Spicy Cheese Smoked Paprika Coins Recipes

SMOKY PAPRIKA CHEESE SKEWERS

Smoky Paprika Cheese Skewers image

Bathed in a ruddy paprika and shallot oil, and grilled until singed, these golden cheese skewers are a savory delight. You can make them with any kind of cheese that's tolerant of high heat - also called grilling or frying cheese: Halloumi, queso panela and provolone are some widely available options.

Provided by Melissa Clark

Categories skewers and kebabs, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons minced shallot
1 tablespoon extra-virgin olive oil
3/4 teaspoon smoked sweet paprika
1/4 teaspoon hot paprika or ground cayenne
1/4 teaspoon ground coriander or cumin
Fine sea salt (optional)
8 ounces grilling cheese, such as halloumi, provolone, kefalotyri, queso panela or bread cheese, cut into 1-inch cubes and patted dry

Steps:

In a mixing bowl, combine shallot, oil, spices and a small pinch of salt, if you like. (Most grilling cheese is already pretty salty; taste it first.) Add cheese and gently toss to evenly coat.
Heat the grill to high. While the grill is heating, pierce marinated cheese onto metal skewers or pre-soaked wooden skewers (see Tip), about 3 to 4 per skewer. Reserve any leftover marinade at the bottom of bowl.
When the grill is hot, brush the grates lightly with oil and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 3 to 8 minutes. Transfer to a serving platter and brush with remaining marinade. Serve immediately.

SPICY CHEESE + SMOKED PAPRIKA COINS

Spicy Cheese + Smoked Paprika Coins image

Number Of Ingredients 9

Ingredients

1 cup flour
2 tablespoons cornmeal
1 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1/4 teaspoon sage, ground
2 tablespoons very cold butter, diced
1 cube grated cheddar
5 tablespoons milk

Steps:

In a food processor, combine the flour, cornmeal, salt, cayenne, paprika, and sage. Process until the mixture is in coarse crumbs. Add the cheese and pulse until well-combined.
Add the butter and pulse until well-combined. (Don't overmix here.) With the food processor running, slowly add the milk in a stream and continue to process until the dough comes together in a ball.
Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 12 hours (or up to 3 days).
When you're ready to bake, preheat the oven to 350°F. Working with half of the chilled dough at a time (leave the other half in the refrigerator until ready to use), roll the dough out on a lightly floured surface to about 1/16-inch thickness. Using a small round cutter (I like a 1-inch wide cutter), punch out small circles of dough.
Transfer circles to a parchment-lined baking sheet. Bake for about 15 minutes (start keeping a very close eye on them after 10 minutes), or until the crackers are golden brown on the edges. They will crisp up as they cool. Remove from the oven and let sit on the pan for a minute, then transfer to a wire rack to cool completely.

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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