In order of baking:
A: Cheddar Cayenne Coins
B: Blue Cheese Shortbread
C: Rosemary Cheese Bites *
D: Parmesan Rosemary and Walnut Shortbread
E: Parmesan Rosemary Icebox Crackers *
*First time making.
In order of preference:
D
A
E
C
B** not a fair comparison, so is pretty much off the list. Will test
against other blues.
In order of pantry, ie - things on hand (5 best - 1 worst) (It should be noted, I have a large rosemary bush in the garden, and always have walnuts in the freezer and cheddar and parmesan in the refrigerator - it's just how I roll.)
A:5
B:3
C:2
D:5
E:5
Time to Mix / Log or Rolled-out
A: 4 / L
B: 3.5 / R
C: 4 / L
D: 4 / L
E: 4 / L
Dough Handling / Time to Chill
A: 4.5 / 4 hours to 2 days
B: 4.5 / 2 hours to 2 days
C: 3.5 / 30 minutes - 24 hours
D: 4 / 30 minutes - 3 days
E: 3.5 / @ least 24 hours (plan ahead)
Spicy / Nuts
A: Y / Y
B: N / Y
C: N / N
D: Y / Y
E: N / N
Showing posts with label parmesan rosemary and walnut shortbread. Show all posts
Showing posts with label parmesan rosemary and walnut shortbread. Show all posts
22 July 2012
17 July 2012
Cracker Challenge - D - Parmesan, Rosemary and Walnut Shortbread
Parmesan, Rosemary, and Walnut Shortbread
Epicurious | October 2004
yield: Makes 30 pieces
Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats.
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the
edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
Epicurious | October 2004
yield: Makes 30 pieces
Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats.
8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper
 |
| Parmesan, Rosemary, and Walnut Shortbread |
When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the
edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
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