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Bleu Cheese Stuffed Wine Cherries With Honeycomb

 
One serving costs about $0.94

$0.94 per serving

14 people like this recipe

14 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:12%

Spoonacular Score: 12%

 

Bleu Cheese Stuffed Wine Cherries With Honeycomb is a gluten free and vegetarian beverage. For 94 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 88 calories, 1g of protein, and 1g of fat each. 14 people have made this recipe and would make it again. A mixture of cinnamon stick, lemon zest, cherries, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Try Stuffed Bleu Cheese Potatoes, Bleu Cheese Stuffed Figs, and Chicken Breasts Stuffed with Prosciutto and Gruyère Cheese (Chicken Cordon Bleu) for similar recipes.

Ingredients

Servings:
4 inches
4 inches almonds
almonds
1 Tbsp
1 Tbsp bleu cheese
bleu cheese
8 inches
8 inches cherries
cherries
1
1  cinnamon stick
cinnamon stick
1
1  lemon zest
lemon zest
2 cups
2 cups red wine
red wine
4 Tbsps
4 Tbsps sugar
sugar
some
some honeycomb
honeycomb
4 inches almonds
4 inches
almonds
1 Tbsp bleu cheese
1 Tbsp
bleu cheese
8 inches cherries
8 inches
cherries
1  cinnamon stick
1
cinnamon stick
1  lemon zest
1
lemon zest
2 cups red wine
2 cups
red wine
4 Tbsps sugar
4 Tbsps
sugar
some honeycomb
some
honeycomb


Instructions

  1. Bring the wine, cinnamon, lemon zest, and sugar to a boil. Lower to medium heat and reduce the mixture by half. Add the cherries and poach them gently for one minute. Remove from the heat and allow the cherries to macerate for half an hour.
  2. Remove from the poaching wine and allow cherries to cool. Use an ice bath if you are in a hurry.
  3. Meanwhile, roll 8 pieces of bleu cheese into the size of cherry pits. Refrigerate until the cherries cool.
  4. When ready to serve, place a piece of bleu cheese between two cherry halves and press lightly. Place on a serving spoon.
  5. Slice a piece of honeycomb (1 cm cube) and place beside the stuffed cherry. Lastly, top with an almond half.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.94
Ingredient
4 inches almonds
1 tablespoon bleu cheese
8 inches cherries
1 cinnamon stick
1 lemon zest
2 cups red wine
4 tablespoons sugar
Price
$0.18
$0.12
$0.18
$0.18
$0.50
$6.26
$0.07
$7.49

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
87k Calories
0.55g Protein
0.89g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
87k
4%

Fat
0.89g
1%

  Saturated Fat
0.21g
1%

Carbohydrates
8g
3%

  Sugar
6g
8%

Cholesterol
0.66mg
0%

Sodium
14mg
1%

Alcohol
6g
35%

Get Enough Of These
Protein
0.55g
1%

Manganese
0.19mg
9%

Magnesium
11mg
3%

Potassium
96mg
3%

Phosphorus
24mg
2%

Vitamin E
0.35mg
2%

Vitamin B2
0.04mg
2%

Iron
0.38mg
2%

Fiber
0.52g
2%

Vitamin B6
0.04mg
2%

Calcium
18mg
2%

Vitamin C
1mg
1%

Copper
0.02mg
1%

Zinc
0.16mg
1%

covered percent of daily need

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