Blue Cheese Coins Food

WALNUT BLUE CHEESE COINS

Steps:

• In the bowl of a food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.
• Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Using your hands, roll dough into two 1 1/2-inch-diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over a clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.
• Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

CHEDDAR CHEESE COINS

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.

FIG AND BLUE CHEESE SAVOURIES

Steps:

• 1. Heat the oven to 350°F. Line a baking sheet with parchment paper.
• 2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.
• 3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8-inch-thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.
• 4. Using the back of a rounded 1/2-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about 1/4 teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.
• 5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

BLUE CHEESE COINS

Steps:

• If making for now, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a food processor, pulse flour, blue cheese, butter, salt, and pepper until well combined.
• Turn on processor, add mild in a slow steady stream until dough forms. If necessary, use hands to finish mixing into a dough consistency.
• Divide in half. Roll each half into a log about 3/4" in diameter. Wrap in parchment or waxed paper. Tamp each end and twist paper to seal. Freeze until firm, about 2 hours. *Note, for later use, seal logs inside a freezer zipper bag for up to 2 weeks.
• Take logs from freezer one at a time. Slice into rounds about 1/8" thick. Place on baking sheet 1" apart.
• Bake in 350 degree oven until golden around the edges, about 18-20 minutes, depending on size and thickness.
• Let cool completely on wire racks. *Note, can seal in an airtight container for up to 5 days.