Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Guinness Caramel Sauce or Caramel Chews

This starts as a tale of failure. I set out to make a rich, Guinness-laced caramel sauce to drizzle over ice cream. In my first attempt, I dropped the ball, got distracted and cooked the caramel little longer than needed. But as the caramel was setting up, I thought perhaps I could save the day by pouring the thick caramel into a pan to see what happened. What happened was lovely little chewy caramels. I hit my intended goal on my second batch, which made the lovely sauce I imagined. This recipe(s) has been sitting in my files for awhile now, as I wasn’t sure exactly how to share it. But in the end, I couldn’t resist sharing the intended and unintended consequences.

As St. Patrick’s Day approaches, I frequently pull out the Guinness and start cooking. Deep stout beer adds flavor and depth to so many preparations, from Guinness and Oatmeal Quick Bread to Guinness Sausage Coddle. It’s also an interesting ingredient in sweet recipes too, adding a heady note to this decadent sauce – and the caramel chews. I love the sauce poured over simple vanilla ice cream or drizzled over pound cake. The caramels make a lovely little gift – a special pot of gold at the end of the rainbow!

Guinness Caramel Sauce or Caramel Chews
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Ingredients
  1. 1 ¼ cup white sugar
  2. ½ cup Guinness Extra Stout, divided
  3. ¾ cup heavy cream
  4. 1 Tablespoon unsalted butter
  5. 1 teaspoon kosher salt
Instructions
  1. Mix the sugar and ¼ cup of the Guinness together in a high sided saucepan. Cook over medium heat, stirring until the sugar dissolves. Bring to a boil and cook for 5 minutes without stirring. Measure the heavy cream and remaining Guinness together in a measuring cup. Carefully add it and the butter and salt to the caramel, stirring to combine. It will bubble heavily and seize up a little, just keep stirring until it is smooth and creamy.
  2. For Sauce: Cook for 2 minutes, until it is thick and smooth. Let the sauce cool. Transfer to an airtight jar and store in the fridge for up to a week. Place the jar in a bowl of warm water to soften the caramel.
  3. For Caramel Chews: Line an 8 by 8 inch square pan with parchment paper. Cook the caramel for 4 minutes, then pour directly into the prepared pan. Don't worry if it doesn't spread all the way to the edges of the pan; when it is just cool enough to handle, shape any ragged edges into a square. When the caramel is completely firm and cool, cut it into 1 - inch pieces. Wrap each piece in a twist of waxed paper. You can use clean fingers to shape the pieces into a bit more of a cylinder if you prefer, or leave them in rough squares.
Notes
  1. Makes about 1 ½ cups sauce or 20 caramel chews
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Parmesan Thyme Cocktail Biscuits

Savory little cheese wafers are the perfect accompaniment to a sophisticated cocktail. I have made more versions with cheddar cheese than I can count, and have branched out with my famous Blue Cheese and Fig Savories. But you can never have too many variations of these lovely little nibbles, and this one is a perfect treat with a glass of champagne or a crisp white wine. And best of all, they are simple to make and can be prepared ahead. But for all that, they are still elegant and sophisticated.

This recipe is loosely based on one from seminal British food writer Elizabeth David, and in a nod to the original, I have veered away from a traditional thin cheese wafer and cut these thicker. I love that this creates crispy edges with a crumbly center. David was known for bringing the flavors of the Mediterranean to a postwar, ration-weary Britain, and though this recipe certainly has an Italian flair, her inspiration was a recipe from a cookbook published in 1909 from the notes of an English aristocrat. I have simplified things with the food processor and the roll and slice method and added a nice herbaceous note from fresh thyme. A final sprinkling of nice flaky sea salt is the perfect finish.

