My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, April 8, 2010

Benne (Sesame) Seed Cocktailers

Last week another food blog had Benne Seed Cookies featured, which are also very good, and gave me the idea for posting my "Cocktailers". These are in the same neighborhood as Cheese Straws. Great to have on hand for cocktail time or just snackin'. When you pass these please remember to say, "Y'all must try these biscuits", in your best Southern accent.

Make a batch of these to have on hand for the thoroughbred horse racing season.

This is the original benne seed biscuit of which the New York Times says, "A cocktail biscuit that should revolutionize cocktail parties." Of course they made that statement before most of you were born.

Benne(Sesame)Seed "Cocktailers
Makes several dozen
print recipe

2 cups flour (unsifted)
1 teaspoon salt
Dash of cayenne pepper
Additional salt
3/4 cup shortening or oleo (I use butter flavored Crisco), cold
Ice water (1/4 cup, approx.)
1 cup roasted benne seed (how to roast listed below)

Mix dry ingredients; cut in shortening; add enough ice water to make a dough the consistency of pie crust, add seed. Roll thin, cut into small round wafers. Place in biscuit pan and cook slowly in oven (about 300 degrees f.) for 20 to 30 minutes. Before removing from pan and while hot sprinkle with salt. These may be kept in a covered tin or cracker jar, and before serving, run into a slow oven to crisp.

To Roast Benne (Sesame) Seed: To roast or parch benne seeds, put in heavy pan on top of stove or in oven until dark brown.

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