• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

Food Mamma

Food | Travel | Family | Life

  • home
  • about me
  • recipe index
  • eating out
  • events
  • travel
Home » foodmamma » playing with spices: pink peppercorn

playing with spices: pink peppercorn

March 27, 2013 By Fareen 1 Comment

This month, we are playing with pink peppercorns.

Unlike how the name suggests, these are not related to actual peppercorns. They are the dried berries of Baies rose plant. They taste peppery but are not spicy in flavour.  The pink peppercorns are sweet and mild.

These delicate little spices are rosy in colour and are brittle compared to the black peppercorn.  They are soft with papery skins and can easily be ground by hand.  I love how the colour accents the dishes that they are added to. They are very eye-catching and I’m so happy I stocked up the last time I was in France.

Although great with chicken and fish, I was hoping to find a sweet way to showcase these pink berries. I was intrigued when I found Martha Stewart’s Peppercorn Shortbread. Instead of using a variety of peppercorns, I stuck with the ones I wanted to showcase.

The combination of the buttery shortbread with the peppery berries sounds strange but it really works!

Peppercorn Shortbread
Adapted slightly from Martha Stewart

1 1/2 cups (3 sticks) unsalted butter, softened
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 tsp pink peppercorns, coarsely ground
3/4 cup icing sugar

Topping:
3/4 tsp pink peppercorns, coarsely ground
2 TB granulated sugar

Preheat oven to 300 degrees, with rack in center. Lightly butter a 10-inch springform pan, and set aside.

Stir together flour, salt, and peppercorns; set aside. Put butter and icing sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until fluffy, about 2 minutes, scraping down sides of bowl as needed. Reduce speed to low. Gradually add flour mixture, and mix until combined.

Using a small offset spatula, spread dough evenly into prepared pan, smoothing top. Bake until shortbread is golden brown, about 1 hour 20 minutes.

Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and remaining peppercorns. Remove springform; let shortbread cool completely. Cut into wedges.

Sharing is caring!

  • Facebook
  • Twitter
  • Pinterest
  • LinkedIn
  • Yummly

Filed Under: foodmamma Tagged With: baked goods, cookies, spices

Previous Post: « chocolate mousse cake
Next Post: food mamma is 3! we are celebrating with a few giveaways! »

Reader Interactions

This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Comments

  1. Erin says

    April 8, 2013 at 1:59 am

    What a coincidence! We were playing with pink peppercorns too on our blog too! We tried pink peppercorns with hot chocolate :)

    http://foodiepages.ca/blog/2013/03/18/the-missing-ingredient-pink-peppercorns/
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hello!

My name is Fareen and I'm so happy you stopped by! This blog is about my favourite things - family, food and travel. Here you will find adventures with hubby, my two boys and my great big family. There is food (lots of food!), as much travel as we can squeeze in and just life in general.

Sign up for our mailing list!

* indicates required

Featured Post

Poke Rice Waffle

Poke Rice Waffle

Copyright © 2009–2020 · Food Mamma / Fareen Jadavji-Jessa· All Rights Reserved / Privacy Policy