Tag Archives: savory

Parmesan Cookies

Parmesan Cookies

 

I made these to accompany the appetizers we served on Christmas dinner. They’re delicious.

2 sticks unsalted butter

1/2 lb grated Parmesan cheese (I grated mine freshly, I don’t know if it makes a difference)

1 3/4 flour

1. Heat the oven to 350F

2. Beat together the cheese and the butter

3. Add in the flour to form a stiff dough. (The second time I tried this recipe, I had to add in some melted butter. The cookies turned out just fine, but spread a little more)

4. Roll the dough into three logs, and slice the logs into cookies 1/4th in thick.

5. Bake for about 17 minutes, or until the edges are golden brown.

Eclairs & Bacon Scones

I don’t have pictures since I lent my camera to a friend of a friend in need of video-recording capabilities…

But last night I made bacon and ham scones (both with swiss cheese) and eclairs. And damn they were delicious. Every single lump of fat and carbs.

For the scones, I followed the Peppered Pear and Goat Cheese Scone recipe from the book Savory Baking. I had to use a little more milk since swiss cheese is less spreadable than goat cheese, but it worked out well. Flakey and full of piggy goodness.

For the eclairs, I followed this recipe for the dough and this one for the pudding and the chocolate. But, a couple notes (mostly to myself, like most of this blog) —
1. Small eclairs are easier to make crispy, but use a proper pastry bag for piping.
2. That pudding recipe results in pudding that still tastes a bit like corn starch, find a new one
3. Straight pudding is too heavy, a mix of half half whipped cream and pudding is delicious
4. The chocolate glaze on that is very chocolatey, maybe a little too dark. Try adding some milk chocolate instead of all semi-sweet.

Clearly, it’s time for eclair science. Hopefully with pictures.

Also, the original recipe for the Peppered Pear and Goat Cheese Scones is pretty good. I mean, it’s so good I made scones twice in two days. And I usually hate scones.