Bloody Mary Week: Classic B.M. w/Capricho de Cabra + Manchego Stuffed Olives

     As the cocktail train keeps rolling I realize that I should have labeled this "Garnish Week"  being that it's what I'm most excited about in these Bloody Mary's.  I am pretty stoked about today's offering.  
    What we have here is an olive stuffed with a mixture of Capricho de Cabra and One Year Aged Manchego.  That's right, I'm mixing milks here.  Goat Cheese + Sheep's Milk Cheese = Love (Forever).  I told you it would get crazy in here this week.  
    The Capricho is bright and balanced, with a touch of that familiar lemon zest of fresh goat cheese.  Meanwhile the Aged Manchego adds depth and fatty-earthy aroma.  Together they make my favorite stuffed olive yet.

 Olives w/Capricho de Cabra and 1 Year Aged Manchego

Pitted Olives

(Green works best with this variation)

Capricho de Cabra, plain

1 Year Aged Manchego

• Bring Capricho and Manchego to room temperature.  About 20 minutes out of the fridge.
• Drain and pat dry olives.
• Shred Manchego using a hand held cheese grater
• Mix 1 part Capricho with 2 parts shredded manchego
• To stuff the olive roll a pinch of the cheese mixture in the palm of your hand and gently poke it into the  olive. 
• To get the pretty "snowball" effect from the photos dip the large end of the stuffed olive into any remaining Manchego shreds.  This is also good for extra Manchego flavor.  

Enjoy!

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Capricho de Cabra with Colorado Honey + Lavender Blooms

    A fresh half-puck of Capricho de Cabra lightly sprinkled with french lavender blossoms and local honey.  This is what springtime breakfasts are made of.  There's just something about the clean, lemony tang of goat cheese that lends its self so well to sultry lavender and vaguely astringent clover honey.

    Thanks to my dear friend Lyn, back East, I have harbored an obsession for lavender flavored anything.  This dense, cakey Capricho being no exception.

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