Blue Cheese Gougères...

Today I'm feeling a whole lot of blue, and sadly have to say that I will not be posting for a while here at “A nod is as good as a wink...” but I want to thank all my followers & readers for their never ending support & kind comments these last many months. During this time, I have had the great opportunity to get to know & follow some incredibly talented and creative people.

As you have read and learned here, family & friends are the most important things in my life. I love the give & take and the camaraderie that comes with friendships… and for me, the members of my family are my dearest friends. So, when friends need help, I am there on a moments notice.

I received a call from my parents, who informed me that my mother is requiring major surgery. So today, I am heading further south to Florida to be with them for whatever time is necessary. It could be a few weeks or a few months. During that time I will occasionally be checking in with my fellow bloggers and leaving comments when I can, so keep blogging your terrific post. I know there will be some great post that I will miss, but believe me ~ I will be browsing through and catch as many as I can.

Till my return, I leave you with this post I wrote last evening...

I am feeling blue in a good way. Blue cheese is one of those mixed blessings; when it's good, it's very, very good. But when it's bad, it's horrible. And when it's used in a reckless way in recipes, it can be very very bad indeed.

The worst offender of the many types of blue is Stilton, when using it as an ingredient in cooking. But don't get me wrong – I do enjoy draining the last drops of a good red wine while nibbling away at some creamy, stilton with perhaps a crisp apple and a few walnuts at the end of a great dinner. I also have several winter salads that feature stilton crumbled over mesclun greens with a wonderful walnut vinaigrette drizzled over the top.

I have found that blue cheeses are an excellent way to give tang to most recipes that call for cheese. Several months ago, I posted a wonderful cheese straw that would be good with a mild blue cheese. Here is another terrific hors d'oeuvre that I think you will find to be a big hit at any party. Enjoy…




Blue Cheese Gougères

Ingredients:
1 cup milk
½ cup unsalted butter
1 tsp salt
A few grinds of black pepper
A few grinds of nutmeg
1 cup plain flour
4 eggs
3 ounces crumbled harbourne blue or Dorset blue vinney
¼ cup grated parmesan, for sprinkling over the top
1 egg beaten with 1 tsp water, for glazing

Preheat the oven to 425 degree F.

Line two baking sheets with parchment. In a saucepan, heat the milk, butter, salt, pepper and nutmeg over medium heat until the butter has melted and bubbles appear around the edge of the pan. Beat in the flour with a wooden spoon – the moment the mixture comes together into a smooth dough and starts to pull away from the sides of the pan, stop beating. Tip into a food processor, add the eggs and cheeses, and pulse until smooth, thick and shiny.

Spoon into a piping bag fitted with a large, round tip or use a plastic bag with the corner snipped off; or just mould it with two spoons. Pipe mounds about the size of a walnut on to the baking sheets. Dampen your finger with water and lightly press down the tip of each mound. Brush lightly with egg wash and sprinkle with parmesan cheese.

Bake for 12-15 minutes, until golden, and serve at once.

To make them ahead of time: cool the cooked gougères and then freeze. Defrost and warm through for five minutes at 400 degree F before serving. They will still be delicious, just not quite as melt-in-the-mouth light as they are when fresh out of the oven.

Makes about 45

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George’s notes:

• Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell.
• Blue cheese is believed to have been discovered by accident. The caves in which early cheeses were aged shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mould. Roquefort is said to have been invented in 1070 AD.
• Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa. In1938, Iowa State University developed a new process for making blue cheese from homogenized milk, instead of traditional sheep's milk. In 1941, production of the cheese was started grandsons of the founder of the Maytag appliance company, Frederick L. Maytag. In the beginning, the milk for the cheese came from a prize winning herd of Holstein cattle that was established by E.H. Maytag, another son of the Maytag founder.
• A gougère, in French cuisine, is a savory choux pastry with cheese. Grated cheese may be mixed into the batter; cubes of cheese may be pushed into the top, or both.

Ratatouille ~ Roasted not stirred

Last week I commented on a blog, that Ratatouille was my favorite animated film; some how I really relate to behind the scenes of a commercial kitchen from my days working as a freelance chef at a large catering firm in Connecticut. But that’s a long story for another time.