Parmesan Thyme Cocktail Biscuits
Yields 12
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Ingredients
  1. ½ cup (1 stick) unsalted butter, cold
  2. 1 ½ cups all-purpose flour
  3. ½ cup grated parmesan cheese
  4. 1 teaspoon chopped fresh thyme
  5. ½ teaspoon sea salt, plus more to sprinkle the tops
  6. 2 egg yolks
  7. ¼ cup water
Instructions
  1. Cut the butter into small pieces and put it on top of the flour in the bowl of a food processor. Add the cheese, thyme and 1/2 teaspoon salt and pulse until crumbly and combined. Add the egg yolks and process until the dough just begins to come together and looks moist and grainy. With motor running, drizzle in the water until the dough begins to pull away from the sides and form a ball.
  2. Remove the dough to a piece of waxed paper and knead a few times to bring it all together. Form the dough a log and roll tightly, pressing in to form a nice solid log. Twist the ends of the waxed paper like a candy wrapper. Refrigerate for at least an hour before baking, but you can refrigerate them for two days or freeze them for 3 months.
  3. When ready to bake, preheat the oven to 320° and line 2 baking sheets with parchment paper. Remove the rolls from the fridge and slice into medium-thick wafers, about ½ inch each. Place them on the baking sheet with a little room to spread and sprinkle the tops with a pinch of flaky sea salt. Bake until golden around the edged and firm on the top, about 25 - 30 minutes, until the edges are just beginning to brown. Cool on the pans for a few minutes, then remove to wire racks to cool.
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Baked Roast Beef, Blue Cheese and Caramelized Onion Sliders

In my recently released The Southern Sympathy Cookbook, I included a recipe for perfect little baked sliders, because several people told me they had always called them “funeral sandwiches.” The book version includes a delicious country ham spread, cheese and a sweet buttery topping. Working on that recipe, I realized what a great concept they are – perfect flavor-packed hearty bites that feed, and please, a crowd. So I have been a little crazy creating different fillings and toppings. This is one of my favorite iterations – tangy and cheesy, sweet and savory, gooey and rich. Little sandwiches like these are often thought of as snack food or party appetizers, but they make a great meal too. They can be made a day ahead and heated up when ready to eat. Serve with a salad or a bowl of soup (tomato is particularly good).

Use the shredded mozzarella from a bag here, not the fresh Italian variety. The melty mozzarella helps hold the sandwiches together without overpowering the blue cheese flavor. Choose a good roast beef from the deli, I find a roasted London broil I like, and have it thinly sliced. Whole wheat rolls add a nice touch here, but regular rolls are just fine.

Baked Roast Beef, Blue Cheese and Caramelized Onion Sliders
Yields 24
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Ingredients
  1. 3/4 cup (1 1/2 sticks) butter, divided
  2. 3 yellow onions
  3. 2 dozen honey wheat Hawaiian rolls
  4. ½ pound thinly sliced deli roast beef
  5. 8 ounces crumbled blue cheese
  6. 1 cup shredded mozzarella from a bag
  7. ¼ cup light brown sugar
  8. 2 Tablespoons Dijon mustard
  9. 1 teaspoon ground black pepper
Instructions
  1. Melt ¼ cup (½ stick) of the butter in a large skillet over medium high heat. Add the thinly sliced onions and cook, stirring frequently, until the onions soften and begin to brown. Pour in ½ cup of water, stir well and cook until the liquid is evaporated and the onions are a rich caramelized amber color. Leave the onions to cool. They can be prepared up to a day in advance.
  2. Line a 9 by 13 inch baking pan with foil with ends hanging over. This makes it easier to lift out the cooked sandwiches. Use a high-sided brownie pan, not a shallower glass casserole.
  3. Use a long, sharp bread knife to slice each package of rolls in half horizontally. Do not separate the individual rolls, slice open the whole rectangle. Spread caramelized onions in an even layer over both bottom halves, spreading evenly to the edges of the bread. Carefully transfer the covered bread to the prepared pan. They will fit snuggly and you may have to wiggle them in and press them down. Layer the roast beef evenly over the onions, covering the entire surface. Sprinkle the blue cheese in an even layer over the roast beef, then sprinkle over the mozzarella cheese, making sure to reach the edges of the bread. Place the top halves of the rolls over the cheese. Use a thin knife to run through the separations in the rolls to make them easier to pull apart when cooked.
For the topping
  1. Melt the remaining stick of butter, brown sugar, mustard and pepper together in a small saucepan. When the butter is melted, bring the mixture to a boil and cook for one minute, stirring constantly. Drizzle the topping evenly over the sandwiches in the pan, using a spatula to spread it out evenly if needed. Leave to cool, then cover the pan with foil and refrigerate overnight.
  2. When ready to cook, preheat the oven to 350 degrees. Bake the sandwiches, covered, for 30 minutes, until the cheese is melted and the sandwiches are heated through. Uncover and cook for a few minutes, just until the tops are lightly toasted - be careful, the topping can brown easily. Use the overhanging foil to lift the sandwiches from the pan, then separate them and arrange on a platter.
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Gorgonzola and Rosemary Gougères

