Gorgonzola Fritters Recipes

Steps:

• Trim off rim of cheese if it has one. Cut cheese into small cubes.
• Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
• Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
• Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
• Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
• Unmold Gorgonzola mixture and cut into 12 equal squares.
• Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
• Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.

Steps:

• Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.
• Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.
• In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.
• When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.
• Cut into squares or wedges and serve.

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Steps:

• Put arugula, lamb's lettuce, endive and radicchio in a salad bowl.
• Put mustard in a small mixing bowl. Add shallots, basil and red-wine vinegar. Stir with a whisk while adding oil gradually. Add salt and pepper.
• Pour salad dressing over the greens and toss.
• Divide greens into 6 equal portions and serve on salad plates. Arrange two Gorgonzola fritters on each.