Hello,
In October, a church supper, an art opening, and a reception given by a financial institution all gave my husband and me reasons to stay out after dark, leaving Netflix behind. Food was a key element or the only element in these events. The church supper was a charming affair and a major fundraiser for a local church. We have no affiliation with the church, but when I saw a flyer at the gym, I decided that it would be a nostalgic throw-back. Rows of tables, set up in the church basement, were covered with orange plastic tablecloths. Strangers dined together, seated on folding metal chairs with crocheted seat covers, and were served platters of ham, cheesy scalloped potatoes, Waldorf salad, cornbread, and apple crisp. The place was packed, and we had to wait to be seated.
The art opening was for a juried show that is a fundraiser for a local historical society. My friend Madeline and I have entered work on and off for the last twenty years. Tickets are sold for the opening, artists attend gratis, and the event sells out quickly because they have the most amazing caterer. People stand around talking more about the food than the art, although I’m sure the aim is to encourage people to stick around and buy a painting. Each guest receives an attractive gift bag packed with goodies. The theme this year was Bohemian Rhapsody, Bounty for the Wanderer’s Soul, with meat or vegetarian options. My bag contained a miniature glass jar with butternut squash soup, aged Manchego and St. Augur Blue cheeses, hand-crafted flatbreads, hand-held spinach and cheese phyllo swirls, and a chickpea, bulgur, and vegetable salad. There were three mini desserts, including a Portuguese custard tart that would melt in your mouth, a brownie triangle, and a coconut macaroon. The only reason I can remember all the details is because they enclose a postcard with lovingly written descriptions. The caterer will not be returning next year, so I fear for their attendance!
My husband received the invitation by email to the gathering hosted by the financial institution where our shekels for retirement are invested. We arrived at the venue mere minutes after the event began, yet parking was full, and we had to pull the car onto the lawn. There must be food, I thought. As we approached the line to get in, I realized that everyone else was dressed in cocktail attire. The men all wore suits, and the women had sparkly dresses, super high heels, and chandelier earrings. I could just picture the women opening their invitations and saying, “Thank God, I can finally wear that dress again!” We, however, looked like we were making a Shoprite run. The photographer hired to record the event took pictures of the couple in front of us and the couple behind us, rolling her eyes as we were passed over. My husband pulled up the invite on his phone, but there was no mention of “cocktail attire.” Everyone else was somehow in the know. Inside, lines had formed at the various buffet tables, and I pleaded with my husband to let us leave. I told him these people acted like they hadn’t eaten all week. We stuck it out, however, long enough to take a plate of food outside to an isolated corner of the patio. As there was an open bar in addition to food, I can only assume that there was some sort of sales pitch after we snuck out with a couple of cookies tucked away in my pocket.
The landscape at the top was painted in the township of Harmony and, with two other pieces, will be on exhibit in a gallery in an old cigar factory starting next weekend. The opening reception will not feature any food or wine, with the excuse being COVID-19. I started to think of safe alternatives to sharing dips and serving utensils and landed on savory biscuits and sweet cookies. After all, you want guests to linger at an art opening!
The following recipe was adapted from The Café Sucre Farine. The blog traces this particular method of chilling the buttermilk and melting the butter back to Cooks Illustrated.
Rosemary Miniature Drop Biscuits
Ingredients
1 cup cold buttermilk
8 T.butter
1 2/3 c. all-purpose flour
1/3 c. whole wheat flour
⅓ c. finely grated Parmesan cheese
1 T. finely chopped fresh rosemary
1 t. honey
2 t. baking powder
½ t. baking soda
¾ t. kosher salt
For topping:
1 T. melted butter
2 t. finely chopped fresh rosemary
Directions
Preheat oven to 425°F. Spray a cookie pan with cooking spray. Place a rack in the middle of the oven. Measure 1 cup of buttermilk and place the cup in the freezer while prepping other ingredients for 10 to 15 minutes. Place butter and honey in a microwave-safe bowl, cover with a paper towel, and heat on high for 1 minute or until completely melted. Set aside to cool. Whisk flour, Parmesan, herbs, baking powder, baking soda, and salt in a large bowl. After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps. Add buttermilk mixture to dry ingredients and stir with a rubber spatula until all flour is incorporated and the batter pulls away from the sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour, one tablespoon at a time, stirring to combine until the dough can be handled.
With your hands form the dough into balls about the size of a golf ball and place them on the prepared sheet pan, spacing about 1½-2 inches apart.
Place in the oven and bake until the tops are light golden brown, about 10 minutes. Towards the end of baking, melt the one tablespoon of butter and stir in the two teaspoons of rosemary. Brush the tops of the hot biscuits with melted herb butter.
Yield: 24 tiny biscuits
Thanks for reading, liking, commenting, and sharing!
Vicki
Another use for my large rosemary plant in the garden. Superb! Thank you for your delightful story.
The biscuits look amazing! As always I enjoyed your writing so much!!