When it comes to the classic French Provençal vegetable stew, ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently I’d only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that I wasn’t cooking each vegetable separately, a method that some recipes recommend to preserve the integrity of each vegetable. But I’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with the necessary ingredients of eggplants, tomatoes, zucchinis, peppers and onions, I was inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of my favorite “set and forget” oven-baked dishes and has revolutionized my culinary repertoire with its sheer versatility. Just as good hot, warm or cold, this ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. Once cooked, the leftovers, which are unlikely, taste even better over the next day or two.

To date I’ve served roasted ratatouille: tossed with pasta and white beans; nestled on a baguette with brie, which is a heavenly appetizer! Or served on the side of grilled tuna; used as a pizza topping with anchovies and olives; and served over polenta.

I’m sure there are dozens of other ways you could use this ratatouille, and if you can think of any I’d love to hear your ideas in the comments.

Bon appétit!



Roasted Ratatouille

Ingredients:
14 ounce can diced tomatoes
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers’ cut into strips
1 green pepper, cut into strips
2 yellow squash, cut into 1-inch cubes
2 zucchini, cut into half-inch rounds
½ eggplant cut into 1-inch cubes

Preheat oven to 350 degree F.

Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.

Oil a baking dish with 2 tablespoons of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, squash, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer.

Repeat the process to make 4 layers. Cover with aluminum foil and bake for 1 hour, then uncover and bake for a further 15 minutes.

Serves 4

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George’s notes:

• A challenge for the filmmakers of Ratatouille was creating computer-generated food animations that would appear delicious. Gourmet chefs in both the U.S. and France were consulted.
• The film was nominated for five Academy Awards including Original Score, Achievement in Sound Editing, Achievement in Sound Mixing, Original Screenplay and Animated Feature Film, winning only the last one.
• Ratatouille originated in the area around present day Province & Nice.

Penne with Roasted Pear & Goat Cheese

I have been trying to eat lighter, so I always ask my local vendors “What’s good today?” At a recent trip to my favorite cheese shop, the young lady helping me mentioned enthusiastically that they had just received a great goat cheese from a local farm ~ Granny’s Homestead Dairy. I must say that this cheese has a very creamy texture and a subtle tangy flavor from the goat’s milk.

One of my favorite ways to enjoy goat cheese is with a good, fresh pear. So I eagerly scouted the markets, hoping to find that perfect piece of complementary fruit. However, while it may be a great time of year for goat cheese, it seems the pears aren’t on quite the same schedule. The pears at my neighborhood supermarkets have been a little on the hard side recently—they may look great in the produce display, but are often just a little too firm to eat right away. At least, not without a little help—roasting them in the oven is an easy way to soften them and bring out additional flavor as well.

For a quick one-dish meal at home, I combined some crumbled goat cheese with roasted pears, walnuts, a couple of handfuls of greens and penne pasta. This is wonderful served warm, or as a cold salad the next day. Enjoy!



Penne with Roasted Pear, Goat Cheese and Walnuts

Ingredients:
8 ounce pasta, such as penne
2 pears, ripe but firm
1 tablespoon plus 3½ tablespoons extra virgin olive oil
1½ tablespoons balsamic vinegar
Juice of half a lemon
½ cup baby arugula
½ cup baby spinach
¼ cup chopped walnuts
¼ cup crumbled goat cheese
Pinch of sea salt

Preheat oven to 425 degree F. Slice the pear into thin wedges, leaving the skin on and removing the center core. Toss with one tablespoon of olive oil, coating lightly, then place in baking dish and roast in oven for 10 minutes. Remove from oven, stir again, and return to oven for an additional 5 minutes. Allow to cool, then cut into smaller bite sized pieces.

Mix together the remaining 3½ tablespoons of olive oil with the balsamic vinegar and lemon juice. Cook penne according to package directions. Drain pasta and mix in the olive oil-vinegar-lemon juice mixture, then mix in the chopped pears, arugula and baby spinach. If desired, add a little sea salt to taste. Divide among plates and top with crumbled goat cheese and chopped walnut pieces.

Serves 6

Option: Skip the pasta and just serve with extra greens as a salad.

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George’s notes:

• Goat cheese, sometimes called chèvre, is a cheese product made from the milk of goats. Goat cheese comes in a wide variety of forms, although the most common is a soft, easily spread cheese. Goat cheese can also be made in hard aged varieties as well as semi firm cheeses like feta. Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.
• Goat cheese softens when exposed to heat, although it does not melt in the same way that many cow cheeses do. Firmer goat cheeses with rinds are sometimes baked in the oven to form a gooey warm cheese which is ideal for spreading on bread with roasted garlic, or alone.
• Recent studies show that cheese made from goat milk has more protein than cheese made from cow's milk, and is actually very similar to that of human breast milk.

