French Sables Trifecta

French Sables ~3 different ways~ #baketogether @abbydodge

My French Sable Trifecta

Spicy Parmesan Sables (L), Roquefort & Walnut Sable (Center), Sun Dried Tomato, Chevre, Garlic & Basil Sables (R)

Everyone really loved the Spicy Rosemary Parmesan Sables I made for Abby Dodge’s March #baketogether (for more info & the original recipe, please see my previous post on French Sables.) To stock up for an upcoming week of company and entertaining over Spring Break & Easter, I made 3 different variations. Total prep time for all 3 was under 1 hour (it’s so easy to throw everything into the food processer.) I baked a few of each variety the following day, and put the remaining doughs in the freezer to bake as needed. I’m happy to share my “Sables Trifecta” with you!

1.Sun Dried Tomato, Chevre, Garlic & Basil Sables

Sun Dried Tomato, Chevre, Garlic & Basil Sables

I substituted a nice locally made chevre (goat cheese) from Kirchenberg Farm for the parmesan. I also used basil from my greenhouse instead of thyme. I added about 1 oz. of sun dried tomatoes (a Principe Borghese variety that I grow every year just to dry) and 3 cloves of homegrown garlic. It made a nice looking sable – the bits of tomato and basil were colorful – and they had a very “mellow” taste.  I paired it with white wine.

2. Roquefort & Walnut Sables

Roquefort & Walnut Sable with Grilled Chicken Salad on Sauteed Swiss Chard and Fieldstone Farm Apple Cider

I wanted to try a roquefort sable – not everyone likes the taste of this “stinky” cheese, but I do on occasion (it must be that splash of English on my Father’s side…) Here, I substituted a French roquefort called “Societie” – it was a pricey import, but hey! I only needed 2 ounces! I also added about an ounce of toasted walnuts. I made a strategic error in adding the walnuts first, which produced a very “blended” looking sable.  I would have preferred to have seen little bits of walnut and will add the walnuts last next time, just pulsing the processor a few times.

I was surprised at how tasty these turned out to be! The roquefort flavor came through very cleanly. I would not serve these as wine crackers, but they paired very nicely with a grilled chicken salad and my own Fieldstone Farm apple cider. I would also serve these with my Fieldstone Farm apple cider martinis.

3. Spicy Rosemary Parmesan Sables

Spicy Rosemary Parmesan Sables

These were so good the first time around, I whipped up another batch to have on hand. My homegrown “Joe’s Long” cayenne adds some nice heat, I substituted rosemary for thyme, and the parmesan cheese is a solid umami hit. I was right the first time… this will be a “go-to” recipe for me.

Here, the doughs are wrapped and ready to refrigerate until baking.

Front 2 Back: Roquefort & Walnut dough, Spicy Rosemary Parmesan dough, Sun Dried Tomato w/Chevre &Garlic dough

I shaped the roquefort sables larger to pair with a grilled chicken salad. I will serve both the chevre and the parmesan sables with wine.

Roquefort & Walnut Sable (L), Sun Dried Tomato, Chevre, Garlic & Basil Sable (Center), Spicy Parmesan Sable (R)

I really enjoyed learning how to make this wonderful French “savory cookie.” I can’t wait to see what’s on the burner for April’s #baketogether @abbydodge !

 

 

 

 

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About Jody Hulber

Welcome to Fieldstone Farm! Sharing good times about the good life: farming, gardening, cooking, baking, dining, and critters. Trying to get a simple website/blog up before weeding season starts... stop in and wish me luck! JODY HULBER
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10 Responses to French Sables Trifecta

  1. Suzanne says:

    Oh how wonderful, I love the 3 flavor combinations. I also love the different shapes. Beautiful job and the pictures are fantastic.

  2. Jody Hulber says:

    Thank you Suzanne! :) Your goat cheese sables looked so good, I couldn’t resist! And such a nice “summer garden” taste, don’t you think??

  3. Love your trifecta. I think I’ve found a kindred spirit – like me, once you find something you like, you can’t wait to try new variations. I’m especially tempted by your sun dried tomato version. Yummm.

  4. Jody Hulber says:

    Thank you! The thing I really like about this recipe is that as you tweak it, the flavors come through cleanly – it’s a good one to experiment with. And BTW, when I added the green “stinky” roquefort, the dough turned a scary green tinted color… I was worried it would look unappetizing, but as it baked it browned up nicely… whew! Another “creative” bullet dodged (from a girl who’s made her share of “home cooked hockey pucks!) So nice to connect with you Laura – can’t wait to see what we’re up to in April!

  5. Suzanne says:

    Yes I love spring summer flavors and your sables are definitely like a summer garden. I got a wonderful surprise today was walking around my backyard and found that mint had survived the winter and although an annual it has popped up in multiple places. One less thing I need to plant now.

  6. Jody Hulber says:

    Mint is a hardy perennial… yaaay! Mojitos @apuginthekitchen! :)

  7. Love all of them! I would have hard time to choose what to devour first!

  8. Wow…these are fabulous and I am definately bookmarking this post to use these recipes in the future. What lovely little French nibbles to serve at parties! You have inspired me. So nice to read your blog…we just met on Twitter :)

  9. Jody Hulber says:

    Thank you so much… I am new to blogging – your website it truly inspiring! I am adding you to my favorite blogs, and look forward to your posts.

  10. Jody Hulber says:

    Merci Anneli! And I have also added your blog to my favorites to follow. It has been too long since I have been to France, so I will look forward to reading about wonderful food from you. Nice to meet you!

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