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Stilton

Explore 7 recipes, 1 video, and more

Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Ingredients
  • 1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
  • 4 (8-ounce) filet mignon steaks
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 2 teaspoons coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup ruby port
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 cup Reduced Beef Stock
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 1 cup crumbled Stilton or other blue cheese
  • 3 ounces bacon, chopped
  • 1/2 cup walnut pieces
  • Fried Shallot Rings
  • 1 tablespoon chopped fresh flat-leaf parsley
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Bacon Wrapped Dates with Joan Rivers

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Fall Salad with Maple Vinaigrette

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons pure maple syrup (preferably Grade B)
  • 1 1/2 tablespoons Dijon mustard
  • Coarse salt and ground pepper
  • 2 heads Belgian endive, halved, cored, and sliced
  • 1 bunch watercress, thick stems removed
  • 4 celery stalks, thinly sliced
  • 1 apple, halved, cored, and thinly sliced
  • 3 ounces crumbled blue cheese (such as Stilton)
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Devils on Horseback

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Jewel Salad

Ingredients
  • 3 pomegranates, seeded, about 3 cups
  • 3 persimmons, finely chopped
  • 1 1/2 cups finely chopped prunes (about 30 pitted prunes)
  • 9 clementines, peeled, sectioned and finely chopped
  • 3 Granny Smith apples, peeled and finely chopped
  • 3 large bulbs fennel, finely chopped
  • 3 large stalks celery, finely chopped
  • 3 heads radicchio, halved and thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon freshly squeezed orange juice
  • Salt and freshly ground black pepper
  • 2 pinches sugar
  • 2 tablespoons sherry vinegar
  • 1 tablespoon canola oil
  • 1/2 cup Stilton cheese, crumbled
  • 1/2 cup walnuts, coarsely chopped
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Stilton and Sauternes Fondue

Ingredients
  • 1 clove garlic
  • 1 cup Sauternes
  • 12 ounces Stilton cheese, crumbled
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 2 tablespoons creme fraiche
  • Coarse salt and freshly ground pepper
  • Cubed bread, preferably walnut , for serving
  • Boiled fingerling potatoes, beef tips, cornichons, or pickled vegetables, for serving (optional)
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Bitter-Greens Salad Wrapped in Prosciutto

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Poached Pears with Stilton

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