Tradewinds December 2018 Web Final

The
Outer
Banks
Wave
Say Cheese For Holiday Entertaining
By Rosie Hawthorne
It's not just another wave,
Cheese straws are part of the Southern experience. A staple in Southern
entertaining, the cheese straw is mandatory at receptions, showers, and potlucks,
and at Christmas time, the straw invariably finds its way into decorated
tins for gift-giving.
Most every Southerner’s grandmother had a recipe for cheese straws, usually
handwritten on a 3- x 5-inch index card and tucked into a file box. And
every Junior League cookbook throughout the South will boast a recipe for
the ubiquitous cheese straws. The ingredients pretty much stay the same
– cheese, butter, flour, and seasonings; although, the ratios, brands, and
shapes may vary. However you make them, I’ve yet to find a cheese straw I
didn’t like.
I have three cheesy recipes for you, but first, a few helpful tips:
• Use extra sharp cheddar.
• Grate your own cheese. Do not buy a pack of shredded cheese.
• I grate my butter while it’s still cold, then let it come to room temperature
for use in the recipes. This way, it’s easier to incorporate uniformly into the
dough.
• Dough should be chilled so it doesn’t spread when baked.
it's an experience.
Read More at:
outerbankswave.com
For more recipes, tours of my garden, and the
occasional travelogue, please visit
with Rosie at
KitchensAreMonkeyBusiness.com.
For any culinary questions, e-me at
Rosie Hawthorne@gmail.com.
I found this traditional recipe for cheese straws in Mama Hawthorne’s ancient
recipe box. They’re rich and savory with a peppery bite.
Cheese Straws
(Makes about 5 dozen.)
8 oz. extra sharp cheddar cheese
2 sticks unsalted butter, room temperature
2 cups flour
½ tsp cayenne pepper
½ tsp dried mustard
½ tsp freshly ground pepper
¼ tsp paprika
1 tsp kosher salt
Heat oven to 350°.
In a medium bowl, combine flour, cayenne,
mustard, pepper, paprika, and salt.
Grate cheese into bowl of stand mixer. Using
paddle attachment beat with butter until
smooth. Slowly beat in flour mixture.
Spoon dough into a zip-lock bag and cut a
¼-inch tip in the corner. Pipe 2-3-inch strips
onto parchment-lined baking sheets.
Bake until golden, about 16 minutes, rotating
sheets halfway through.
Cool on racks.
The next recipe for cheese straws has
a slight twist to the traditional straw. I’m
changing the shape, adding a hint of smoky
flavor, and throwing in crunch for good
measure.
Cheddar Cheese Crisps
(Makes about 4 dozen.)
8 oz. extra sharp cheddar cheese, grated
1 stick unsalted butter, softened
1 cup flour
¼ tsp paprika
¼ tsp smoked paprika
¼ tsp cayenne pepper
¼ tsp kosher salt
1 cup Rice Krispies
In a small bowl, mix flour, paprikas, cayenne,
and salt.
In a medium bowl, work cheese and
butter with a fork. Gradually mix in flour
mixture. Stir in Rice Krispies until evenly
combined. Hands work best here.
Cover and chill mixture for at least 2
hours.
Roll into small balls and place on
ungreased parchment-lined cookie
sheets. Using a fork, press down and
make hash marks on each ball.
Bake at 325° about 22 minutes, rotating
sheets halfway through.
Cool on wire racks.
My last recipe is for classic sausage balls,
always a favorite at holiday gatherings.
Sausage Balls
(Makes about 6 dozen balls.)
1 pound ground sausage
(I recommend Jimmy Dean’s hot sausage.)
4 cups sharp cheddar cheese, grated
(about 10 oz.)
3 cups Bisquick
¼ tsp freshly ground pepper
Heat oven to 375°.
Mix all ingredients by hand in a large bowl
until well-combined. Roll into small, tight
balls, about 1-inch diameter. Place on
baking sheets lightly sprayed with cooking
spray. Bake about 20 minutes, moving
balls with spatula halfway through to prevent
sticking.
Merry Christmas!
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