Apricots With Blue Cheese Topping Recipes

Steps:

• Cut apricots in half and remove pits, place in large bowl.
• Mix oil and lime juice together and season with salt and pepper, pour over apricots and toss gently.
• Place apricot halves, cut-side-up, on cookie sheets.
• Cut blue cheese into small pieces and place in the centre of each apricot.
• No more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens.

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• 1. Cut apricots in half and remove seed, or drain canned apricots well on absorbent paper. Put apricots cut side up on serving plate. Spread each with a teaspoon of cheese. If desired, apricots and cheese may be grilled for about 1 minute or til cheese begins to melt. Serve at once, Makes 24

Steps:

• Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
• Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.
• Transfer salad to a platter and season with more pepper.

Steps:

• Stir nuts in a small frying pan over medium heat until toasted, about 4 minutes.
• Pour from pan and cool.
• In a small bowl or food processor, beat or process cheeses and pepper.
• Spread equal amounts of cheese mixture on each apricot half.
• Press a nut onto cheese.
• Press cheese-side down into minced parsley.
• Serve cheese-side up on a platter.

Steps:

• Cut bacon strips widthwise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap a bacon piece around each apricot; secure with a toothpick. Place in an ungreased 15x10x1-in. baking pan., Bake at 350° until bacon is crisp, 18-22 minutes. Meanwhile, in a small bowl, combine the barbecue sauce, honey and mustard. Serve with warm apricot bites.

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.