E N T E R TA I N I N G 202 2 culturecheesemag.com 59
ROQUEFORT WITH
RED WINE-POACHED
PRUNES
Written by Caroline Schiff
We all know how luxurious it
is to end a meal with cheese.
Roquefort pairs so well with
jammy wines, and dried fruit
lends the perfect amount of
sweetness. Prunes are a classic
French ingredient, but you could
always use a mixture of dried figs
and dried cherries. This walks
the line between cheese plate and
dessert, and is decidedly simple
and elegant.
Serves 4 to 6
8 ounces pitted prunes
½ cup sugar
1¼ cup dry but full-bodied
red wine
Peel of 1 lemon (use a
vegetable peeler to
remove the peel in strips,
avoiding the white pith)
1 cinnamon stick
1 star anise pod
4 to 6 ounces Roquefort,
cut into small wedges
(about an ounce
per person)
Combine prunes, sugar,
wine, lemon peel,
cinnamon stick and
star anise in a deep
pot. Bring to a simmer.
Reduce heat and cook,
stirring occasionally, until
liquid reduces by about
a quarter and mixture
becomes syrupy, about
35 minutes. Turn off
heat and cool. This can
be made several days
ahead of time and kept in
refrigerator. Leftovers will
keep for weeks.
To serve, plate individual
portions of Roquefort
with a few stewed prunes
and some wine syrup.
DARK CHOCOLATE
STILTON TRUFFLES
Written by Jackie Botto
These distinctive truffles make
a wonderful gift. They will last
2 weeks stored in an airtight
container in the refrigerator or
up to three months in the freezer.
Makes 40
1 cup heavy cream
¹⁄
³
cup sugar
5 ounces Stilton, crumbled
1 pound dark chocolate
(70-percent cacao), roughly
chopped
3 tablespoons unsweetened
cocoa powder, plus more for
dusting hands
1 teaspoon cinnamon
combine cream, sugar, Stilton
and 1 cup water in a medium
saucepan over medium heat.
Bring to a simmer, stirring
occasionally.
Add chocolate to a large heat-
proof bowl. Slowly add Stilton
mixture, stirring continuously
to melt chocolate. Stir until
smooth. Allow to cool to room
temperature, then refrigerate
for 8 hours to set.
Using a melon baller or
tablespoon, scoop out equally
sized portions of chilled
chocolate mixture. Dust hands
with cocoa powder to prevent
sticking, and quickly shape
portioned chocolate into balls.
Combine cocoa powder and
cinnamon in a small bowl and
roll truffles in mixture to evenly
coat. Chill finished truffles for
30 minutes before serving.
FOND O' FOODS
Made from Grass and
Grass-Hay Fed Cow's Milk
www.fondofoods.com
Naturally good food you can be fond of!
