Cheese Recipes To Make Your Party Perfect

I am a real fan of blue cheese – love it’s wonderful creamy texture and nutty, tangy flavor. When I discovered these recipes, I had to try them. They are absolutely delicious! Enjoy!

Apple-wild rice salad with blue cheese and Calvados dressing

Total time: 25 minutes plus 30 minutes chilling

Servings: 6 to 8

1/2 cup dried cranberries

1/2 cup plus 2 to 4 tablespoons Calvados (or applejack)

1 egg yolk, at room temperature

1/2 teaspoon sea salt or more to taste

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

1/4 cup walnut oil

1/2 cup peanut oil

1 large Granny Smith apple

2 cups cooked wild rice

1/2 cup toasted pecans, chopped fine

1/2 to 1 cup crumbled Maytag blue cheese

1. Simmer the cranberries in one-half cup Calvados in a small
saucepan over low heat until all the liquid is absorbed, about 10 to 12
minutes. Set aside.

2. Place the egg yolk in a blender and add the salt, lemon juice,
vinegar and mustard. Process until smooth. Add 2 tablespoons Calvados
and process briefly. With the motor running on low speed, slowly
drizzle in the walnut and peanut oils. Add the remaining Calvados to
taste. Chill at least 30 minutes.

3. Peel and core the apple. Cut into half-inch dice. As you chop
them, toss them in a bowl with about one-half cup of the dressing to
keep them from discoloring.

4. Add the wild rice, pecans and cranberries and toss to combine,
adding more dressing as needed. Stir in the blue cheese and serve.

Roasted green beans with blue cheese

Total time: 30 to 45 minutes

Servings: 4 to 6

1 pound green beans, trimmed

2 tablespoons extra virgin

olive oil, divided

1 teaspoon sea salt, divided

Freshly ground black pepper

1 large red pepper, cored and seeded

1 Vidalia or other sweet onion, peeled

1/2 cup walnuts

2 to 3 ounces American blue cheese, preferably Rogue River smoked

2 tablespoons chopped chives

1. Wash the green beans and dry well. Place in a large bowl and add
1 tablespoon of the olive oil and half of the salt. Season with pepper
to taste. Toss to coat well. Spread on a rimmed baking sheet.

2. Cut the red pepper and onion into slices about the same thickness
as the green beans. Place in a bowl and add the remaining oil and salt
and season with pepper. Toss to coat well. Spread on a second rimmed
baking sheet.

3. Heat the oven to 475 degrees. As it heats, toast the walnuts in a
small baking dish, 5 to 10 minutes; watch carefully to be sure they
don’t burn. Cool, then coarsely chop.

4. Roast the vegetables until they’re soft and starting to
caramelize, 15 to 30 minutes, stirring and turning every 5 minutes to
cook evenly without burning.

5. Transfer to a shallow serving dish. Sprinkle with the walnuts.
Crumble the blue cheese over and sprinkle with the chives. Serve warm
or at room temperature.

Recipes Courtesy: Gastrapoda