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Ingredientes
- 3/4 c. toasted bread crumbs
- 3/4 c. finely-minced toasted walnuts
- 3 Tbsp. unsalted butter melted
- 1 lb good-quality blue cheese room temperature
- 1 lb cream cheese room temperature
- 4 x Large eggs
- 1 x garlic clove chopped
- 1 Tbsp. chopped fresh rosemary Salt to taste Freshly-grnd black pepper to taste Baby greens for serving
- 1 x hard-ripe pear - (abt 4 ounce) peeled, cored, and cut into 1/4" thick slices
- 1/4 c. Champagne vinegar plus
- 2 Tbsp. Champagne vinegar
- 2 Tbsp. chopped shallots
- 2 Tbsp. sugar plus
- 1 tsp sugar
- 1 1/2 tsp minced fresh rosemary
- 1/4 tsp freshly-grnd black pepper
- 1 1/2 tsp Dijon mustard
- 1 tsp soy sauce
- 1/2 tsp kosher salt
- 1 1/2 tsp green onions
- 1/2 c. vegetable oil
- 2 Tbsp. unsalted butter
- 1/2 c. walnut halves
- 2 Tbsp. light brown sugar - (packed)
Direcciones
- Preheat the oven to 350 degrees.
- In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process till thoroughly combined. Press the mix on the bottom and partially up the sides of an 8-inch springform pan. Set aside.
- In a mixing bowl combine blue cheese and cream cheese and mix till smooth. Add in the Large eggs 1 at a time, beating well after each addition. Add in the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mix to the prepared pan and bake for 45 min to 1 hour, till the cake is golden and not loose in the center.
- While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.
- Pear Vinaigrette: Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer till the pears are tender, about 6 min. Remove from the heat and transfer to a blender or possibly food processor.
- Add in the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add in the oil in a thin stream and process till emulsified. Remove from the blender and chill in an airtight container till ready to serve. (Makes 1 generous c.. The vinaigrette will keep for up to 1 week refrigerated.)
- Candied Walnuts: Heat the butter in a large skillet over medium-high heat. Add in the walnuts and cook, stirring, till golden and toasted, 3 min. Add in the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cold. (Makes 1/2 c.)
- When the cake is puffed, golden and not loose in the center, transfer to a cooling rack and allow to cold at least 30 min before serving.
- Serve the cake hot, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 284 | 81% |
| Total Fat 32.44g | 41% |
| Saturated Fat 11.95g | 48% |
| Trans Fat 0.23g | |
| Cholesterol 124mg | 41% |
| Sodium 324mg | 14% |
| Potassium 126mg | 4% |
| Total Carbs 10.38g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.5g | 3% |
| Protein 6.21g | 10% |
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