Now I’m a big fan of traditional sables. They are rich buttery cookies which seem fit for just about any occasion. But after being underwhelmed by our previous forays into the non-traditional sable realm with first cocoa and then seaweed sables, I was more than a little hesitant to tackle this week’s French Fridays with Dorie recipe, Pierre Herme’s Olive Sables. Yep, the only reason I voted for this recipe was because Mardi asked us to.
In addition to my initial qualms, I had continued doubts all the way through the process. Which olives should I buy? Dorie recommends cured olives, but surely those are too salty. Should I make a full recipe or cut my loses and try for a half batch? Should I lie to my husband in order not to scare him off from this recipe? Are they dessert or are they appetizers? What the heck is this thing going to taste like!
In the end I decided to just go for it and follow the darn recipe to the letter by using cured olives to make a full batch and hope for the best. Thankfully, once I had finally decided to stop fighting it, the whole thing came together quite easily. In fact, I found the dough to be much easier to work with than normal sable dough, which I often find to be crumbly and difficult to mold into a log.
And do you know what? These were delicious! After all that hemming and hawing, my goodness. Dorie accurately describes these as perceptibly sweet and salty at the same time. I’m still none the wiser as to whether to call these an appetizer or dessert. But I also don’t care any more because they are highly addictive no matter when they are served. My husband, however, was not convinced. His exact review was, “good, but they would be better without the olives.” Oh well, can’t please em all I guess.
Dorie says that these pair well with champagne, which is awfully handy because my husband and I just visited the Champagne region over the Easter holiday weekend and may have come back with a trunk full of bottles. Thanks goodness for the EU open border policy.