"Christine Dabney" > ha scritto nel messaggio
...
> Heya all,
>
> So, I know you all have some great appetizers that partner well with
> cocktails. I am wanting your tried and true things, not just
> something you clipped from the paper or saw online. > Christine

This is my own recipe, so not clipped from anywhere. People write to tell
me they make them all the time, from pretty much all over the world.
They're good and they keep well.

Gorgonzola Cookies makes many, many

7-8 ounces of gorgonzola

4 ounces of soft butter

1/3 cup of flour

1/8 teaspoon of cayenne pepper (peperoncini in polvere)

3 cups of protein breakfast cereal flakes, but make sure they aren't sugar
frosted!

Mix the gorgonzola and the butter together (I used a food processor.) Mix in
the rest of the ingredients, hands work best. Divide the dough into 4 pieces
and form each one into a long roll about 1? (2.5 cm) in thickness. Do this
on a piece of plastic wrap and the wrap will help you roll them out evenly.
Seal your gorgonzola ropes in the plastic and refrigerate for half an hour
or more.

Heat the oven to 325 F (160+C) and cut the rolls into 1/4 inch slices,
placing them on big baking sheets (placca di forno) with plenty of room
between them. One sheet at a time, bake them for 12-15 minutes, and using a
spatula, remove them to cooling racks.



One of my favorite cocktails in the Parrot, made like a Kir Royale only with
raspberry liqueur. The Bellini made with white peaches is the current drink
of the house.