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Author Notes: Sage and walnuts are among my all-time favorite flavor combinations especially rounded out with cheddar cheese and crispy apples. In fact, I recently created this recipe for our annual holiday cocktail party when I served over 60 of these. However, I've scaled it down to make a more practical 24 hors d'oeuvres. —NBrush
Makes 24 pieces
Mini Sage Cheddar Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon rubbed sage
- 1/2 teaspoon kosher salt
- 1/2 cup small-diced unsalted butter
- 1/4 cup coarsely grated sharp cheddar cheese
- 3/4 cup heavy cream
- Mix flour, baking powder, salt and sage in the bowl of a standing mixer; and on low, mix until just blended.
- Add the butter and cheese then blend until the butter is barely combined.
- Add the cream and mix until just combined. Depending on the moisture content of the flour more cream may have to be added by teaspoons. Scrape the dough into a disc; and on a very lightly floured pastry board roll into ½-3/4 inch deep. Using a 1 inch round lightly floured cookie cutter, make 24 rounds. With an offset spatula, transfer the rounds to a parchment lined cookies sheet and bake for 20-25 minutes until lightly browned. Cool to room temperature on a wire rack.
Apple Walnut Chutney
- 1 cup peeled Mcintosh apple cut small dice
- 1 cup peeled Granny Smith apple cut into small dice
- 1/2 cup red onion medium diced
- 1 tablespoon serrano chili pepper minced
- 2 tablespoons unsalted butter
- 1/4 cup apple cider vinegar
- 1/4 cup grainy Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup coarsely chopped toasted walnuts
- 1 tablespoon chiffonade of fresh sage leaves
- Melt butter in a medium sauté pan and add onion and chili pepper. Saute on medium heat until the onions becomes translucent then add the apples. Add vine- gar, mustard, salt and pepper, stir to combine and heat to a simmer. Stir occasionally and cook until the moisture evaporates. Spread on a dinner plate to cool.
- To assemble the biscuits: Split the biscuits in half, spread with 1 teaspoon of the chutney. Sprinkle a few pieces of the toasted walnuts and some of the sage. Arrange on a platter and serve.
- This recipe was entered in the contest for Your Best Walnuts & Sage
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