Buttery Bleu Cheese Spread with Toasted Walnuts

My Mom used to love to serve a yummy niblet with a cocktail when she entertained.  I visited once and she serve this dip.  When I asked her about the recipe she told me she got the recipe while visiting me.  Years later, when I made my kitchen cook book from magazine recipes, I came across this in a Southern Living issue and clipped it out.  I have made it a few times, but lately have had a hankering for bleu cheese.  It's simple to put together and it freezes well, especially if your have a ramekin or something you may want to serve it in.  I made a few changes to the original recipe.  I like toasted nuts with blue cheese and I reduced the butter and cream cheese in half to accent the bleu cheese flavors.  The crumbled Bleu Cheese I bought comes in a 5oz container so I decided to use it all though the recipe calls for 4 oz.  Additionally, the recipe calls for chives but I have scallions, so for today, that's what I'll use.  Note, the sherry is optional.  I used it and it is delicious!
In a bowl with a hand mixer, quickly combine, 12 oz softened Cream Cheese, 1/4 C. softened Butter, 5 oz Crumbled Bleu Cheese, 1/2 C. Rough Chopped Toasted Walnuts, 2 Tbl. Thinly Sliced Scallions, 2 Tbl Sherry.  Put spread in a serving bowl or a ramekin if freezing.  Serve with sliced Apples or sliced Pears, Crackers or a sliced toasted Baguette, Crackers or Pretzels.  Also, can be used as a compound butter served on steak such as a sliced Sirloin Steak or with Baked Pototoes.  Bon Apettit!!

Panko Crusted Mozzarella Cheese

I am debating an entering this for the local restaurant menu competition as an appetizer.  Panko Crusted Mozzarella Cheese that is flash fried.  It's served along side of clean Fresh Spinach Leaves with Diced Tomatoes drizzled in Reduced Balsamic Vinegar and Olive Oil, all flavored simply with S&P and Pressed Garlic.  Served with Sour Dough Toast.

I imagine this to be a shared appetizer, which is my favorite kind.  The diners can assemble these tasty treats to their liking.

For Mozzarella Cheese, buy the cheese in block form.  Cut 1/2" Slices and cut crosswise making triangles.  Preheat thoroughly an empty iron skillet or skillet suitable for frying.  Add 1" of Canola Oil and thoroughly preheat to 375F.  Get 3 flat bottoms bowls ready, Flour in one, 1 Egg beaten with a splash of water in the second and Panko Bread Crumbs in the third.  Coat the cheese only as you are ready to fry.    First in the flour, shaking off excess, then the egg mixture and lastly the Panko Crumbs.
Add to oil and quickly fry turning once.  Let cool on a paper towel.  Assemble onto your serving plate and serve immediately.  Mangia!

Marscarpone Lemon Chiffon Filled Crepe with Blueberry Sauce

A local restaurant has a competition where the winners get their appetizer, entree or dessert placed on their menu.  I turned to a palette of spring flavors for my dessert idea.  I have to admit, I used all of the crepes I prepared trying to come up with a likable presentation.  I wasn't satisfied with anyone my ideas.  Plating food is A LOT harder than it appears.  I tried rolling them, but they looked too much like a cannoli.  I spread the crepe with the chiffon and broiled in then folded it over in the traditional quarters but I didn't care for that look.  I tried a variety of other versions and after thinking about it for a week I decided I should've folded them into quarters, topped them with the lemon chiffon and then drizzled the blueberry sauce over them.  So no matter what presentation you choose, the flavors were superb.

Make Fresh Crepes.  I took a savory recipe and turned it into more of a dessert version.  In a bowl, mix until smooth 1/2 Cup Flour, 1/4 tsp Salt, 2 Eggs (slightly beaten first), 1 Cup Milk, 2 Tbl Melted UnSalted Butter, 2 Tbl Sugar.  Preheat crepe pan over medium heat.  Add a small bit of UnSalted Butter each time to coat the pan before adding 2 Tbl of crepe batter.   Cook crepes so they are light brown on a least 1 side.  Place them between parchment or waxed paper.  This should make 12 crepes.  If you need exactly 12 then double the recipe to account for mistakes.

Make a simple Blueberry Sauce.  Add 1/4 Cup Sugar to 1/4 Cup Water.  Heat over medium heat just until sugar melts.  Add 2 Cups Blueberries and swirl until you see the juice but berries remain whole.  Using a sieve fitted over a bowl, strain the berries reserving all of the juice.

Make Marscarpone Lemon Chiffon.  Add 3" of water to a pot (for the yolks use a bowl that will fit over this pot) and begin to simmer the water only over medium heat.  Separate 4 Eggs, Whites into the bowl of a stand mixer and the Yolks into a bowl (that fits over the pot of water.)  Zest 2-3 Lemons then squeeze them netting 1/4 Cup + 3 Tbl Fresh Lemon Juice.

Using a hand mixer, beat the egg yolks and 4 Tbl Sugar until pale and thick.   Drizzle in the Lemon Juice and beat all the while. Add 4 oz Marscarpone Cheese and the Lemon Zest and continue to beat.  Place bowl over the simmering water and continue to beat until thick.  When warm and thick, remove bowl from the heat.

Beat Egg Whites until foamy.  Add 1/4 tsp Cream of Tartar and beat until soft peaks.  Add 4 Tbl Sugar, 1 tsp at a time and beat until glossy but not dry.  Using a rubber spatula, gently fold 1/4 of the whites into the chiffon mixture.  Repeat this 3 more times.  Refrigerate.

When ready to serve, warm crepe in pan for 10- 20 seconds, fold into quarters, add a dollop of cold chiffon and drizzle with both the blueberries then the blueberry syrup.  Garnish with a sprig of Rosemary or Mint.  Serve at once.