Unfortunately, there is no correlation in the title except that I am keeping with my promise in posting about ‘stuffing’ recipes. I am also making good on another promise featuring cocktails and appetizers on Tuesdays, at least occasionally. And, something else I’m been meaning to do is to post a tribute to friends every so often. Today’s recipes go out to my dear and wonderful Floridian friend, Claudia at What’s Cookin' Italian Style. I think she will like both of these recipes.
The cocktail today features three types of liquor and a little lemon, nothing more and nothing really fancy. It is nothing more than an improvisation on the better-known Sidecar. The silky addition of rum, for Claudia’s sake, is what makes the difference.
Claudia, from an Italian family, will appreciate the appetizer or dessert, as I believe it is eaten in Italy. According to an old Italian proverb, “Never let the peasants know how well cheese and pears go together.” Blue cheese or Roquefort makes a memorable combination if Gorgonzola cannot be found. Seckel pears, because of their size and butter flesh, are the ideal pears but are only in season in fall through December. Any small ripe pear will be satisfactory. Hope you enjoy this folks and you too Claudia!
Between the Sheets
for each cocktail
1/2 jigger light rum
1/2 jigger Cointreau or triple sec
1/3 jigger lemon juice
Cheese Stuffed Pears
2 tablespoons lemon juice
1/4 cup (1/2 stick) sweet butter, or try it with cream cheese
1 cup Gorgonzola cheese, Blue or Roquefort will do
1 cup finely crushed walnuts
Beat butter, cheese together until creamy, and spoon into the pear half by teaspoons. Place halves together forming a whole pear. Use more mixture if needed to adhere pears together.
Dip pear in crushed walnuts and set on a platter.
Cover with wrap and chill until serving time.