I admit it, I love Martha Stewart. I tend to like the books that were actually, composed by Martha Steward. I have little use for those large compilations that come form her enormous staff and simply have her photo stuck to the front. But, when Miss Martha was cooking in her kitchen in Connecticut, borrowing dishes from relatives and arranging the same table over and over with different tablecloths and flowers, she was great.A couple of weeks ago, Harry Lowe and Al, were off at an auction. They found a couple of books being discarded and ransacked the trash for me. One of books was a pristine, 1st Edition of her 1984 classic, Martha Stewart's Hors d'Oeuvres. There was much debate over whether Miss Martha had ever been that young, but I assured them, it was a very young Martha on the cover in classic 80's style.
The previous owner had clearly planned a party around this book, because several pages were bookmarked with notation of what to make on that page. This seemed to be popular and a tad on the easy side, but here goes.
Yes, it's fruit stuffed with blue cheese. Remember, it was 1984 and most women wanted OUT of the kitchen and really couldn't be bothered with stuffing their fruit with cheese.SEE VIDEO TUTORIAL >>
Apricots with Bleu du Bresse
1/2 pound blue de Bresse, at t room temperature
15 fresh apricots, pitted and halved
Spread 1 teaspoon softened cheese on each apricot half. Serve at room temperature, or put under the broiler for 1 minute, just until the cheese begins to melt.
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