|
|
Recipe - Cheese Rounds with Jalapeno Jelly
|
|
|
|
"
Tasty hors d'oeuvres, great for any party! "
|
Ingredients:
2 cups all-purpose flour, plus
more for rolling
1 teaspoon salt
1 teaspoon ground paprika
1/2 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 cup grated sharp white cheddar cheese
1/3 cup E. Waldo Ward's Jalapeno Jelly (medium, hot, or extra
hot)
Directions:
1 Combine
flour, salt, paprika, and cayenne pepper in a food processor fitted
with the metal blade; pulse to combine. Add butter; pulse until
mixture resembles coarse meal. Add cheese; process until dough starts
to hold together.
2
Turn
out dough onto a lightly floured surface; knead a few times. Divide
into 4 equal pieces, and roll into logs, each about 6 inches long
and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until
firm, at least 1 hour or up to 3 days. Dough can be stored in the
freezer at this point for up to 1 month.
3
Preheat
oven to 350°. Line baking sheets with Silpat baking mats. Cut
dough into 1/3-inch-thick slices; place 2 inches apart onto prepared
baking sheets. Bake until lightly browned, about 20 minutes. Remove
from oven; let cool on baking sheet 1 minute, then transfer to a
wire rack to cool completely.
4
When
ready to serve, spoon a small amount of jelly onto center of each
cheese round.
Makes
about 6 dozen |
|