Presidential Salsa...

We all know the story of George W and his trusty little hatchet cutting down the cherry tree from our childhood. But did you know cherries can be used for more than just filling pies. This sweet and zesty salsa can be a condiment for your favorite chicken, seafood, pork entrées or you can try it as a dip with whole-grain crackers. I came across this recipe many years ago and usually pull it out of my recipe collection around President’s Day weekend ~ thus the name. Saturday night I decided to use it as a condiment and ladled it over some grilled tilapia fillets.

Believe me when I say this simple salsa is a keeper. What is great is you can embellish upon it and make it as hot & spicy as you want. The sweetness of the cherries helps to balance whatever fire you want to add. So, if you like your politics filled with passion and excitement ~ old George W the first and Abe will understand.



Presidential Salsa

Ingredients:
1 cup dark sweet cherries, frozen or fresh and pitted
2 tablespoons basil, chopped
¼ cup fresh cilantro, chopped
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
⅛ teaspoon Tabasco sauce, or to taste
Salt, to taste

Chop the cherries into course pieces and combine them with the remaining ingredients. Refrigerate the salsa for at least 1 hour. Use this like any other salsa: with crackers, in burritos, as a condiment with chicken, fish or pork.

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George’s notes:

• The story goes that when Mr. Washington saw his beloved cherry chopped down he asked his son George if he know how it happened. "I can't tell a lie, Pa. You know I can't tell a lie. I did cut it with my hatchet," replied George. From all historical evidence, the story is not true. The story was the work of a writer named Mason Locke Weems in his book for young readers called The Life and Memorable Actions of George Washington published in 1800 a year after George's death.
• According to the federal government, the holiday observed on the third Monday in February is officially Washington's Birthday. But many Americans believe that this holiday is now called "Presidents' Day," in honor of both President Washington and Lincoln, whose birthdays are Feb. 22 and Feb. 12, respectively. It turns out that whether you honor one or the other or both of these presidents may depend on where you live.
• Cherries are loaded with anthocyanin, a phytochemical that accounts for their deep red color and helps prevent chronic disease. They are also a significant source of dietary fiber and potassium.

Chicken Liver and Pear Mousse...

Just in time for the Super Bowl, here is a terrific mousse pate that will have your guest calling you the next day for the recipe. It’s a rather refined pate that doesn't involve multiple types of pork fat, with an airy, compulsively spread able chicken liver mousse. The livers are sautéed with pears and shallots, and blitzed to a smooth puree in a food processor. By folding whipped cream into the liver mixture which will aerate it and provides a cool, creamy effect to the meaty flavor.



For entertaining, chicken liver mousse trumps any cheesy, baked concoction you may have made in the past. You can prepare it 24 hours ahead and serve it chilled, so there is no last-minute prep. But if you do want something extra-special, pipe the mousse onto crackers or mini phyllo shells or I will pipe it on pear slices and serve. Even if vegetarian pates are dismissed by purists, they are a delicious addition to any party.

Pate is delicious in any season, but its inherent richness and status in French gastronomy make it especially appropriate right now. It's the little indulgences that make entertaining feel special — getting dressed up, snacking on a variety of treats and enjoying the game with friends. With its emphasis on transforming common, unappreciated ingredients into decadent fare, making pate is a small act of culinary magic.

Chicken Liver and Pear Mousse

Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
1½ cups chopped onion
1 cup finely chopped semi-firm pear
½ cup chopped shallot
Salt and freshly ground black pepper
1 pound chicken livers, trimmed of any fat and halved
1½ teaspoons fresh thyme leaves
2 tablespoons brandy
2 tablespoons pear brandy
~(regular brandy may be substituted)
1 cup cold whipping cream

Heat the butter and olive oil in a large skillet on medium-low. Add the pear, onion and shallot, and season with salt and pepper. Cook, stirring frequently, until pear is tender. Move shallot and pear to the sides of the skillet and place the livers in the center. Season with salt and pepper, and cook until firm but still pink in the center, turning once or twice.

