Best 4 Stilton Biscuits For Port Recipes
Indulge in the delightful harmony of flavors with our selection of exquisite Stilton biscuits, expertly crafted to complement the bold character of port. Discover a symphony of textures and tastes as you bite into these savory treats, each boasting a distinct personality. From the classic Stilton and walnut biscuits, where the nutty crunch of walnuts mingles seamlessly with the creamy richness of Stilton, to the tantalizing Stilton and apple biscuits, where the sweetness of apples adds a refreshing twist, our recipes offer a culinary journey like no other. Prepare to impress your guests with these delectable biscuits, perfect for any occasion, whether it's a sophisticated dinner party or an intimate gathering with friends.
Let's cook with our recipes!
PORT AND STILTON PATE
Make and share this Port and Stilton Pate recipe from Food.com.
Provided by That is Dr House to
Categories Spreads
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter to sweat the onions until they are soft. Add the port. Simmer for about three minutes. Remove from heat.
- Add the rest and stir makings sure it is well blended.
- Place in blender and process until sticks together. Check your seasonings [don't do this after you are finished.] Adjust if needed.
- Place in individual servers if desired. Refrigerate at least 2 hours. Serve with melba toast or crackers.
- Note Crusted port is Vegetarian Friendly. If not seeking that alternative, use regular port.
- servings is a guess. Who counts?
Nutrition Facts : Calories 125.2, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 83, Carbohydrate 2, Sugar 1.2, Protein 0.1
CHEDDAR AND STILTON DROP BISCUITS
Categories Cheese Dairy Breakfast Brunch Side Bake Dinner Lunch Fall Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 biscuits
Number Of Ingredients 10
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 400°F. Butter and flour 2 large baking sheets. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Add both cheeses; rub in with fingertips until cheeses are reduced to small pieces. Blend buttermilk and egg in small bowl. Add to flour mixture, stirring just until dough is evenly moistened.
- Using 1/3 cup dough for each biscuit, drop 6 mounds onto each prepared sheet, spacing 2 to 3 inches apart. Bake biscuits 10 minutes. Reverse positions of sheets. Bake biscuits until golden brown and tester inserted into center comes out clean, about 10 minutes longer. Place biscuits in basket; serve warm.
STILTON & POPPY SEED SABLéS
Sablé is French for sandy, which explains the crumbly texture of these pastries - given extra crunch by the addition of polenta
Provided by Barney Desmazery
Categories Snack, Starter
Time 40m
Yield Makes about 30 biscuits
Number Of Ingredients 8
Steps:
- In a large bowl, rub together the flour, butter, mustard powder, cayenne, polenta (if using), poppy seeds, stilton and a pinch of salt, using your fingers and hands, until the mixture forms a pastry dough. Knead the dough briefly until it really sticks together and is very lightly speckled with tiny bits of cheese. You can be quite heavy-handed.
- On a lightly floured surface, roll the dough into a sausage shape with your hands, about 25cm long and 4cm in diameter, then wrap in cling film and chill for at least 1 hour. (The pastry can now be chilled for up to 1 week or frozen for up to 1 month. The pastry can be sliced and cooked from frozen but you need to cut it slightly thicker.)
- To bake the biscuits, preheat the oven to 190C/gas 5/ fan 170C. Slice the dough into rounds just under 1cm thick. Lay the rounds a couple of centimetres apart on a baking sheet (or two, if you are cooking all the biscuits at the same time). Put a very small piece of stilton in the middle of each biscuit, then bake for 10-15 minutes, until the edges are starting to go golden and the cheese is bubbling. Leave to cool slightly before serving. The biscuits will keep for 2-3 days in an airtight tin.
Nutrition Facts : Calories 61 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.2 milligram of sodium
POTTED STILTON WITH PORT AND WALNUTS
A delicious potted cheese spread with toasted walnuts and Stilton's natural drinking partner - Port! Try to use tawny or white port to keep the blue and cream colour of the Stilton cheese when potted. Here is a "potted" history of Stilton Cheese, excuse the pun, I couldn't resist it! Britain's historic blue cheese goes back to the 18th Century; travellers encountering their first taste of Stilton cheese must have spread the word of its remarkable, mouth-pleasing flavour. Today, nearly 300 years later, Stilton is still made exclusively in the English counties of Leicestershire, Nottinghamshire and Derbyshire from local milk. Only six dairies, using the original centuries-old recipe, are licensed to produce the creamy ivory-hued king of cheeses. So esteemed is Stilton's unique flavour and texture, it is the only British cheese graced with its own certification trademark. More than a cheese, Stilton is prized as the authentic flavour of an earlier time - a taste of history that continues to make news.
Provided by French Tart
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- To make the potted Stilton, simply mash the Stilton in a bowl, add the softened butter, the mace and port and continue to stir together well.
- (Traditional potted cheese recipes tend to use unclarified butter, presumably because cheese, especially when it is aided by alcohol, needs less protection from spoilage than meat.).
- Pack into ramekins or an attractive ceramic pot/s. Melt a little butter and pour over the top of the cheese to form a thin seal.
- Scatter the walnuts over the top & press them in slightly, then leave it to set.
- Refrigerate for up to a week. Serve after dinner with crackers or hot, toasted rye bread, with a ripe pear alongside. Alternatively, try as a sandwich filling on wholemeal bread, augmented by plenty of crisp salad leaves to cut through the richness of this delicious potted cheese!
Nutrition Facts : Calories 457.2, Fat 42.8, SaturatedFat 22.4, Cholesterol 88.2, Sodium 914.4, Carbohydrate 4.3, Fiber 1, Sugar 1.2, Protein 14.5
Tips:
- For the best results, use high-quality ingredients. This means using fresh, unsalted butter, all-purpose flour, baking powder, baking soda, salt, and grated Stilton cheese. You can also use freshly chopped chives or parsley for garnish.
- Make sure the butter is very cold before you start mixing the dough. This will help the biscuits to be flaky and tender.
- Use a pastry blender or two forks to cut the butter into the flour mixture. This will create small pieces of butter that will melt in the oven and create flaky layers in the biscuits.
- Do not overmix the dough. Overmixing will make the biscuits tough.
- Roll out the dough to a thickness of about 1/2 inch. If the dough is too thick, the biscuits will be dense. If the dough is too thin, the biscuits will be dry.
- Use a biscuit cutter to cut out the biscuits. You can use a round cutter, a square cutter, or even a cookie cutter.
- Place the biscuits on a baking sheet lined with parchment paper. Make sure the biscuits are spaced evenly apart so that they have room to rise.
- Bake the biscuits in a preheated oven at 400 degrees Fahrenheit for about 12-15 minutes, or until the biscuits are golden brown.
- Let the biscuits cool for a few minutes before serving. You can serve the biscuits warm or at room temperature.
Conclusion:
Stilton biscuits are a delicious and easy-to-make appetizer or side dish. They are perfect for any occasion, from casual get-togethers to formal dinner parties. With their flaky texture, cheesy flavor, and savory herb topping, these biscuits are sure to be a hit with everyone who tries them. So next time you are looking for a special treat, give these Stilton biscuits a try. You won't be disappointed.
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