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 onionsand now moves to Maple Pear Stiltonsnaps.
Maple Pear StiltonsnapsDressing:
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
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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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