Recipes through the Ages
A Speakeasy named Hell Prohibition Cocktails
November 1, 2019
Cooking through the Ages The Scent of Bay Rum Provencal Sables
November 4, 2020
Book 2 of the Abercromby Scandal continuing the story from The Scent of Blue Lotus
England 1900 with a stop in France for the clothes of course
1 stick of unsalted butter (8 tablespoons), room temperature
1/2 teaspoon Kosher salt
1/2 cup finely grated good Parmesan cheese
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 cup unbleached all-purpose flour
In a mixer fitted with the paddle attachment, cream together the butter, salt, cheese, and herbs until just combined. Scrape down the sides of the bowl with a silicone spatula, and add the egg. Mix until just combined. It will look a bit curdled.
Add the flour, and run the machine just until the dough comes together (you can’t see any dry flour), and not a second more. Turn the dough out onto a big sheet of plastic wrap, and knead two to three times, so the dough has no air pockets or cracks. Roll the dough, using the plastic wrap, into a 10-inch log. Refrigerate for 2 hours.
Preheat the oven to 350°F. Cut the ragged ends off the log of dough, and then slice into 1/4-inch rounds. Place the rounds on a parchment-lined baking sheet, and bake until the edges of the sablés are just golden, 15-17 minutes. Let stand 5 minutes outside to cool, then transfer to a wire rack. Serve with lots of rosé!