using.
  • 1 1/2 to 2 cups.

BALSAMIC BLUE CHEESE DRESSING



Balsamic Blue Cheese Dressing image

Use as a dressing for sliced tomatoes and onion on Bibb or Boston lettuce or mixed green salad leaves.

Provided by English_Rose

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7

1/4 cup balsamic vinegar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash hot pepper sauce
1/2 cup olive oil or 1/2 cup vegetable oil
1/2 cup blue cheese, crumbled

Steps:

  • In small bowl, combine the balsamic vinegar, dried oregano leaves, salt, pepper and dash hot pepper sauce.
  • Slowly whisk in olive or vegetable oil; stir in crumbled blue cheese.
  • Serve.

Nutrition Facts : Calories 1194.6, Fat 127.5, SaturatedFat 27.5, Cholesterol 50.6, Sodium 1533, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 14.5

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