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Mr Libido Incognito
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Cheese Coins With Jalapeno Jelly
none
2 cups all-purpose flour,
1 teaspoon salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into; small pieces
1 cup grated sharp white cheddar cheese
1/3 cup jalapeño jelly; optional garnish
1. Combine flour, salt, paprika, and cayenne pepper in a food processor
fitted with the metal blade; pulse to combine. Add butter; pulse until
mixture resembles coarse meal. Add cheese; process until dough starts to
hold together.
2. Turn out dough onto a lightly floured surface; knead a few times.
Divide into 4 equal pieces, and roll into logs, each about 6 inches long
and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at
least 1 hour or up to 3 days. Dough can be stored in the freezer at this
point for up to 1 month.
3. Preheat oven to 350°. Line baking sheets with Silpat baking mats. Cut
dough into 1/3-inch-thick slices; place 2 inches apart onto prepared
baking
sheets. Bake until lightly browned, about 20 minutes. Remove from oven;
let cool on baking sheet 1 minute, then transfer to a wire rack to cool
completely.
4. When ready to serve, spoon a small amount of jelly onto center of
each
coin.
Yield: 6 dozen
** Exported from Now You're Cooking! v5.73 **
--
-Alan
Cheese Coins With Jalapeno Jelly
none
2 cups all-purpose flour,
1 teaspoon salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into; small pieces
1 cup grated sharp white cheddar cheese
1/3 cup jalapeño jelly; optional garnish
1. Combine flour, salt, paprika, and cayenne pepper in a food processor
fitted with the metal blade; pulse to combine. Add butter; pulse until
mixture resembles coarse meal. Add cheese; process until dough starts to
hold together.
2. Turn out dough onto a lightly floured surface; knead a few times.
Divide into 4 equal pieces, and roll into logs, each about 6 inches long
and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at
least 1 hour or up to 3 days. Dough can be stored in the freezer at this
point for up to 1 month.
3. Preheat oven to 350°. Line baking sheets with Silpat baking mats. Cut
dough into 1/3-inch-thick slices; place 2 inches apart onto prepared
baking
sheets. Bake until lightly browned, about 20 minutes. Remove from oven;
let cool on baking sheet 1 minute, then transfer to a wire rack to cool
completely.
4. When ready to serve, spoon a small amount of jelly onto center of
each
coin.
Yield: 6 dozen
** Exported from Now You're Cooking! v5.73 **
--
-Alan