Cooking with Pete: Winter Solstice Maple Pear Stiltonsnaps

Lori Midson January 6, 2010 8:59AM

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

I support

Local

Community

Journalism

Support the independent voice of Denver and help keep the future of Westword free.

Support Us

Pile the Stilton on the cookies, and put a dollop of the maple dressing on top.

For more from Pete, Barbara and Marczyk Fine Foods, visit the market website. And be sure to check out Who's Drinking with Pete.

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.

Make a one-time donation today for as little as $1.

Lori Midson

Contact: Lori Midson