Well, because of the economy, the winery has decided to cut back to just two offerings for the Wine & Cheese Tour and to make those two go further, we're thinking of different ideas - and Cheese Straws are a wonderful way to go.
Made these yesterday (be careful if you try them - they are addictive! )
Cheese Straws- Gourmet | January 2008
Makes about 2 dozen hors d'oeuvres
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups) (I used aged Gouda)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne (I used ground black pepper instead)
1 1/2 tablespoons milk
Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick).
Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Cooks' note: Cheese straws can be made 2 day ahead and kept in an airtight container at room temperature – a lot of the reviewers had a problem when they stored the straws in an airtight container. I left mine out on a b. sheet overnight and they are great this a.m. I might cover loosely with foil.
I did as another review did - refrigerated the dough for ½ hour then worked the dough using a puff pastry style. Roll it, fold it in thirds, reroll it, fold in thirds again and repeat about 10 times. Finish it by using the pasta roller (rolled to #3) and cut it with the fettuccine cutter. These little devils are really addictive. I’m going to try with Chevre today…
Oh, watch while they are baking - mine only took 12 minutes, they are best when a light golden.
Made these yesterday (be careful if you try them - they are addictive! )
Cheese Straws- Gourmet | January 2008
Makes about 2 dozen hors d'oeuvres
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups) (I used aged Gouda)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne (I used ground black pepper instead)
1 1/2 tablespoons milk
Preheat oven to 350°F with racks in upper and lower thirds.
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick).
Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Cooks' note: Cheese straws can be made 2 day ahead and kept in an airtight container at room temperature – a lot of the reviewers had a problem when they stored the straws in an airtight container. I left mine out on a b. sheet overnight and they are great this a.m. I might cover loosely with foil.
I did as another review did - refrigerated the dough for ½ hour then worked the dough using a puff pastry style. Roll it, fold it in thirds, reroll it, fold in thirds again and repeat about 10 times. Finish it by using the pasta roller (rolled to #3) and cut it with the fettuccine cutter. These little devils are really addictive. I’m going to try with Chevre today…
Oh, watch while they are baking - mine only took 12 minutes, they are best when a light golden.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com