Appetizer:
Cheddar-Cheese Shortbread (savory, not sweet)
with
Red-Onion Rosemary Piquant Marmalade
This is an appetizer that I’ve made many times—always very well-received. It’s got everything—sweet, salt, tart, richness, umami 
I highly recommend it—it gets so many compliments, and people always ask for the recipe.
I put the shortbread out on a platter, and put the marmalade in a small bowl with a spoon.
(Adapted from a recipe found in Better Homes & Gardens magazine, December 2005. The shortbread part of their recipe seems fussy to me, so I just roll out the dough like a pie crust—and don’t worry about over-handling it, because if the result is too tender, folks won’t be able to pick it up and put on the marmalade without it breaking. BH&G uses thyme in the marmalade, whereas I use rosemary. And they make it all into little sandwiches—eh, too fussy for me! For those curious, here’s the recipe I adapted from.)
Cheddar-Cheese Shortbread
8 oz. white cheddar cheese, finely shredded
1/2 cup unsalted butter
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 tablespoons cold water
pinch of salt
Combine the first 6 ingredients (all but the pinch of salt) as you would for pie crust (don’t worry about over-handling it).
Press dough together, divide in half, chill 30 minutes.
Roll each half approx. 3/16 inch thick, and place on ungreased baking sheet.
Using floured knife, cut into 1-inch by 2-inch rectangles. Do not separate rectangles.
With floured fork, prick each rectangle several times.
Sprinkle very lightly with salt.
Bake in preheated 350 F oven for 20 to 25 minutes or until light brown.
Cut through rectangles again, if any are joined, while still warm.
Remove from baking sheet and cool on wire rack.
Use immediately or store in airtight container in refrigerator up to 2 days or freezer up to 3 months.
Makes 7 to 8 dozen.
Red-Onion Rosemary Piquant Marmalade
2 large red onions, chopped (4 cups)
1 cup packed brown sugar
1 cup red wine vinegar
generous 1/2 teaspoon dried rosemary
4 cloves garlic, minced
In medium saucepan, combine all ingredients.
Bring to boil over medium heat; reduce heat.
Simmer uncovered 45-60 minutes, until onions are tender and liquid is nearly evaporated. (It will thicken more as it cools.)
Cool.
Use immediately or store tightly covered in refrigerator up to 2 weeks.
Makes about 2 cups.
but I cannot personally vouch for that. My MIL makes a point of saying every year that “no one in our family really likes cranberry sauce,” and puts out a can of the Ocean Spray stuff, which remains there glistening on the plate.
