Cheese Filled Edible Gift Boxes Recipes

GRILLED EDIBLE CHEESEBOARD

Steps:

• Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two 3-inch-wide discs and two 5-inch-wide discs. Set aside.
• Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don't touch.
• Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
• Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
• Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
• Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with honey.

CHEESE-FILLED EDIBLE GIFT BOXES

Steps:

• For the pepper jack cheese cracker: Whisk together the vinegar, egg whites and 3 tablespoons water in a small bowl; set aside. Refrigerate the egg yolks in a small bowl, covered, until ready to use.
• Pulse the flour, salt, mustard, paprika and turmeric in a food processor to combine. Add the pepper jack cheese spread, butter and Parmesan and pulse until the butter is completely broken up. Add the egg white mixture and pulse until the dough comes together in a ball. (It's okay if it's a little wet.) Put the dough on a large piece of plastic wrap, pat into a 1/2-inch-thick square and wrap in the plastic. Refrigerate to chill and firm up, about 1 hour.
• Cut the dough in half. Dust a sheet of parchment with flour and put one piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll out the dough into a square about 1/8 inch thick and chill until very firm, about 30 minutes. Repeat with the remaining piece of dough.
• Position oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• From one piece of rolled dough, measure and cut 6 panels for a box: two 4-inch squares for the top and bottom, two 4-by-2-inch rectangles for the long sides and two 3 1/2-by-2-inch rectangles for the slightly shorter sides. Arrange on one of the prepared baking sheets, cover and refrigerate until the dough firms up again, about 15 minutes. Repeat with the remaining dough.
• Prick the dough panels with a fork (this will prevent the dough from rising too much during baking). Whisk 2 teaspoons water into the reserved egg yolks, then brush on the dough. Bake, rotating the baking sheets front to back and top to bottom about halfway through, until cooked through and golden brown around the edges, about 25 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes.
• For the assembling and decorating: Meanwhile, bring a large pot of water to a boil over high heat; fill a medium bowl with ice and water. Add the chives to the boiling water and cook until bright green and pliable, about 30 seconds. Transfer immediately to the ice water. Once completely cool, press between 2 paper towels to dry.
• Add the pepper jack cheese spread to the bowl of a stand mixer fitted with the paddle attachment and beat until lightened and smooth, about 2 minutes. Transfer to a pastry bag fitted with a medium plain tip.
• To build a box, put a 4-inch square panel flat-side up on a work surface and pipe the cheese glue around the perimeter. Push a long edge of a 4-by-2-inch side panel into the glue on any side (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4-by-2-inch side panel directly opposite of the first. Now do the same with the remaining 3 1/2-by-2-inch side panels. Pipe more cheese glue up the 4 corners to help the side panels adhere to one another. If any of the panels don't fit, use a sharp knife to trim the edges. Repeat to form a second box.
• Tie a chive bow on each of the remaining 4-inch square panels to make them look like the box tops of wrapped presents. These will be the lids. Pipe the remaining pepper jack cheese into the boxes, using a small offset spatula to smooth out the top, then top with the decorated lids. Serve these edible gifts with assorted meats, vegetables and crackers.

EDIBLE GIFT BOXES

Steps:

• For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl.
• Beat the butter, granulated sugar and confectioners' sugar together, in a large bowl, with an electric mixer on low speed. Once incorporated, increase the speed to medium, and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
• Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
• Turn the dough out of the bowl and bring it together. Divide into 4 even pieces (about 11 ounces). Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
• To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a square about 1/4-inch thick and chill until firm, about 20 minutes. Repeat with the remaining 3 pieces of dough.
• From 1 piece of rolled dough, measure and cut 6 panels for a box: two 4- by 4-inch squares for the top and bottom, two 4- by 2-inch rectangles for the long sides and two 3 3/4- by 2-inch rectangles for the slightly shorter sides. Arrange on the prepared baking sheets, cover and refrigerate. Repeat with the remaining 3 pieces of dough. If you find you can't get all the box parts from a piece then gather the scraps, reroll and cut panels from that.
• Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. Nice, straight sides make the boxes easier to assemble, so after cooling, use a fine kitchen rasp to file the edges until squared and straight.
• Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove 2 cups to thicken and transfer the rest into an airtight container with plastic wrap pressed on to the surface of the icing.
• Thicken the royal icing: Thicken the 2 cups of the royal icing by beating in tablespoons of extra confectioners' sugar until the mixture is the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
• Build the boxes: Put a 4- by 4-inch panel flat-side up on a work surface and pipe the thickened icing around the perimeter. Push a long edge of a 4- by 2-inch side panel into the icing on any side you'd like (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4- by 2-inch side panel directly opposite of the first. Now do the same with the remaining 3 3/4-inch by 2-inch side panels. Pipe more thickened royal icing up the 4 corners to help the side panels adhere to one another. Then pipe some around the top perimeter of the box. Let the boxes dry for 24 hours before adding the decorations.
• When dry, use a paring knife to trim off excess overflowing icing so the outside of the box has a clean finish.
• Decorate: Fit small round tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with icing and pipe neat lines along the seams of the box first. Then go back and pipe little dots along the piped lines to create more interest. At this point, you can decorate the box and lid however you want. Do some pencil sketches on paper first to get an idea of what you might like. Then go for it.
• Let the icing dry thoroughly for at least 24 hours. Fill with treats of your choosing, tie with a ribbon and present.