Parmesan-Pepper Biscuits

This recipe for Parmesan-pepper biscuits comes from the back page of the latest issue of Gourmet magazine. I'm not sure why I made this recipe instead of the other recipes I dog-ear...and never get to. I think the short list of ingredients sold me.

More of a cracker than a biscuit, but, at the same time, don't try dragging these rounds through dip like an ordinary, crisp cracker. These crackers have a consistency of crumbly shortbread, and truly reminded me of the classic Southern tea party appetizer, cheese straws -- a long, slender, cheesy, spicy, buttery stick of goodness.

I've been meaning to make classic cheese straws for some time now. I guess I just did, but flat and round instead of long and slender; Parmesan instead of Cheddar; and black pepper instead of cayenne.

As I was making the recipe, I noticed there was no salt in the ingredient list. Odd, but I figured maybe the Parmesan cheese added enough salt. Nope. I ended up sprinkling salt on the tops of the crackers, which solved the problem.

Parmesan-Pepper Biscuits
Adapted from Gourmet
makes about 35 crackers

1 cup grated Parmgiano-Reggiano
1/2 stick butter, softened
2/3 cup all-purpose flour
1 large egg yolk
1 teaspoon ground black pepper, divided
1 teaspoon salt

• Pulse cheese and butter in a food processor. Add flour, egg yolk, 1/2 teaspoon black pepper, and process until combined into a dough.
• Roll into a 6-inch log, wrap in plastic wrap, and refrigerate for at least 1 hour.
• Cut log into 1/4-inch thick rounds, and place 1-inch apart on a baking sheet.
• Sprinkle tops of crackers with salt and remaining black pepper.
• Bake in preheated 350 degree oven for 15 minutes, or until golden.
  

Stuffed Peppers with Honey and Walnuts

Snack, starter, small plate, hors d'oeuvre, nibble, tapas...whatever you want to call it, here's a small bite I made a while back from the pages of BBC Good Food -- goat cheese stuffed roasted peppers with honey and walnuts.

Pretty dang simple if you buy already roasted peppers in a jar, but, of course, roast away if you must. Don't even think about trying this without the honey. The honey really was my favorite element, and, without the sweetness of the honey, a cracker or piece of bread topped with roasted pepper and cheese just isn't as satisfying.
Stuffed Peppers with Honey and Walnuts
adapted from BBC Good Food
serves 2

2 ounces fresh spinach, coarsely chopped
5 ounces goat cheese
salt and pepper
4 medium whole roasted peppers
4 tablespoons honey (or more!)
1/4 cup walnuts, coarsely chopped

• Mix spinach and goat cheese together, and season with salt and pepper.
• Fill each pepper with the cheese mixture, then place on a lightly greased baking pan, and bake for 10 minutes in a preheated 350 degree oven.
• Place peppers on a serving plate, drizzle with honey, and add chopped walnuts. Serve with bread or crackers.
  

Pepper Spice Cookies

Like all the bookmarked recipes sitting in my computer that I’ll get around to trying sometime in 2010 or later, this recipe for spiced cookies ripped from an issue of Better Homes and Gardens sat on my living room chair for a year, then was filed away in a binder for another year. It’s properly aged and ready to be enjoyed.

If you like ginger snaps, but want more kick, this cookie is for you. These cookies have a pleasant heat thanks to black pepper and cayenne pepper. And there’s chocolate!

So good, I took these as my date to a party!

Pepper Spice Cookies
Adapted from Better Homes and Gardens
Makes about 50 cookies

½ cup butter, softened
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon finely ground black pepper
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 egg
1 tablespoon milk
2 cups all-purpose flour
medium grind black pepper
10 ounces bittersweet chocolate, coarsely chopped
1 tablespoon shortening

• Mix sugar, baking powder, black pepper, ginger, cloves, cinnamon, and cayenne in a bowl.
• Cream butter into sugar and spice mixture.
• Beat egg and milk. Add to creamed butter and sugar mixture.
• Beat in as much flour as you can, then add the remaining flour. Knead dough if necessary.
• Shape dough into a ball. Divide in half. Roll each half into a 6 ½ in roll. Wrap with plastic wrap, and chill 4-24 hours.
• Slice rolls into ¼ inch rounds. Place on an ungreased baking sheet, and sprinkle tops of cookies with medium grind pepper.
• Bake for 8 minutes at 375°, or until done.
• Melt chocolate in a double boiler. Incorporate shortening.
• Dip cooled cookies in melted chocolate. Place on waxed paper.
• Transfer to the refrigerator until chocolate has hardened.