Easy to do Bleu!

We recently introduced a scrumptious Roquefort Crème that is quickly becoming a favorite in our stores so I wanted to share some fun facts about Roquefort and delicious, easy recipes for you to try.

• Roquefort cheese is made exclusively from the milk of Lacaune Sheep.
• It takes 12 liters of milk to make 5.75 pounds of Roquefort
• A “master cheese ager” known as Maitre Affineur, cares for the cheese as it ages.
• Roquefort cheese is aged in caves.
• Roquefort cheese has a PDO and can only use the name if it is aged in the natural Combalou caves of Roquefort-sur-Soulzon.

Our Roquefort Crème has all the strengths of Roquefort Cheese, but has a softer finish that is easier on the pallet and won’t overpower lighter dishes. You can serve it right out of the jar on our fornelli crackers or use it as an ingredient in a variety of dishes.

Roquefort Crème puffs

For the cream puffs:

• 3 1/2 tablespoons butter

• 1/2 cup flour

• 2 eggs beaten

• 1/2 cup milk

• pinch of salt

For the filling:

• 1 jar Roquefort crème
• 5 oz cream cheese
• 4 tbsp whipped cream
• Piment d’espelette
• fresh parsley to garnish

PREPARATION

Line a baking sheet with parchment paper and preheat the oven to400° F. Put the milk in a saucepan and add the butter and salt. Bring the milk to a boil. When the butter has melted add all the flour and stir. Remove from heat. Stir in the eggs one by one; add each one only after the previous one is mixed in. The dough should be glossy. Put the dough in a piping bag and pipe about 30 small balls on the baking sheet. Bake the puffs 15 minutes until golden. Bake 30 puffs and allow to cool completely. Create the mousse by mixing all the ingredients, and then spoon the mousse into a piping bag. Cut the puffs in half and pipe the cream cheese mixture in. Serve with fresh herbs on a serving

Make a gourmet salad dressing:

1 Tablespoon Balsamic Vinegar IGP

3 Tablespoons Oulibo Extra Virgin Olive Oil

1 Tablespoon Roquefort Crème

3 Tablespoons of water

Salt & Pepper to taste

Try this vinaigrette over mixed greens with pears or dried cranberries with spicy walnuts

Looking for some other easy uses?  Stuff olives with the Roquefort Crème and garnish a Martini, or try my new favorite; spread it on a burger and make gourmet blue cheese burgers! Visit an Oil & Vinegar store near you, or order the Roquefort Crème or other highlighted products online at http://www.oilandvinegarusa.com/

Valentine's Day at Oil & Vinegar

With Valentine’s Day just a few days away I thought I would highlight some of Oil & Vinegar’s favorite choices for sharing your passion with that someone special. 

For the traditionalists, you can’t go wrong with our Belgian Chocolate Fondue, available in Milk or Dark Chocolate.  As we all know, chocolate fondue is delicious with bananas, strawberries, and pineapple, but why not try it this time with our Italian Amaretti Cookies, or Cantuccini?

Try something sweet with a twist with our Strawberry Balsam Vinegar.  It’s red, it’s tasty and you can gift it in a heart shaped bottle or even our signature Message in a Bottle with your own sweet message inside.  

Use the strawberry balsam vinegar with your favorite oil on a salad; our pairing of choice – white truffle oil; or, try this easy to make Strawberry Mascarpone Tart:

INGREDIENTS

1 sheet of puff pastry, thawed

1 egg, whisked

2 lbs strawberries, stemmed and quartered

1/2 cup strawberry balsam vinegar +

1 Tbsp strawberry balsam vinegar

12 ounces mascarpone cheese

1/2 teaspoon vanilla

1/3 cup confectioner's sugar

Roll out puff pastry sheet to 12x12 inches. Place on a baking sheet. Fold the edges over to form a border. Prick bottom of pasty with tines of a fork. Chill for 20 minutes. Preheat oven to 400°F. Brush on egg wash and place in hot oven.  Cook until evenly browned, about 15 minutes. Remove from oven to a rack and let cool completely.

Gently combine strawberries, half of the orange zest, and the ½ cup of strawberry balsam vinegar in large bowl so that the strawberries are coated. Let the mixture stand for 30 minutes.

Mix together the mascarpone cheese, the remaining strawberry balsam vinegar and the vanilla in a medium bowl until well combined. Refrigerate until needed.

After the strawberries have soaked for 30 minutes, drain the liquid out of the strawberry mixture into a small saucepan. Bring the liquid to a boil on medium high heat. Boil until the liquid has reduced to the consistency of syrup, remove from heat and let cool.

Spread the mascarpone mixture over the puffed pastry.  Arrange the strawberries on top of the mascarpone mixture and brush the strawberry glaze over the top.

Serve with a glass of sparkling wine with a drop of Strawberry Balsam Vinegar inside.

Want a bigger idea?  Put all these ideas in one gift basket and have it wrapped, complimentary, in our signature style!