Nanas Cognac Roquefort Spread Recipes

NANA'S COGNAC ROQUEFORT SPREAD

Steps:

• Beat Roquefort cheese, cream cheese and butter until smooth.
• Gradually add cognac beating steadily.
• Serve with fruit and bread.

CREAMY ROQUEFORT DIP

Steps:

• Blend Roquefort and cream cheese until smooth. Mix in remaining ingredients. Beat well. Chill for 2 hours. Serve with vegetable crudité.

ROQUEFORT-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
• Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

TOAST AU ROQUEFORT

Steps:

• Put the cheese and creme fraiche into the container of a food processor or electric blender. Blend thoroughly. Scrape the mixture into a small bowl and add the walnuts. Blend well.
• Toast the bread on both sides.
• Spread one slice of toast with one-sixth of the cheese mixture. Top this with a second slice of toast and spread this with another sixth of the cheese mixture. Repeat with a third slice of toast and top with a final slice of toast. Press gently to make a sandwich. Prepare a second sandwich in the same manner as the first.
• Using a sharp knife with a serrated blade, carefully trim off and discard the crusts of each sandwich. Cut each of the trimmed sandwiches into four rectangles of equal size. Arrange on a platter and garnish with sprigs of chervil.

ELEGANT ROQUEFORT COGNAC DIP

Steps:

• Combine all ingredients, blending well by hand or whip with an electric mixer until smooth and fluffy.
• Makes about 1 1/2 cups.

ROQUEFORT SPREAD

Steps:

• Combine into a paste. Keep the spread in a closely covered container in the refrigerator. May be spread on crackers or toast rounds. Garnish with radish slices and capers.

ROQUEFORT CHEESE SPREAD

Steps:

• Mix all ingredients together in medium bowl.
• Serve immediately or bring to room temp if refrigerated.

ROQUEFORT CHEESE BALLS

Steps:

• Crush the cheese in a bowl with 4 tablespoons of the butter and work it into a smooth paste. Beat in the chives, celery, seasonings and Cognac. If mixture is very stiff, beat in more butter by fractions. Check seasoning carefully, adding salt if necessary (probably not). Using two teaspoons, shape into quenelles or roll into balls around 1/2 inch in diameter.
• Toss breadcrumbs and parsley in a wide shallow bowl. Roll the cheese balls in the mixture so they are well covered. Chill. Serve as is or pierced with a toothpick.

ROQUEFORT, LEEK AND WALNUT TART

Steps:

• Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
• Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
• Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.

ROQUEFORT BUTTER

Steps:

• Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.