I discovered gougères quite by accident when I was a teenager curious in the kitchen, though not at that point by the name gougères. I found a recipe for cheese pastry puffs in a cookbook or a magazine and gave them a try. They were such a hit, particularly with one family we used to have for dinner, that I made them over and over and over again. I think I wanted that family to come to dinner so I could make the little puffs and bask in the praise. Years later, when I really got serious about cooking, I discovered that those simple little bites where in fact a classic of French cuisine. It’s a traditional choux pastry with the added cheese, which will impress your guests when you say “oh, it’s just a basic choux puff.”

My original version used parmesan cheese, more traditionally gruyere is the cheese component. Gougères are spectacularly adaptable. I include a pimento cheese version in Pimento Cheese The Cookbook, and I vary the combinations frequently. This particular version has become a favorite, but honestly it was born from the ingredients I had on hand in the fridge. Making gougères takes a little elbow grease, but it is not difficult by any means. And they are a perfect holiday appetizer, as they can be made ahead, frozen and baked just before serving. And they never fail to impress. They are traditionally served with wine or champagne, and there is nothing better than a warm, cheesy gougère with a cold glass of bubbles, so it makes an elegant sanck on New Years Eve.

Gorgonzola and Rosemary Gougères
Yields 24
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Ingredients
  1. 1/2 cup (1 stick) butter
  2. 1 cup water
  3. 1 cup flour
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon black pepper
  6. 4 eggs, at room temperature
  7. 4 ounces finely crumbled gorgonzola cheese
  8. 1 Tablespoon chopped fresh rosemary
  9. Coarse salt, like Maldon
Instructions
  1. Preheat the oven to 425°. Line a rimmed baking sheet with parchment paper.
  2. Cut the butter into chunks and put it and the water into a large, sturdy saucepan. Bring to a boil over high heat, stirring occasionally to melt the butter. When the butter is melted and the liquid is boiling, reduce the heat to medium and dump in the flour, salt and pepepr in one go. Stir vigorously with a sturdy wooden spoon. It will all come together in a big ball. Continue cooking for about two minutes, stirring constantly. You want to cook out any raw flour taste. Remove the pan from the heat and leave to cool for about 4 minutes, so the eggs won’t cook when they come into contact with the dough.
  3. Stir the eggs in one at a time until you have a smooth dough a little looser than what you started with. Make sure the egg is completely incorporated. Stir in the cheese and rosemary until everything is completely combined and the cheese is evenly distributed. This all takes a little elbow grease.
  4. Scoop the dough onto the prepared sheets using a cookie scoop or rounded tablespoon. Space them about 1/2 inch apart. Sprinkle the top of each gougère with a bit of a pinch of coarse salt. Bake for 10 minutes, then lower the heat to 350° and bake a further 15 minutes until they are puffed and golden and lovely.
  5. Serve warm.
Notes
  1. Scoop the dough onto a parchment lined and freeze until firm. Transfer to a ziptop bag and freeze up to a month. Bake the puffs from frozen, adding a few minutes to the final cooking time.
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Egg Nog Custard Tarts

In the busy, crazy holiday season, necessity is often the mother of invention, and this recipe is proof of that. Some years ago, after a trip to Portugal with a group of girlfriends, I worked out a recipe for Portuguese Custard Tarts. It was really an attempt to recreate a memory for my friends, but they are so easy to make and lovely to serve, that they became something of a staple for me. I always seem to have the ingredients in the house.