Remove from heat and set aside to cool for 10 minutes.
Add liver mixture to a food processor. Add the thyme, brandy and pear brandy. Process until smooth. Taste for seasoning and add salt and pepper as needed.

Cover and refrigerate 45 minutes or until chilled.

Add whipping cream to a large bowl and beat with an electric mixer on high speed until medium-stiff peaks form. Gently fold the cream into the liver mixture in 4 additions, taking care not to over-mix and reduce the cream's volume. Taste and add salt and pepper if desired. Transfer to mason jars, ramekins or other serving dish. Chill at least 2 hours or overnight. Serve chilled. Mousse will keep in the refrigerator for about 5 days.

Makes about 3½ cups

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George’s notes:

• Pears and pear brandy draw out the sweetness from rich, meaty chicken livers. Serve as a spread or dip, or use a pastry bag to pipe swirls of mousse onto crackers, mini phyllo shells or apple slices. You can experiment with different herbs, spices or liqueurs.
• The Super Bowl was created as part of the merger agreement between the National Football Conference (NFC) and its competitive rival, the American Football Conference (AFC). After its inception in 1920, the NFL fended off several rival leagues before the AFL began play in 1960. The intense competitive war for players and fans led to serious merger talks between the two leagues in 1966, culminating in a merger agreement announcement on June 8, 1966. One of the conditions of the merger was that the winners of each league's championship game would meet in a contest to determine the "world champion of football".
• Super Bowl XLIV will be pitting the American Football Conference (AFC) champion Indianapolis Colts against the National Football Conference (NFC) champion New Orleans Saints to decide the National Football League (NFL) champion for the2009 season.

Cheese Balls...

As a child, when it was time to decide whose house to party at on Super Bowl Sunday, I always voted for the side of the family that served cheese balls. Not only did they turn the other way when I topped off my Shirley Temple with a few more cherries, but they never objected when I polished off a box of butter crackers spread with half of their cheese ball supply. Those were memorable parties. I recall walking toward their front door on Super Bowl Sunday like it was yesterday. The air was crisp, the sun was shining, and I could see the late winter Georgia air on the window.

Inside, amid trays of salami, olives and carrots with ranch dressing sat those mounds of cheese delight. They were expertly rolled in pecans, while no longer crunchy, were so finely chopped that no one remembered that the cheese balls had sat on a grocery store shelf for a week or two prior to being purchased. When sliced, the spheres exposed colors vibrant enough to make '70s fashion seem tame. My favorite was the port wine-flavored one with a dark-red center that smelled faintly of bacon.

Years later, I discovered with much trepidation that my admiration for the cheese ball was not universal. I learned that many were disrespectful of this dish that my family and I held so dear.

One night recently at a party, I ran into a group of self-pronounced “foodies” chatting over a bowl of hummus about dishes traditionally served by their families during the holidays. One exclaimed that her aunt never let them sit down to dinner until the annual cheese ball was finished. When I spoke kind words about her relative and, chuckling, shared that I had been known to finish a ball or two even before the last guest arrived, I was given looks of total disbelief and slight disgust.

To my surprise, they informed me that most serious modern food lovers associated cheese balls more closely with Velveeta than Brie and Gorgonzol. To them, cheese balls were considered suspect, and people like me, who sang their praises, were not to be trusted in the kitchen.

So I kept my desire quiet, praying that the nut-covered dairy treat of my childhood would once again grace a table when I attended the next party, only to have my dreams repeatedly shattered. Cheese balls, it seemed, had fallen out of fashion.

Then one day after recalling the good times I had at the hors d'oeuvres table as a child, I decided I had had enough. I was going to rock the cheese ball boat. I would bring this American classic into the next millennium. In so doing, I discovered that cheese balls never go out of style. They just need a makeover.



Sweet Potato Cheese Ball

Ingredients:
2 cups mashed sweet potatoes
8 ounces light cream cheese
1½ tablespoons minced jalapeno pepper
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco hot sauce
1 teaspoon Lawry season salt
1 teaspoon pepper sauce
¼ cup minced green onions
¼ cup finely chopped pecans
1 teaspoon garlic salt
1 teaspoon granulated onion

Let cheese come to room temperature. Boil sweet potatoes in jackets until tender. Peel, mash and cool. Blend sweet potatoes and cream cheese. Add the remaining ingredients and mix thoroughly. Shape into balls.

