International Week -- Stilton Pâté

Before we move along to today's post, I have to share my BIG, exciting news: My Scottish Oatmeal Shortbread post made the front page of the prestigious Food News Journal yesterday -- I'm in "Best of the Blogs"!!! Here's what they say about themselves: "Monday through Friday FNJ brings you the best in food current events: the most intriguing articles, the liveliest essays, and the best from the bloggers." Whee!!! I'm absolutely giddy ... :)

Okay, now on with today's recipe ....

This may be the easiest (although the least colorful!) recipe I've ever given to you. It's not quite as easy as telling you how to boil water, but it's not too far off.

In deciding what recipes to feature for International Week, there seemed to be a little bit of "something old, something new, something borrowed and something blue" involved despite this not being an intentional protocol for picking the foods. Monday's pasta dish was old, one I've made before; yesterday's soup was borrowed from my dear friend Connie. And today's was both new and blue!

Despite never having been a vegetarian, I was given Linda McCartney's Home Cooking many moons ago. Most of the recipes are very quick and easy, but I haven't used the book in years and years. I remember making some sort of cheese dumplings once and having them not hold their shape as they simmered; they just fell apart and turned into a mess of spinach and blobs of ricotta floating in the water. That was enough to deter me from using the cookbook again, but still it lingered in my collection.

But as the countries were reviewed (and next time, "trips" to continents beyond Europe will be featured), England seemed like a nice choice to feature. The Brits aren't exactly noted for the quality of their food, although some items -- like clotted cream and scones -- are justly famous. And Stilton, a gorgeous strong blue cheese, is divine! So, a recipe by a famous resident of the English countryside which featured one of my favorite treats seemed to be worth tasting.

Go buy some Stilton or some other good blue cheese, stir it together with a few other ingredients, and have yourself some exceptional pâté. It's essentially a glorified dip, but why not elevate it and indulge in a little sophistication??? I liked this recipe so much that I might actually give the cookbook another try some time. It has been redeemed ... :)

Stilton Pâté

4 ounces crumbled Stilton
juice from 1/4 lemon
4 ounces cream cheese
2 teaspoons snipped chives
2 tablespoons milk
pinch of kosher salt
pinch of freshly ground black pepper

Mix everything together and place into a serving bowl. That's it! Serve with vegetables, crackers, whatever strikes your fancy. You can also thin it out a bit more and use it as a chip dip or as a salad dressing.