Until last year at Christmas, a last minute event was added to an already busy calendar and I was tasked with bringing something sweet. These delicate tarts immediately came to mind. But alas, I had no milk. It being the whirlwind of the season, however, I had a bottle of egg nog from a local dairy in the fridge (as I usually do in December) and I thought why not give it a go. And the results are as lovely as the original, with an added holiday flair. This version is a little sweeter than the original because there is some sugar in the egg nog, but in the holiday season I like my sweets sweet, so I think it is a perfect result.

As with the original, these tarts are perfect all on their own – with just a little dusting of nutmeg on top, but they are also versatile. You could still try a drizzle of dulce de leche, and the little hollows on the top are a perfect cradle for a pretty, wintery dollop of unsweetened whipped cream. And I’d like to try a sweet cranberry sauce on the top for a very festive dessert.

Egg Nog Custard Tarts
Yields 18
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Ingredients
  1. 3 Tablespoons butter, melted and cooled
  2. 3 eggs
  3. 2 cups granulated sugar
  4. 2 cups dairy egg nog
  5. 1 teaspoon vanilla
  6. ¼ teaspoon nutmeg, plus more for sprinkling
  7. ¾ cups flour
Instructions
  1. Preheat the oven to 325°.
  2. Put the butter, eggs and sugar in the carafe of a blender and blend until smooth. Add 1 cup of the egg nog and blend, then add the flour and the remaining egg nog, vanilla and nutmeg. Blend until smooth.
  3. Spray 18 muffin cups with cooking spray. Spray them really thoroughly right before you pour the batter in. Pour the batter into the cups, filling them ¾ full. Sprinkle a little nutmeg on top of each tart. Bake the tarts on the upper and middle shelves of the oven for 40 – 45 minutes until firm and golden in the center. Do not bake less than 40 minutes. If using two muffin trays, swap them from the top shelf to the bottom after 30 minutes of cooking.
  4. Cool the tarts in the tins, then use a plastic knife to loosen the tarts and remove them carefully from the muffin cups. (A plastic knife won’t scratch the surface of the tin). These want to stick, but be patient and gentle and ease them out.
  5. The tarts keep remarkably well for several days in an airtight container.
Notes
  1. I used a nifty little fluted muffin tin I happen to have which adds a pretty touch, but plain tins work beautifully.
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Gingerbread Cake with Cookie Butter Frosting

I didn’t really grow up eating gingerbread, though there is a long history of gingerbread cake in the South. I mostly knew those classic gingerbread men cookies, which I have never much liked. I think they dry out too much and never have enough spice for me. But over the years, I started to experiment with various gingerbread recipes, both cookie and cake form, and it is now an essential part of the holiday season to me. And I think gingerbread and spiced cookies just scream holiday. So I’ve combined them in to one moist, delicious dessert that feeds a crowd, perfect for holiday entertaining. I love a good 9 by 13 cake for serving at a party, either in large slabs on a dessert plate or smaller squares on a bigger spread.

The joy of gingerbread is that not only the taste, but also the wafting fragrance of sugar and spice while it’s in the oven. It’s like a nice extra gift. I sprinkle crushed cookie crumbs on the top, but I have been known to add a little gold glitter to jazz things up. I once had some little reindeer cake picks that have unfortunately disappeared, which is a shame, because they would be adorable marching across this cake.

