Cheddar Cayenne Coins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEDDAR CAYENNE CHIPS



Cheddar Cayenne Chips image

Categories     Cheese     Cocktail Party     Vegetarian     Cheddar     Spice     Pan-Fry     Gourmet

Yield Makes about 28 chips

Number Of Ingredients 2

1 (6-ounce) piece cold sharp Cheddar
Rounded 1/4 teaspoon cayenne

Steps:

  • Using largest holes on a box grater, coarsely shred enough cheese to measure 2 1/2 cups.
  • Toss together cheese and cayenne in a bowl, then make 4 mounds of cheese (1 tablespoon each) about 2 inches apart in a 12-inch nonstick skillet. Cook over low heat (cheese will melt and spread), undisturbed, until bubbling and firm enough to lift, 4 to 5 minutes (do not turn over). Quickly transfer with a metal spatula to a rolling pin, allowing chips to drape over pin, and cool completely. Pour off fat from skillet and wipe clean with paper towels. Make more chips in same manner.

CHEDDAR-CAYENNE COINS



Cheddar-Cayenne Coins image

These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.Yields about 4 dozen 1-1/2-inch coins. Half Cheddar and half Parmigiano-Reggiano can be substituted for all Cheddar

Provided by Rose J

Categories     High In...

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 9

1 1/3 cups all-purpose flour
1 1/4 cups sharp cheddar cheese, finely shredded
1 teaspoon salt
1/4 teaspoon cayenne
1/2 cup unsalted butter, cut into 1/2-inch pieces, chilled
1 large egg yolk
2 tablespoons water
1/3 cup walnuts, medium chopped finely
kosher salt, for sprinkling (optional)

Steps:

  • Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
  • Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
  • Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.
  • Make Ahead Tips.
  • The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.

Nutrition Facts : Calories 47.9, Fat 3.5, SaturatedFat 1.9, Cholesterol 12.5, Sodium 67.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.1, Protein 1.3

CHEESE COINS WITH JALAPENO JELLY



Cheese Coins with Jalapeno Jelly image

These spicy cheddar crackers are hard to resist. Freeze some of the logs of dough to have on hand for unexpected guests.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 dozen

Number Of Ingredients 7

2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1 cup grated sharp white cheddar cheese (4 ounces)
1/3 cup jalapeno jelly

Steps:

  • In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
  • Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
  • Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
  • To serve, spoon a small amount of jelly onto center of each coin.

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

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.

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

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

CHEESE COINS



Cheese Coins image

Provided by Martha Stewart

Categories     Food & Cooking     Snacks

Yield Makes 20

Number Of Ingredients 8

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.

More about "cheddar cayenne coins recipes"

CHEDDAR CHEESE COINS - JILL'S TABLE
cheddar-cheese-coins-jills-table image
1. In the bowl of a food processor, pulse together flour, cheddar cheese, salt, cayenne and butter until fine crumbs. 2. With the machine running, add the egg yolk and water. 3. Pour mixture onto counter top, sprinkle with walnuts and …
From jillstable.ca


CHEDDAR CHEESE COINS - BLYTHE'S BLOG
cheddar-cheese-coins-blythes-blog image
1 Process cheddar, flour, cornstarch, salt, cayenne, and paprika in a food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and …
From blythesblog.com


CHEDDAR-CAYENNE COINS - RECIPE - FINECOOKING
2003-12-01 Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating ...
From finecooking.com
4.9/5 (7)
Category Appetizers
Servings 48
Calories 45 per serving


CHEESE-PECAN COCKTAIL COINS - MOLLY STEVENS COOKS
2020-04-26 Here’s an alternate cheese coin recipe fragrant with lemon and rosemary. Follow the recipe above, eliminating the cayenne and mustard, and adding 1 tablespoon grated lemon zest, 2 teaspoons cracked black pepper and 2 teaspoons finely chopped rosemary in their place. Use aged Cheddar and Pamesan cheese, and substitute pine nuts for the pecans.
From mollystevenscooks.com


HOW TO MAKE CHEESE COINS - BEST RECIPE | CHARLESTON MAGAZINE
In a separate bowl, mix peppers into the flour and add slowly to the cheese mixture, stopping to scrape down the sides, until it forms a ball. Lightly flour a dry work surface and roll the dough into a log. With a sharp knife, cut the dough into 1/4-inch slices. Transfer the coins to ungreased baking sheets. Bake until golden brown, about 12 to ...
From charlestonmag.com


WALNUT CHEDDAR COINS - CALIFORNIA WALNUTS
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside. Unroll pastry. It should measure a 10-inch square. If not using pre-rolled pastry, roll out to this size. Sprinkle pastry with cheese, walnuts and cayenne pepper, leaving a 1/2-inch border along the top edge. Starting at one edge, roll up tightly, jellyroll style.
From walnuts.org


