CHEESES & HERBS
SAGE, ASIAGO, AND PECAN SAVORY SHORTBREAD COINS
Makes 24 coins
This cheesy, herbaceous take on classic shortbread will be the MVP of your next charcuterie board. Asiago cheese imparts a salty zing that’s elevated by the pine-like notes of sage, resulting in a savory coin reminiscent of the flavors of Provence. Pair with a dry white or robust red wine and a few slices of prosciutto, and you’re in business.
½ cup (113 grams) unsalted butter, softened
1 cup (100 grams) packed finely grated Asiago cheese
2 tablespoons (14 grams) finely chopped pecans
1 teaspoon minced fresh sage
½ teaspoon (1.5 grams) kosher salt
½ teaspoon (1 gram) ground black pepper
1¼ cups (156 grams) all-purpose flour
1 large egg white (30 grams)
Garnish: fresh sage leaves, pecan halves
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, about 1 minute. Add Asiago, pecans, sage, salt, and pepper, beating until combined. With mixer on low speed, gradually add flour, beating until large clumps form, 2 to 3 minutes. Turn out dough, and gently knead until no longer crumbly. Shape into a 9½-inch-long log. Wrap in plastic wrap, and freeze for 1 hour.
2. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
3. Cut log into 24 (⅜-inch-thick) slices. Place about 1 inch apart on prepared pan. Brush with egg wash. Top with sage or pecans, if desired.
4. Bake until very lightly browned on bottom, 18 to 20 minutes. Let cool completely on pan. Store in an airtight container for up to 2 weeks.
ROSEMARY CHEDDAR BREAD
Makes 1 (8x4-inch) loaf
This Cheddar-packed, crisp-topped quick bread will steal the spotlight of any weeknight—or weekend—dinner.
1 cup (240 grams) whole milk, room temperature½ cup (120 grams) sour cream, room temperature¼ cup (57 grams) unsalted butter, melted and slightly cooled1 large egg (50 grams), room temperature3 cups (375 grams) all-purpose flour1½ cups (150 grams) shredded1½ tablespoons (22.5 grams) baking powder1½ tablespoons (3 grams) chopped fresh rosemary2 teaspoons (6 grams) kosher salt⅛ teaspoon ground red pepper
