RECIPE: REC: Parmesan and Fennel Biscotti- Took some of these and a bottle of red wine as a hostess gift-

[cynupstateny]

They're really excellent. I would cut the salt in half next time.

SAVORY PARMESAN AND FENNEL BISCOTTI

These are very tasty with a glass of wine, an ideal thing to have on hand when guests might drop by. Parmesan cheese gives them depth of flavor, and the two peppers adds zing. Adjust the level of cayenne to your own taste.

2 cups flour

1/4 cup coarse ground yellow cornmeal

1 1/2 tsp. salt

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1 tsp. coarse ground black pepper

pinch of cayenne

3/4 cup freshly grated Parmesan cheese (2 1/2 oz.)

2 tsp. fennel seed

1/2 cup pine nuts, chopped

1/2 cup buttermilk

2 large eggs, beaten

Combine the flour, cornmeal, salt, baking powder, baking soda, black pepper and cayenne in a medium bowl and whisk it all together. Stir in the grated cheese, the fennel seed and the chopped pine nuts.

In a small bowl, beat together the eggs and buttermilk. Pour the wet mixture into the dry and stir together with a fork until a crumbly dough forms. Turn the dough out onto a lightly floured board and knead it a few turns, just until it is smooth. It may still be slightly sticky. Form the dough into a ball, wrap it in plastic wrap and let it rest about fifteen minutes.

Divide the dough into three equal parts. Take one part at a time, keeping the rest of the dough wrapped, and roll it out into a one-inch diameter log. It will look too skinny, more like a rope, but don't worry. Put the logs on a baking sheet lined with parchment, spacing them two inches apart, and flatten them just slightly with the palm of your hand.

Bake the logs at 375° for twenty minutes, until golden. The tops may split as they bake - again, don't worry. Let them cool on their baking sheet for a few minutes, then carefully transfer them to a rack and let them cool at least twenty minutes more. Meanwhile, lower the oven temperature to 225°.

Using a very sharp, thin, serrated knife, slice the logs on a diagonal, about 1/4 inch thick. Arrange the slices on parchment lined baking sheets (you will need two), and bake them for 35 minutes. Flip the biscotti over and bake again for another 35 minutes, or until they are dry and crisp. Let the biscotti cool completely on racks.

If you pack these biscotti in airtight tins, they will keep well for several weeks, but only if no one knows about them. They are delicious!

Makes about 5 dozen.

Source: The Vegetarian Epicure

 

[sylvia]

Savoury Shortbread

Savoury Shortbread (A Chatelaine Recipe)


3/4 c unsalted butter, at room temp.
1/2 tsp. salt
1/4 tsp. dry mustard
1 1/2 c grated old cheddar cheese
1 1/4 c all purpose flour
1 tsp. hot red chili flakes or canned diced jalepeno peppers

Place butter, salt and mustard in a food processor fitted with a metal blade. Whirl unti just combined. Add cheese and whirl just until mixed. Gradually add flour and chili flakes to mixture and pulse just until mixed.
Do not overmix. Preheat oven to 350F. Meanwhile, pinch of pieces of dough and roll into 1 inch balls. Place on ungreased baking sheets, about 1 1/2" apart. Press each cookie down slightly with bottom of a glass until about 1/2" thick for cakey shortbread or 1/4" for crisp. Bake in centre of oven until lightly golden, from 14-16 min.. Cool on rack.

Store in an airtight container in a cool dry place for up to 3 weeks. Makes 4 doz. cookies.
ENJOY!!!!!!

 

[sylvia]

Savoury Cheddar Thumbprint Cookies

Savoury Cheddar Thumbprint Cookies

A Canadian Living Recipe

Guests will be surprised to find that these appetizers, studded with nuts and bejewelled with pepper jelly or other savoury jelly or salsa jam, are not to be saved for dessert. This is one cookie recipe that can be made only in a food processor and should certainly be paired with cocktails.

1-1/2 cups Shredded white old Cheddar cheese 375 mL
1/2 cup Freshly grated Parmesan cheese 125 mL
1/2 cup Butter, softened 125 mL
1 Egg yolk 1
1/4 tsp Pepper 1 mL
1 cup All-purpose flour 250 mL
1 cup Finely chopped pecans or unblanched almonds 250 mL
1 cup Hot pepper jelly 175 mL


In food processor, pulse together Cheddar and Parmesan cheeses and butter until smooth. Add egg yolk and pepper; pulse until blended. Add flour; pulse just until soft dough forms.

Place pecans on plate. Place 1 cup (250 mL) water in bowl. With hands, roll scant tablespoonfuls (15 mL) of dough into 1-inch (2.5 cm) balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet. With thumb, make indentation in centre of each. Refrigerate for 15 minutes.

Bake in centre of 350°F (180°C) oven for about 15 minutes or until firm outside and lightly golden. Let cool on baking sheet on rack. (Can be prepared to this point and frozen in layers separated by waxed paper in rigid airtight container for up to 2 weeks; bake in 350°F/180°C oven for about 3 minutes to recrisp.) Fill indentations with hot pepper jelly.

Makes about 36 pieces.

Note: For a simpler version just leave off the nuts.

 

[sylvia]

Parmesan Shortbread

Parmesan Shortbread

2 cups all purpose flour
1 cup finely grated Parmesan cheese
1 cup butter, softened
2 - 4 tbsp cracked black pepper or poppy seeds or sesame seeds

In bowl, whisk flour with Parmesan cheese. Using pastry blender or two knives, cut in butter until crumbly.

Pressing crumbs together, gather dough into ball; flatten into rectangle. Wrap in plastic wrap and refrigerate for 30 minutes. (Refrigerate for up to 3 days.)

Divide dough in half (quarters). On lightly floured surface, roll each into 12 inch log.

Spread half (quarter) of the pepper on 24 inch square of waxed paper; roll log in pepper, turning to coat evenly. Roll up in paper, twisting ends to seal. Repeart with remaining log(s) and pepper.

Refrigerate until firm, about 1 hour, rerolling logs twice to maintain roundness. (Make ahead: Refrigerate in airtight container for up to 1 week or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month. Let frozen logs thaw slightly before slicing.)

Using serrated knife, cut dough into 1/4 inch slices and place about 1 inch apart on parchment paper-lined or greased baking sheet.

Bake in centre of 250˚F oven until lightly browned and fragrant, about 1 hour. (Make ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 week.

My tweaks:

I made the rolls smaller....about the circumfrence of a dime and didn't roll them in pepper as suggested. I think I would prefer to roll them in poppy or sesame seeds. Also I baked them at 300˚F for 30 minutes but would check them after the 10 minute mark. I served them in a bowl as one would nuts.