While the creation of the cocktail called the French
75 is claimed by two men both named Harry; the inspiration for the name is
settled lore. The French 75 is named after the powerful 75mm howitzer artillery
shells used in WWI. Whether its origin goes back to Harry MacElhone of the Paris landmark Harry's
New York Bar, or its first appearance in print in “The Savoy Cocktail Book” by
Harry Craddock in 1930, both agree it is a delightful drink that "hits
with remarkable precision."See recipe...
Blue Cheese Croustade with Mushroom & Bacon
Makes 24 servingsWhat you need:
6 ounces double cream Saga® Blue Brie, room temperature
2½ ounces Rosenborg-Castello® Extra Creamy blue cheese, room temperature
3 large eggs
12 slices apple-smoked bacon
1 tablespoon lemon juice
2 scallions, trimmed and thinly sliced
10 ounces shiitake or exotic mushrooms, sliced and washed
¼ cup Rosenborg-Castello® Extra Creamy blue cheese
24 sprigs of chervil
What you do:
1. Prepare Croustades: Preheat oven to 350°F. Cut rind off Saga® Blue
Brie and discard. Combine Saga® and blue cheese in food processor along
with eggs. Process until smooth, about 1 minute.
2. Spray two 12-cup mini non-stick muffin pans with non-stick vegetable
spray. Spoon one tablespoon of cheese mixture into each muffin cup.
3. Bake for 12-15 minutes, until croustades are golden and puffy. Remove
from oven and let rest for one minute to set. Gently remove croustades
from the pan.
4. Prepare mushroom filling: Cut bacon into ½-inch pieces and cook until
crisp. Remove bacon from skillet and drain. Keep 3 tablespoons of bacon
drippings in skillet and add lemon juice and scallions. Cook until
scallions wilt, about 2 minutes. Add mushrooms and cook until soft,
about 4-5 minutes. Remove from heat and combine with blue cheese. Keep
warm until ready to serve. Spoon a tablespoon of filling into each
croustade and serve.
Croustades are to be served warm. They
can easily be reheated by placing them on a non-stick baking sheet,
covered with foil and warmed for 3 minutes in a 325°F oven. Fill after