Chill in covered container overnight.

Serve with your favorite crackers, slices of pear & apple.

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George’s notes:

• Cheese is one of the most used ingredients around the world. It is a milk based solid food. Cheese can be prepared from cow, sheep, goat and other mammal milk.
• Hundreds of types of cheese exist all over the world. The types of cheese exist due to the usage of the milk from different mammals, specific species of molds and bacteria and also varying the aging length. Other processes are also used to prepare different types of cheese. Other factors which determine the type of cheese is the diet of the animal the milk is taken from. The diet can include herbs, spices and wood smoke.
• Velveeta is one of the most vilified foods in the United States. It's right up there with Spam. Velveeta is classified as a pasteurized processed cheese food. It actually has to label itself as food to clarify its status. Kraft, its manufacturer, likes to call it a "fun, family-friendly" cheese food.

Tuna Cakes...

Some time ago, I found a delicious alternative to crab cakes ~ baked seafood cakes made out of tuna. They are great for a light supper or a first course appetizer. These cakes are fast and delicious by combining pantry staples with flavor-packed ingredients to create a budget-friendly meal that tastes like a 5-star restaurant entrée. Tuna has come a long way since its sole role in the can. These days it can be found canned in a variety of flavors and pre-marinated in pouches. These sweet and tangy cakes are packed with wonderful flavors and has omega 3 in the tuna that is good for ones health. I usually serve them with a Citrus Mayonnaise and a wedge of lime.



Tuna Cakes

Ingredients:
1 pound new potatoes, skin on
1 can (6.5 oz) Albacore Tuna
~ packed in water, drained
½ cup carrot, grated
¾ cup zucchini, grated
½ cup asiago cheese, grated
½ cup cornmeal flour
3 tablespoon canola oil

Cut potatoes into quarters, put in a saucepan with cold salted water and bring to the boil. Once soft, drain water and mash potatoes with the skin on.

In a large mixing bowl add remaining ingredients except the oil. Then add potato mash to tuna mixture, season with salt and pepper then fold ingredients together until well combined.

Shape patties using your hands - I use a ¼ cup measurement for each patty.

Heat a large frying pan; add oil and once heated, place the patties in the oil and fry until golden brown. Cook the patties in several batches for best results.

Makes about 10 patties

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Citrus Mayonnaise

Ingredients:
8 tablespoons mayonnaise
3 tablespoon milk
1½ teaspoon lime zest
1 tablespoon fresh lime juice
⅛ teaspoon ground cumin

Combine ingredients and chill.

Makes about ½ cup

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George’s notes:

• I like to leave the skin on new potatoes because it is so thin and holds all the nutrients- and my kids never notice.
• For variety, mix up your veggies ~ I have used a ¾ cup of kernel corn, instead of the zucchini. If you like sweet potato, make a sweet potato mash for something different.

Cheddar Olives...

When planning a cocktail party, I always make sure to have one "straight-from-freezer-to-oven" recipe, and I usually make an extra batch. You can keep refilling the tray as long as you need to, and any leftovers stay in the freezer for the next party. There's only one problem ~ with this favorite hors d'oeuvres, there are never any leftovers. Ever! No matter how many I make.

Even when I've quintupled this recipe for a cocktail party, they were all gone before the party was over. People just can't get enough of the warm, cheddary, slightly crumbly pastry enclosing a juicy olive.

It comes together in a snap - a single recipe probably takes about 20 minutes or less to get in the oven. Obviously, the more you make, the longer it will take, but once you've got the dough made, rolling the olives is pretty mindless. This is an old southern recipe - you'll find versions of it in many cookbooks.

Cheddar Olives

Ingredients:
8 to 10 ounce jar of pitted green olives, either pimento stuffed or plain.
1 cup sharp Cheddar, shredded
2 tablespoons unsalted butter, softened
½ cup all-purpose flour
¼ teaspoon cayenne*

Preheat the oven to 400 degrees F.
Drain the olives well, and dry them completely with paper towels. Set aside.
Combine the other ingredients in a bowl and mix well until a dough forms. You can kneed it with your hands, if necessary, until it has the consistency of play-dough.



Pinch off a small amount of dough, flatten it, and wrap it around a dry olive. Being careful not to squeeze the olive, pinch off any excess, then roll it in your hands until smooth. Continue until all the olives are covered.

