Tuesdays with Dorie DC: Cheddar-Seed Wafers
November 3, 2020 at 6:31 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 5 CommentsTags: baking, cookies, savory, snacks
Cheddar Seed Wafers, full of cheese and poppy seeds, have a highbrow Cheez-It thing going on. They’re rolled really thin and they bake up delicate, salty, savory and a bit flaky. These are in the “cocktail cookies” section of the book, and they would certainly be an excellent sidekick for a glass of crisp white wine, but I actually had my extra-large wafer broken up into shards with a roasted veggie dish that was heavy on the tomatoes.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!
Everyday Dorie: Ricotta Spoonable
August 14, 2020 at 11:32 am | Posted in cook the book fridays, everyday dorie, groups, savory things, snacks | 7 CommentsTags: cheese, everyday dorie, savory, snacks
This Ricotta Spoonable can be many things– a spread for bread, a dip for crunchy things (like pita chips), a garnish for a bowl of soup or a plate of pasta, probably even a white pizza base. It’s easy enough to stir together some ricotta, lemon, herbs and alliums and see what you’re inspired to do with it. No judgements if you just want to eat it with a spoon…it’s spoonable, after all.
For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our spoonables this week.
Tuesdays with Dorie DC: Parm Toasts
August 4, 2020 at 12:13 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies, savory, snacks
Parm Toasts really do look like tiny toasts, although no bread was harmed in the making of these. They are cheese biscotti…a simple to make dough loaded with shredded parmesan cheese that’s twice baked. These are in the “cocktail cookies” section of the book, and I can confirm that they do go nicely with a white wine spritz. They also make good croutons for salad (Dorie says ditto for crunchy soup floaters, but I’m holding off on that taste test till fall).
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!
TWD DC Rewind: Sesame-Sea Salt Cookies
June 30, 2020 at 10:21 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 2 CommentsTags: cookies, savory
One year ago, the group made Sesame-Sea Salt Cookies. For some now-forgotten reason, I didn’t. I almost bypassed them now, too (just out of laziness), but I don’t want my list of skipped recipes to grow too long…when I realized I could have this dough done with a few quick zips in the food processor, I thought, “why not?”
Rather than roll out the dough and cut it into rounds, I scooped it into little balls, which I then flattened into pucks and popped into a greased muffin tin to chill before seeding and baking. I quite like this muffin tin method and since I only did one-third of the recipe, it wasn’t much effort for six cookies.
These do have a nice sweet and salty balance to them, and a delicate, buttery shortbread crumb. We had a few last night with white wine and sharp cheddar and I’ll probably do something similar with the rest tonight.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of this week’s rewind on the TWD Blogroll!
Tuesdays with Dorie DC: Cocktail Puffs
May 5, 2020 at 8:11 pm | Posted in DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies, savory, snacks
In addition to my daily afternoon tea time, I have daily pre-dinner apéro time. That sounds fancier than it is– last night we had popcorn– but the point is that I’m on the look out for some good savory snacks. Cocktail Puffs are in the “cocktail cookies” section of the book and, filled with anything from olive tapenade (my choice) to pesto to cheese, they sounded promising with a half-glass of wine.
The full recipe makes 50 puffs. Even if NYC is quarantined through summer, I don’t know if I can deal with that many! I need some snack variety, so I made just a quarter recipe. The dough is a snap to do in the food processor, and a combo of cold yogurt and butter, plus one fold of the dough, makes it flaky. It’s also soft and requires a lengthy chill time. I know my focus is not the sharpest these days, but I had to read the instructions like 5 times to figure out how the heck to form the puffs. There was a lengthy description of measurements and the cutting of strips, and, as a visual learner, I wished for an illustration. But I think I got it in the end and I was totes ready for a cocktail after that.
When I pulled my puffs out of the oven, I dusted them with a little paprika. I liked them…they were flaky and savory…but I would have liked them a little bigger. They were thimble sized, and I wish they had been double that to get more puff and filling. Also, I couldn’t help but think that they’d work just as well with bought puff pastry. On the flip side, it probably means this dough would be good used in other ways, too, so maybe I’ll give that some thought.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll and please join us anytime!
Tuesdays with Dorie DC: Puffed Grain and Miso Cookies
January 7, 2020 at 8:26 am | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 3 CommentsTags: baking, cookies, savory
I buy rice cakes on the regular and usually use them as a vehicle for hummus, nut butter or smashed avo, but it had never really occurred to me that I could make my own version, with add-ins so tasty I could enjoy them just on their own. To be fair, these are Puffed Grain and Miso Cookies, not merely rice cakes, and they have a lot going on, even though they come together in a snap once you have all the ingredients. I was sort of hemming and hawing about having to buy both a bag of puffed rice and a bag of puffed barley, as the recipe calls for…then I spotted a box of Kashi 7 Whole Grain Puffs, decided seven grains would be even better than two, and went with that instead. I stirred in sesame seeds, cashews (instead of peanuts) and a mix of dries berries and raisins, along with the miso, brown rice syrup and sesame and olive oils. They bake in muffin cups into light, crispy-chewy, sweet-salty little rounds. No bland or stale rice cakes here!
