BLUE CHEESE FOAM WITH PORT WINE REDUCTION
I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.
Provided by Food Network
Categories appetizer
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
- Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
- Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
- Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
- To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.
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Nancy Bernal
[email protected]I'm not sure what to think about this dish. It's definitely unique, but I'm not sure if I like it. I think I need to try it again before I make up my mind.
PES_ SOM_NEWS CHANEL
[email protected]This recipe is a work of art. The flavors and textures are perfectly balanced. I highly recommend it.
Gina Trovillo
[email protected]I love the presentation of this dish. It's so elegant and sophisticated. I can't wait to try it.
Victoria Morris
[email protected]I'm intrigued by the idea of blue cheese foam. I've never had anything like that before. I'm definitely going to try this recipe.
Capybara Memes
[email protected]This dish looks very complicated to make. I'm not sure if I have the skills to pull it off. Maybe I'll just go to a restaurant and order it instead.
Nomusa Mabena
[email protected]I'm not a big fan of port wine, but I'm willing to give this recipe a try. I'm sure the blue cheese foam will help to balance out the sweetness of the wine.
Bdid Biss
[email protected]This recipe looks delicious, but I'm not sure if I can handle the strong flavor of blue cheese. I might try it with a milder cheese instead.
Sweets Killer
[email protected]I would love to try this recipe, but I'm not sure where to find some of the ingredients. I'll have to do some research before I can make it.
Kopano Nomfundo
[email protected]This dish is a bit pricey to make, but it's worth the splurge for a special occasion. The ingredients are all high-quality and the flavors are amazing.
Moe Dogg
[email protected]I love how versatile this recipe is. You can use different types of blue cheese and port wine to create different flavor variations. I'm excited to experiment with different combinations.
Ali Abaas
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The presentation is also very impressive.
raveesha thathsarani
[email protected]I'm not usually a fan of blue cheese, but I was pleasantly surprised by this dish. The port wine reduction helped to mellow out the strong flavor of the cheese. I would definitely make this again.
Charles Infinity Smith
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the unique flavor combination. The blue cheese foam was a real conversation starter.
mrshehzad____ official0
[email protected]I love the combination of blue cheese and port wine. This dish is a great way to showcase these two ingredients. The foam is a nice touch that adds a bit of elegance to the dish.
Toby Smith
[email protected]This dish was a bit more challenging to make than I expected, but the end result was worth the effort. The blue cheese foam was tricky to get right, but once I figured it out, it turned out perfectly.
Natsu XD
[email protected]I tried this recipe last night and it was a hit! The blue cheese foam was light and fluffy, while the port wine reduction added a touch of sweetness and depth. My guests raved about it.
Ahammad Bc
[email protected]This blue cheese foam with port wine reduction was a delightful culinary experience. The creamy, tangy foam paired perfectly with the rich, fruity reduction, creating a harmonious balance of flavors. Highly recommended!