Olive-Saffron Shortbread

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1/2 teaspoon saffron threads
• 1/4 cup finely chopped pitted Kalamata olives
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, dissolve saffron threads in 1 tablespoon of hot water.
3. In a medium bowl, mix together flour and salt.
4. In a separate bowl, beat butter until creamy and smooth.
5. Add the saffron mixture to the butter and mix well.
6. Stir in olives and Parmesan cheese.
7. Add the flour mixture a little at a time, stirring until fully combined and a dough forms.
8. Form the dough into a disk and chill in the refrigerator for at least 30 minutes.
9. Roll the dough out into a 1/4-inch thick circle and cut into desired shapes (such as wedges or rounds).
10. Place the shortbread on a parchment-lined baking sheet and bake for 15-20 minutes, until light golden brown.
11. Cool completely on a wire rack before serving.

Verdict:

The combination of sweet saffron and savory olives makes for a delightful shortbread. The Parmesan cheese adds depth of flavor and richness. These are perfect for serving as a savory snack or alongside a cheese platter.

Mascarpone with Honey

Ingredients:

• 8 ounces mascarpone cheese
• 2 tablespoons honey

Instructions:

1. In a small bowl, whisk together the mascarpone and honey until smooth.
2. Transfer to a serving dish or individual ramekins.
3. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Verdict:

This mascarpone with honey is a simple and delicious dessert or snack. The sweetness of the honey pairs perfectly with the creaminess of the mascarpone. Serve with fresh fruit or a drizzle of additional honey for an extra touch of sweetness.