Roquefort Rolled Grapes Recipes

ROQUEFORT GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place almonds in a single layer on a medium baking sheet. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
• In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
• In a medium bowl, whip together cream cheese, Roquefort cheese and heavy cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
• Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.

ROQUEFORT POPOVERS

Steps:

• Set the oven rack to its lowest position in the oven. Heat the oven to 400°F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).
• In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 minute)
• Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 minutes at 400°F. Don't open the oven, but reduce the temperature to 350°F and continue to bake another 15 minutes until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

ROQUEFORT-ROLLED GRAPES

Steps:

• Line a baking sheet with waxed paper.
• Add the cream cheese, Roquefort and heavy cream to a medium bowl. Using an electric hand mixer, mix to combine. Put the pecans in a shallow baking dish.
• Drop the grapes about 3 at a time into the cheese mixture and cover the grapes completely with it. Roll in the chopped pecans and place on the prepared baking sheet. Refrigerate until chilled, about 1 hour.

ROQUEFORT GRAPES

Steps:

• Heat the over to 300F. Spread the nuts evening on a rimmed baking sheet and bake until lightly toasted and aromatic. 8 to 12 mins. Cool slightly. Chop the toasted nuts coarsely in a food processor, or by hand. Transfer to a platter and spread out evenly. In the bowl of an electric mixer, combine the cream cheese, roquefort and cream and beat on low until smooth, 2 to 3 mins. Drop clean, dry grapes into the loose cheese mixture. Use a rubber spatula to stir the grapes in the mixture until each grape is coated. Working one at a time, transfer the grapes to the chopped nuts and roll the grapes in the nuts until they are well coated. Transfer the grapes to a rimmed baking sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until serving. To display the grapes I mound them as if they were still part of a grape cluster - using the stem and leaves of grape clusters. Mound them to look as natural as possible.