The Select-O-Matic says:
#210: Between the Sheets, with Pere Ripiene
If you like to think that the Universe plops down little signs that one is on the right track, here you go: Between the Sheets. This could not be more in keeping with what I like, and specifically what I like about this recipe card set. My favorite classic cocktail is the Sidecar, and my favorite spirit is rum. Between the Sheets brings those two things together, with an “Oh, Seventies, what are we going to do with you?” name. While the name seems to scream “Hey baby, what’s your sign?,” it actually dates back to at least the ’30s, when the drink appeared in the Savoy Cocktail Book. (Further reading: Erik Ellestad’s Savoy Stomp take, Kaiser Penguin’s Between the Sheets recipe comparison)
Between the Sheets
1/2 jigger brandy (Hardy VSOP Cognac)
1/2 jigger light rum (Mount Gay Eclipse Silver)
1/2 jigger Cointreau
1/3 jigger lemon juice
Shake & strain into a cocktail glass, garnish with lemon wedge.
I skipped the garnish, because I am a naughty little minx. In addition to the Mount Gay Eclipse Silver, I tried making this with Banks rum. While Banks is a rum I enjoy, it brought too much funk; I’d stick with a straightforward silver rum. Of course I like it. It’s a Sidecar with a bit of rum. I wasn’t going to not like it.
Pere Ripiene (Cheese-Stuffed Pears)
12 small Seckel pears (Comice)
2 tbsp lemon juice
1/4 cup unsalted butter
1 c Gorgonzola cheese
1 c crushed walnuts
Peel pears, cut in half lengthwise, remove seedy guts. Blend butter & cheese together until creamy, spoon into pear halves. Place pear halves together, and cover with crushed walnuts.
This was good! Really quick to throw together. I learned that the way to check the ripeness of a pear is to press your thumb into the neck, right against the stem. I wouldn’t know a Seckel pear if it bit me in the rear, so I went with Comice. I ground up the walnuts in a coffee grinder. I liked this quite a bit. Rich doesn’t dig Gorgonzola, and this was not the magical dish that converted him. I liked it enough to save it in Cookooree. While we didn’t agree on the tastiness of the pears, we did both agree that the pairing with the drink was a good one.