Gouda Biscotti Recipes

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

GOUDA BITES

Steps:

• Unroll crescent dough into one long rectangle; seal seams and perforations. Sprinkle with garlic powder. Cut into 24 pieces; lightly press onto the bottom and up the sides of ungreased miniature muffin cups. , Bake at 375° for 3 minutes. Place a piece of cheese in each cup. Bake 8-10 minutes longer or until golden brown and cheese is melted. Serve warm.

GOUDA BISCUITS AND SAUSAGE GRAVY

Steps:

• Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, stir biscuit ingredients until soft dough forms. On work surface sprinkled with additional Bisquick mix, pat dough to 3/4-inch thickness. Cut with 2-inch round cutter. Reroll scraps and cut to make total of 16 rounds; place on cookie sheet. Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in 12-inch skillet, cook sausage and onion over medium heat 8 to 10 minutes, stirring occasionally, until pork is no longer pink. With slotted spoon, remove sausage mixture. Reserve 1 tablespoon drippings; add oil to drippings. Heat over medium heat. Stir in flour, dried sage, salt, onion powder and red pepper with wire whisk. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in sausage mixture.
• Split warm biscuits; spoon sausage gravy over biscuits.

GOUDA BISCOTTI

Steps:

• In a medium bowl, combine yeast with 1/2 c warm water. Let stand until foamy, about 5 minutes. Add sugar and 3/4 c flour. Stir well and let stand until very foamy, about 30 minutes.
• In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt. With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter. Work until a dough is formed. Change to dough hook and knead until smooth, about 3 minutes.
• Line a baking sheet with parchment paper or Silpat. Divide dough into 3 pieces, forming each into a log about 12" long and 3" wide. Place logs on baking sheet about 2" apart. Cover with lightly damp paper towel, then with plastic wrap. Let stand 45 min until risen.
• Meanwhile, preheat oven to 350°F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese. Bake about 35 min, until golden, puffed, and interior temperature is 205°F Let cool on baking sheet for 20 minutes.
• Lower oven temp to 300°F Position 2 racks in lower third and upper third of oven. Transfer logs to cutting board; cut on the bias into 2/3" slices with a serrated knife. Place slices, cut side up, on 2 baking sheets. Bake 45-60 min until golden and crisp. Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180°. When done, transfer to a rack to cool.

HOLIDAY BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
• Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
• Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
• The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

GOUDA BALLS

Steps:

• In a bowl, mix the sour cream, butter, and flour. Divide into two equal portions, cover, and refrigerate 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll out the dough portions on a flat surface. Place a gouda ball in the center of each portion, and wrap. Roll wrapped balls in the cumin. Place on a baking sheet.
• Bake 20 minutes in the preheated oven, until lightly browned.

ROSEMARY AND GOUDA BUTTERMILK BISCUITS

Steps:

• Preheat oven to 400 F (about 200 C).
• Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal.
• Crumble the rosemary needles in your hand and add them to the mixture.
• Add the cheese and toss to combine.
• Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough.
• Divide roughly into 8 and drop onto a parchment lined baking sheet.
• Bake for about 12 minutes until golden on top or a toothpick comes out clean.

GOUDA AND BROCCOLI SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir onion in the melted butter until tender, 5 to 7 minutes.
• Sprinkle flour over the onion; continue cooking 2 to 3 minutes, stirring often.
• Pour chicken broth and milk into the pot; reduce heat to medium, and bring the mixture to a simmer. Stir shredded Gouda cheese into the liquid; cook and stir until the cheese melts completely.
• Place broccoli into a microwave-safe dish; cook in the microwave until softened, 3 to 5 minutes.
• Stir broccoli into the soup.
• Season the soup with nutmeg, salt, and black pepper to serve.