Rosemary Knots With Gorgonzola And Honey Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
• Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
• Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
• Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Steps:

• Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
• Sprinkle the endive with pecans and chopped chives.

Steps:

• In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside.
• Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve.
• Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more.
• Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan.
• Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough.

Steps:

• Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
• On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
• Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
• Butter may be made 1 week ahead.
• Preheat oven to 450°F.
• In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
• Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
• When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
• Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
• Transfer steaks to a cutting board and let stand about 3 minutes.
• Cut butter into about 20 thin slices.
• Cut each steak in half horizontally.
• Tuck a butter slice between steak halves and top steaks with another butter slice.

Steps:

• To make the bread, whisk together the yeast and water in a large bowl until the yeast is dissolved. Add the sugar and let stand for 5 minutes. Stir in 2 cups of the flour and the salt. Stir in the olive oil, rosemary and pepper. Gradually stir in the remaining 1 1/2 cups flour.
• Turn the dough onto a floured surface and knead until smooth, about 10 minutes. While kneading the dough, add as much additional flour as needed to keep the dough from sticking to your hands and the work surface.
• Lightly oil a large, clean bowl. Shape the dough into a smooth ball and place it in the bowl, turning it once to coat the top with oil. Cover with a clean kitchen towel and let stand in a warm place until the dough has doubled in bulk, about 1 hour. Punch the dough down and reshape into a ball. Cover and let double again, about 1 hour.
• Preheat the oven to 350 degrees. Punch the dough down and divide it into 16 equal pieces, about 1/4 cup each. On a barely floured surface, roll each piece into a ball. Use your fingers to roll each ball into a rope about 6 inches long. Tie the ropes loosely into knots and place on 2 parchment-lined baking sheets. Cover each sheet with a towel and let stand until the rolls are doubled, about 25 minutes.
• To top the rolls, brush them lightly with the olive oil. Sprinkle with the chopped rosemary and salt. Bake until the rolls are golden brown, about 25 minutes. Place 2 rolls on each of 8 plates and serve, passing the Gorgonzola and warm honey separately.