This hearty dinner is perfect during the cold winter months when you want a ‘stick to the ribs’ meal. The salty, crispy meat is a wonderful contrast to the buttery, creamy polenta, and will warm you from the inside out!
Looking for something different to serve with your holiday dinner this year other than boring crescent rolls or hot cross buns? These rosemary and gruyere croissants have delicate puff pastry swirled with creamy butter, melted gruyere cheese and just a hint of rosemary and black pepper. They literally melt in your mouth and present beautifully. They would even be great as an appetizer for your New Year’s Eve party!
About every four months or so, I invite my friends over for ‘ladies night’ and everyone brings a dish to share with the group. It’s a lot of fun because it not only gives us an opportunity to catch up on what’s going on in our lives, we also share our latest culinary discoveries with one another.
For our most recent ladies night, I decided to make these delicious, buttery rosemary dusted asiago sables. A sable is a French butter ‘cookie’, named because of its buttery, flakey taste, and texture. But don’t let the word cookie throw you, these sables are savory and can stand up to anything you would normally put on a cracker. Or, you could eat them on their own. The light dusting of powdered fresh rosemary and kosher salt give these little darlings a great flavor!
I planted a rosemary bush in my herb garden a few weeks ago, and as I walked by garden yesterday morning, the wonderful aroma of the fresh herb made me think of these scones. So after a quick snip off the plant, I whipped up a batch of them for breakfast.
The crunchy, golden crust on the outside and the warm, flaky inside with just the right blend of sweet and savory from the rosemary and lemon zest, made the perfect bite!