This was the first year I had goose for Christmas.  The first time I’d had goose, full stop.  Goose is the delicious flavor baby of turkey crossed with roast beef.  Fabulous.  Rhea roasted it, we brought truffles for shaving over the top.  The next day, we stole took the leftovers home and whipped up this yummy quesadilla with a bit of leftover Stilton and some of the thinly sliced pears that I had used for the Christmas Eve centerpiece (NOT a tablescape, people.  Never a tablescape.)  PK tip: For my quesadillas (even the “normal” ones with shredded cheddar and red onions), I don’t ever oil or butter the pan.  Just about all recipes out there tell you to do it.  But you really don’t have to.  And I’m originally from Texas, so I’ve made and eaten a lot of quesadillas in my time.  Trust me.

Quesadilla with Pear, Stilton and Roast Goose, serves 2

4 flour tortillas

1 very ripe pear, cored, thinly sliced (I used Bosc)

1/2 c shredded roast goose

1/3 c crumbled Stilton

Crème fraiche or sour cream for serving

In a pan over medium heat or on a hot griddle, place two tortillas and divide ingredients evenly between the two: pear, goose and Stilton.  Top each with a second tortilla.  Heat until just beginning to crisp and brown.  Flip carefully and brown the opposite side.

Slide onto a cutting board and slice into four quarters.  Serve with crème fraiche or sour cream.

Playlist included Drumming Song by Florence + The Machine.