START YOUR PARTY WITH SAVORY COINS - HOW-TO - FINECOOKING
Start Your Party with Savory Coins Bake tasty rosemary, Cheddar, or sesame hors d’oeuvres to nibble with drinks, from an easy slice-and-bake dough. By Abigail Johnson Dodge Fine Cooking Issue 62. Photos: Scott Phillips. Save to Recipe Box Print Add Private Note Saved Add to List. Add to List. Print Add Recipe Note Related Recipe Cheddar-Cayenne Coins. Recipe …
From finecooking.com


CHEDDAR-CAYENNE COINS - RECIPE - FINECOOKING | RECIPES, FOOD, …
Nov 12, 2011 - These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts. Pecans or pine nuts would work in place of the walnuts.
From pinterest.com


CHEDDAR CHEESE COINS RECIPE THEBUBBLYGIRL - PLAIN.RECIPES
1 pound sharp cheddar cheese, grated and at room temperature; 4 cups unbleached flour; 2 cups pecans, toasted and chopped; 1 teaspoon salt; 1/2 teaspoon cayenne; 1 teaspoon ancho chile powder; 1/2 teaspoon piment d'Espelette
From plain.recipes


CHEDDAR CHEESE COINS - ENTERTAINING WITH BETH
2020-11-14 Transfer dough to a cutting board and roll out into a log 1 inches in diameter and 4 inches long (2.5cm x 10cm). Wrap in parchment paper and refrigerate at least 1 hour. Cut the coins into ¼ inch (6 mm) slices, transfer to a baking sheet lined with parchment paper. Bake at 350F (176C) for 15 minutes. Serve warm or at room temperature.
From entertainingwithbeth.com


CORNMEAL CHEDDAR CHEESE COINS - LETTY'S KITCHEN
Instructions. Stir the flour, cornmeal, cornstarch, salt, mustard and cayenne together in a medium bowl. With a pastry blender or two forks, cut in the butter, until the pieces are the size of blueberries. Pour the cold liquid over the flour, stirring with a fork until the mixture holds together. (Alternatively, place all of the dry ingredients ...
From lettyskitchen.com


CHEDDAR CHEESE COINS | ANTHONY LEDONNE COMEDY
2019-10-25 .5 g cayenne pepper. 2 g kosher salt. 200 g Vermont Cheddar cheese, grated. Thyme butter, from above. Olive or canola oil, as needed. Heat the oven to 350˚F and set the rack in the middle of the oven. Spray three 9.5” x 13” baking sheets with oil. Alternatively, put a teaspoon of oil on each sheet pan and wipe with a paper towel.
From anthonyledonne.com


CHEDDAR-CAYENNE COINS RECIPE | EAT YOUR BOOKS
Save this Cheddar-cayenne coins recipe and more from Fine Cooking Appetizers: 200 Recipes for Small Bites with Big Flavor to your own online collection at EatYourBooks.com
From eatyourbooks.com


CHEESE PENNIES | KING ARTHUR BAKING
Using a serrated knife, slice the log crosswise into 1/8" rounds. Place them on an ungreased or parchment-lined baking sheet, leaving only about 1/2" between them; they won't spread much as they bake. Sprinkle them with a bit of paprika. Bake the cheese pennies in a preheated 400°F oven for 11 to 13 minutes, or until they're just beginning to ...
From kingarthurbaking.com


CHEDDAR-CAYENNE COINS (AKA BEST HOMEMADE CRACKERS EVER)
2021-02-03 1 ½ cups flour. 1 ¼ cups finely shredded sharp cheddar cheese. 1 teaspoon salt. ⅛ to ¼ teaspoon cayenne. ½ cup butter (1 stick) cut into ½ inch pieces, chilled
From mamabirdskitchen.com


CHEDDAR-CAYENNE COINS - RECIPE - FINECOOKING | FOOD, FINE …
Nov 12, 2011 - These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts. Pecans or pine nuts would work in place of the walnuts.
From pinterest.co.uk


CHEDDAR CHEESE COINS - GREATIST
2021-09-24 Preheat the oven to 350 degrees F. Using a sharp knife, slice the chilled log of dough into discs one-eighth inch thick. Place discs ¼-inch apart on a baking sheet that’s been greased lightly ...
From greatist.com


CHEESE COINS - THE MIDNIGHT BAKER - CHEESE SNACKS
2019-09-04 Divide dough into 3 equal parts and shape into logs about 1 1/2-inches in diameter; wrap in plastic wrap and refrigerate about 2-3 hours until very firm. To bake: Preheat oven to 400 F/200 C. Line a baking sheet with parchment. Cut dough into 1/8-inch slices and place on prepared sheets about 2-inches apart.
From bakeatmidnite.com


CHEDDAR-CAYENNE COINS | HOLIDAY BAKING RECIPES, RECIPES, …
Oct 25, 2012 - Food trends, easy recipes and healthy meal ideas to help you cook smarter. Oct 25, 2012 - Food trends, easy recipes and healthy meal ideas to help you cook smarter. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.ca


