The Recipe Box- By Quail Hollow Kitchens
Another year has passed, and another year has begun. In a time for new beginnings and fresh starts we hope you might try your hand at a few fun home baking projects. We are ringing in the New Year with lovely little crackers. You will find that making these little treats is as easy as placing the ingredients in a food processor and giving it a few pulses until the dough comes together. After that, roll it into a log, cover it in plastic wrap, refrigerate for a few hours, slice and bake. The nice thing is that these tiny tidbits can be made ahead, frozen and taken out, sliced, and baked when guests drop by. The dough keeps for a few days in the refrigerator, and for months in the freezer. From “Our Kitchen to Your Table” we wish you and your family a wonderful year ahead.
Lemon Rosemary Coins•
1 1/3 cups all-purpose flour•¾ cup lightly packed finely grated parmesan cheese•1 tablespoon lemon zest•1½ teaspoons fresh chopped rosemary•1 teaspoon salt•¼ teaspoon black pepper•½ cup unsalted butter, chilled and cut into ½ inch pieces•1 egg yolk•2 Tablespoons lemon juice.
•Preheat oven to 375°F.Combine flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor and give it a pulse or two until blended. Add the butter cubes and pulse until the dough resembles coarse bread crumbs. Mix lemon juice and egg yolk together and then drizzle over the crumb mixture. Pulse until you have small, moist crumbs that just begin to clump. Pile the crumbs on a breadboard and, with the heel of your hand, smear the crumbs away from you. Use a pastry scraper and turn the dough and smear again until they just begin to clump together in a cohesive dough. Shape into a 14-inch log that is 1 ¼ inches in diameter. Wrap in plastic and refrigerate until firm, about 2 to 4 hours. Line a baking sheet with parchment. Using a knife, cut logs into ¼ inch slices and place on a parchment lined tray about ½ inch apart. Bake for about 15 minutes until bottoms and edges are golden.
Cayenne Pecan Savory Sable
•Combine in a food processor:
•2 cups all-purpose flour•1/8 teaspoon cayenne pep-per•1/8 teaspoon baking powder•1 teaspoon salt•pulse to combine dry ingredients.Add:•14 tablespoons (1 ¾ sticks) unsalted butter, chilled and cut into ½ inch pieces•Pulse in butter cubes until roughly combined Add:•1 ½ cups finely grated cheddar•½ cup finely grated parmesan cheese ½ cup finely chopped pecans•Pulse to combine cheese and pecans Add: 1 egg
Pulse to combine egg. Follow directions in previous recipe for preparation and baking. These sables can be brushed with egg yolk and salted before baked for a shiny appearance.
Option: I rolled these to about ¼ inch and used a cookie cutter for my sables in the photo. Comments or suggestions are welcomed.
Please contact Patricia Davis at Information@Quail-HollowKitchens.com For more information about Patricia or her cooking classes go to: www.QuailHollowKitchens.com or follow on social media at www.facebook.com/quailhollowkitchens or www.instagram.com/quail_hollow_kitchens