Mustard-Seed Chedar Sticks
Mustard-Seed Chedar Sticks - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
3/4 stick (6 tablespoons) unsalted butter
3/4 cup all-purpose flour
1 tablespoon kosher salt
1/8 teaspoon cayenne
1 cup grated sharp white Cheddar (about 4 ounces)
2 teaspoons mustard seeds
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal. Add Cheddar and pulse until mixture forms a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick). Trim edges of rectangle and lightly brush rectangle with water. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough to make seeds and salt adhere.
With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. Transfer sticks with a
spatula to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle of oven until golden, about
10 minutes, and transfer to a rack to cool. Cheddar sticks may be kept in an airtight container at cool room
temperature 1 week, or frozen 1 month.
Makes about 45 sticks.
"I was influenced to make a potato soup while watching Kitchen Nightmares. The show was about a restaurant specializing in potatoes. Anyway, I gave this a try and it was great. I didn't change any of the recipe but wanted a texture that was smooth. I used my stick blender and it ... " - kailua cook
"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie
"This easy potato soup is made with chicken stock, bacon, onion, celery, and herbs, then finished..." - rob
"I had a block of cream cheese that was near expiry and I was looking for a meal to use it up on. I'm so glad I found this recipe!!! I'll never make potato soup another way again!! It was thick and creamy, very flavorful with plenty of potatoes. And it smells out of this world! I made a few ... " - kelleh79
"Wow, way too many ingredients for something so simple" - kim t.
"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am