🔔
Loading…
🔎

My Basket ()

All questions

A question about a recipe: Fig and Blue Cheese Savouries

120710f_463

I have a question about the recipe "Fig and Blue Cheese Savouries" from TheRunawaySpoon. Is there a certain type of blue cheese that is recommended for this recipe?

asked by Nomnomnom about 1 year ago
13 answers 534 views
Img00019-20100929-0432_1_
added about 1 year ago

I plan on making these for the 1st time to bring as a hostess gift for my MIL for x-mas presented in a mason job. Maybe these would work? The reviews are amazing. Check the comments for more info. http://food52.com/recipes...

Default-small
added about 1 year ago

Hi Lambchop, that is the recipe I was planning to make. Just wondering of there is a specific type of blue cheese that would work better for these. I read many of the comments, but there are now over 150--clearly a good sign!--I've not read each and every one. Just thinking that perhaps someone who has made them before can suggest what direction to go. Some are more creamy/buttery and others are drier. Thanks!

Img00019-20100929-0432_1_
added about 1 year ago

I responded to the wrong hotline question but your question is a good one. I read from the comments gorgonzola, stilton and general blue cheese. I'm thinking with sweetness with the fig jam (which I have in the house) an assertive blue cheese, but I'm unsure. Looking forward to any responses for suggestions. I may check out Runawayspoon's blog or ask the person at Whole Foods (live less than a mile from one), or better yet my local cheese shop what they recommend.

Default-small
added about 1 year ago

Very kind of you! My thought was that the variety of cheese used could affect how delicate the finished product is. I noticed several comments mentioning that theirs were very delicate probe to crumbling). Thanks for your input!

Farmer's_market
added about 1 year ago

I haven't made this particular recipe, but do make a couple very similar ones. I usually use Stilton - lots of flavor and goes well with jammy fruity things.

Default-small
added about 1 year ago

Thanks amysarah! That makes sense too. Fruit + stilton = yum.

186003_1004761561_1198459_n
added about 1 year ago

Cowgirl Creamery makes my favorite!

Default-small
added about 1 year ago

I found the answer in the photos on the recipe page. There is some text from A&M on one image which says to use "a good, firm blue cheese -- nothing too creamy, or the dough will be sticky." Good to know!

Default-small
added about 1 year ago

I found the answer in the photos on the recipe page. There is some text from A&M on one image which says to use "a good, firm blue cheese -- nothing too creamy, or the dough will be sticky." Good to know!

Default-small
added about 1 year ago

Lucky you! I've made these (they are delicious!) and I agree that a more crumbly cheese is better. You might play with the thinness before you bake up a whole sheet pan worth. I rolled out a thinner dough because I wanted a crisper bite... but I ended up having to eat most of my first batch because they shattered. Darn the luck.

Default-small
added about 1 year ago

Yes, darn the luck! Not too thin seems the way to go since there's no egg in the dough for binding. I am thinking they should also be fully cooled before transferring, not rushed as I normally try to do. Details, details! Thanks for your input!!

Img00019-20100929-0432_1_
added about 1 year ago

Ty nomnomnom! Cant wait to make these! Let me know if you come across any additional helpful hints.

Default-small
added about 1 year ago

Likewise, Lambchop! With all the anticipation I hope they turn out for both of us. Cheers and happy holiday!