(The following photos were all taken with my brand-new camera. It's nice to be back in the game.)
We had fruit salad!
Dates stuffed with goat cheese!
Four different kinds of dip!
Cheese-and-cayenne biscotti (recipe below)!
Homemade sushi!
Meringues!
Apple pie!
Plus even more deliciousness that I was too distracted to photograph, including pigs-in-a-blanket, pesto pasta with mushrooms, and a chicken-tortilla casserole.
It was a rousing success of a party, and now our fridge is fully stocked with leftovers. How's that for a Sunday well spent?
Savory Cheese-and-Cayenne Biscotti (courtesy of the Minimalist)
2 eggs
1 cup grated Cheddar, parmesan, or other sharp cheese
1 cup plus 2 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon cayenne, or to taste.
Heat the oven to 350 degrees and line a baking sheet with parchment paper. Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt and cayenne and pulse three or four times, just to integrate the dry ingredients; you don’t want to overwork the gluten in the flour.
Turn the dough out onto a lightly floured surface and gently knead it until it holds together — it may be a bit crumbly at first. Shape the dough into an 8- to 10-inch log, transfer to the prepared baking sheet and gently flatten.
Bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.
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