Recipe: Cabrales Blue Cheese & Blood Oranges

This recipe has been a favorite since my sick mind first invented it several years ago. It will be going away with the new menu, but will be included in The K.I.S.S. Method Gourmet Cookbook. The students of my classes at the restaurant loved the flavor and the simplicity to make. The hardest part is peeling & sectioning the blood oranges. Cabrales Blue cheese is, in my opinion, Spain's answer to Rocquefort, Gorganzola & blue Stilton cheeses. Its usually made of a blend of goat's milk with cow and sheep milk and is wrapped in oak leaves, which adds some tannins to the flavor.

Serve as an appetizer for 2, though some of my guests like it as a savory & sweet dessert.

• 1 tsp turbinado or brown sugar
• 1/2 cup blood orange juice
• 1 ounce white wine- I use chardonnay at the restaurant
• 1/2 tsp fresh ground black pepper
• 1/8 tsp nutmeg, ground
• 1 blood orange, peeled & sectioned
• 3 ounces Cabrales Blue cheese, crumbled
• 1 1/2 ounces Lillet Rouge aperitif
• 1/2 tsp fresh parsley, chopped

Procedure:

1. In an 8" nonstick saute pan, add the sugar, juice and wine. Turn on the heat and dissolve the sugar in the liquids.
2. Add the pepper and nutmeg.
3. When it comes to a boil, add the orange segments and cook for 1/2 minute. Turn them over and cook for 30 seconds more.
4. Add the cheese and cook for 1/2 minute.
5. Add the Lillet and cook for another 1/2 minute.
6. Split equally into a 2 bowls. Garnish with the parsley. Serve with warm, crusty bread.

Enjoy! Most people eat this with a soup spoon and use the bread to wipe up the extra sauce. About 50% of those who dislike blue cheese love this dish.

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