02 April 2013

Blue Cheese Spring Nests

A few months ago I came across a box of "kataifi" at my favorite Mediterranean grocery store. It's basically phyllo dough made in long strands, much like angel hair pasta. As the possibilities swirled in my head and around shrimps for dinner, this recipe was my first thought and I've been waiting to make them for Easter brunch!

I made a variation of this for a cooking class at The Market, but the flavor was very mild and for Easter I wanted more punch! Originally, I used an aged goat cheese from Four Corners Creamery, a few bits of onion and a sprinkle of parsley. On my trial run last night, I used a hunk of blue cheese and was much happier since it's more flavorful. So feel free to use either cheese depending upon your preferences (maybe both together would be great too?)!

The kataifi does dry out quickly, so you'll only want to thaw what you plan on using, and cover it with a damp paper towel while you're working.


1/3 box of Kataifi
1 Tablespoon melted butter
1/4 lb blue cheese cut into slices

1 cup fruity red wine-Gamay, Cabernet Sauvignon (young), Syrah/Shiraz
3 Tablespoons Agave Syrup or honey

Preheat oven to 350 degrees.

Wrap several strands of kataifi into a nest shape on a parchment lined baking sheet.
Using a pastry brush, brush melted butter gently onto nest. Top with a slice of blue cheese.
Bake 12-15 minutes (watch carefully, they can get a little TOO brown) until golden brown.

Meanwhile, in a small saucepan, combine agave and wine over medium heat and allow to reduce to about 1/2 cup of thickened syrup. Use immediately or refrigerate up to 3 days. Drizzle over slightly cooled nests and serve.

Sorry, about the lack of photos, apparently the Easter Bunny brought me the flu. I was struggling to get this posted before Easter and nothing turned out well finished photo wise!

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