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.
"10 out of 10 made exactly as the recipie said. It was certainly a hit the chicken was moist and the sauce was amazing thanks for sharing" - jasjaycoop
"Where is the onion and garlic in the recipe?" - northwoodcav
" This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert." - annie
"This sauce was 'mild' for our tastes so I used 1/4 cup each Frank's Red Hot and butter (not margarine), added 1/4 teaspoon garlic powder, healthy dash of Worcestershire sauce, and about 1/2 teaspoon chipotle (or ancho) chili powder." - mrsoul51
"If sweet little baby Jesus floated down from a cloud and handed you a bowl of soup, this would be it. This soup was so good that I created a username just to review and comment on it. I made the soup exactly as written. Even after adding the cream cheese I was still skeptical that it would come ... " - learningtogether
"A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic." - colleen