Pepper And Cheddar Shortbread Canapés With Smoked Salmon Recipes

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

SCOTTISH SHARP-CHEDDAR SHORTBREAD

Steps:

• Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
• On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
• Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

BROCCOLI AND CHEDDAR SALMON

Steps:

• Preheat oven to 350°F.
• Put the salmon pieces in baking pam, sprayed with PAM. Set aside in a cool place.
• Cook broccoli in boiling water or in microwave. Drain well and sponge them with paper towel.
• Combine broccoli, green onion, yogurt and cheddar in a bowl. Add salt and pepper. Mix. Put this mixture on the salmon, then sprinkle with breadcrumbs.
• Cook in oven 10 to 15 minutes or until the salmon flakes easily with a fork.

PEPPER AND CHEDDAR SHORTBREAD CANAPéS WITH SMOKED SALMON

Steps:

• Line 2 baking sheets with parchment paper.
• Stir flour and pepper together in a medium-sized bowl.
• Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
• On low speed, beat in cheddar until just blended.
• Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
• Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
• Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
• Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
• Re-roll scraps, cut out rounds and place on prepared baking sheet.
• Bake in 2 batches.
• Place each baking sheet in centre of preheated 325F oven.
• Bake until are golden and puffed, about 20 minutes.
• Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
• In medium bowl, stir together sour cream and salmon.
• Spoon rounded teaspoons onto centre of each shortbread.
• Garnish each shortbread with a dill sprig.