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Les Fougeres Cheese Biscuits
1/2 pound (227 g) butter, softened
1/2 pound (227 g) sharp cheddar, grated
2 cups (500 mL) flour
2 teaspoons (10 mL) sugar
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly cracked black peppercorns
1/4 teaspoon (1.25 mL) cayenne
3/4 cup (175 mL) chopped toasted pecans
2 cups (500 mL) Rice Krispies
1. In the bowl of a food processor, fitted with the stainless steel knife, add flour, sugar, salt and cayenne. Pulse to combine.
2. Add butter and pulse about 10-15 times until mixture resembles a coarse meal. Add cheddar, pecans and rice krispies and process breifly, about 30 seconds until crumbly.
3. Dump dough out onto counter, divide in half and and form each half of dough into sausage shape. Roll each log in in wax paper.
4. Chill.
5. Slice into 1/4 inch rounds and place on a lightly greased baking sheet.
6. Bake in a preheated 350°F (190°C) oven until golden, about 15 minutes.
Note: These biscuits can be successfully frozen in the sausage shape and simply sliced and baked when desired.
Frozen Peach Bellinis
3/4 cup prosecco (Italian sparkling wine)
1/4 cup peach schnapps
1/2 cup fresh peach puree* or peach nectar (such as Ceres brand)
1/2 cup ice
1 teaspoon lemon juice
Place all the ingredients in a blender and puree until smooth.
* Only use fresh peach puree if peaches are ripe and juicy. To make your own puree, bring a large pot of water to a boil. Cut a small x in the bottom of each peach. Plunge peaches into boiling water for about 30 seconds. Remove peaches from boiling water with a slotted spoon and dunk in a bowl of cold water. Skins will slip off easily. Cut peach in half and discard pit. Puree peaches in blender or food processor. Any left over puree can be frozen in ice cube trays. When frozen, pop cubes into a zip loc bag and keep in freezer.
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