Sunday, December 19, 2010

Garlic Roasting on an Open Fire; Asiago Nipping at Your Nose - Roasted Garlic, Thyme & Asiago Shortbread

Just so you don't read this whole entire post looking for how I did it... I did not really roast the garlic over an open fire.

I love Roasted Garlic Butter....  So this seems like a natural pairing for a butter rich shortbread.  Add to that, some Asiago d'allevo (aged Asiago), and you are good to go.

Asiago d'allevo is very similar to Parmigiano-Reggiano & Pecorino Romano.  In fact, all three are usually used interchangeably, however, I find that the somewhat sweeter nature of the Asiago compliments the garlic very well.  Don't let the smell put you off your shortbread.  The cheese is delicious if you can get past the pungent odor. (Just like good Parmigiano-Reggiano and P. Romano - the more it smells, the better it is)  Though I would not necessarily try making this with Limburger.  ;)

This year, I decided a little Thyme and Black Pepper would kick it up a notch.  I was VERY pleased with the results.  

Roasted Garlic, Thyme & Asiago Shortbread

2 oz Roasted Garlic, pureed
8 oz Unsalted Butter (note- not Cultured)
1 tsp Kosher Salt
1 couple Grinds of Black Pepper
2 tsp dried Thyme
5 oz Asiago d'allevo Cheese, finely grated
12 oz AP Flour

Cut the tops off the garlic.

Drizzle with olive oil and sprinkle with Kosher Salt and wrap in aluminum foil.

Bake is a 350 degree oven for 40 minutes.

Grate the Asiago while you are waiting.....

Squeeze the cloves into a mini food processor and process until a puree is achieved.

In the bowl of your mixer, beat the Butter & Salt until creamy then add the Roasted Garlic puree and continue beating until well combined.

Add the Thyme and Black Pepper, then beat some more.

Add Asiago Cheese and mix until thoroughly combined, even if a little lumpy looking.

Slowly add the flour, with the mixer on low speed and continue mixing until you achieve a nice crumbly appearance.

Work the dough into a ball with your hands.

Form into a rough square and wrap with plastic wrap, letting the dough rest for 30 minutes.

Preheat your oven to 325 degrees....
Roll out on a lightly floured surface.

Cut out 2 1/2 inch rounds with a cutter.

Move shortbreads to a parchment lined baking sheet and bake for 15-20 minutes.

Let rest for 5 minutes on the baking sheet before moving to a cooling rack.




Patti T. said...

MMMMMMMmmmm, I could almost smell these tasty tidbits.

Anonymous said...

Maybe it's a mark of how unsophisticated I am, but I would never have connected flavors like that with shortbread. I think of shortbread and I think of sweet, strawberry shortcake, and tea. This is intriguing.