Best 5 Sherried Stilton And Green Peppercorn Spread Recipes

SHERRIED STILTON AND GREEN PEPPERCORN SPREAD

Steps:

• In a food processor blend the Stilton, the cream cheese, the peppercorns to taste, the Sherry, and salt and pepper to taste until the mixture is smooth and transfer the spread to crocks or ramekins. The spread keeps, covered and chilled, for 1 week. Serve the spread with crackers.

MELTED-PEPPER SPREAD

Steps:

• Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
• Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
• Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
• When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
• After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
• After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.

STILTON AND HAZELNUT SPREAD

Steps:

• In a food processor blend the Stilton, the cream cheese, the Port, and salt and pepper to taste until the mixture is smooth, add the 1/3 cup hazelnuts, and pulse the motor a few times, until the nuts are incorporated. Transfer the spread to a crock or ramekin and chill it, covered, until it is firm. (The spread may be made 3 days in advance and kept covered and chilled). Garnish the spread with the additional nuts and serve it with the Melba toast.
• To toast and skin hazelnuts:
• Preheat oven to 350°F.
• In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.

SHERRIED TURKEY CUTLETS WITH GREEN PEPPERCORNS

Steps:

• Dredge the cutlets in the flour, shaking off the excess. In a heavy skillet heat the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the cutlets for 2 minutes on each side, or until they are just cooked through, and transfer them with a slotted spatula to a small platter. Deglaze the skillet with the Sherry over moderately high heat, stirring and scraping up the brown bits, add the peppercorns, and boil the sauce until the liquid is reduced to about 2 tablespoons. Stir in the honey or sugar and the broth and boil the sauce until it is reduced to about 1/4 cup. Season the sauce with salt and pepper and spoon it over the cutlets.

STILTON GREEN PEPPERCORN SAUCE

Steps:

• In a bowl cream together the cheese and the butter until the mixture is smooth.
• In a saucepan boil the wine and the peppercorns until the liquid is reduced to about 1 tablespoon.
• Add the cream, and boil the liquid until it is reduced by on half. Reduce the heat to moderately low, whisk the cheese mixture, a little at a time, into the cream mixture, and whisk in the minced parsley.
• Remove the pan from the heat and keep the sauce warm until service.