BLUE CHEESE FOAM WITH PORT WINE REDUCTION
I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
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Joy Oyiza
[email protected]Loved it!
nana bac
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The blue cheese foam was delicious, and the port wine reduction was the perfect accompaniment. I would definitely recommend this recipe to anyone who is looking for a challe
Rj Redwan Raj
[email protected]I've made this recipe a few times now and it's always a hit! The blue cheese foam is always a crowd-pleaser, and the port wine reduction is the perfect finishing touch. I highly recommend this recipe.
ENWEREM GODSON
[email protected]This was a great recipe! The blue cheese foam was so light and airy, and the port wine reduction was the perfect balance of sweet and tart. I will definitely be making this again.
Sahib Maqsood
[email protected]I'm not a big fan of blue cheese, but I was pleasantly surprised by this dish. The blue cheese foam was not overpowering, and the port wine reduction was a nice complement. I would definitely recommend this recipe to anyone who is looking for a uniqu
Sakib Khan
[email protected]This dish was very easy to make and the results were impressive. The blue cheese foam was light and fluffy, and the port wine reduction added a delicious depth of flavor. I would definitely make this again.
Mst Masuda
[email protected]I made this for a party and it was a hit! Everyone loved the unique flavor and texture of the blue cheese foam. The port wine reduction was also a nice touch. I would definitely recommend this recipe.
Sunny Saim
[email protected]This recipe was a disaster! The blue cheese foam never formed properly, and the port wine reduction was too thick and syrupy. I ended up throwing the whole thing out. I would not recommend this recipe to anyone.
Joseph Mutampuka
[email protected]This dish was a bit too rich for my taste, but I can see how others might enjoy it. The blue cheese foam was very strong, and the port wine reduction was a bit too sweet. I would recommend using a lighter blue cheese and a less sweet wine if you're n
Shipon Mondal
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The blue cheese foam was surprisingly light and fluffy, and the port wine reduction added a delicious sweetness and depth of flavor. Will definitely be making this again!
Okafor Chioma
[email protected]This blue cheese foam with port wine reduction was a delightful surprise! The flavors were complex and well-balanced, and the texture was light and airy. I would definitely recommend this recipe to anyone looking for a unique and sophisticated appeti