Makes 30 to 32 canapés


Wine Biscuits
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tsp. baking powde
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 Tbsp. unsalted butter, softened and cut into small chunks
  • 1/4 cup white wine

  • 3/4 pound red grapes, halved
  • 1 Tbsp. olive oil
  • Kosher salt
  • Ground black pepper
  • 4 ounces blue cheese, at room temperature
  • 3/4 cup Marcona almonds, coarsely chopped
  • 3 Tbsp. honey
  • 1 Tbsp. dried lavender buds

    Active time: 40 minutes
    Total time: 5 hours 45 minutes

    To make wine biscuits: In a food processor, combine all dry ingredients. Add butter a few chunks at a time, pulsing after each addition, until mixture resembles coarse meal. Add wine gradually and pulse until dough becomes a loose ball. Do not overmix. Transfer dough to a floured surface and roll into a 1"-wide log. Cover in plastic wrap and freeze at least 4 hours.

    Preheat oven to 325°. Cut dough into 1/2"-thick rounds. Place rounds 1" apart on a parchment paper–lined baking sheet. Bake, rotating sheet halfway through, until biscuits are slightly browned and firm in the middle, 20 to 25 minutes. Transfer biscuits to a wire rack to cool.

    To make topping: In a bowl, toss grapes with olive oil, salt, and pepper, then transfer to a parchment paper–lined baking sheet. Bake, tossing halfway through, until lightly caramelized, 30 to 40 minutes. Let cool to room temperature.

    To assemble canapés: Top each biscuit with 1 tsp. blue cheese and a few grape halves, then sprinkle with almonds. Place on a serving platter and drizzle with honey. Sprinkle with lavender buds and serve at room temperature.

    From Chowgirls Killer Party Food: Righteous Bites & Cocktails for Every Season, by Heidi Andermack and Amy Lynn Brown (Arsenal Pulp Press; Nov. 2016), founders of Chowgirls Killer Catering.

    Next Story