PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Mustard-Seed Chedar Sticks
  Back To Index
    Mustard-Seed Chedar Sticks

  • 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 400F. 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.

    From: Gourmet, February 1999
    Posted By:
    Post Date:

    *BACK TO APPETIZERS*







    [ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
    [ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

    PepperFooltm
    Copyright 1996 - 2003
    10153 1/2 Riverside Dr. #459
    Toluca Lake, California 91602
    USA


    PepperFool.com