These cheese straws are crazy-delicious. Think of elongated “Cheetos,” kissed by the sharp tang of real cheddar and the heavenly air of Herbes de Provence. Serve the straws at your next cocktail party, and watch them disappear. Or, just do as I did last night, and hog them all for yourself!
Ready to taste these awesome appetizers? Here we go:
The dough is delicious even when raw. Don’t ask me how I know this.
For the best taste and texture, serve the straws on the same day you make them.
Folks, there isn’t a beverage in the world that doesn’t pair well with these slightly salty, slightly spicy, tender-crisp Herbed Cheese Straws. Promise me you’ll try them!
Here a copy-and-paste version of the above:
Herbed Cheese Straws
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 20 appetizers (recipe can be doubled or tripled)
1 1/2 cups shredded extra-sharp Cheddar cheese
4 tablespoons (1/2 stick) unsalted butter, softened and cut into 4 pieces
3/4 cup flour
1/2 teaspoon kosher salt
1 teaspoon Herbes de Provence
1/2 teaspoon crushed red pepper flakes
1 tablespoon heavy cream
Center the oven rack; preheat the oven to 400°F.
Tip the cheese, butter, flour, salt, herbs, and red pepper flakes into the bowl of a food processor. Pulse a few times, just to break up the butter. Then add the cream, and run the machine until the dough masses on the blade — 20-30 seconds.
Dump the dough onto a lightly floured surface, and roll into a 10 x 8 rectangle, approximately 1/8-inch thick. Use a floured knife or pastry wheel to cut the dough into 1/4- or 1/3-inch-wide strips. The strips can be as long or as short as you desire.
Space the straws 1/4-inch apart on a parchment lined baking sheet. Bake until the ends of the straws start to color — 12-15 minutes. Transfer the baking sheet to a wire rack to cool.
Serve at room temperature. Although the straws can be stored for up to 3 days in a sealed plastic bag, they will be better if served on the same day you make them.
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