Memorial day weekend we were invited to a co-worker’s “Man-Cave” to have a little barbeque. This, however, was no average BBQ. There wasn’t one hot dog in sight (thank goodness!).
We began with homemade curry cookies, homemade mojito’s, and cheese & charcuterie. You had me at cookies… I literally couldn’t stop eating these little masterpieces.
The happy hour was followed by grilled filet, finished in a butter & herb bath, potato gratin with Swiss chard and tomatoes from the garden, homemade bread, and a stuffed roasted pepper with homemade ricotta and garden veggies.
For dessert? Homemade ricotta cheesecake and a chocolate tart to die for. And then there was the wine…. oh, my! All this while we watched bunnies hop through the garden. It was ALMOST too good to be true.
It’s fun to see how food (and wine) can bring people together. This night was a perfect example of that… and it all began with a (not so average) cookie.
Cheers to our hosts for a great night!
Spicy Cocktail Shortbreads
(from Gail Monaghan, Food & Wine Magazine)
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1 1/8 teaspoons mild curry powder
- 1 teaspoon fine sea salt
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Sift the flour with the curry powder, salt, paprika, turmeric, chili powder and black and cayenne peppers. Gradually add the dry ingredients to the butter and beat until blended.
Scrape the shortbread dough out onto a sheet of plastic wrap or parchment paper and pat it into a log 1 1/4 inches in diameter. Pat the log into a rectangle and wrap it up. Refrigerate until firm, about 1 hour.
Preheat the oven to 350 degrees. Slice the dough 1/4 inch thick and arrange on 2 parchment-lined baking sheets. Prick the top of the shortbreads all over with a fork and bake for 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
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