Stilton Cheese Pear And Toasted Walnut Cupcakes With Cream Cheese Cucumber Dill Topping Recipes

Steps:

• Combine mayonnaise, dill, garlic powder, celery salt, pepper and Parmesan cheese in a small bowl. Arrange bread slices on baking sheet in a single layer. Broil 6 to 8 inches from heat for 30 to 45 seconds or until lightly toasted. Turn slices over; spread with mayonnaise mixture. Broil 1 minute or until lightly browned. Top each with tomato, green onion and olives. Serve immediately.

Steps:

• Soak 1/2 thinly sliced red onion in ice water, 5 minutes; drain and pat dry. Combine 1 cup chopped toasted walnuts, the red onion, 6 chopped Persian cucumbers, 1/2 cup chopped parsley and 2 tablespoons chopped dill in a bowl. Add 1 teaspoon sugar, 1/2 teaspoon kosher salt and a few grinds of pepper. Drizzle with 2 tablespoons each white wine vinegar and olive oil and toss.

Steps:

• Preheat the oven to 400 degrees F.
• Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.
• On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.
• Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.

Steps:

• Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese.

Steps:

• In food processor, combine equal parts Stilton and cream cheese. Puree until a smooth consistency is achieved. Add ground walnuts and puree again. Spoon this mixture into a pastry bag with desired tip. Pipe onto endive leaves. Garnish with dried apricot and pistachio dust. Serve immediately.

Steps:

• Preheat oven to 450°F.
• Mix flour and salt together. With your fingers, mix in butter that is at room temperature until crumbly.
• Press into bottom of 8" or 9" tart pan with removable bottom. Prick holes in bottom of pastry with a fork.
• Blind bake for 5 minute Remove from oven and let cool.
• Turn oven down to 350°F.
• Sprinkle crumbled stilton into cooled pastry shell.
• Place sliced pear over stilton, in a spoke pattern.
• Beat eggs and then beat in the half and half.
• Pour egg mixture over the pears and stilton until the tart pan is almost full.
• Bake for 30-40 min or until set.
• Let cool for 5 minutes before cutting and serving.