French Friday’s with Dorie
I say with a degree of certainty that the ‘cocktail cookie’ movement is never going to be one I will join and champion across the blogosphere much less turn my party guests onto by serving them at home. Oh, they’re good. Very good in fact. Some are even great. So great you could easily be tempted to eat enough to ruin your dinner. What is the point of that?
I will never trust the whole appetizer thing anyways. They are one sneaky, tricky beast of a food category for me to figure out. Appetizers, well, they just mess with my head. Just considering them during the menu planning phase psychs me out to a certain degree.
Should I make fabulous appetizers and risk my guests having no appetite left for the main course when it rolls out? Or do I forgo a show stopping appetizer tray and lead my cherished guests to the incorrect conclusion that I am a thoughtless host. What to do, what to do?
Usually I just stalemate to a few salted nuts and some olives. Yawn.
I can tell you that I won’t be making cocktail cookies for a Certain Someone ever again. Turns out that Certain Someone doesn’t have much self-control so downed just about the entire plate. Then, like a fool, I reflexively re-staged the appetizer tray. Big mistake. Huge mistake. Some people just can’t resist salt and sweet in the same bite. Certain Someone, this is you.
Oh, and Certain Someone, if you are reading this? That dinner you barely touched was better than just about anything I had cooked in recent memory. Everyone said so. Well everyone who stopeed at just one or two cocktail cookies! You pushed your food around the plate pretending to eat but I knew what had happened. And when plates were cleared it was painful to see yours sitting on the counter with my culinary triumph sitting on it. Pummeled with your fork.
Like just about anything I suppose some cocktail cookie iterations are better than others and many are better than these. In truth, I preferred David’s Seaweed Sables from last June. These Olive Sablés, however, do all they are supposed to do: delay hunger for an hour or two (if you only have a couple!) while priming the palate nicely for a sip of wine. It doesn’t hurt that they look good sitting on an appetizer tray and are interesting enough to spark conversation if you have nothing worthwhile to talk about. What more do you want from an appetizer?
Olive Sablés – Pierre Hermé
The dough should chill for at least several hours as it is a bit loose and probably much better to let it sit overnight in the fridge. You should use an oil-cured, meaty and chewy olive and not the tinned olives I used. Regular canned won’t contribute enough olive flavor. My olives were not briney enough so based on the Dorista comments floating around I not only added a heavy 1/2 teaspoon of salt to the dough, I dusted the prebaked rounds with fleur de sel which is what probably inviting the over-consumption by a Certain Someone. That whole sugar and salt thing. Sigh.
This dish was an assignments for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers or hundreds of other bloggers I will either include it here (only when adapted) or provide a direct link. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe