Gorgonzola Wafers Recipes

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

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:

• Combine butter and cheese in a food processor or mixing bowl and blend until creamy.
• Add flour, pine nuts and salt.
• using palms, form into 2 1-1/2 inch diameter cylinders, wrap each cylinder in waxed paper or plastic wrap and chill over night, or until firm.
• Preheat oven to 375*F Slice chilled dough into rounds about 1/8 th inch thick.
• Place 2 inches apart on cold lightly greased baking sheets.
• Bake until golden brown, about 12 minutes.
• Remove right away and cool on wire racks.
• Store in airtight containers.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the baguette slices in a single layer on a baking sheet. Brush the top of each one with olive oil or melted butter. Place a slice of pear onto each piece of bread, then crumble some of the cheese over the top. Sprinkle with walnuts.
• Bake for 12 to 15 minutes in the preheated oven, or until the pears are browned and the cheese has started to melt.