HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
STILTON AND HAZELNUT SPREAD
Categories Condiment/Spread Food Processor Nut Christmas Cocktail Party Thanksgiving Blue Cheese Fall Hazelnut Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
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.
PAN-ROASTED PEARS WITH HONEY, HAZELNUTS AND STILTON
Provided by Molly O'Neill
Categories easy, quick, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place the hazelnuts on a baking sheet and bake until toasted, about 10 minutes. Place the nuts between 2 kitchen towels and rub to remove as much skin as possible. Coarsely chop the nuts and set aside.
- Melt the butter in a medium-size cast-iron skillet over medium-high heat. Add the pears and cook until caramelized on both sides, about 3 to 5 minutes. Lower the heat and add the honey to the skillet. When the honey melts, turn the pears to coat them on both sides. Cover and cook until the pears are tender but not too soft, about 5 minutes.
- Cut each pear half across into 1/4-inch-thick slices, but keep the shape intact. Place each pear half onto 1 plate and fan it forward. Place a piece of Stilton beside the pears and scatter each plate with some of the hazelnuts. Serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 12 grams, Carbohydrate 41 grams, Fat 20 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 327 milligrams, Sugar 33 grams, TransFat 0 grams
PENNE WITH GRIDDLED STEAK, STILTON & SHALLOTS
Two steaks feed four in this seasonal pasta dish that is guaranteed to make you feel all warm and cosy
Provided by Mary Cadogan
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 6
Steps:
- Boil the pasta. Meanwhile, heat the oil, add the shallots and gently fry until they are softened and lightly coloured. Remove from the frying pan with a slotted spoon.
- Increase the heat under the frying pan, season the steaks and fry on each side for 3-4 mins, depending on their thickness and how you like them cooked. Remove from the heat, transfer to a board and leave to rest for a few mins.
- Drain the pasta, return it to the pan with the shallots and stilton, then heat gently until the cheese starts to melt. Take the pan off the heat. Slice the steak and add to the pan with the watercress. Toss everything together and serve.
Nutrition Facts : Calories 742 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.04 milligram of sodium
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