During the harsh New England winter of 2010, my husband Jefferson and I decided to play with the idea of a Savory Shortbread to pair with cheese and wine. Utilizing my husband's 15 plus years experience as a chef, we experimented with various flavors we felt would reflect on my European heritage. After trial and error, taste test after taste test, and test marketing with our wonderfully loyal customers at our local farmers market, Klara's Savory Shortbread was born. Check out the bottom of this page for some yummy serving suggestions.
This flavor was inspired by the fact that my father's grandfather was a village butcher. We as Czechs are very much a pork culture and lets face it...who doesn't love bacon! To my Great Grandmothers shortbread we add crisp bacon, fresh rosemary, a little salt, a little liquid smoke and a little cayenne pepper. The result is a fantastic shortbread that pairs wonderfully with blue cheese as an appetizer or as a condiment with soup. Check out the recipes at the bottom of the page.
We Love Garlic! We created this flavor specifically to participate in the Hudson Valley Garlic Festival in 2011. It proved to be a huge hit at the festival, so we decided to add it to our Savory Shortbread line. To my Great Grandmothers shortbread we add crisp roasted garlic, fresh rosemary, thyme, sage and parsley, a little salt, and a little cayenne pepper. The result is a fantastic shortbread that pairs wonderfully with tomato and fresh mozzarella and makes a funky crouton for salad. Check out the recipes at the bottom of the page.
This flavor was inspired by my mothers goulash. Several years ago when I first took my husband to meet my parents in the Czech Republic, my mother made her goulash for my soon to be husband. He loved it. He decided to mimic the flavors in one of our Savory Shortbread. To my Great Grandmothers shortbread we add sweet paprika, caraway seeds, onion powder, garlic powder and salt.. The result is a fantastic shortbread that pairs wonderfully with goat or fresh cows milk cheeses. Fun recipes at the bottom of the page.
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve. Garnish with 2 Bacon Rosemary Savory Shortbread.
Roasted Garlic Herb
In a large bowl combine tomatoes, onion, capers, basil and mozzarella. Stir in balsamic vinegar and olive oil. Season with salt and pepper. Top Savory Shortbread with the mixture.
Make the dressing: Smear the garlic paste over the inside of the salad bowl. Put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add some extra Parmesan and toss the salad well. Garnish each salad with 2 Savory Shortbread. Serve immediately.
*RAW EGG WARNING
Klara's Gourmet Cookies suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before serving.
Serve room temperature spread with Klara's Savory Shortbread.
To serve, top the Savory Shortbread with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.