Skip to main content

Framboise Whipped Stilton Cheese Toasts #OurFamilyTable


Today we're sharing brunch ideas for Mothers' Day. And, if you're anything like me, you make your own Mothers' Day brunch. So I prefer things to be easy-to-make or something made ahead of time. Here's the line-up for today's recipes...


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Framboise Whipped Stilton Cheese Toasts

This was just one combination on a platter of nibbles to start a great brunch. And, it's hardly a recipe, I know. But that's what makes it perfect for Mothers' Day, right? Quick note: 'framboise' refers to two different things, though both are raspberry-based. First is a Belgian lambic beer that's fermented with a raspberry puree in it; the second, and what I use in this recipe, is a raspberry-infused dessert wine.

Ingredients serves 6

  • 1/2 C balsamic vinegar
  • 1/2 C framboise
  • 2 C fresh, organic raspberries
  • flake sea salt + more for serving
  • 1 baguette cut into 1/2" slices
  • 1 T olive oil
  • freshly ground black pepper
  • 1/2 C stilton or any other kind of bleu cheese that you prefer
  • 1/3 C mascarpone cream cheese

Instructions
Preheat oven to 400°F.

Combine the vinegar and framboise in a small saucepan over medium heat.  Bring to a boil, then reduce heat to a simmer. Cook until thickened and reduced. The syrup should coat the back of a spoon when ready; mine took approximately 15 minutes.  Set aside to cool.

Once the syrup is cool, toss with the berries in with 1/2 t of flake salt.  Allow to stand for 10 minutes, then strain out excess liquid, leaving about 1/4 C of the liquid in the bowl.

In the meantime,  arrange bread slices on a baking sheet and brush with olive oil.  Sprinkle with freshly ground back pepper.  Place in the oven and toast until golden, approximately 6 to 8 minutes. Flip over halfway through cooking.

Combine the mascarpone with the stilton along with 1/2 t of salt. Whisk together until lightened and fluffy.

To assemble toasts, top each slice of toast with some cheese mixture and a spoonful of the soaked raspberries.  Season with a sprinkle of flake sea salt before serving, if desired.

Comments

  1. That sounds delicious! Your brunch platter is so pretty too!

    ReplyDelete
  2. I would be thrilled with that platter for Mother's Day....YUM

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an