Best Bleu Cheese Olive Poppers Recipes
BLUE CHEESE POPOVERS
I'm very excited to show you this new, and possibly slightly improved, popover recipe. While we may have tweaked the ingredient amounts a little bit, we are still going to be using our foolproof, cold-oven method for making these. The reason this technique is so fun to use, is that it's literally the opposite of everything every popover expert says you should do.
Provided by Chef John
Categories Bread Quick Bread Recipes Popovers and Yorkshire Pudding Recipes
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Whisk eggs, salt, cayenne, milk, oil, and flour together in a large measuring cup or mixing bowl just until blended.
- Cover the bowl with plastic wrap and allow to rest for 1 hour on the counter, or in the refrigerator for 2 to 3 hours, up to overnight.
- Grease 14 nonstick muffin cups with butter, and then mist with cooking spray.
- Whisk the batter for a few seconds and fill each prepared muffin cup 4/5 full. Sprinkle each evenly with blue cheese.
- Place the muffin pans into a cold oven with a drip pan set underneath. Set the heat to 450 degrees F (230 degrees C). Bake in the oven until popovers are well browned and fully puffed, about 30 to 35 minutes. Poke each popover with a knife to allow steam to escape. Serve hot.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 15.5 g, Cholesterol 75.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 243.8 mg, Sugar 1.8 g
BLUE CHEESE-STUFFED OLIVES MARTINI
Steps:
- Stuff the olives with the blue cheese.
- Add the vermouth to a martini glass and swirl to coat the glass. Freeze the glass until chilled, about 10 minutes.
- When ready to serve, add the vodka to a cocktail shaker filled with ice and shake well. Strain the vodka into the prepared martini glass and garnish with the olives.
OLIVE CRISPS
Steps:
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet.
- Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes. (Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature.
MINI CHEESE AND OLIVE CALZONES
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- In a medium bowl, combine cheeses, olives, and Italian seasoning. On a floured surface, unroll crescent dough in 1 piece. Roll out to a 16 by 8-inch rectangle. Using a pizza cutter, slice into 8 (4 by 4-inch) squares. Place 2 tablespoons of filling on half of each square. Lightly moisten the edges with water, fold dough over, and seal, pressing with fork tines. Using the points of the fork, pierce vents into top of each calzone. Place on a greased baking sheet and bake for 20 minutes or until golden. Serve hot.
BLUE-CHEESE-STUFFED OLIVES
Serve these simple stuffed olives at your next party for a guaranteed crowd pleaser. Also try:Goat-Cheese-Stuffed Dates, Stravecchio Frico
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cheese until fluffy, adding a little heavy cream if cheese is stiff. Transfer blue cheese to a pastry bag fitted with a plain round tip. Pipe 1/2 teaspoon blue cheese into each olive. May be stored in an airtight container, refrigerated, up to 1 day.
BLUE CHEESE MINI POPOVERS
I was looking for a recipe to compliment a lighter apricot-balsamic roast chicken dish and stumbled onto these from the William Sonoma website and made a few minor adjustments. I was pleasantly surprised that not only did I like them, but DH (not a huge fan of blue cheese) ate 3 of them straight out of the oven. They are a nice treat from the usual biscuits or rolls.
Provided by AKillian24
Categories Breads
Time 35m
Yield 12 mini popovers, 12 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the lower third of an oven and preheat to 450°F.
- Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking)
- In a large bowl, whisk together the flour, salt, white pepper and parsley.
- In a large measuring cup, whisk together the milk, eggs and butter.
- Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain).
- Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each).
- Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup.
- Bake for 10 minutes. (Do not open the oven door during this time.)
- Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more.
- Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required).
- You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
Nutrition Facts : Calories 55.5, Fat 2.8, SaturatedFat 1.6, Cholesterol 24, Sodium 127, Carbohydrate 4.9, Fiber 0.2, Sugar 0.9, Protein 2.6
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
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