Parmesan Bites
Karin with Chef James Dumas
Yet another visit to the High West Distillery during a ski trip to Park City yielded
an introduction to Executive Chef, James Dumas, and his generous sharing of the recipe
for the yummy morsels that are served while you await the schnitzel or other whiskey-infused
entrée.
I tried the recipe at home last night and had to halve it because I didn’t have the
commercial mixer required for the mega quantity recipe. Below is the recipe with my
modifications in quantities.
Chive Parmesan Scones
1 lb. 9.5 oz. flour
1 oz. baking powder
1 oz. Kosher salt
1 1/2 cups grated Parmesan
9 oz. butter, cut into pieces
1/2 cup chives, minced
2 cups sour cream
melted butter
grated Parmesan
cracked pepper
Combine flour, baking powder, salt and cheese in bowl of mixer.
Add butter and mix until the consistency of fine meal.
Add chives and sour cream, mix until dough holds together.
Roll out dough to 3/4 inch or 1 inch.
Cut with 1 1/2 inch cookie cutter and place on baking sheet (parchment paper helps so you
don’t have to clean up the melted parmesan from the pan).
Brush with melted butter, sprinkle with parmesan cheese and pepper.
Bake for approx 12 minutes or until nicely browned in 375 degree pre-heated oven.
http://www.highwest.com/index.php/saloon-a-restaurant/our-location-and-hours
New York born and Swiss trained, James specializes in combining regional and seasonal
ingredients, innovative approaches and classic cooking techniques. James’ hospitality
mantra is to offer unique food from the freshest ingredients, exceptional service, and
comfortable ambiance paired with great wine and spirits.