stilton and pecan shortbreads
 “Maybe I should make a coulibiac of salmon with a whole salmon.”

This is a line from The Oakdale Dinner Club Toronto-based novelist and food blogger Kim Moritsugu’s latest book. It’s about a woman who launches a dinner club in order to have an affair. The book is so full of food references that it made me dream about food. The last book to do that was Lorna Doone when I woke up after dreaming of pints of ale and platters of meat.

The stilton shortbreads crop up in the book as an after-school snack (only in Toronto!) and the recipe is included. They are the perfect tiny bite to accompany pre-dinner cocktails. You can find Kim’s blog, The Hungry Novelist here. I’m taking the biscuits over to  Fiesta Friday on the Novice Gardener.

But back to that quote about the coulibiac of salmon. I have to admit, I had to look it up. Here’s the definition straight from Wikipedia.

coulibiac (from Russian: кулебя́ка kulebyáka) is a Russian dish consisting of a filled pie usually made with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.

And this is what a coulibiac looks like (image from BBC Good Food:

And now I really want to make a salmon coulibiac. Perhaps I’ll start my own dinner club – anyone care to join me? We can start with chilled Russian vodka and Stilton Shortbread.

Stilton and Pecan shortbread

  • Servings: ~30 biscuits
  • Print

Slightly adapted from The Oakdale Dinner Club

  • 1/2 cup butter, softened
  • 1 cup Stilton, or other blue cheese, crumbled
  • 1  1/2 cups all-purpose flour
  • 1/4 cup finely chopped pecans
  • 1 tbsp sugar
  • 1/2 tsp salt

Cream together the softened butter, sugar, and salt.

Mix the flour until the mixture is a bit like bread crumbs. Mix in the crumbled  Stilton or blue cheese.

Shape the mixture into two, 1 inch diameter logs. Roll in the finely chopped pecans (I pulsed mine in the food processor). Chill for an hour.

Preheat oven to 325 deg F. Slice the biscuits into rounds – about 1/3 to 1/2 inch thick. Place on parchment on a baking tray. Bake for about 15 minutes or until lightly browned.

Let cool. These taste even better the next day.

stilton and pecan shortbreads (2)

 

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40 thoughts on “stilton and pecan shortbreads

  1. So, you’ve got me craving coulibiac, a chilled shot of vodka, and stilton, which I haven’t eaten in ages! As usual, a wonderful post, and a lovely, flavorful recipe.

    1. Hello Darya – thank you & so happy to see you. I’ve been remiss about blogging lately but spending tonight catching up and will head over to see what’s happening in your neck of the woods!

  2. These look beautiful. What an intriguing reason to start a dinner club. It’s interesting because a lot of food bloggers do what they do because they have loved ones to cook for, but cooking is also very seductive. It’s cool to see someone using food as a lens from a different angle and throw taboo to the wind.

  3. I love this recipe! Thanks so much for bringing it to the party. It’s very nice to meet you, happy Fiesta Friday! 🙂

  4. Oooo, I love the idea of incorporating cheese into shortbread. I have never had much success making shortbread, however, I’m not one to give up! And salmon coulibiac? Have never heard of this lovely pie. This is a very interesting post! And it’s great to hear from you, been missing you…

    1. Seana – one of my favourite people in the blogging world. Never mind that – in the world in general! I have a fabulous shortbread recipe. I learned this year to grate the frozen (or semi-frozen) butter rather than trying to mix it in any other way. Quantities should be 3 parts flour, 2 parts butter, 1 part sugar. Old Scottish formula. xo

  5. Wow these look really good, would never have thought to pair those two together. I’m definitely up for dinner club, I prefer polish vodka though 😉

      1. I’m not a huge fan of Grey Goose to be honest, I had some Belvedere tonight though so I’m all good! Just need some of your shortbreads now 😉

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