Saturday, June 19, 2010

Father's Day Savory Gouda Biscotti

 

Thank you, Dad...

Thank you for instilling in us the love of old cars, cold beer, the jalapeno and stove-popped popcorn.


Thank you for...
  • making pancakes for breakfast,
  • climbing the stairs to wake me for school in the mornings, even climbing them twice most mornings when I asked for "5 more minutes,"
  • leaving the light on in the hall.

 

Thanks for forgiving me when...
  • I backed the car into the side of the house,
  • I rear-ended your car with mine when following you home from the mall,
  • I "cleaned" your entire car with Windex....paint and all.
 
{I have no idea why Texas women have a reputation for BIG hair.} 

I love that you...
  • will hop in the car and drive 10 hours spur of the moment,
  • accompanied us to every concert we attended in high school {and I'm sorry about all of my screaming at Rick Springfield},
  • are always the life of the party and ready for a laugh.
 


Thanks Dad, for...
  • being at every swim meet, not just to watch, but to set-up, tear-down and time every race,
  • coaching Molly's soccer team,
  • chaperoning all those choir trips...
...and looking like you were having fun doing it all. :)


Thanks for getting us through when Mom died.

So much more to thank you for, but you get the idea.  We love you.  Happy Father's Day.  These biscotti are for you.

When I saw this recipe in Food & Wine, I immediately thought of my dad who loves Gouda cheese...although, normally on a Ritz cracker. :)

Gouda Biscotti (ie: cookies for beer)
{adapted from Food & Wine magazine}

2 & 1/4 tsp. instant yeast (active dry is what the original recipe calls for. Click here for more info/instructions.)
3/4 c. plus 2 TBSP warm water, divided
1 TBSP sugar
2 & 3/4 c. all-purpose flour, divided, plus more for dusting
8 oz. Gouda , grated
1/2 c. walnuts, finely chopped
1/8 tsp cayenne
1 teaspoon kosher salt
6 TBSP unsalted butter, softened

In a medium bowl, combine the instant yeast with 1/2 cup of the warm water, sugar and 3/4 cup of the flour. Cover and let stand about 30 minutes; it will rise and be spongy.  (If using regular yeast packets, please refer to the original recipe.)

Line a baking sheet with parchment paper.

In a large bowl, combine the remaining 2 cups of flour with the Gouda, walnuts and salt. Make a well in the center and add the yeast mixture with the remaining 1/4 cup plus 2 tablespoons water.  Stir in the softened butter until a dough is formed.
 
Dump the dough  and any loose bits onto a lightly floured work surface and knead until smooth, about 5 minutes.  Divide into thirds (a bench scraper is great for this). Using your hands and a rolling pin, form each piece into a log, about 8-9" long and about 1" high.

Place on the parchment lined sheet.  Cover with lightly damp paper towels and then plastic wrap.  Let rise 45 minutes.

Preheat oven to 350.

Remove the plastic wrap and paper towels and bake the logs for about 35 minutes, until they are golden and puffed. Place the baking sheet on a cooling rack and let cool for 20 minutes.

{You could stop here and call this Gouda cheese bread.  How do I know? Because the 3 of us ate the ends off of all three pieces.}

Meanwhile, reduce the oven temp. to 300 and put racks on the lower and upper thirds of the oven (use your oven mitts!). Line another baking sheet with parchment.

Using a serrated knife, slice the logs on a diagonal 1/3 to 1/2 inch thick. Place cut pieces on 2 baking sheets and bake for 45 minutes to 1 hour, until golden and crisp.  Flip the biscotti halfway through and shift the baking sheets from top to bottom and front to back.

Transfer the biscotti to a rack and let cool completely before serving.  Serve with an ice cold beer....iced tea is ok, too. Heck, I even ate 2 of these for breakfast with orange juice.

{Printable labels from Martha Stewart.}

What would you thank your dad for?

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