Thursday, December 16, 2010

Champagne Wishes and Caviar Biscuits - Chive Shortbread With Crème Fraîche & Caviar

Since some believe I have already  effectuated hierarchy or worse, committed one of the Cardinal Sins...  You know, the "Big 7" -- Sloth, Greed, Pride, Envy, Wrath, Gluttony and "Baconing" Shortbread.  Since I am now condemned to whatever level of hell that has been reserved for rogue bakers,  I will simply continue with the theme..  ;) 

In the interest of producing a delectable appetizer I present yet another savory shortbread recipe, laced with Provolone cheese and chives, to be lavished with Crème Fraîche which is then surmounted by a small dollop of caviar.  I am not talking Beluga or anything quite that extravagant, just some good lumpfish or paddlefish will do.  If you have an Asian market nearby you can always seek out some delicious flying fish caviar that has been laced with wasabi as well.

If you are not a fan of caviar (it took me years to appreciate it) you can always top these delightfully savory shortbreads with smoked salmon.  Either way, they will add a little more sparkle to your holiday table.  But most importantly, don't forget the Champagne!

Chive & Provolone Shortbread

(with Crème Fraîche and Caviar)

8 oz Cultured Butter
1 tsp Fleur de Sel or Kosher Salt
1 TB Chives, freshly minced
4 oz Provolone, shredded fine
12 oz AP Flour
Crème Fraîche
Caviar or Smoked Salmon

Cream Cultured Butter and Salt together until the butter is light and fluffy.

Add chives and continue beating for an additional minute.

Add shredded Provolone and beat for a couple minutes (it will look lumpy)

Reduce the speed of the mixer to low and add the flour.

When the dough looks "crumby" turn out onto plastic wrap and form into a rough square.

Wrap and let sit on the counter for 30 minutes to rest.

Preheat the oven to 325 degrees.

Roll the dough to 1/4 inch thickness on a  lightly floured surface.

Cut out with a 1 1/2 inch round cutter. (just a smidgen larger than 2 bites in size)

Bake shortbreads for 15 - 20 minutes on a parchment lined baking sheet.

Cool for 5 minutes on the pan.

Move to a rack and allow to cool completely.

Serve with Crème Fraîche and a small spoon of caviar....  and a glass of well chilled champagne!




Patti T. said...

Sounds yummy, with the smoked salmon that is. I just can't bring myself to eat caviar.

Culinary Alchemist said...

I feel ya on the caviar issue. It took me years of eating sushi before I would order anything that had flying fish roe on it... I still don't care for the salmon roe (the big eggs). But that may change in the future... Who knows... LOL