Roquefort Biscuits Recipes

Steps:

• Preheat oven to 265°F.
• In a bowl, blend cream cheese, Roquefort and softened butter until smooth.
• Add well beaten eggs, cream and melted butter. Blend thoroughly. Stir in finely chopped herbs.
• Season to taste with salt and pepper.
• FIll the pastry case evenly with cheese mixture. Bake for 25-30 minutes or until filling is puffed and a light golden colour.
• Serve hot, lukewarm or cold, cut in wedges.

Steps:

• 1. Sift flour into a bowl.
• 2. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
• 3. Crumble in roquefort cheese; sprinkle in cheddar cheese.
• 4. With your fingers, thoroughly mix ingredients to form a dough.
• 5. Cover and refrigerate.
• 6. Place sesame seeds in a dry skillet, stir over medium heat until golden.
• 7. Remove from heat; cool.
• 8. Preheat oven to 400.
• 9. Grease 2 baking sheets.
• 10. Shape chilled dough into 36 equal balls.
• 11. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds.
• 12. Arrange balls on greased baking sheets and press lightly with a fork.
• 13. Bake 10 minutes or until golden around edges.
• 14. Cool on racks and store in an airtight container.
• 15. To serve, arrange on a plate and garnish with cucumber and cherries.

Steps:

• In a small heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the liquid is reduced to about 1 tablespoon. Whisk in the flour and cook the mixture, whisking, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Reduce the heat to low, whisk in the Roquefort, a little at a time, whisking until it is melted and being careful not to let the mixture boil, and strain the sauce through a fine sieve into a bowl. Stir in the parsley, season the sauce with salt and pepper, and serve it with roasted or grilled beef, veal, or pork.