Tag: butter

Salted Rosemary Citrus Shortbread

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I usually make this recipe at Christmas time. Something about shortbread, rosemary and the lovely citrus fruits that are in season this time of year call to mind the holidays. Changing the citrus used actually can make this more seasonal. I typically use grapefruit during the holiday; something about it really goes with the salt, rosemary and buttery shortbread. But orange will work in a pinch, and lemon is great in the summer. Recently, I used a tangerine and it was delightful. Avoid lime – lime does not pair well with rosemary in this cookie.

Salted Rosemary Citrus Shortbread

Savory Sweet Shortbread with a herbacous, citrus twist
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Tempered glass baking 8 X 8 inch baking pan

Ingredients
  

  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/3 cup Rice Flour You can substitute Cake Flour but it changes the texture.
  • 1/2 tsp Kosher Salt
  • 2 tbsp Fresh Rosemary, fine chopped
  • 1 cup Unsalted Butter, room temperature
  • 1/2 cup Granulated Sugar
  • 1 tbp Citrus Zest Grapefruit, Orange or Lemon, omit Lime
  • 2 tsp Turbinado Sugar
  • Flakey Sea Salt Recommend Maldon brand

Instructions
 

  • Zest citrus of choice, finely chop fresh rosemary. Measure out ingredients.
  • Line a 8 X 8 inch baking dish (preferrably glass) with parchment paper, leaving a bit of overhang for easy handling.
  • Whisk together flour, cake flour, rosemary, and salt, set aside.
  • In a stand mixer, or a bowl with a hand mixer, combine the butter, granulated sugar and citrus zest and beat on medium high speed until light and fluffy. Scrape down bowl as needed.
  • Add flours, rosemary and salt mixture. Beat on low speed until crumbly, then increase speed and mix until well combined.
  • Transfer dough to the prepared pan. I do this in scoops, using an ice cream scoop and placing them strategically in the pan to evenly distribute. Use a spatula, or your hands 🙂 to press dough evenly into the pan. Smooth the top with a spatula, and transfer to the refrigerator. Chill 1 hour until firm.
  • Preheat oven to 375 degrees F.
  • Remove shortbread from the refridgerator and prick with a fork all over. Sprinkle evenly with the turbinado sugar adn then sprinkle on the flakey sea salt to taste. Go easy on the sea salt to prevent over salting, but let it shine.
  • Bake @ 375 degreees for 30 -35 mjutes until golden brown around the edges and the surface is lightly golden brown.
  • Remove from oven and cut into 1 X 2 inch pieces while the short bread is still in the pan. Let rest for approximately 10 minutes, and then lift the shortbread out of the pan using the parchment paper overhang as handles, and place on a cooling rack to finish cooling.
  • Separate cookies when completely cooled. Use a sharp knife to retrace cut marks if necessary.

Notes

Cookies can be baked and cut, and stored in an airtight container for up to 3 weeks.  Suggest refrigeration if storing for more than 3 days.  You can also freeze cookies for up to 3 months if desired.  

Linguine with Clams Bagna Cauda Style

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This is actually a really quick meal to make. Lots of bold flavor. Don’t let the anchovies throw you off. They brighten the flavor, just like they do in Caesar’s salad dressing.

Ingredients

2 pounds Clams, live, scrubbed and rinsed well
2 Tablespoons Olive Oil
4 Tablespoons Butter
2 Ounces Anchovies in oil
4 Cloves Garlic, roughly chopped
1 1/2 Cups dry White Wine
8 Ounces Clam Juice
Pinch Red Pepper Flakes
2 Tablespoons Italian Parsley, minced
8 ounces dry Linguine
Fresh grated Parmesan (optional)
  • Oil, Butter and Anchovies
  • Boiling Linguine

Instructions

  1. Bring a pot of salted water to a boil. Follow package direction to cook the linguine while preparing the clams. When done boiling linguine, drain and keep warm.
  2. Heat olive oil and butter in a deep sided sauce or saute pan over medium high heat. Cook until butter is melted and beginning to bubble. Add Anchovies and stir into the butter and olive oil. Mash as you stir, incorporating the anchovies into the butter and oil.
  3. Add minced garlic and cook 1-2 minutes longer.
  4. Add clam juice, white wine and red pepper flakes. Increase heat until liquid boils.
  5. Add clams to boiling liquid. Cover with lid. Cook until clams open fully. Discard any clams that do not open.
  6. Add minced parsley just before serving.
  7. To serve, place linguine in deep bowls or pasta dishes and top with the clams and broth.
  8. Top with fresh grated Parmesan cheese if desired.