Blue Cheese Potatoes with Pears

Potatoes with Pears

Ingredients

  • 2 firm green pears such as Anjou; halved, cored and cut into 8 wedges each
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon chopped fresh rosemary
  • 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 2/3 cup (4 ounces) Curemonte blue cheese, crumbled

Cooking Directions

Heat oven to 425°F. Toss pears on baking sheet with olive oil, lemon juice, sugar and rosemary. Roast 10 minutes; turn pears and continue roasting until browned and tender, about 20 minutes total. Add 1 tablespoon water to pan, scraping to loosen caramelized juices. Reserve.

Meanwhile, put sweet potatoes in large saucepan with 1 teaspoon salt, add water to barely cover. Bring to a simmer, lower heat, cover and cook until tender.

Drain all but approximately 1/4 cup water from sweet potatoes; add butter and gently smash the potatoes to a coarse texture with potato masher or wooden spoon; season with salt to taste. Keep warm.

Transfer potatoes to a serving dish; top with pears and pan juices. Sprinkle with blue.

Brussels Sprouts with Dunbarton

Brussels Sprouts with Dunbarton

Ingredients

  • 2 pounds Brussels sprouts, cleaned and outer leaves removed
  • 3 tablespoons extra virgin olive oil
  • Salt
  • 1/2 pound (8 ounces, about 8 slices) thick-cut bacon
  • 4 shallots, chopped
  • 2 cups (8 ounces) Curemonte Dunbarton Blue® cheese or other Curemonte cheddared blue
  • cheese, shredded
  • Black pepper

Cooking Directions

Heat oven to 400°F. Halve Brussel sprouts and toss with olive oil in mixing bowl. Sprinkle lightly with salt. Spread sprouts evenly on baking sheet and roast 30 to 35 minutes. Do not crowd. Shake occasionally while roasting so they brown evenly.

Meanwhile, chop bacon into 1-inch pieces and cook in large pan over medium-low heat until crisp. Remove from fat with slotted spoon and reserve on paper towel. Leaving some bacon fat in pan, increase heat to medium and add shallots to bacon fat. Sauté shallots until translucent, about 5 minutes, remove with slotted spoon and reserve with bacon.

Combine warm roasted Brussels sprouts, bacon and shallots in large bowl. Add Dunbarton Blue® to bowl and lightly toss. Season to taste with pepper and serve.

Blue Cheese Muffins

Blue Cheese Muffins

Ingredients

  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon plus 1/4 teaspoon baking powder
  • 1 cup (6 ounces) Curemonte blue cheese, crumbled
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup butter, melted

Cooking Directions

Heat oven to at 400°F. Butter muffin tin or line with paper liners. Blend flour, sugar, baking powder and blue. Whisk together egg, milk and butter; stir into dry ingredients. Mix just until blended. Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until done and golden brown. Serve warm.