Gingerbread Cake with Cookie Butter Frosting
Serves 12
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Ingredients
  1. 4 cups all purpose flour
  2. 1/2 cup granulated sugar
  3. 2 teaspoons baking soda
  4. 1 teaspoon salt
  5. 1 tablespoon ground ginger
  6. 2 teaspoons ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1/2 teaspoon ground clove
  9. 1 cup (2 sticks) butter, melted
  10. 1 1/2 cups molasses
  11. 1/2 cup water
  12. 2 eggs
  13. 2 cups buttermilk
For the Frosting
  1. 1 cup unsalted butter, softened
  2. 3/4 cup cookie butter spread, such as Biscoff
  3. 1 Tablespoon vanilla extract
  4. 3 cups powdered sugar
  5. 3-4 Tablespoons milk
For the Cake
  1. Preheat oven to 350. Grease a 13x9 pan.
  2. Whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, nutmeg, and clove in the bowl of a stand mixer. With the mixer on low speed, add the melted butter and molasses, mixing until combined (the batter will be thick). Add the water, mixing until everything is loosened. Beat in the eggs and buttermilk then until evenly combined, scraping down the sides of the bowl as needed.
  3. Pour the batter into the pan and bake 45-50 minutes or until a tester inserted in the center comes out clean. Cool completely.
For the Frosting
  1. Beat the softened butter and the cookie butter together in the bowl of the stand mixer until smooth and combined. Beat in the powdered sugar at low speed 1 cup at a time. Drizzle in the milk a little at a time until you have a spreadable icing. Spread the icing over the top of the cooled cake.
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Sweet Potato Pralines

I aspire to be, but am not much of a candy maker. I get a little nervous about the candy thermometer and the exactitude. In fact, I first started making pralines when I learned how to do them in the microwave. But I have been experimenting and expanding for awhile, and have come to discover making candy is not nearly as intimidating as I had feared. Sure, it takes some organization and patience, but the reward is so great, it’s utterly worth it.

As with a great deal of cooking, what really gets me interested and motivated is old community cookbooks, those treasure troves of local knowledge that always inspire and excite me. Many of these gems have whole chapters on candy making, everything from fudge to toffee to divinity and parlaines. And that is where I found this recipe for “yam” pralines. The idea intrigued me so, I had to try it. With a little tweaking and modernization and some interpretation from a clearly expert praline maker to a real novice, I got this version just right.

These pralines are incredibly autumnal, as sweet and luscious as the original, but with this lovely earthy undertone from the sweet potatoes. And they are celebratory – everyone is impressed with homemade candy. Wrap these individually in little cellophane bags tied with ribbon for a sophisticated Halloween treat, stack them up in a Mason jar as a hostess gift for friendsgiving, or lay them out on a pretty silver tray for the Thanksgiving dessert display.

Sweet Potato Pralines
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Ingredients
  1. 3 cups granulated white sugar
  2. 1 cup heavy cream
  3. 1 ¼ cup cooked, mashed sweet potato*
  4. pinch of kosher salt
  5. 1 cup firmly packed light brown sugar
  6. 2 cups chopped pecans
Instructions
  1. Line two baking sheets with parchment paper and set near the stove.
  2. Combine the white sugar, heavy cream, sweet potato and salt in a large, heavy saucepan with a candy thermometer clipped to the side. Stir to blend thoroughly, then cook over medium heat until the thermometer reaches 234 degrees (sift-ball stage. Stir occasionally. Meanwhile, melt the brown sugar in a heavy saucepan. When the sweet potato mixture reaches 234, quickly stir in the melted brown sugar and the pecans until thoroughly combined. Remove the pot from the heat, then quickly drop large tablespoons of mixture onto the prepared baking sheets. Leave to cool for several hours until firm and dry. These will keep for at least a week in an airtight container.
  3. Makes about 2 dozen
Notes
  1. * You can cook about 2 sweet potatoes by pricking them all over with a sharp knife and microwaving for 10 minutes until soft when pressed. When the potatoes are cool enough to handle, but still warm, cut in half and scoop the flesh into the bowl of a food processor. Process until you have a smooth puree, scraping down the sides of the bowl as needed. Leave the puree to cool. I have, however, also used a canned sweet potato puree – just sweet potatoes, not candied yams. I find these at better grocery stores.
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Roasted Rosemary Grapes with Goat Cheese

