This creation sounds complex, but it was a very simple meal made from Christmas dinner leftovers. My mom roasted a couple of large cuts of pork infused with LOTS of garlic, and the next day I wanted to taste the meat without all the other sides…so I closed my eyes and combined various flavors in my mind. The result was pure deliciousness.
Dump everything in a saucepan, bring to a boil, then reduce the heat to medium. Simmer the mixture for about 20-30 minutes, or until the cherries are soft and the reduction is slightly thickened. The consistency is up to you. Just remember that it’s going on a sandwich.
Roquefort, classic blue cheese made from ewe’s milk, often considered one of the greatest cheeses of France. The designation Roquefort is protected by French law.
Roquefort is one of the oldest known cheeses. It was reportedly the favorite cheese of the emperor Charlemagne, and in France it is called le fromage des rois et des papes (“the cheese of kings and popes”). Roquefort cheese is widely imitated throughout the world, and its name is used rather indiscriminately on processed cheeses and salad dressings. True Roquefort is noted for its sharp, tangy, salty flavour and its rich, creamy texture. Today some authentic Roqueforts are made in Corsica, but all still undergo final aging in the limestone caves of Roquefort near Toulouse in southern France, where the cool and humid atmosphere promotes growth of the mold Penicillium roqueforti. By French law, only cheese that is processed at Roquefort, France, may be labeled “Roquefort cheese”; other French blue-veined cheeses are called “bleu” cheese.
3.5 oz Roquefort cheese
Mix the cheese and mayo thoroughly…that’s it! You can adjust the amount of the two ingredients to your taste preference.
The only thing left to do is build your sandwich…and you can do that any way you want to…ENJOY!