This recipe is a very slight variation of the Roquefort ring, which I tend to remember to make when I have guests. Well, this time I made it just for the family. I thought I was compromising making it somewhat simpler but it turned out even better! I used crumbled Blue cheese instead of a wedge of expensive Roquefort and substituted onion with dried onion powder :-). This was probably the best substitution for me because my stomach doesn’t welcome uncooked onion (but LOVES it cooked). If you have cream cheese and a little Blue cheese at home, go for it. It only takes five minutes to make and it’s exquisite!
- 1/2 cup dry white wine
- 1 envelope (1/4 ounce) gelatin
- 1/2 cup half and half or heavy cream
- 1 cup cream cheese (1 package /8oz)
- 1 cup crumbled blue cheese (8oz)
- 1 teaspoon onion powder
- 1 clove garlic, pulped
- cayenne pepper
How to make: In your mixer bowl, combine the gelatine with the wine (no beating) and let the mix stand for 5 minutes. Then add the cream cheese, blue cheese, onion powder, and garlic and beat until all the ingredients are well mixed, smooth, and creamy. Brush a ring container (see photo below) with vegetable oil. Pour in the cheese mix. Make sure it’s evenly spread. Cover with cling film and let it rest in the refrigerator for 4 hours. To unmold, use a thin knife or spatula to detach the cheese from the walls of the container and turn it upside down. Sprinkle cayenne pepper on top and serve with crackers and apple slices.