Cheddar And Chive Rounds Food

CHIVE AND CHEDDAR CHEESE PUFFS

Steps:

• 1. Arrange one oven rack in the top third of the oven and the other in the bottom third. Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
• 2. In a large saucepan, heat the milk, water, butter, salt, and cayenne over medium heat to a simmer, stirring to melt the butter. Turn off the heat and add the flour all at once. Stir vigorously until smooth and a thin film of dough sticks to the bottom of the pan. Transfer the dough to a mixing bowl.
• 3. Using an electric mixer, beat the dough on low speed for 1 minute to cool it down. Raise the speed to medium and add the eggs, one at a time, beating very well after each addition. Continue beating, scraping down the bowl occasionally, until the batter is shiny, smooth, and elastic. Reduce the speed to low and beat in the cheese and chives.
• 4. Drop the batter by teaspoons onto the prepared baking sheets, spacing the mounds 1 inch apart. Bake for 15 minutes, switch the positions of the baking sheets, and bake for 12 to 15 minutes longer or until golden brown, domed, and firm to the touch. Serve warm.

CHEDDAR AND CHIVE ROUNDS

Steps:

• Stir together Cheddar, mayonnaise, onion, and salt and pepper to taste.
• Cut out a round from each bread slice with cookie cutter. Arrange 8 bread rounds on a work surface and divide half of Cheddar mayonnaise among them, spreading evenly to edges. Top each with a plain round. Cover sandwiches with plastic wrap and make more in same manner.
• Spread a thin layer of butter around cut edges of rounds and roll in chives, pressing with your fingertips.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.

CHEDDAR-CHIVE TURNOVERS

Steps:

• Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.

CHEDDAR SHORTBREAD ROUNDS

Steps:

• Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
• Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
• Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.

CHEDDAR AND CHIVE OMELET

Steps:

• Whisk eggs, chives, salt, and pepper together in medium bowl.
• Heat butter in large non-stick skillet.
• Pour in egg mixture and cook over medium heat until almost set, lifting sides to let uncooked egg run under.
• Sprinkle omelet with cheddar cheese.
• Run omelet under hot broiler just until cheese is melted, bubbling, and just beginning to brown.
• Cut into 4-6 servings and serve immediately.

CHEDDAR-CHIVE TURNOVERS

Steps:

• Mix 3 tablespoons melted butter with a pinch of salt and cayenne. Lay out rounds of refrigerated biscuit dough on a parchment paper-lined baking sheet. Brush with the butter; top with shredded cheddar and chopped chives. Fold into half-moons and crimp to seal, then bake as the label directs. Brush with more butter.

CHEDDAR-CHIVE SCONES

Steps:

• Preheat oven to 400°F.
• Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
• Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
• Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.