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Sage Cheese

This savory combination of sage, garlic and cheese makes an easy and delicious appetizer. It can be rolled into a log or made into a ball or dome and covered with toasted pecans or sliced pimento olives. If you are entertaining a large number of guests, double the recipe to make a large cheese log or ball. It can be packed in a crock and given as a gift with some homemade bread or good crackers. Tightly covered, it will keep in the refrigerator for 3 to 4 weeks.

Makes about 2 cups

8 ounces finely grated sharp cheddar cheese
8 ounces cream cheese, softened
1 large clove garlic
12 fresh sage leaves cut into chiffonade (scant ¼ cup)
1 ½ teaspoons Dijon-style mustard
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1 tablespoon sherry, port, brandy, or cream
Toasted pecans or sliced pimento olives, optional

In the bowl of a food processor or in a mixing bowl combine the cheddar and cream cheese and blend well. Squeeze the garlic through a garlic press into the cheese or mince it very fine and add it along with the sage, mustard, paprika, Worcestershire sauce, and the alcohol or cream. Pulse the cheese mixture in the processor until smooth or blend well with a wooden spoon.

Pack the cheese mixture into a 1-pint crock and seal. If you want to make a log, use a large piece of plastic wrap and spread the cheese mixture onto it in a log shape. Use the plastic wrap to roll around the mixture and make a cylinder shape. Refrigerate until firm.

To make a dome shape, line a small bowl with plastic wrap and transfer the mixture into it, covering with the remaining plastic wrap and refrigerate until firm. When ready to serve, remove the dome or log from the plastic wrap, place on a serving plate, and garnish with pecans or olives by pressing them gently into the cheese, if desired. Serve with bread, crackers, cucumber slices, or wedges of apple.

These buttery bars are full of flavor-tart with dried fruit, sweet with brown sugar, chock full of nuts-and fragrant with a pleasant surprise of rosemary. Use the larger amount of rosemary for a stronger herbal flavor, or the smaller quantity for a milder taste. I like these best when made with hazelnuts that have been toasted and rubbed from their skins, but pecans and walnuts are equally good. For smaller bars, divide the pan into rows of 4 by 8 pieces, and for larger bars, cut them into 4 by 6 pieces. Store the bars in an airtight container.

Makes 24 to 32 bars
10 tablespoons unsalted butter, cut into pieces
1 2/3 cups firmly packed light brown sugar
1 1/2 cups unbleached flour
Pinch salt
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
Zest of 1 orange
1/2 teaspoon salt
1 1/2 teaspoons baking powder
Generous cup of hazelnuts, chopped coarse or pecan or walnut halves
Scant cup dried cranberries or dried cherries, rough chopped
3 to 4 tablespoons fresh minced rosemary leaves

Preheat oven to 375°F and lightly butter a 9 x 13-inch pan. In a food processor or a bowl, combine the butter, 2/3 cup brown sugar, 1 1/4 cups of the flour, and pinch of salt. Process, or mix in a bowl with a pastry blender, until crumbly. Pat the crust into the prepared pan and bake for 12 to 14 minutes until just barely golden brown. Remove from oven and let cool a bit. Reduce oven temperature to 350°F.

In the food processor or a bowl, beat the eggs with the remaining cup of brown sugar and blend well. Add the vanilla, orange zest, remaining ¼ cup of flour, ½ teaspoon of salt, and baking powder and blend well. Stir the rosemary into the batter. Evenly spread the nuts and cranberries over the crust. Pour the egg mixture over the nuts and cranberries on the crust.

Bake for 22 to 25 minutes, or until the center is baked and the bars are a deep golden brown. Cool the pan on a baking rack and them cut into bars.