The cover of the Tri-City Herald's Food & Wine section Oct. 8 will feature Ravadi Quinn's latest cookbook Thai Cooking In a Sufi's Kitchen. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Sage Shortbread with Goat Cheese
These tasty shortbreads are an excellent platform for rich, soft, smelly cheeses, as the astringency of sage balances rich, fatty flavors. The dough can be frozen for up to 3 months, and the shortbread will keep in an airtight container for up to 1 month.
Makes 25 shortbreads
3-1/2 ounces blue cheese
1-1/2 cups all-purpose flour, sifted
2/3 cup butter
3 tablespoons finely chopped fresh sage (or 4 teaspoons/20mL dried)
2 ounces pecans, shelled and chopped
3-1/2 ounces soft spreadable goat cheese (chèvre)
Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking.
Meanwhile, preheat oven to 350 degrees.
Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet. Bake for 10-15 minutes, until golden. Let cool on a wire rack.
To serve, top each shortbread with a small amount of goat cheese.
For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf.
From: THE SPICE AND HERB BIBLE: Second Edition by Ian Hemphill with recipes by Kate Hemphill