Sweet prunes are poached in Port wine and spices and paired with tangy blue cheese and toasted nuts in this indulgent appetizer. A recipe inspired by the game of Clue!
Clue: A Murder Mystery Feast
Join us for an edible murder mystery where suspense builds with every bite. Inspired by the classic board game Clue, this feast will draw you into a world of mystery and intrigue where each recipe is a clue. Consider the ingredients, techniques, and set décor as you set out to solve this series of murders. Was it Colonel Mustard or Mr. Green? With a wrench or the rope? Unravel the mystery, one dish at a time!
Professor Plum, in the Study, with the Wrench
Sweet prunes poached in Port wine and spices serves as the inspiration in our Professor Plum inspired dish. Toasted nuts are an homage to the classic Clue weapon the wrench, which is typically used to tighten nuts and bolts. The prunes are poached in Port wine and spices until they are soft and absorb the sweet spicy flavours of the poaching liquid. The combination of sharp, tangy blue cheese, toasted nuts, and sweet, spiced prunes creates a delicately balanced and decadent appetizer.
Ingredients
Prunes: Use pitted prunes.
Port wine: This fortified red wine has a rich, sweet flavour and is made by blending red wine with additional spirits. The most common types are tawny port and ruby port. I typically prefer to use tawny port.
Blue cheese: Tangy blue cheese compliments the sweet poached prunes. I used Danish blue cheese but any other blue cheese, such as Roquefort or Stilton, would work well too.
Cream cheese: Blending the blue cheese with cream cheese yields a luscious, creamy cheese spread while also softening the blue cheese flavour. Bring the cream cheese to room temperature before using.
Nuts: Use any blend of nuts that you prefer. I used walnuts, pecans, almonds, and hazelnuts.
How to Make Blue Cheese Nut Log with Port Poached Prunes
Make the cheese log
Preheat the oven to 300°F. Combine the nuts on a baking sheet. Bake for 5 to 7 minutes until the nuts are lightly toasted. Let the nuts cool and then set aside.
In a mixing bowl, combine the softened cream cheese and crumbled blue cheese. Use a spatula to blend the cheeses together. Scoop the blue cheese mixture onto a large piece of cling film. Roll the cheese up to form a log, twisting the ends to form an even cylinder.
Coarsely chop the nuts. Unroll the cheese log and place on top of the nuts. Roll the cheese through the nuts, pressing them in to ensure the cheese is evenly covered with the nuts. Roll back up in a piece of cling film and refrigerate until firm. The cheese log can be made ahead of time and refrigerated until serving.
Poach the prunes
In a saucepan combine the Port wine, water, sugar, spices, lemon juice, and lemon zest. Place over medium high heat. Add the prunes and bring to a simmer. Turn down the heat and gently poach for 5 to 10 minutes until the prunes are softened and have absorbed some of the liquid. Let cool in the liquid.
Serve the Blue Cheese Nut Log with Port Poached Prunes
Transfer the blue cheese nut log to a serving dish and serve with the poached prunes on the side. The cheese log and prunes can be served on their own as a cheese course or with sliced baguette as an appetizer. Enjoy!
