Tender shortbread wedges, flavored withParmesan and rosemary, is served topped with a spiced cranberrycompote.
Recipe: Parmesan RosemaryShortbread
1 cup (4-ounces) Parmesan cheese, freshlygrated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup all-purpose flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 (12-ounce) package cranberries
1 1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Cheddar slices, Gruyere slices, walnuts
Makes 16 servings.
Recipe provided courtesy of the AmericanDairy Association.
FOOD: Popi's Parmesan and Rosemary ShortbreadIf the Parmesan RosemaryShortbread recipe was useful and interesting, you can share it with your friends or leave a comment.