Goat Cheese, Lemon,Pepper Sables
Abby Dodge’s Bake together this month is Sables,we used her spicy Parmesan sable as the base recipe and I tweaked it a bit to accommodate the ingredients that I used. Because I used goats cheese which is more moist than parmesan I decreased both the butter and liquid and instead of using water I used cold freshly squeezed lemon juice. The pepper is a 5 pepper blend, pink, white, black, green and central american allspice which I crushed using a mortar and pestle. The addition of lemon zest as well as lemon juice gives these sables a tangy flavor and the goat cheese and pepper give a bit of a bite. I served with some soft goat cheese with red pepper jam and tomato jam. Delicious! Here is the link to Bake Together with Abby Dodge.
6 oz flour- 1 1/3 cups
2 oz crumbled goat cheese
1 tsp salt
1 tsp mixed whole 5 pepper blend crushed with mortar and pestle
zest of 1 lemon
7 tbs cold unsalted butter
2 tbs cold lemon juice
Weigh or measure the flour, crush the peppercorns and add to the food processor along with the salt and lemon zest, pulse a few times. Add the goat cheese and butter and pulse until it resembles crumbs, add the lemon juice and pulse 2 or 3 more times. Dump the moist crumbs onto the unfloured counter and gather into a pile. With the heel of you hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Two or three ‘smears’ should do the trick. Using a bench scraper, gather the dough together and turn it about 45 degrees and give it one or two more smears. Gather the dough together and shape the dough into a 7 1/4-inch long and 2 1/4 -inch wide rectangle using the bench scraper to make the sides nice and straight. Wrap tightly in plastic wrap and refrigerate until very firm, about 3 hours, or up to 2 days.
Position a rack in the center of the oven and heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the logs into 1/4-inch slices and arrange about 1 inch apart (they don’t spread much at all) on the prepared sheets. Bake, one sheet at a time, until nutty brown around the edges, 16 to 18 minutes. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Serve slightly warm or room temperature.
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I love this, Suzanne!! I made my version this morning, but it wasn’t the flavor I was looking for. Making another batch this afternoon. I love your use of goat cheese and lots of pepper blend – that’s just perfect!!!! When I finish experimenting on mine, I’m making yours.
Thank you so much, they are so good. I am eating with red pepper jam and bevi’s tomato jam with both cream cheese and goat cheese. Can’t wait to see your recipe I am so sure its going to be amazing.
I was planning on trying goat cheese too… love it! The texture looks really great, and perfectly baked. NICE!
Thank you it took a couple of tries before I got it right, first one too moist. Can’t wait to see what you do with goat cheese, one of my favorites. They are so easy to make I really like them, so good with cheese and fruit.
Your flavor combination sounds delicious and I loved how you experimented to find just the right ratio between the cheese, lemon juice and flour. Well done!
Thank you Abby, that means a lot coming from an expert like you. I had so much fun making them and they really turned out so good. I love your recipes and “bake together” learning so much. My first attempt at a sable.
Ooh, I LOVE this combination! I need to make my version this weekend. I love the switch to a little bit of savory this month!
Thank you so much, me too, love the switch to savory. Really look forward to your submission!!
These look delicious! I hope my lemon-pepper sables are as perfect looking!! : )
Hi Michelle;
I love the combination I’m sure your sables will be great!
I absolutely LOVE your sables!! I am definitely going to make these in the very near future. Goat cheese is my very favorite so these are right up my alley
Thank you so much, mine too! If you try them please let me know what you think.