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Top Pick Of The Week

October 26, 2010

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Cheese Straw Recipe

 

Make your own delicious cheese straws with these two cheese straw recipes. Photography courtesy Wisconsin Milk Marketing Board.

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.Cheese Straw Recipes

Imagine serving your guests warm, homemade cheese straws. There’s one thing we can guarantee: They’ll disappear quickly.

We’ve got two cheese straw recipes for you: spicy and traditional. When you decide which you prefer, you can use another semi-hard or hard cheese.

Both recipes are by chefs Greg and Mary Sonnier, owners of The Uptowner catering and special events in New Orleans.

Spicy Wisconsin Cheddar Cheese Straws

Yields: 150 two-inch pieces.

Ingredients

  • 1 pound aged Cheddar cheese (2-to-4
    years), grated
  • 3 sticks unsalted butter, softened
  • 4 cups sifted flour (sift before measuring)
  • 1 tablespoon paprika
  • 1-1/2 teaspoons ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 tablespoon hot sauce (e.g., Tabasco)

Preparation

  1. Heat oven to 250°F. Line baking sheets with parchment paper.
  2. In a large bowl, beat cheese and butter at low speed with paddle attachment of electric mixer. Add remaining ingredients and mix on low speed until dough forms.
  3. Press into strips on parchment paper using flat serrated disk of cookie press. Mark desired lengths with spatula.
  4. Bake 35 to 45 minutes or until set and starting to brown. Cool on wire rack.

Continue To The Next Recipe Below

 

INDEX OF REVIEW

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Wisconsin Cheese Straws

This recipe has instructions for making braided- (or rope-) style cheese straws. Yield: 64 straws.

Ingredients

  • 4 cups (about 1 pound) grated aged Cheddar cheese (2 to 4 years aged)
  • 1/4 pound (1 stick) butter, softened
  • 1-1/3 cups flour
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1 to 2 tablespoons water, if needed
 
It’s easy to make braided cheese straws.

Preparation

  1. Heat oven to 350°F. Line baking sheets with parchment paper.
  2. In a food processor, combine the cheese and the butter; process well.
  3. Add the remaining ingredients and pulse until dough forms. Add water, if necessary. Cover the dough and chill in the refrigerator for one hour.
  4. On a clean countertop or cutting board, use your fingers to gently roll 1 tablespoon of dough into a rope. When it is 8 to 10 inches long, cut it in half and continue rolling each rope until it is 6 to 8 inches long.
  5. Twist both ropes together and place on a baking sheet. Repeat with the remaining dough.
  6. Bake 15 to 17 minutes or until set and starting to brown. Cool on a wire rack.
  7. Serve with your choice of a dip.

 

Find more hors d’oeuvre recipes.


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