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.