Wild Hickory Nut Shortbread Cookies

Crisp short bread cookies made with wild foraged hickory nuts.

Note: Pecans can be used in place of the wild hickory nuts.

Ingredients

serves makes about 3 dozen cookies, active time 30 minutes, total time 2 1/2 hours

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 teaspoon zest from 1 orange (optional)
• ½ teaspoon salt
• 2 cups (about 10 ounces) all-purpose flour
• ¾ cup (about 2 1/2 ounces) sifted confectioner’s sugar
• 1/2 teaspoon vanilla extract
• ½ cup roughly and finely chopped wild hickory nuts (see note above)

Procedures

1. Cream butter in a stand mixer fitted with a paddle attachment at medium-low speed. Alternatively, beat with a wooden spoon in a bowl until creamy and aerated. Add the orange zest and salt. Next add sugar and flour, stirring until just combined. Finally, stir in the nuts. The dough should hold together but still be dry. Form the cookie dough into 2- by 12-inch log and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours and up to overnight.
   
2. When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325ºF and line two baking sheets with parchment paper. Slice the cookie dough into 1/4-inch slices. Arrange on cookie sheets leaving 1-inch between cookies. Bake until the edges are light golden brown, rotating the pans front to back and top to bottom halfway through, 10 to 12 minutes total. Let cool slightly and serve. Fully cooled cookies can be stored in an airtight container at room temperature for up to a week.

Smoky Cauliflower Soup With Wild Mushrooms and Ham Crisps

Lush and creamy roasted cauliflower soup is finished with herb-roasted wild mushrooms and ham crisps.

Note: Feel free to make the soup and mushrooms in advance. Both will store nicely in the refrigerator for about two days. However, make the ham crisps prior to serving.

Special equipment: Baking sheets, blender, cooking spray

Ingredients

serves Serves 4, active time 15 minutes, total time 30 minutes

• For the Soup:
• 1 large head cauliflower, cored, cut into florets and tough stalks discarded
• 5 tablespoons olive oil, divided
• 3 1/2 tablespoons sherry vinegar, divided
• Kosher salt and freshly ground black pepper
• Black pepper
• 1 teaspoon hot or sweet pimentón (smoked paprika)
• 2 1/2 cups whole milk, plus additional as needed
•  
• For the Mushrooms:
• 1 pound mixed wild mushrooms, cleaned and cut into 1/2- to 1-inch pieces
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
•  
• For the Ham:
• Non-stick cooking spray
• 1/2 pound very thinly sliced deli ham or prosciutto

Procedures

1. Adjust oven rack to lower-middle position and preheat oven to 350°F.
   
2. Place cauliflower on a 13- by 9-inch baking sheet in a single layer. Toss with 3 tablespoons olive oil, 2 1/2 tablespoons sherry vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pimentón. Transfer to oven to roast, tossing halfway through, until tender and browned, 35 to 40 minutes.
   
3. While the cauliflower is cooking, add mushrooms, rosemary, thyme, remaining 2 tablespoons olive oil and remaining 1 tablespoon sherry vinegar to a medium, oven-safe baking dish. Season with salt and pepper, toss to combine and transfer to the oven to roast until liquid evaporates and mushrooms are nicely browned, 25 to 30 minutes
   
4. On another baking sheet lined with foil and sprayed with cooking spray, place sliced ham in a single layer. Spray the side facing up with a thin coating of cooking spray and place in oven to crisp, about 10 minutes.
   
5. Remove cauliflower, mushrooms and ham from the oven. Discard rosemary and thyme and cover mushrooms to keep them warm. Transfer cauliflower to a blender. Add milk and pulse to combine. Season to taste with salt and pepper, then puree until smooth, adding additional liquid as needed to create a smooth, creamy soup. If necessary, heat soup in a large pot after blending.
   
6. Ladle soup into individual bowls, and garnish with a ham crisp and mushrooms. Serve immediately.