Blue Cheese Coins Recipes

WALNUT BLUE CHEESE COINS

Walnut Blue Cheese Coins image

These crackers are very rich, yet still quite light and crispy. They pair well with soup.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 30

Number Of Ingredients 8

Ingredients

1 cup toasted walnuts (3 1/4 ounces)
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon baking soda
2 tablespoons cold unsalted butter, cut in pieces
1/4 pound blue cheese, crumbled
Coarse salt for sprinkling

Steps:

In the bowl of a food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.
Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Using your hands, roll dough into two 1 1/2-inch-diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over a clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.
Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

CHEESE COINS

Cheese Coins image

Provided by Martha Stewart

Categories Food & Cooking Snacks

Yield Makes 20

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1 pinch of freshly grated nutmeg
2 tablespoons very cold unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) cheddar cheese
1/4 cup plus 1 tablespoon milk

Steps:

Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse to combine. Add butter, and pulse until the mixture resembles coarse meal. Add cheese, and pulse until combined. With the machine running, add milk. Process until the dough comes together and is well combined.
Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap with 2 layers of plastic wrap and refrigerate for at least 24 hours and up to 2 weeks or frozen for up to 4 weeks.
Preheat the oven to 325 degrees. Slice the well-chilled log into 1/4-inch-thick slices. Transfer the slices to a baking sheet, and bake immediately, rotating the sheet halfway through baking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

CHEDDAR CHEESE COINS

Cheddar Cheese Coins image

Make and share this Cheddar Cheese Coins recipe from Food.com.

Provided by bjd44535

Categories Lunch/Snacks

Time 2h7m

Yield 6 dozen, 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups aged cheddar cheese, grated
1/2 cup unsalted butter
1 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce

Steps:

Combine cheese with butter until creamed. Beat in flour, mustard, Worcestershire sauce and Tabasco. Mix until dough is formed.
Shape into two logs about 1 1/2 inches in diameter and about 10 inches long. Wrap in waxed paper and refrigerate for a few hours or overnight.
Slice rolls carefully into 1/4 inch slices and place on buttered baking sheets . Bake in a preheated 375 F oven for 7 to 9 minutes, or until just beginning to turn golden. Cool on wire racks.

Nutrition Facts : Calories 366.5, Fat 28.2, SaturatedFat 17.7, Cholesterol 80.2, Sodium 246.9, Carbohydrate 16.8, Fiber 0.6, Sugar 0.4, Protein 11.8

CHEDDAR CHEESE COINS

Cheddar Cheese Coins image

These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They're great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.

Provided by Kay Chun

Categories cookies and bars, appetizer, dessert

Time 2h50m

Yield About 5 dozen cookies

Number Of Ingredients 9

Ingredients

3/4 cup/104 grams all-purpose flour, plus more for surfaces
1 cup/85 grams finely shredded extra-sharp Cheddar
1/3 cup/33 grams freshly grated Parmesan
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon paprika
5 tablespoons/71 grams cold unsalted butter, cubed
1/3 cup/44 grams finely chopped scallions
2 to 3 tablespoons toasted sesame seeds, for coating (optional)

Steps:

In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

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