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British Bites: Beef and Stilton Pasty

British Bites Sydney Oland 1 comment

Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer. More

Beef and Stilton Pasty

Serious Eats Sydney Oland 9 comments

Based on the large version of this classic pie, these savory pasties make a great light lunch, or even a hearty snack. The combination of beef and stilton is perfect for this time of year—salty and savory and great for colder weather. This recipe calls for just 1/4 cup of stout, which adds a light malty quality to the filling. But you can try another sort of beer, or even substitute stock if you'd rather drink your beer. More

Sunday Supper: Steak & Stilton Pie

Serious Eats Sydney Oland 6 comments

Of all the great meat pies in the world, Steak & Stilton Pie is one of my favorites. The combination of rich stewing beef, funky Stilton, and bitter ale makes for a complex and filling Sunday Supper. More

Cook the Book: Stilton and Walnut Crackers

Serious Eats Caroline Russock 8 comments

Ina Garten's How Easy Is That? begins like every great dinner party does, with cocktails. The first chapter is a predinner spread of cocktails and little bites that get the meal started on the right note, keeping your guests entertained and giving you a little leeway to finish up the rest of the meal. All of these hors d'oeuvres have Garten's simple and elegant touches all over them—popcorn is drizzled with truffle butter, mixed nuts are roasted with chipotle and rosemary, and instead of cheese and crackers, Garten offers these Stilton and Walnut Crackers. More

Stichelton: Raw-Milk Stilton

Serious Cheese Jamie Forrest 3 comments

The story of Stichelton is the story of a couple of brave entrepreneurs trying to reclaim a tradition of English cheesemaking that went the way of so many other traditional foodways. In 1989, England suffered an outbreak of gastrointestinal illnesses that was blamed on raw-milk Stilton, a cow's milk blue cheese made in the counties of Derbyshire, Leicestershire, and Nottinghamshire. Subsequently, Stilton cheesemakers decided to switch to using pasteurized milk, and in 1996 the European Commission granted the cheese the status of “protected designation of origin” (PDO). From that moment, if a cheesemaker wanted to create a raw-milk Stilton, he would be legally obliged not to use that name.... More

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