Bake for 15 minutes, or until golden brown. OR freeze, wrapped tightly, and they will last for months. Bake straight from the freezer for 20 minutes.

* I prefer the cayenne, but in a pinch I've made it with paprika and it was just as good! You just want a little something in there to cut the richness.

Serve immediately.

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George’s notes:

• Cocktails are the centerpiece of many celebrations. Throwing a cocktail party is an easy way to commemorate any occasion or milestone. Best of all, you never need an excuse to host a cocktail party. It's the perfect "just because" gathering to catch up with friends.
• Stock your bar with these staples so you never have to worry about not having the cocktail your guest might want.

Liquor
Vodka ~ 2 bottles, including flavored ones. Vodka is always a safe bet because you can serve it on the rocks and it mixes well with any kind of juice, soda, or tonic.

Gin ~ 1 bottle for old-school martini lovers and tonic drinkers will do the trick.

Tequila ~ It’s the prime ingredient of margarita and 1 bottle will do the trick.

Rum ~ 1 bottle to make delicious drinks with sodas or fruity flavored mixers.

Whiskey ~ consider this a broader category that includes bourbons and scotches and an at home bar is complete with 1 bottle.

Beer, red and white wine ~ Have all three on hand is best, but not a must. I usually have two types of beers and one type of each wine, thus introducing a new vineyard tasting and encouraging conversation among my guest.

Mixers
Soda ~ Tonic, Coke and diet versions, club soda, and fancy flavors, like cream vanilla flavored soda.

Juices ~ Orange, cranberry and grapefruit juices as well as vegetable juices like cucumber or tomato. Also remember lemon and lime juice.

Flavored Mixes ~ Liquor is always enjoyable when you had a tasty flavor to it and store brought mixes like pina colada, daquiri, margarita are a relatively inexpensive and easy thing to keep on hand.

Garnishes
Garnishes can be pretty much anything, but always keep the basics like olives, cherries, lemon and lime wedges, and sliced fruit on hand.

Cheese Straws...

There is something about nibbles that add to entertaining. They sometimes get a conversation going or by passing them around gives an opportunity to interrupt a friend in need to escape a dull moment. One of my favorite cocktail nibbles is Cheese Straws ~ a rich and buttery bite, flavored with sharp cheddar cheese.

Growing up in Augusta, Georgia, there was a local bakery ~Smokes, that had the absolutely best cheese straws. Just the right size to pop into ones mouth, yet loaded with buttery goodness. They sold them by the pound and you got quite a lot that way. Every home you went to during any holiday ~ The Masters included ~ there was Sam Smokes’ cheese straws. Well after some 65 years, old Sam retired and his staff of ladies who had been there since Probation, all retired too. No more Smokes, not more cheese straws.

So what to do, but winkle the recipe out of one of the old pastry chefs. Being a Southern, does have its advantages ~ a wink here, a nod there and telling stories about past parties of old and events you know this sweet little lady catered. It was probably easier for “the gate crushers” to get into that State Dinner recently at The White House; but my winking & nodding worked ~ here is old Sam Smokes’ Cheese Straw recipe. Enjoy this classic, quick, and easy appetizer that can be served with drinks at any occasion!

Sam Smokes’ Cheese Straws

Ingredients:
14 tablespoons butter, room temperature
3 cups sharp Cheddar cheese
1¾ cups all-purpose flour, plus more for rolling
⅛ teaspoon salt
½ teaspoon ground cayenne pepper, more or less
1 teaspoon Worcestershire sauce


Put the butter and cheese in the bowl of a stand mixer. Add the flour, salt, cayenne, and Worcestershire; and blend thoroughly. If a stand mixer is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, thoroughly blending together. Wrap in waxed paper or plastic wrap and chill for at least 1 hour..

Preheat oven to 300 degrees F.

Roll small amounts of dough into a long tube about the width of a straw and cut in desired lengths. Or, roll dough out on a floured surface to about ⅛ -inch to ¼ -inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 un-greased baking sheets.

Bake in preheated 300 degree F oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.

Makes about 5 to 6 dozen

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George’s notes:

• You can roll out the dough and cut them into shapes with cookie/biscuit cutters, which I general do.
• These make a great gift to take with you, when you are feeling a gift is required.
• For anyone who wants to make these cheese straws in advance, they freeze extremely well. Just bring them out about an hour or so before you plan to serve them.