Roald Dahl was one of my favorite authors as a child. I loved his whimsical stories and appreciated his touch of the macabre. Without Charlie and the Chocolate Factory, James and the Giant Peach, and The Witches, I’m not sure I would have turned out to be the same person I am today. I especially loved The Witches, reading it multiple times and thoroughly enjoying the movie starring Anjelica Huston.
In addition to being an author, Dahl was a foodie and entertainer. When I originally asked for Roald Dahl’s Cookbook, I expected something fantastical and, well, somewhat fictional. In actuality, it’s a lovely book, full of traditional Scandinavian recipes and family favorites. Sprinkled with anecdotes about Roald and the rest of the family, it offers a unique insight into the life of the author.
Many of the recipes contain herring or gelatin and, to be honest, I have not been brave enough to try those yet. One that intrigued me was the Stilton Paté. A mix of stilton, soft cheese, and wine, it hits all the right notes for me. It’s terrific on crackers or crudité and I’m thinking that it should definitely get tried on a perfectly grilled steak. For steak, I think I would add just a splash of Worcestershire.
My version of their Stilton Paté is below. Give this one a try for your next gathering; it makes a great appetizer!
Stilton Cheese Dip
Inspired by the Stilton Paté in Roald Dahl's Cookbook.
- 8 oz cream cheese, softened
- 4 oz Stilton, rind removed, softened
- 2 tbsp white wine
- 2 tbsp milk
- 1 tsp finely chopped onion
- 1 tsp dried parsley
- dash ground nutmeg
- salt and pepper to taste
- In a medium bowl, mix together cheeses and combine thoroughly.
- Stir in remaining ingredients.
- Chill at least 2 hours.
- Serve with crackers and veggies.
For a smoother dip, use a food processor to combine all ingredients. Pulse until you reach desired smoothness.
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