Baked Apples in Blue Cheese with Walnuts and Leeks
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| this dish, from karla fisher, executive chef of the river lane inn in |
| brown deer, wisconsin, is recommended as a side dish for lamb chops or |
| other roasted meats. but leave out the leek and the salt and pepper |
| and you have a marvelous dessert. you could even peel and slice the |
| apples, increasing the amount to 6, add some sugar and flour (3/4 cup |
| sugar and about 3 tablespoons flour should do it) and bake it all in a |
| pastry shell as a double crust pie. (bake at 425 degrees for 15 |
| minutes and then at 375 degrees for 35-40 minutes or until done.) |
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| 1 | leek, rinsed well and finely diced |
| 1/2 Tbsp | butter |
| 4 Tbsp | chopped walnuts |
| | salt and pepper |
| 4 | tart apples, cored |
| 4 oz. | blue cheese, crumbled |
| 4 Tbsp | ruby port |
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| saute leek in butter. add walnuts and continue to saute until golden |
| brown. lightly salt and pepper to taste. place cored apples in |
| buttered baking dish. in center of each apple, add 1 tablespoon |
| leek-walnut mixture. add a small amount of blue cheese. continue |
| layering leek-walnut mixture and blue cheese in each apple until all is |
| used. bake apples uncovered for 30 minutes. remove from oven, pour 1 |
| tablespoon port over each apple, and continue baking until tender, |
| about 5-10 minutes. |
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| source: <http://www4.semo.edu/krcu/recipes/recipe5.htm> |
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| (ID: 2680) Mirror: rec.food.recipes: Fri, May 6, 2005 |