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    Spicy Cheddar Cheese Straws

    Source of Recipe

    From "The Cheese Lover's Cookbook & Guide" by Paula Lambert

    Recipe Introduction

    "When I was a child, friends of my parents always gave our family tins of cheese straws as Christmas gifts. I would sneak downstairs into the living room and pry open the tins that were carefully placed under the Christmas tree. I can still remember the intense and cheesy aroma that escaped from the tin when it was opened. And I can still taste the spicy flavor of the cheese straws. These cheese straws are great with wine and cocktails. They make a fine accompaniment to soups and salads. One word of caution: You won't be able to eat just one."

    List of Ingredients

    ◦ 8 ounces sharp Cheddar, shredded (2 cups)
    ◦ 4 tablespoons ( stick) unsalted butter, softened
    ◦ 1 teaspoons grated onion
    ◦ teaspoon Worcestershire sauce
    ◦ 3 dashes Tabasco sauce
    ◦ teaspoon dry mustard
    ◦ teaspoon cayenne pepper
    ◦ teaspoon salt
    ◦ 1 cup unbleached all-purpose flour
    ◦ 1 ounce Parmigiano-Reggiano, grated ( cup)


    Place the Cheddar, butter, onion, Worcestershire, Tabasco, dry mustard, cayenne, and salt in the work bowl of a food processor fitted with a steel blade. Process until combined and smooth. Add the flour and pulse just until the flour begins to disappear and the dough is in pea-sized balls; be careful not to overmix the dough. Turn the dough out onto a lightly floured surface. Knead it quickly and gently until the dough comes together. Divide the dough into thirds. Wrap each with plastic wrap and refrigerate for at least 1 hour.

    Preheat the oven to 350 F. Line a baking sheet with parchment paper.

    Pat or roll each piece of dough into a rectangle about 6 x 4 x inches. With a sharp knife, cut the dough crosswise into -inch strips. Pick up each strip of dough, gently twist it like a corkscrew, and set on the parchment-lined baking sheet, placing the strips 1 inches apart. Sprinkle the strips with the Parmigiano. Bake for 12 to 15 minutes, or until lightly browned. Let stand for 5 minutes, then transfer the cheese straws with a spatula to a wire rack to cool. Serve, or store in a tightly covered container for up to 5 days.

    Makes about 36 straws




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