My new kitchen has been officially christened! Our friends who gave us that wonderful piece of slate chalkboard that now graces my kitchen wall, had not yet seen the kitchen renovation and came by for dinner. I was loosening the wire cage on a celebratory bottle of champagne, and before I could safely cover the cork with a towel as I normally do, it shot straight up into the kitchen ceiling. I was thankful it missed the overhead light (by a matter of inches). But, if that wasn't bad enough, the cork ricocheted off the ceiling and hit one of our guests standing in an adjacent room! I suppose you could say it's risky eating at Eileen and Bill's.
Earlier in the day, I baked these Gorgonzola Walnut Shortbread to serve alongside that explosive bottle of champagne. The recipe is via The Rainbow Ranch in Big Sky, Montana. A great nibble to have on-hand.
+ Gorgonzola and Walnut Shortbread +
recipe from The Rainbow Ranch | Big Sky, Montana
• 4 ounces gorgonzola cheese
• 5 tablespoons butter
• 1 cup flour
• 1/8 teaspoon salt
• 3/4 teaspoon caraway seed
• 1/4 cup chopped walnuts
1. In a work bowl or food processor, combine the gorgonzola cheese, butter, flour, salt and caraway seeds. Blend until the dough forms a ball. Add the walnuts and process until just combined. Place dough on a sheet of plastic wrap, form into a cylindrical log and wrap in plastic. Refrigerate 1 to 2 hours, remove dough from plastic wrap and cut into 1/4-inch slices. Place rounds on parchment-lined baking sheet and bake in a preheated 350˚F oven for about 15 minutes, or until edges are golden brown.
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