Last time we spoke I was making a mad mix of ginger beer pickled pears for my Christmas Day Pear and Blue Cheese Salad. If you follow my Instagram, you would already know how this turned out. If not, take a look!
I am amazingly proud of this. It looks so pretty and festive and it tasted just as good as it looks!
The ginger beer pickled pears were great. They were so tasteless raw, it was like chewing cardboard. The ginger beer pickle not only added some flavour but also made them taste more pear-y.
For the salad, I used a supermarket bought mixed leaves, toasted walnuts, some crumbled blue cheese and some red currants to add some festivity!
I kept the skin on the pear during the pickling but took it off for serving.
For the dressing I mixed some of the pickling liquid with some olive oil. And then promptly forgot to take it to mum’s. She had some bought dressing which we used on the day but I actually think the one I made was better.
My Pickled Pear and Blue Cheese Salad was inspired by a recipe in the A-Z of Cooking for a Pear and Blue Cheese Salad. I didn’t copy it totally first because of the issue with the pear. But also I felt that the combination of blue cheese and mayo would make my salad too heavy. We have been in a heat wave and so for me the lighter dressing kept the salad more lean and the increased acidity worked well in the heat.
Here is that recipe, you’ll find my recipe for the Pickled Pear and Blue Cheese Salad at the bottom of the page.
may be am totally biased but I’m calling my 2015 version of a Pear and Blue Cheese Salad the winner in this bout of retro v modern. I absolutely loved it. But you know what? Try them both and let me know what you think!
Meantime, I have half a jar of saffrony-gingery-chilli-ish pickling liquid left over. Fruit and sugar and vinegar = a shrub does it not? I’m researching as we speak. This could be the gift that keeps on giving. It’s a dirty job but someone is going to have to taste test cocktails made with the pear and ginger shrub to find out which booze it goes best with. I think it can go three ways – keep it lean with some vodka, make it sparkle with some prosecco or play to the spicy notes with some spiced rum.That’s where I’m heading anyway.
Any thoughts, ideas, suggestions will be gratefully received.
I’ll try to get it right before NYE. Speaking of which, what are your plans? The fussiest eater in the world is working so it’s me on my lonesome. Which is perfectly fine by me. I am working during the day so will use the evening to prepare a Bridget Jones curry buffet for the following day when my friend Ali is coming over for what has become a New Year’s Day tradition.
Hopefully,the ratio of cooking vs shrub testing stays on the right side and I don’t end up doing the full Bridget Jones couch routine!
Have a fabulous week!
Here is my recipe: