1.24.2012

Cheese Please!

We've all been to tailgates where cheese cubes, crinkle cheese straws, cheese crackers, cheese balls, and an extensive list of others cheesy etcs have been served. As a lover of all things cheese, I find it impossible to ever tire of these dairy delicacies. However, this delicious recipe takes your standard crinkle cheese straw and upgrades it to a Tiger-tailgate-worthy treat!

CHEESE STRAWS
(Makes about 40)
Ingredients
1 cup all-purpose flour
½ stick (2 oz.) unsalted butter, slightly softened
½ tsp. salt
¼ lb. shredded sharp orange cheddar cheese
¼ lb. shredded white cheese (equal parts Gruy√®re and Parmigiano Reggiano)
¹⁄8 tsp. cayenne pepper
¼ to ½ tsp. red pepper flakes
1 egg yolk
For garnish
2 tbsp. chopped fresh rosemary
Sea salt

Preparation
Preheat oven to 350 degrees.
In the bowl of a food processor, add all ingredients except rosemary and sea salt. Pulse repeatedly until the dough becomes soft and starts to gather into a ball. On a floured surface, with a floured rolling pin, roll the dough out into a rectangle approximately 11 inches wide by 8 inches tall; the dough should be ¼ inch thick. Fold the dough in half and re-roll; continue this for several layers (this adds flakiness). Finally, re-roll the dough to 11 inches wide by 8 inches tall.
With a spatula, carefully lift the dough onto an ungreased baking sheet with the longer, 11-inch side at the top and bottom. Square off all sides with a knife to create clean edges, and cut the dough into vertical strips, each a bit less than ½ inch wide. Then cut each strip in half horizontally, creating approximately 40 cheese straws. With the knife, gently move the straws to separate. Sprinkle with chopped rosemary and sea salt.
Bake for 20 minutes or until just slightly golden. Cool briefly, then move to a rack until cooled.
(Recipe from Garden and Gun)

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