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Smoky, Cheesy Cookies
November 19, 2019 at 8:50 pm | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 CommentsTags: baking, cheese, cookies, savory
I’m really enjoying the “cocktail cookies” section of Dorie’s Cookies. Not that I could ever OD on sweets or anything, but it’s also nice to have a salty snack to go with a glass of wine or a green salad. These Smoky, Cheesy Cookies are like cheese and crackers in one. They have sharp cheddar and smoked gouda (or smoked mozzarella, in my case) and some cayenne pepper to give them a little zip. Similar to the Parmesan Galettes we made last month, this dough is made in the food processor. These are roll-out cookies rather than slice-and-bake, though, and they seem a bit sturdier…more crispy and flaky than delicate and sandy.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Parmesan Galettes
October 1, 2019 at 8:27 am | Posted in DC, groups, savory things, snacks, tuesdays with dorie | 2 CommentsTags: baking, cheese, cookies, savory
Not that there’s anything wrong with Cheez-Its (no, nothing at all, really), but if you’re looking for a cheese cracker that’s a bit more elevated, maybe you should really be looking for a cheese cookie. Parmesan Galettes could be a better answer for your next wine and cheese party.
The dough is just butter, four, salt and parm, and it comes together in a snap in the food processor. Rather than hand-grate the cheese, I broke it down to bits in the Cuisinart before I made the dough–double duty! The dough is slice-and-bake and, although it can be baked freeform, baking it in a muffin tin will make perfect rounds. I sometimes find slice-and-bake cookies to be a bit annoying, tbh. I can almost never slice a cold log of dough nicely…I don’t cut it evenly, it always gets flat on one side and the first and last pieces are always wonky. It was easy enough with this dough to just roll it into a log, cut it while soft and press the pieces into the muffin tin. I flattened the tops down with a little juice glass and put the whole tin into the freezer for an hour before baking. I sprinkled on a bit of extra parmesan when I popped them into the oven.
Without an egg to bind the dough, these are very delicate cookies (although I had no problem getting them out of the tin unbroken). They are salty and cheesy and almost melt away when you bite into them. Delicious with a glass of crisp white wine.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Triscuity Bites
July 2, 2019 at 5:15 pm | Posted in cookies & bars, savory things, snacks, sweet things | 3 CommentsTags: baking, cookies, savory
Triscuity Bites aren’t cookies that resemble Triscuits, they’re savory “cocktail cookies” with Triscuits in them. They’re made from a cream cheese dough with bits of Triscuit crackers mixed in. Actually, they should be made from a cream cheese dough, but someone didn’t read the recipe before she went to the store…got the Triscuits, but no Philly. I took stock of what like items I had in the fridge, and decided that labneh would probably work as a substitute. I think it was fine.
These cookies held a perfect shape in the oven. I was pretty pleased that my squares stayed square. They are nicely salty and have that sort of airy crunch that Triscuits do. More rich than plain, out-of-the-box Triscuits, I ate these on their own. On their own, with wine, I mean.
For the recipe, see Dorie’s Cookies by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie DC: Old Bay Pretzel-and-Cheese Cookies
May 21, 2019 at 12:01 am | Posted in cookies & bars, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 CommentsTags: baking, cookies, savory
I grew up in Northern Virginia and when I was a kid, my dad and a friend from Maryland co-owned a boat together on the Chesapeake Bay. My mother would wrinkle her nose at this, but Old Bay is a flavor of my childhood, I guess, and one I still like lot today. Now I mostly sprinkle it on corn or oven fries, but here it’s used in savory Old Bay Pretzel-and-Cheese Cookies. With chunks of pretzel rods and bits of cheddar cheese, too, they’re just the thing to have with a beer or a Bloody Mary, or even a bowl of tomato soup.
The dough is like a shortbread and is made in the food processor. I actually had a hard time getting mine to come together, even before adding the pretzel bits, and wound up adding a blob of sour cream for a bit of extra moisture to make it less crumbly. It’s slice-and-bake, so I managed to finagle the dough into a rough log, but then it crumbled again when i sliced it. I wound up having to hand-form my cookie crumbles into little nuggets on the sheet tray. When baked, I’m happy to report that they finally held together! They’re salty and savory and crunchy, and if I find myself going boating again anytime soon, they’ll find their way into my snack bag.
For the recipe, see Dorie’s Cookies by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!
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