Cheddar and Rosemary Butter Cake With Roasted Grapes And Burnt Honey

Cheddar and Rosemary Butter Cake

With Roasted Grapes And Burnt Honey

A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rosemary. A garnish of sweet grapes and richly caramelized honey take it to 

another level. If you feel like gilding the lily, add a scoop of vanilla 

ice cream.
Ingredients:
1 cup (250 mL) honey
1/4 cup (60 mL) water
1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) table salt
2 eggs, at room temperature
1 cup (250 mL) self-raising cake and pastry flour
1 cup (250 mL) grated cheddar cheese, divided
1 tbsp (15 mL) finely chopped rosemary
6 cups (1.5 L) red seedless grapes
2 tsp (10 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar

Directions:
Heat honey in a small saucepan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve.

Preheat oven to 350°F (177°C). Grease a 4 1/2 × 8 1/2-inch (11 × 21-cm) loaf tin with butter.

Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorporated before adding second. Raise speed to medium-high for 30 seconds— mixture should lighten in color. Turn off mixer and scrape down sides of bowl with spatula.


On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gently fold in 3/4 cup (175 mL) grated cheese and rosemary.

Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 minutes then remove from pan and transfer to a wire rack to cool for 30 minutes.

While cake is cooling, raise oven to 450°F (232°C).
Place grapes on a parchment-lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. Serves 6-8

Rosemary & Green Olive Slice-&-Bake Crackers

Rosemary & Green Olive Slice-&-Bake Crackers

There’s nothing better than buttery crackers baked at a moment’s notice. My advice: Keep a log of these slice-and-bake beauties stashed in the freezer for last-minute gatherings. Just thaw them in the fridge for 1 hour before slicing and baking. Yield 35 crackers.
Ingredients:

1 cup (250 mL) all-purpose flour
2 tsp (10 mL) finely chopped rosemary
1 1/2 tsp (7 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/4 tsp (1 mL) baking powder
1/2 cup (125 mL) cold unsalted butter, finely grated
1/4 cup (60 mL) chopped Castelvetrano olives, patted 

   dry
1 tbsp (15 mL) cold water
1 egg
2 tbsp (30 mL) poppy seeds

Directions:

Whisk flour with rosemary, sugar, salt and baking powder in a medium bowl. Add butter and olives, tossing to coat. Drizzle water overtop, then knead together until dough is smooth, about 1 minute.

 
Roll dough into a 7-inch (18-cm) long log. Transfer to a large piece of plastic wrap and wrap tightly. Roll ends of plastic wrap to force out any air pockets. Transfer to freezer. Freeze until firm, about 45 minutes.
 
Meanwhile, arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two large baking sheets with parchment.
 
Whisk egg in a small bowl. Place poppy seeds on a large plate.
 
When dough is chilled, brush log with egg, then transfer to plate and roll in poppy seeds until covered. Cut log into 1/8-inch (3-mm) thick slices. Arrange on prepared baking sheets.
 
Bake, switching and rotating trays halfway through, until tops are light golden-brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week.