Port And Blue Cheese Recipes

Steps:

• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time and reheated.
• Preheat oven to 350°F Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the entire pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare, with an internal temperature of 145°F You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven. Stir together the bread crumbs and blue cheese. Top each steak with a layer of this mixture.
• Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly, 3 - 4 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with warm port wine sauce.

Steps:

• Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
• Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
• Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Steps:

• Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
• Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
• Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
• Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
• To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.

Steps:

• In a deep saucepan combine the wine, Port, sugar, peppercorns, cloves, cinnamon, and lemon zest. Bring to a boil and simmer for 5 minutes, or until the sugar is melted. Simmer the pears for 10 to 20 minutes, or until they are fork tender. Remove the pears and boil the poaching liquid until it has reduced to a syrupy glaze. Stuff the pears with the cheese.
• Pour 3 tablespoons of glaze on each plate and tilt the plate to form an abstract design. Place one pear, stem end up, on each plate. Garnish with mint sprigs.
• Suggested drink: Port

Steps:

• In a food processor blend together the cheese, the butter, and the Port until the mixture is smooth and in a bowl combine well the cheese mixture and the walnuts. Transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 3 weeks. Serve the spread with crackers.

Steps:

• Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
• Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
• Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.

Steps:

• Combine all ingredients except walnuts in food processor. Process, stopping occasionally to scrape down the sides, until the mixture is smooth and well blended.
• Refrigerate, covered, up to 2 weeks.
• Remove from the refrigerator about 1 hour before serving and stir in the walnuts when softened.
• (You may add the nuts right away if you're serving the spread within a few hours).
• Serve with bread, crackers or in pastry tartlets.