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.
"Such a great recipe! It's wonderful just as written. I read reviews after I had made the soup and learned a lot of great additions or alternate techniques to complement this recipe. Will definetly make this one again... and again... and again! For novice cooks-do not cut your potatoes ahead of ... " - lilmack79
"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.
"To Die For Blueberry Muffins - Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe." - dakota kelly
"I bought a very cheap roast and stabbed it all over with a fork (just to make sure that it was dead). I used the mixed dry ingredients as a rub before sprinkling the rest over the meat. Like other people, I cut the dressing mix somewhat (but I did so to reduce the sodium content and not ... " - millereg
"This is the best sauce you will ever make! It's absolutely perfect!" - barbara m.
"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john