Buzz
If you're celebrating New Year's Eve, whether in a glam Gatsby-inspired setting or simply in your pajamas, you need a snack that feels special but doesn't require any cooking. Finding no-bake recipes that are both tasty and unique can be a challenge (apologies to the classic crudité). Thankfully, Martha’s Roquefort cheese grapes provide the quirky, delicious solution you need for your party.
I’ll admit, I was a little hesitant at first—grapes dipped in blue cheese and rolled in ground nuts isn't exactly a typical snack (at least for me). But it's hard to resist a simple, five-ingredient recipe. Plus, the tradition of eating grapes at midnight for good luck around the world makes it all the more fitting for New Year's Eve.
This recipe dates back to 1982, from Stewart’s cookbook Entertaining. The concept is straightforward, and I’ve made a few tweaks to simplify the process. She combines a small amount of Roquefort cheese (a tangy, salty blue cheese found in most major grocery stores) with cream cheese and a dash of heavy cream. The proportions create a creamy cheese dip with a hint of blue. After washing and drying green grapes, they are lightly coated in the cheese mixture and then rolled in finely ground toasted nuts.
The combination of fruit, cheese, and nuts results in a truly delightful bite. The texture is a treat—the juicy grape contrasts beautifully with the smooth, creamy cheese, and the crunch of the finely ground nuts adds a wonderful texture. Flavor-wise, it’s a mesmerizing blend—the grapes are sweet and syrupy, the nuts bring a pleasant bitterness, and the cheese is rich and salty, with a playful funkiness from the Roquefort.
It’s easiest to mix when the cheeses are at room temperature, but if needed, you can microwave the bowl for 10 to 20 seconds to warm up any cold ingredients. If blue cheese isn’t your thing or you forgot to buy some, it’s okay to leave it out. Since it’s a small amount, you can simply replace it with more cream cheese, and it’ll work just as well. Don’t throw away any leftover Roquefort spread—it makes a great dip for crackers.
Roquefort Grapes Recipe
(adapted from Martha Stewart’s Entertaining)
Ingredients:
½ pound of seedless green grapes
4 ounces of cream cheese
1 ounce of Roquefort cheese
1 tablespoon of heavy cream
¾ cup (about 6 ounces) toasted slivered almonds (or toasted walnuts)
1. Wash and dry the grapes thoroughly (if they’re wet, the cheese won’t stick). Place them in a bowl and set aside.
2. Grind the nuts into a semi-fine meal. It’s okay if there are some larger pieces, like lentil-sized bits. Transfer the ground nuts into a small bowl.
3. In another small bowl, combine the cream cheese and Roquefort cheese until smooth. If necessary, microwave the mixture for about 10 seconds to soften. Stir in the heavy cream. The result should be thick and spreadable, similar to soft butter.
4. Lay down parchment paper on a sheet tray or plate. Roll the grapes in the cheese mixture, which will likely form a thin, uneven layer, and that’s perfectly fine. I prefer to wear a vinyl glove on my left hand and gently rub the cheese onto the grapes with it. Once coated, transfer the grapes into the bowl of nuts and roll them around until fully covered. Carefully place the coated grapes onto the parchment-lined tray. Repeat with the remaining grapes.
5. Refrigerate the grapes for at least 20 minutes to let the cheese and nut coating firm up. Serve them in a wide bowl or on a platter alongside candied nuts, and enjoy a wonderful New Year.
