Now and again folks claim our Friday Feast recipe selection is too “carnivore-ish” and skewed to the tastes of “barbecue eating, beer swilling, fly-over country, knuckle-dragging rednecks”.
Our response is typically to say thanks for noticing and don’t let the screen door hit you in the ass behind on the way out.
On the other hand, now and again we get some killer recipe submissions and feedback like this one from Lindy in Boulder…
…We’re long time Chi Wulff readers from way back, my husband is a coach and part-time guide and I’ve just sold my interest in a local coffee shop to get ready to cater the holiday season and go to guide school in Montana next year.
I’m a dedicated foodie and admit I started reading you guys for the recipes mainly; we’ve sold a ton of your soups in the coffee shop over the past few years (your Pozole and Libby’s Cajun Onion Soup are guaranteed sell outs every time they’re on the menu).
If you guys ever wanted to change it up on your friday feast here’s what was probably the most requested cookie we served in the shop here – a Salted Rye cookie that is super simple and easy to do. It tastes a bit like it’s got salted caramel flavors and is a huge hit in the fall.
I didn’t come up with this recipe and can’t remember where I sourced it, but it’s a keeper. These hold up really well in a pack or in the cooler for a river lunch too.
Hot damn, thanks Lindy. Rye flour is on the shopping list for today. And kick some ass in guide school next spring.
1 cup unsalted butter at room temperature (that’s 2 sticks)
3/4 cup granulated sugar
1 large egg
1/2 tsp. finely grated orange zest
Pinch of kosher salt
2 and 1/2 cups whole / dark rye flour
3 tbsp. turbinado sugar
Generous 1 and 1/2 tsp. kosher salt
Beat the sugar and butter in a large bowl with your trusty mixer until light and fluffy; then beat in the egg, salt and orange zest.
Make a dough. Now mix in the flour roughly 1/2 cup at a time. Divide the dough in half and shape into 2 inch diameter logs on plastic wrap, then wrap tightly and refrigerate for an hour or two.
Fire the oven to 350; parchment line your baking sheets.
Make the sweet – salty magic. Combine the turbinado sugar and the 1.5 tsp. salt; now coat each cookie log with the sugar-salt mixture.
Slice and bake. Slice each cookie log into approx. 1/8 inch thick slices and place on the cookie sheets (an inch or two apart) and bake for 14-16 minutes until lightly browned around the edges. Cool and go to it.
Enjoy.
