French Sables ~3 different ways~ #baketogether @abbydodge
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
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
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
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.
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.
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 !