Tag: blue cheese

Baking · Dairy-free · Gluten Free · Holiday Food

Gluten-free Fig and Blue Cheese Scones

Belinda

The distinctive sweetness of figs pairs perfectly with the full-bodied tang of blue cheese, making these a perfect treat.

Makes about 24

3 cups gluten-free all-purpose flour
4½ teaspoons baking powder
½ teaspoon salt
½ cup cold butter
1 cup chopped dried figs
½ cup blue cheese crumbles
1¾ cups cold heavy whipping cream
1 large egg
2 tablespoons turbinado (raw) sugar

Preheat oven to 400°.
Line 2 baking sheets with parchment paper. Set aside.
In a large bowl, combine flour, baking powder, and salt, whisking to combine. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Add figs and blue cheese, stirring to combine. Set aside.
In a small bowl, combine cream and egg, whisking well. Add to flour mixture, stirring until a dough forms. (If mixture seems dry, add more cream, 1 tablespoon at a time, until uniformly moist.)
Using a levered 3-tablespoon scoop, drop dough onto prepared baking sheets. Sprinkle tops of scones with turbinado sugar.
Bake until light golden brown, 13 to 15 minutes.
Serve warm.

Gluten Free · Sauces

Blue cheese & pink peppercorn sauce for steak or beef

Belinda

There is nothing better than a great sauce to have with a roasted fillet of beef, or rib-eye steak. This sauce is a killer, as it has the fruitiness of the pink peppercorns and the saltiness of the blue cheese.

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For the sauce
1 tbsp pink peppercorns
1 tbsp unsalted butter
2 tbsp finely chopped shallots
1/4 cup brandy (nothing fancy)
1/2 cup cream (don’t use half & half; it could separate)
salt
3-4 oz blue cheese, either Gorgonzola or Cambazola.

Grind the peppercorns with a mortar and pestle, and chop the shallot.

Make the sauce.
Pour off the fat in pan and melt the butter in it over medium flame. Add the shallots and cook until they begin to soften, about 3 minutes, stirring occasionally.
Remove the pan from heat and add the brandy… carefully—it may spatter.
Return the pan to heat and cook for 1 or 2 minutes, scraping up any browned bits, until slightly thickened.
Add the cream and peppercorns to pan.
Salt generously and stir to combine.
Raise the heat slightly and cook the sauce until it reduces by half, stirring frequently. Crumble the blue cheese into the hot sauce and stir through as it melts into the sauce.
Stir in any accumulated juices from the steak plate.