In order of baking:
A: Cheddar Cayenne Coins
B: Blue Cheese Shortbread
C: Rosemary Cheese Bites *
D: Parmesan Rosemary and Walnut Shortbread
E: Parmesan Rosemary Icebox Crackers *
*First time making.
In order of preference:
D
A
E
C
B** not a fair comparison, so is pretty much off the list. Will test
against other blues.
In order of pantry, ie - things on hand (5 best - 1 worst) (It should be noted, I have a large rosemary bush in the garden, and always have walnuts in the freezer and cheddar and parmesan in the refrigerator - it's just how I roll.)
A:5
B:3
C:2
D:5
E:5
Time to Mix / Log or Rolled-out
A: 4 / L
B: 3.5 / R
C: 4 / L
D: 4 / L
E: 4 / L
Dough Handling / Time to Chill
A: 4.5 / 4 hours to 2 days
B: 4.5 / 2 hours to 2 days
C: 3.5 / 30 minutes - 24 hours
D: 4 / 30 minutes - 3 days
E: 3.5 / @ least 24 hours (plan ahead)
Spicy / Nuts
A: Y / Y
B: N / Y
C: N / N
D: Y / Y
E: N / N
Showing posts with label rosemary cheese bites. Show all posts
Showing posts with label rosemary cheese bites. Show all posts
22 July 2012
16 July 2012
Cracker Challenge - C - Rosemary Cheese Bites
Rosemary Cheese Bites
(from goodlifeeats.com)
Yield: 3-4 dozen depending on how you slice it
2 1/2 c all-purpose flour
2 tsp minced, fresh rosemary
1 tsp salt
1/2 tsp white pepper or freshly ground black pepper
2 sticks, unsalted butter, cold, cut into cubes
1 c gruyere cheese, grated
1 c parmesan cheese, grated
In a medium bowl, combine your flour, rosemary, salt and pepper. Set aside. Then in the bowl of a food processor, add your butter and your cheeses. Process a few times or until the mixture comes together and starts to form little pea-sized chunks.
Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal. Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
Preheat your oven to 350 degrees while your dough is chilling. Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.
(from goodlifeeats.com)
Yield: 3-4 dozen depending on how you slice it
2 1/2 c all-purpose flour
2 tsp minced, fresh rosemary
1 tsp salt
1/2 tsp white pepper or freshly ground black pepper
2 sticks, unsalted butter, cold, cut into cubes
1 c gruyere cheese, grated
1 c parmesan cheese, grated
 |
| Rosemary Cheese Bites |
Pour in your flour mixture and process again until the ingredients come together and start to look like a coarse meal. Turn out the whole mixture onto a lightly floured surface and use your hands to bring it all together to form a ball. Divide the ball into two sections. Carefully, roll each section out to form a log about 1 1/2 inches in diameter and about 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Even better, bake one batch now and freeze the other batch of dough for up to 6 months and save for another day.
Preheat your oven to 350 degrees while your dough is chilling. Once properly chilled, take your log of dough and slice into 1/4 inch rounds. Place on cookie sheets lined with parchment paper or a silpat liner and bake for 14-16 minutes.
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