Dec 29, 2011

Crunchy Cheese Poppers

Crunchy Cheese Poppers

Can’t you let you start 2012 without an easy and incredibly delicious snack recipe, now can I? Revival of the Italian cheese cookies. J-man was looking forward to these so much. He loved them and said they tasted a little like pizza as well.

Gave the recipe a few minor tweaks that made it even better. Added some water to make a smoother and more supple dough. Plus, I mixed the sun-dried tomatoes in with the butter allowing them to release even more of that wonderful sweetness and flavor. It also made for a wicked orange color.

Just make mini bites so you can pile them up high on new years eve! I bet your family and friends won’t be able to stop popping them!

 

Ingredients:

2/3 stick cold butter
1 cup flour
2/3 cup Parmesan (or other cheese)
3 small sun-dried tomatoes +1 tsp of the oil
2/3 tsp mixed Italian herbs
2 to 3 tbsp cold water

 

Directions:

Mince the sun-dried tomatoes. See, there’s that tsp oil! I meant business.
Crunchy Cheese Poppers

The Parmesan. Feel free to use sharp cheddar or even aged Gouda in stead. Had it not rained like crazy I would have gone out to buy the good stuff.
Crunchy Cheese Poppers

 
Nah, I wouldn’t have. I’m all for spur of the moment cooking/baking using whatever it is I have on hand. I was bummed I didn’t have black olives because I would’ve loved to add those as well.
 

The butter, straight from the fridge. Cube it and add it to your food processor.
Crunchy Cheese Poppers

Add the sun-dried tomatoes and oil and the Italian herbs. Now blitz.
Crunchy Cheese Poppers

Add the flour and Parmesan and blitz a little more.
Crunchy Cheese Poppers

It’ll look quite grainy now. Add 2 to 3 tbsp cold water and blitz some more.
Crunchy Cheese Poppers

It should have turned it into a supple dough now.
Crunchy Cheese Poppers

Wrap it in plastic wrap and let the dough rest in the fridge for about 15 to 30 minutes.
Crunchy Cheese Poppers

I used a small ice scoop and turned the dough into 24… yeah, what exactly did I turn them into? Drops?
Crunchy Cheese Poppers

Whatever you name them, put them on a baking sheet you lined with parchment paper or a silpat.
Crunchy Cheese Poppers

 
Bake them in a preheated oven at 400˚F (200˚C) for 20 to 25 minutes (depending on the their size) until they’re golden brown and crunchy all the way through. Let them cool off completely.
 

Have a wonderful, happy, and safe New Years eve and a healthy and prosperous 2012, everyone!
Crunchy Cheese Poppers

Crunchy Cheese Poppers
Ingredients
    2/3 stick cold butter
    1 cup flour
    2/3 cup Parmesan (or other cheese)
    3 small sun-dried tomatoes +1 tsp of the oil
    2/3 tsp mixed Italian herbs
    2 to 3 tbsp cold water

Directions
    Mince the sun-dried tomatoes and cube the butter (straight from the fridge). Combine the two in your food processor, sprinkle the Italian herbs in there as well, and blitz until you have a gorgeous orange butter.

    Add the flour, Parmesan, and blitz some more. It’ll be quite grainy now. Add 2 to 3 tbsp cold water and blitz until it forms into a ball. The dough should be really supple.

    Wrap the dough in plastic wrap and let it rest in the fridge for about 15 to 30 minutes. Use a small ice scoop and turn it into 24 small dough balls. Place them on a baking sheet you lined with parchment paper or a silpat.

    Bake them in a preheated oven at 400˚F (200˚C) for 20 to 25 minutes (depending on the their size) until they’re golden brown and crunchy all the way through. Let them cool off completely.

Meal type: partyfood
Servings: 24
Copyright: © kayotickitchen.com
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