Blue cheese, chilli and pear Dante chips for Joan Crawford
How I wish you could be present at tonight’s dinner party in your honour. The brainchild of the High Priestess of Silver Screen gourmet glamour herself, Jenny of Silver Screen Suppers, glittering gatherings are happening across the globe. Cocktail glasses will be raised, and platters covered with a menu of your making. The recipes tonight are all yours Joan and alas not a morsel will cross your lips. But would I really want you as a guest at my table Joan? You invented self-promotion on a scale that Lady Gaga could only dream of. I have a horror of that kind of ‘push’ and I’m sure you’d sense it and dislike me on the spot too – your heavy-lidded gaze turning frosty. And the ice on your heart too Joan. How could you strike your adopted children out of your will especially as you treated them so cruelly. Or did you? What is the real truth?
I’d like to give you the benefit of the doubt; that beneath the glamour and acting, you weren’t a totally cold creature. Because of food. People who love to cook, who love to eat, who love to share and feed others, can’t be all bad. These recipes are from a treasury of your culinary creations put together by Jenny and soon to be immortalized in a cookbook.
I’ve tinkered with your original Joan. Even such an icon as yourself could not tempt me to use potted ham. But I think you’d approve of the salty blue cheese melted over a sweet, limey, chilli paste with the refreshing sweet slice of fresh pear. It’s the perfect simple appetiser to go with an ice-cold martini that’s named after you made of gin, vermouth and strega with a grapefruit twist. Or there’s a Joan Crawford Cosmo too. Great for a dinner party or an intimate meal for two.
“I need sex for a clear complexion, but I’d rather do it for love.” – Joan Crawford
Blue cheese and pear Dante chips
- 1 pack of plain tortilla chips (wholemeal or blue corn would be good)
- 3-4 tablespoons of Lime & Chilli Exotic fruit for cheese from The Fine Cheese Co or other fruit paste for cheese
- 100g Roquefort or other medium blue cheese
- 1-2 ripe pears
- Preheat the oven to 200 C. Line a baking tray or two with baking parchment. Lay as many tortilla chips as you want to use over the tray. With the back of a teaspoon spread a thin coating of fruit paste over each chip.
- Crumble a small amount of blue cheese on each tortilla chip; a scant 1/2 – 3/4 teaspoon on each is sufficient as the cheese is so salty.
- Put the trays of tortilla chips on the top shelf of the oven for a few minutes until the cheese is melted. Cut the pears in quarters and remove the core, then slice and cut each slice in half. Place a sliver of pear on each tortilla chip. Serve.
- For a party, you could assemble the tortilla chips ahead of time and keep the pear slices in acidulated water (with lemon juice) to stop them from turning brown. While the Dante chips are in the oven, drain the pear and pat dry on kitchen paper.
I used beautiful, juicy, ripe pears from Turkey for this (seasonal in the region) – perfect for Simple and in Season by Ren Behan hosted by Katie of Feeding Boys and a Firefighter. Do visit for loads of seasonal inspiration.
If you’d still like to be a part of the Joan Crawford glamour email joan(at)silverscreensuppers.com for the recipes. If you send photos or your party and Joan dish or a link to your post to Jenny by Monday November 17th you’ll be in the draw for a copy of her Joan Crawford book. Join in the virtual fun on Twitter @silverscreensup #joancrawfordcookbook. To quote Jenny, “Have a glorious time sprinkling star dust around your kitchens my lovelies!”