Tuesdays with Dorie DC: Fennel-Orange Shortbread Wedges

April 6, 2021 at 1:43 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 6 Comments
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fennel-orange shortbread wedges

These Fennel-Orange Shortbread Wedges are an apéro hour delight. Just a little sweet with a salty zip, they are finely flavored and fragranced with orange zest and cracked fennel seeds. They have that crisp yet tender texture that earns the name “shortbread.” These are really good with olives and a piece of cheese. And a glass of wine…don’t forget that. I made half of the recipe and patted the dough out into a six-inch cake pan for baking.

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: Major Grey’s Roll-Ups

February 2, 2021 at 4:09 pm | Posted in cookies & bars, DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 7 Comments
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major grey's roll-ups

I know we just did a rugelach cookie last month, but I had a half-finished box of Triscuits left from holiday times, as well as an open jar of chutney in the fridge, that I wanted to get crafty with. So, here we have Major Grey’s Rollups, a savory rugelach-style cookie with a cream cheese and ground Triscuit dough and a mango chutney filling. It sounds like a bizarre thing to turn crackers into cookies, and it kind of is, but this uses the same dough as the Triscuity Bites we made a couple of years ago.

I only made a quarter-recipe of these cookies, which not only means I still have Triscuits left(!), but also that I ran into the same “issue” that I did last month. My rolled out dough circle wasn’t big enough to really form them nicely…I knew that would be the case and I just went with it anyway. I sprinkled my roll-ups with some nigella seeds before popping them into the oven.

The dough is flaky, crisp and buttery, and the finished cookies have that sweet and salty combo that does go well with a cocktail.

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: 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 Comments
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cheddar-seed wafers

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 Comments
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ricotta spoonable

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 Comments
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parm toasts

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!

Tuesdays with Dorie DC: Salt-and-Pepper Sugar-and-Spice Galettes

May 19, 2020 at 12:02 am | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 3 Comments
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salt-and-pepper sugar-and-spice galettes

Dorie calls these Salt-and-Pepper Sugar-and-Spice Galettes “winter cookies” because of the warm spices (including cinnamon, sugar, cloves and black pepper), but they are good little sugar cookies any time of year. The leaves on my backyard tree tell me it’s spring out there, and I found these galettes perfectly lovely with a cup of coffee just the other day. In fact, I added an extra bit of the spices, because they didn’t come through that strongly in the dough. A little almond flour makes the baked cookies crumble nicely. They are baked in a muffin tin so they keep that good puck-like shape. I sprinkled cinnamon sugar on top before baking.

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: Cocktail Puffs

May 5, 2020 at 8:11 pm | Posted in DC, groups, savory things, snacks, sweet things, tuesdays with dorie | 4 Comments
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cocktail puffs

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 BWJ: Parmesan Puffs

November 17, 2015 at 7:32 pm | Posted in BWJ, groups, other savory, savory things, snacks, tuesdays with dorie | 3 Comments
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parmesan puffs

It doesn’t matter if I’ve made it myself or if I’ve bought it at the store, I try to never waste a scrap of puff pastry.  So much potential in those little buttery off-cuts…pigs in a blanket, palmiers, Michel Richard’s Parmesan Puffs…I could go on, but let’s focus on the Parm Puffs.  Take your leftover bits of puff, cut them into willy-nilly shapes and fry them up in a bit of oil till they’re puffed and golden.  Then sprinkle them with salt and shower them in good grated parmesan.  Cheesy, buttery and salty– they are the perfect holiday party nibble.  My hostess-with-the-mostess tip of the day: Champagne and fried stuff is a match made in heaven. Continue Reading Tuesdays with Dorie BWJ: Parmesan Puffs…

Tuesdays with Dorie BWJ: Swedish Oatmeal Hardtack

July 21, 2015 at 12:01 am | Posted in BWJ, groups, savory things, snacks, tuesdays with dorie | 11 Comments
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swedish oatmeal hardtack

I admit that is was pretty hard to turn on the oven to make crackers in this sticky summer heat.  My main motivation for doing so was really to have cheese and crackers with a cold glass of white wine at the end of the process.  At least Beatrice Ojakangas’s Swedish Oatmeal Hardtack recipe doesn’t use yeast, or I’m sure I would have had an overproofed dough-blob situation going on in my kitchen.

This was actually an easy, make-by-hand dough to knead together.  It has oatmeal in it to give it a rustic texture.  Technically, it calls for quick oats, which I didn’t have.  I approximated them by plusing my regular rolled oats in the food processor a couple of times to break them up a little, and then hydrated them in the buttermilk for a few minutes while I gathered everything else together.  Since the dough uses oatmeal, I thought a little whole wheat would be good, too, and swapped 1/2 cup of AP flour for WW.  With some chilling time and good amount of flour, I was able to roll and cut the dough right on the sheet tray.  I had a hard time getting my first tray to color and crisp in the oven (especially in the center) so I upped the temperature to 350ºand increased the baking time by several minutes.

I’ve never had hardtack before and, based on the name, anticipated a trip to the dentist with a cracked tooth! The texture, however, is not rock hard but a bit sandy. There’s a little sugar creamed into the fat in the dough, so they are slightly sweet, slightly salty.  I bumped up the salt factor a bit by sprinkling a pinch of fleur de sel on top before baking.   They were good with cheese, and also with peanut butter.  As separate snacks, I mean…not too sure about a cheese and PB combo.

swedish oatmeal hardtack

For the recipe, see Baking with Julia by Dorie Greenspan.  The second half of this video shows Beatrice and Julia making the hardtack together.  Don’t forget to check out the rest of the TWD Blogroll!

Tuesdays with Dorie BWJ: Matzos

April 21, 2015 at 12:01 am | Posted in BWJ, groups, quick breads, savory things, snacks, tuesdays with dorie | 5 Comments
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matzos

The Matzo recipe from Lauren Groveman is bread at its most basic.  Really, it’s just flour, salt and water, hand-kneaded and with no real resting period required.  A little ground pepper and some sesame seeds are technically optional, but I wouldn’t skip them…they make a boring-sounding dough interesting and flavorful.

The instructions say to roll the dough as thin as possible.  When I make crackers, I like to roll them out on my pasta machine rather than with a wooden pin.  I did that here, too, and because the machine cranks out long, narrow, strips, I wound up cutting them into smaller pieces than the large, plate-sized matzos shown in the book’s photos.  The smaller pieces seemed also more easy to deal with using the kinda scary-sounding baking-and-flipping-on-a-blazing-hot-sheet-tray technique called for in the recipe.  I only burned myself once, so I’d call that a success!

I got matzos that were much more thin and delicate than the store-bought ones I’ve had.  And did I already mention how good the sesame seeds are in here?  I made a little smoked salmon, dill and cream cheese spread to go with the matzos, and the combo was every bit as addictive as chips and dip.

For the recipe, see Baking with Julia by Dorie Greenspan (there’s also a video of the episode). Don’t forget to check out the rest of the TWD Blogroll.

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