Grapes are, I think, so unexpected in any form other than right off the stem for a snack. My parents always had a colander full of grapes near the sink, and the grandkids would snack off them constantly. So grapes have been sort of stuck in the realm of kid food to me, but this sophisticated dish dispels that idea quick smart. It has the effortless sophistication in food that I strive toward, but don’t always reach. And the broody color of the softened grapes garnished with a woody sprig of rosemary makes a striking and lovely Autumn treat.

This is one of the simplest, but still elegant appetizers in my repertoire. Toss grapes with oil and vinegar and roasting them creates this sweet, tangy rich topping for creamy goat cheese, with a wafting flavor of rosemary. I like dark, jammy black grapes, but fruity red grapes work as well. For me sherry vinegar or Jerez vinegar to have the perfect balance of richness and bite. I find balsamic a little syrupy for this, but use red wine vinegar if you need a substitute. You could also swap out the rosemary for another woodsy herb like thyme or marjoram. And of course you could serve the grapes with a different cheese, like brie or camembert, but I find the saltiness of goat cheese the perfect foil.

Roasted Rosemary Grapes with Goat Cheese
Serves 10
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Ingredients
  1. 3 cups black or red seedless grapes
  2. 2 Tablespoons olive oil
  3. 2 Tablespoons sherry vinegar
  4. 1 teaspoon honey
  5. kosher salt and pepper
  6. 3 large stalks rosemary, plus one for garnish
  7. 1 4-ounce log soft goat cheese
Instructions
  1. Preheat the oven to 425. Toss the grapes with olive oil, sherry vinegar, honey, salt and a generous dose of ground black pepper in an 8 by 8 inch ceramic baking dish. Tuck the rosemary stalks among the grapes. Roast the grapes for 20 - 30 minutes, shaking the pan a few times, until the grapes are soft beginning to collapse.
  2. Let the grapes cool for about 5 minutes, remove the rosemary stalks, then spoon over the goat cheese. Garnish with a fresh sprig of rosemary. Serve with hearty crackers or baguette slices.
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Super Simple Focaccia with Gorgonzola and Walnuts

There is nothing like freshly baked bread, of any kind. And there is a real pride when you manage to do it yourself. That being said, I find a lot of traditional bread recipes a little too intimidating and technical for me, so I am always looking for the easy way out. Hence this unbelievably simple method for making focaccia. The base recipe comes from the fine folks at King Arthur Flour, and I have been making versions of this for years. It never fails to impress when you pull out a handmade, fresh pan of golden focaccia from the oven, and of course the scent of baking bread makes everyone happy.

I share here my favorite iteration of my many experiments with the recipe. I think it is perfect for fall, scattered with toasty walnuts, rich blue cheese and woodsy rosemary. Generous squares of this can make a decadent accompaniment to a roast dinner or a meal served beside a hearty salad. The olive oil in the bread makes butter unnecessary. This is best served warm, and though I always try to give instructions for making something ahead, this recipe is so easy, there really is no need. You can have the dough spread in the pan and topped and the bowl washed and put away before your guests arrive or dinner is ready, then pop it in the oven. Use the instant yeast from a jar rather than the packets of active dry yeast for this. You’ll find this so amazing to make, that you’ll add it to your repertoire and use that yeast in no time.

