So let’s talk about how I came up with this idea.
I came up with this idea like I do for pretty much anything else–through a sort of physical manifestation of a Wikipedia Spiral. You know…when you do a quick search for something like, “List of Best Picture Winners” and about 25 clicks later you’re trying to decipher a fictional social media diagram.
I’m not a full time blogger…not even close. When it comes time for “recipe development”? I just don’t have TIME for that noise. I rely on whatever crazy ideas I manage not to forget by the time the weekend rolls around. (There’s a LOT of post-its on my fridge.)
So. Marrow Poppers.
About a year ago, a friend of my husband’s suggested that we rent the documentary Somm since we’re all nerdy wine snobs. Saw it, loved it.
A few weeks ago another friend of ours came to visit from Pittsburgh. As a fun afternoon activity, we took him out to Castle Hill for a cider tasting. Whilst tasting and discussing, I said something about “fresh cut tennis balls” and suggested we all go home and watch Somm, which we did. Later, our friend was like, “Oh, yeah, there’s a documentary just like this but for cocktails.” So then we watched Hey Bartender.
Among other establishments, Hey Bartender features Employees Only, which is pretty much the only bar I’d ever go to for the rest of my life if a) I lived in Manhattan and b) I had any money.
As I often do, I did my research…originally looking for some fun cocktail ideas. I came across the bar menu instead and, among other curiosities, were their Marrow Poppers. A little creative thinking and flying by the seat of my pants got me here.
Marrow is completely, utterly, decadently, flawlessly, devilishly divine. It’s basically animal butter…marrow on some toasted bread with a glass of wine could totally be what I eat for the rest of my life.
These are a wee bit more dressed up, but oh-so-worth-it. You’ve got that richness from the marrow with just enough acidity and sweetness from the wine to give a nice, mellow balance. Then! There’s a nice little hit from the whiskey to finish. Love in a bite.
Buttery-rich bone marrow spread on honey whiskey biscuits with red wine reduction.
- 4 or 5 small marrow bones
- 1 small sweet onion
- 1 garlic clove, minced
- 1 c red wine
- 1 c beef stock
- 2 T butter
- 2 T honey
- 1 c flour *
- 1/4 c whiskey
- 1/3 c butter
- 1/2 c milk
- 1 t baking soda
- pinch salt
- 2 T honey
- Make the biscuits first. Combine all ingredients together until just blended. Dough will be sticky.
- Drop by large spoonfuls onto a greased baking sheet.
- Bake at 400 degrees for 10-15 minutes, or until browned slightly.
- For the sauce, melt the butter in a pan over medium heat and add the onions and garlic.
- When the onions are translucent, add the stock and wine. When it begins to bubble, reduce heat to low, stirring occasionally, until thickened.
- Arrange the bones on a foil covered baking sheet.
- Roast at 450 degrees for 15-20 minutes. Let sit for 5 minutes at room temp.
- To assemble, split biscuits and spread some bone marrow on top. Top with wine reduction.
* I used Namaste Foods gluten free flour. You can use regular all-purpose flour as well. If you use regular flour or another brand of gluten free flour, you may need to adjust the amount--make sure the dough is a soft, sticky consistency.
I’ve actually never cooked with or eaten bone marrow… but I can imagine the addition really intensifies and compliments the flavour of these delicious honey biscuits!
Definitely. Bone marrow on toast is really one of the most intense combos of buttery, soft and crunchy, and richness so I just figured I’d fancify it
I’ve seen the documentary Somm too! Now I have to watch Hey Bartender. I was a bartender thru college at a local pub in San Francisco, so it would be fun to see how the fancy guys do it. These bone marrow poppers are making me drool!