🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Fig and Blue Cheese Savouries

139fbc2a a6aa 4bed a036 2df768e3d391  2015 1109 thumbprint cookies bluecheese and fig preserves alpha smoot 267

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 almost 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

13 answers 1278 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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!

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added almost 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

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

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added almost 4 years ago

Cowgirl Creamery makes my favorite!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years 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!!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added almost 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.