Super Simple Focaccia with Gorgonzola and Walnuts
Serves 12
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Ingredients
  1. Olive oil
  2. 1 Tablespoon instant yeast
  3. 1 ½ cups warm water
  4. 1 ½ teaspoons kosher salt
  5. 3 ½ cups all-purpose flour
  6. ½ cup chopped walnuts, toasted
  7. ½ cup crumbled gorgonzola cheese
  8. 1 Tablespoon very finely chopped rosemary
  9. flaky salt and black pepper for topping
Instructions
  1. Pour 2 Tablespoons of olive oil into a 9 by 13 inch metal baking pan. Swirl to coat the pan.
  2. Put the yeast, warm water, salt, 3 Tablespoon of olive oil and flour in the bowl of a stand mixer and beat on medium for 60 seconds, until you have a cohesive but sticky dough. Dump the dough into the oiled pan and use your fingers to spread it out. Don’t worry too much about getting it to the edges of the pan; rising will take care of that. Cover the pan with a tea towel and leave at room temperature to rise for one hour. Toast the walnuts in a dry skillet until brown and fragrant and quickly remove to a plate to cool.
  3. Preheat the oven to 375. When the dough has risen and is nice and puffy, sprinkle the walnuts and crumbled cheese evenly over the top of the dough. Sprinkle over the rosemary, then a generous grinding of pepper and some flaky salt. Lightly press everything into the dough, then make three rows of three indentions in the dough by pressing you thumb into the dough to make a little divot. Drizzle over about a tablespoon more olive oil, then bake for 30 – 35 minutes until golden and firm.
  4. Leave the focaccia to cool for a few minutes before slicing, but serve warm.
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Blueberry Lemon Poppy Seed Cookies

Recipes are born from many things. This one came one summer when I had promised to bring cookies to a gathering. When I volunteered, I was no doubt thinking it would be the easiest assignment – just whip up some chocolate chip or peanut butter cookies and go. But when it came down to it, I had this desire to make something lighter and more summery. I had some lemons on the counter, so I turned to an old recipe for a lemon poppy seed cookie and that seemed more like what I wanted. I opened the fridge to get out the butter, eggs and sour cream and found some blueberries I’d picked up in bulk at the farmers market. Why not, I thought. Thus this cookie was born.

These are a lightly sweet cookie in the old-fashioned Southern tea cake style. Pillowy and cakey with a simple glaze to sweeten things up. I love the burst of juicy berries this version has, and the poppy seeds add interest, and make them very pretty. By the way, they were a big hit at the event.

Blueberry Lemon Poppy Seed Cookies
Yields 24
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Ingredients
  1. 10 Tablespoons (1 ¼ sticks) unsalted butter
  2. 1 ¼ cups granulated sugar
  3. 2 eggs
  4. ¼ cup sour cream
  5. zest and juice of one lemon
  6. 1 teaspoon vanilla extract
  7. 1 ½ teaspoons poppy seeds
  8. 2 ½ cups all-purpose flour
  9. 1 teaspoon baking powder
  10. ¼ teaspoon kosher salt
  11. 1 cup fresh blueberries
  12. 1 cup confectioners’ sugar
Instructions
  1. Preheat the oven to 350. Line 2 baking sheets with parchment paper.
  2. Beat the butter in the bowl of a stand mixer to break it up, then add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the sour cream, most of the lemon zest (save a pinch for the glaze) and 2 Tablespoons lemon juice (save the rest for the glaze), vanilla and poppy seeds. Beat until smooth, scraping down the sides of the bowl. Beat in the flour, baking powder and salt until the batter is smooth and well combined and there are no dry ingredients visible in the bowl. Fold the blueberries into the batter with a spatula.
  3. Use a cookie scoop or large spoon to scoop mounds of dough an inch or so apart on the prepared baking sheets. Bake until firm and just lightly golden on the bottoms, about 15 minutes. Cool on the pan for a few minutes, the remove to a wire rack placed over paper to catch drips from the glaze. Cool completely.
  4. Whisk the confectioners’ sugar and a little lemon zest together with enough lemon juice to make a glaze you can drizzle over the cookies. If you don’t have enough lemon juice, add a touch of milk. You can add a pinch of poppy seed to the glaze as well if you’d like. Drizzle the tops of the cookies with the glaze and leave to set.
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