CHEDDAR COINS RECIPE - GOOD HOUSEKEEPING
2014-04-04 Add butter and blend 1 to 2 minutes, or until dough comes together. Pat into disk, wrap in plastic wrap and freeze 15 minutes, or refrigerate up to 2 days. On lightly floured surface with floured ...
From goodhousekeeping.com


CHEDDAR CHEESE COIN RECIPE - THE BUBBLY GIRLTHE BUBBLY GIRL
2018-05-06 Preheat the oven to 350 degrees F. Using a sharp knife, slice the chilled log of dough into discs one-eighth inch thick. Place discs ¼-inch apart on a baking sheet that’s been greased lightly or is covered by a Silpat baking mat. Bake for 15 to 17 minutes, until the coins are golden and the kitchen smells like toasty cheddar cheese and butter.
From thebubblygirl.com


CAYENNE AND CHEDDAR CHEESE SCONES - BAKING MISCHIEF
2016-02-22 Instructions. Preheat your oven to 425°Cover a baking sheet in parchment paper or foil. Whisk together flour, sugar, baking powder, baking soda, cayenne and salt in a large bowl. Using a pastry cutter or food processor, cut butter into flour mixture until no butter pieces larger than a pea remain. Add cheese and stir.
From bakingmischief.com


RECIPE DETAIL PAGE | LCBO
1. Cut butter into 4 pieces and place in a food processor fitted with a metal blade. Spoon Dijon on butter. Pulse until mixed. Sprinkle cheese over butter.
From lcbo.com


CHEDDAR CHEESE COIN RECIPE - THERESCIPES.INFO
See also : Cheddar Cheese Cookies With Cayenne , Sharp Cheddar Cheese Ball 95. Visit site . Cheddar Cheese Coins Recipe - Food.com great www.food.com. DIRECTIONS 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 …
From therecipes.info


CHEDDAR CHEESE COINS - THE SPLENDID TABLE
2016-12-02 1. Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half.
From splendidtable.org


CHEDDAR, ALMOND AND BACON COINS – TOTEM TREATS
Visit the post for more.
From totemtreats.ca


CHEDDAR CAYENNE CRACKERS - KAREN'S KITCHEN STORIES
2014-01-22 In a food processor, combine the flour, cheddar, salt and cayenne and pulse a few times, until just mixed. Scatter the cold butter pieces over the flour/cheese mixture and pulse until you get a crumbly mixture.
From karenskitchenstories.com


WALNUT CHEDDAR COINS - PLAIN.RECIPES
Sprinkle pastry with cheddar cheese, walnuts and cayenne pepper, leaving a 1/2 inch border along top edge. Starting at one edge, roll up tightly, jelly-roll style. Place on baking sheet and freeze for 15 minutes or until firm.
From plain.recipes


CHEDDAR CHEESE COINS | RECIPE | RECIPES, CRACKER RECIPES
Nov 7, 2017 - These Cheddar Cheese Coins are cheesy, buttery, zesty bites that are steps above storebought crackers! They're perfect for your fall cheese board! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. …
From pinterest.com


PEPPERY CHEDDAR COINS | COOKSTR.COM
Ingredients. 1 cup all-purpose flour; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 4 ounces (about 1 cup) sharp Cheddar cheese, coarsely grated (see headnote); 8 tablespoons (1 stick) cold unsalted butter, cut into 10 pieces; 2 cookie sheets or jelly roll pans covered with parchment or foil.
From cookstr.com


CITIVOLUS SUS: CHEDDAR CAYENNE COINS
2012-03-08 Cheddar Cayenne Coins 6 oz. all-purpose flour 3 oz. finely shredded sharp Cheddar 1 Tbs salt 1/8 - 1/4 tsp. cayenne 4 oz. unsalted butter, cut into cubes, chilled 1 large egg yolk 2 Tbs water 1.5 oz. finely chopped walnuts Combine flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough …
From citivolussus.blogspot.com


DOLLY'S GEORGIA PECAN CHEESE COINS - GEORGIA PECANS
Thaw before baking). When ready to bake, preheat oven to 350 degrees F. Slice dough into 1/4 -inch coins and place on baking sheets. Bake about 12-15 minutes, or until coins begin to brown. Remove to a wire rack to cool, then store in airtight tins. Yields about 8 dozen coins.
From georgiapecans.org


CHEDDAR CHEESE COINS - A COLLECTION OF SPICE-CENTRIC …
2018-02-06 Process cheddar, flour, cornstarch, salt, cayenne, and paprika in food processor until combined, about 30 seconds. Scatter butter pieces over top and process until mixture resembles wet sand, about 20 seconds. Add water and process until dough forms ball, about 10 seconds. Transfer dough to counter and divide in half.
From silkroaddiary.com


Related Search