I have a half pound of blueberry stilton and I want to use it in either a bread or pastry recipe. Does anyone have recipe suggestions/recommendations.
I found this recipe all typed up online and it is from Suas' book. I have made it, and I'd say that it would be easily adapted to your fruited Stilton. You may want to add additional fruit, though.
This is a copy along with my own alterations to the recipe and comments I posted on a Usenet bread group. I am known there for my dislike fo weighing ingredients, but don't let that scare you away. I generally don't bake with recipes at all, so that is just my own quirk.
There is a link at the botom to photos of the scones on flickr.
Savory Fig and Blue Cheese SconesAdapted from Advanced Bread and Pastry by Michel Suas
252 g bread flour71 g semolina flour96 g durum flour18 g baking powder1/2 tsp salt99 g butter, chilled155 g heavy cream74 g honey50 g eggs71 g blue cheese, crumbled75 g white onion, minced120 g dried figs, chopped
Combine the cream, honey and eggs and set aside.
Sift the flours, baking powder and salt together. Chop butter intosmall even-sized pieces. Cut the butter into the flour until thebutter is in pea-sized chunks. Add cream mixture and blend quicklyuntil 75% incorporated. Add the figs, onion and blue cheese andcombine till fully mixed. However, be very sure to mix as little aspossible. You just want it all to come together. It should be acrumbly dough, but not sandy.
Press the dough into an 8 to 9 inch wide disk. Slice into "pie"slices. You should have eight scones. Brush with egg wash.
Bake at 400 degrees for 15-17 minutes. They are best served warm whilethe cheese is oozy.
Making these just reinforced my absolute dislike of weighing ingredients. The flours had to be sifted and weighted together, the eggs, honey & cream had to be weighed together (give me a break, please, and just say ONE large egg, instead of this 50 gram stuff!), the onions, figs and cheese all had to be weighed out and Igot bored silly zeroing out the scale all the time...and it seemed like a ton of baking powder.
Anyway, enough of my devil-may-care attitude towards ingredients and ratios...the scones were great. I differed from the recipe as follows:
I used semolina, as I have no different flours referred to as semolina and durum. What I use as semolina says durum on it, too. I do not know what he meant.
I had only light cream on hand.
I used shallots instead of white onions. A little sweeter.
I used a bit more butter. I think the scones would have benefited from more figs and some toasted pecans.
I also ground some pepper over the dough before it went into the oven.
Great scones. Yummy.
and serve it with cool butter and the cheese. I had never heard of blueberry cheese before and am intrigued! How long is it aged? What color is it? Are you in Leicestershire?
Blueberry stilton, is everything you would expect of a blue cheese, except the mold. It is white in color studded with blueberries. Its not as pungent a true blue, but definitely retains that edge and tang which surprisingly marries well with the fruit.
Stilton comes in a lot of fruit combinations. If you're grocery store carries international cheeses, I am sure it would be available there. I don't think its aged very long, but I am not sure just how long. Here's a link to a picture: http://www.gourmet-food.com/gourmet-cheese/white-stilton-with-blueberry-cheese-1000379.aspx
I actually would like to incorporate the cheese in a recipe. So, I think I will try out the scones.
Thank you for the link too. There are loaf recipes. Have you used the search box on this site? Type in: blue cheese bread or blue cheese walnut rye
Chunks of blue cheese go well in rye walnut loaves rolled into the loaf just before shaping.
is pretty tasty stuff, too!