Best 9 Blue Cheese Grapes Recipes

GRILLED FLAT IRON STEAK WITH BLUE CHEESE BUTTER AND GRILLED GRAPES

Steps:

• In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature.
• Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain.
• While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally.
• In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside.
• Serve rested steak with a dollop of blue cheese butter alongside grilled grapes.

GRAPES ROLLED IN BLUE CHEESE AND NUTS

Steps:

• Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.

TOMMY'S BLUE CHEESE COLESLAW (WITH BACON AND GRAPES)

Steps:

• Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
• Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

BLUE CHEESE GRAPES

Steps:

• 1. Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with 1 teaspoon cream cheese mixture. Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture. Line a plate or tray with waxed paper. Arrange the coated grapes on prepared plate. Chill, covered, for 30 minutes.

CHICKEN BLUE CHEESE SALAD WITH GRAPES AND WALNUTS

Steps:

• Mix together and serve on lettuce or bread.

MAYTAG BLUE CHEESE SOUFFLES WITH BLACK CORINTH GRAPES AND MUSCAT GRAPE REDUCTION

Steps:

• Make grape reduction:
• In a 1 1/2-quart saucepan simmer grapes in water, uncovered, 30 minutes. Pour mixture through a fine sieve into a bowl, pressing hard on solids to extract as much liquid as possible. Transfer liquid to cleaned pan and gently boil until reduced to about 1/2 cup. Keep sauce warm, covered. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before serving.
• Make soufflés:
• Preheat oven to 400°F.
• Butter six 1/4-cup ramekins (2 1/2 by 1 1/4 inches) and coat with walnuts, knocking out excess walnuts.
• In another 1 1/2-quart saucepan heat milk and butter over moderate heat until butter is melted and bring to a boil. Add flour all at once and whisk vigorously until mixture returns to a boil. Transfer mixture to a bowl and whisk until it no longer emits steam. Whisk in yolk (mixture will be very stiff). Break half of Maytag Blue into small pieces and with a rubber spatula stir into flour mixture.
• In a bowl with an electric mixer beat whites until they just hold stiff peaks and whisk half of whites into cheese mixture to lighten. Add remaining whites and whisk gently until incorporated (mixture will be dense).
• Divide batter among ramekins and arrange in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of ramekins and bake soufflés in middle of oven until puffed and golden brown, about 30 minutes.
• Make brioche toasts while soufflés are baking:
• Cut six 1/2-inch-thick slices from brioches and with a 2 1/2-inch round cutter cut a round from each slice. In a 10- to 12-inch nonstick skillet heat butter over moderately high heat until foam subsides and sauté brioche rounds until golden, about 30 seconds on each side. Break remaining half Maytag Blue into chunks.
• Put a brioche toast in center of each of 6 plates. Invert soufflés, 1 at a time, onto a large plate and turn right side up. Top each brioche round with a soufflé. Spoon sauce around soufflés and arrange grapes and remaining cheese on plates.

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES

Steps:

• Remove the pizza dough from the refrigerator 1 hour before you ready to start.
• In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
• Preheat oven to 500 degrees F.
• Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
• In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
• Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

MIXED GREEN SALAD WITH GRAPES AND BLUE CHEESE DRESSING

Steps:

• In a salad bowl, combine the greens, grapes, and pecan halves. Mix, add the dressing, and toss to coat.

BLUE CHEESE GRAPES WITH SPICY, TOASTED PISTACHIOS RECIPE - (4.5/5)

Steps:

• 1. Blend cream cheese and blue cheese together until smooth and well blended. 2. Place pistachios, sugar, sea salt and ground Chipotle Chile Pepper in blender or food processor. Pulse ingredients until the pistachios are ground but not powdery. 3. Place pistachio mixture in a non-stick fry pan on medium heat. Stir until you begin to smell the pistachios toasting and the sugar begins to melt. Continue to stir until mixture is toasty. Remove from heat, if necessary while stirring so that nuts don't burn. Cool to room temperature. 4. Place cheese mixture in one bowl and nut mixture on a plate. Take one grape at a time and cover in the cheese mixture, but not too thick. The cheese should barely cover the grape. Do this with all the grapes that you plan to serve. 5. Place the cheesy wrapped grapes in the nut mixture one at a time and roll thoroughly in the nuts. Set aside and rolls the next cheesy grape. Do this for all grapes. 6. Place the grapes on a serving plate and chill until ready to serve. It gets better as it warms to room temperature.