Happy, Happy New Year Everyone! Thank you for following my beloved blog and enjoying my journey with me. I truly appreciate each and every visit, comment, pin, share, tweet and Google +. I look forward to a fantastic 2014 and hopefully some fun surprises to share with all of you.
Tonight Hubby and I are enjoying a quiet evening at home – which is simply perfect in my book. Our two week vacation from our careers has been marvelous, relaxing and simply perfect. We have spent time entertaining at home, eating well, shopping, catching up on movies and doing some nesting & cleaning around the house.
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Our dinner tonight is Dry Aged Steaks done Au Poivre Stylealong with Pan Roasted Brussels Sprouts. A special request from hubby was Baked Potatoes with Sour Cream and Chives. We are breaking out a 1998 Quintessa which we have been saving and will ring in 2014 with something exceptional. You know I love a great appetizer and tonight we are having this light and flaky Parmesan Thyme Shortbread. They are so incredibly simple to make and if you need a last minute appetizer, this just might do the trick.
If you need some additional ideas, I have included 20 celebrated appetizers that we have enjoyed over the years. Happy 2014 Everyone!!
Parmesan Thyme Shortbread
1 Stick Butter, room temperature
1 Cup Parmesan, Grated
1 ¼ Cup Flour
¼ teaspoon Pepper
¼ teaspoon Salt
1 Tablespoon Fresh Thyme Leaves
In a medium bowl, add butter and parmesan cheese (3/4 cup) and mix together well. Reserve ¼ cup for garnishing the top of each shortbread. Next add the salt, pepper and thyme and mix together. With your hands incorporate the flour into the mixture. The mixture will be crumbly.
Divide mixture into two parts. Work the mixture together until it forms what looks like a stick of butter. Repeat with the second half. Wrap in plastic wrap individually and chill in the refrigerator for one hour until firm.
Preheat oven to 350 degrees. Lay parchment paper onto a large cookie sheet. Cut each shortbread into ¼ inch thick slices and lay onto the parchment paper. Sprinkle a bit of the parmesan cheese onto each one. Bake for 15 to 20 minutes or until lightly golden brown. Remove and let cool on a wire rack. Store in an airtight container for 3 or 4 days.
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