Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast. For the next wave of recipes, Pete and Barb collaborated with John Hinman, the former owner of Nosh (now Kaos) and the current baker at Marczyk, on a winter solstice menu, that began with butter lettuce salad with tangerines, candied walnuts, and pickled red onions and now moves to Maple Pear Stiltonsnaps. Maple Pear Stiltonsnaps Dressing:
Jar of Ela Family Farms Apple Pear Butter 7 oz container of Fage Total Yogurt Jar of English clotted cream 1/3 cup maple syrup 1 tsp nutmeg Salt and pepper to taste
Mix together (also tastes great the next day on poached pears!)
1/3 lb Stilton Cheese crumbles Box of Anna's Ginger Crackers
Pile the Stilton on the cookies, and put a dollop of the maple dressing on top.
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