Sage Shortbread with Goat Cheese

Note from Cheri: The recipe and text below are reprinted with permission from The Herb and Spice Bible, by Ian Hamphill with recipes by Kate Hemphill (2006 Robert Rose). If you have any interest in cooking whatsoever, you need this reference book in your kitchen library. This is the encyclopedic, definitive reference on herbs and spices -- and face it, what would cooking be without herbs and spices. International herb and spice expert Ian Hemphill has created an exhaustively researched book, organized alphabetically, of more than 100 herbs and spices, including detailed full color photos for each entry, along information on the origins and history of the herb or spice, buying, storing and usage tips, and easy to read charts which let you know what the spice pairs well with and complements. Over 100 tasty recipes, inspired by herbs and spices, round out the information. Click here to learn more about this book, nother delicious sample herb recipe, and discount ordering links through Amazon.com.

These tasty shortbreads are an excellent platform for rich, soft, smelly cheeses, as the astringency of sage balances rich, fatty flavors. The dough can be frozen for up to 3 months, and the shortbread will keep in an airtight container for up to 1 month.

3-1/2 ounces blue cheese 1-1/2 cups all-purpose flour, sifted 2/3 cup butter 3 tablespoons finely chopped fresh sage (or 4 teaspoons/20mL dried) 2 ounces pecans, shelled and chopped 3-1/2 ounces soft spreadable goat cheese (chèvre)

Makes 25 Shortbreads Blend blue cheese, flour, butter and sage in a food processor until a sticky dough forms. Turn out and work pecans into dough. Divide dough in half and roll into logs about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for 30 minutes. The rolls must be very firm before baking. Meanwhile, preheat oven to 350°F. Remove plastic wrap and cut rolls into 1/4-inch slices. Place slices 1 inch apart on a baking sheet. Bake for 10-15 minutes, until golden. Let cool on a wire rack. To serve, top each shortbread with a small amount of goat cheese. For an impressive, festive canapé, you could add a dollop of cranberry sauce, a small piece of pecan and top with a small piece of deep-fried sage leaf.