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Vinonussen with Cambozola
From Dorothy McNett's Recipe book at www.dorothymcnett.com. This is my version of the German pfeffernussen cookie, but is made less sweet and has more pepper in it and is a PERFECT base for a dollop of creamy blue cheese such as Cambozola or Gorgonzola and it pairs with any crispy white wine as well as a full bodied red. The combination of ingredients will awaken every taste bud so that the real flavor of the wines come forward. I served these at several cooking classes as well as to friends at the recent outdoor theatre presentation of Shakespeare's "As You Like It" in Carmel's wonderful Forest Theatre. We all liked it!
2 cups all purpose unbleached flour
1 teaspoon baking powder
3/4 teaspoon semi-coarse sea salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon freshly ground pepper
1/2 cup dried apricots
1/2 cup pitted dates
1/2 cup hazelnuts
2 eggs
1 cup crystalline brown sugar (Sugar in the Raw)
1-2 tablespoons brandy, cointreau, or orange juice
1/2 pound (maybe more) Cambozola or other creamy blue cheese
In large mixing bowl whisk the flour, baking powder, salt, cinnamon, allspice, cloves and pepper to mix very well. Chop the fruits and nuts finely (I like to use the food processor with steel chopping blade in place). Add to flour mixture. Whisk the eggs and sugar very well and then blend into the flour mixture. The batter will be very stiff. Blend well, dumping out onto counter to hand knead a bit. Divide the mixture into about 4 pieces and then roll each section into a log about 1 1/2 inches in diameter. Wrap each with waxed paper and refrigerate at least 1 hour or even overnight. When ready to bake, preheat oven to 350 degrees. With a sharp thin bladed knife, cut into slices a little larger than 1/4 inch or so and place on silicone or parchment lined baking sheets. With a small spoon, sprinkle each with just a few drops of the brandy. Bake 10-15 minutes or until lightly browned. Allow to cool completely. They will be fairly hard, full of texture. Dollop with about a teaspoon or so of the cheese and serve!
Recipe created 2009-10-18.
