Chive And Cheddar Cheese Puffs Food

CHEESE-AND-CHIVE CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish. Whisk the flour, cornmeal, baking soda and salt in a large bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until well combined. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Add the cheese, scallions and chives and beat until just combined.
• Transfer the batter to the prepared baking dish; smooth the surface. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Serve warm or at room temperature.

CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.
• Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.

CHEESE AND CHIVE SCONES

Steps:

• Pre-heat the oven to 180°c and line a baking sheet with baking paper.
• In a large mixing bowl, sift the flour, baking powder and salt together.
• Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
• Add the cheese and chives and mix through.
• With a knife, cut the milk into the flour and butter mixture.until you have a soft dough.
• Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height. With a very sharp cookie cutter, cut out scones then place onto the lined baking tray. Bring the remainder of the dough together and repeat the cutting process until all the dough has been used.
• Whisk the egg then brush the tops of your scones and place in the oven.
• Bake for 15-20 minutes until the scones are risen and golden brown.
• Remove from the oven and serve with butter.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Steps:

• Thaw pastry sheets at room temperature for 40 minutes.
• Preheat oven to 400ºF.
• Lightly grease 2 large baking sheets and set aside.
• Unfold 1 pastry sheet on lightly floured surface. Roll out to a 12x12-inch square. Cut into 36 (2-inch) squares. Prick pastry squares several times with fork. Place on prepared sheets. Repeat with remaining pastry sheet.
• Bake for 8 minutes or until lightly puffed and golden.
• Press down puffed center of pastry squares if necessary. Top each pastry with about 1 teaspoon each cheese and bacon.
• Bake for 5 minutes more or until cheese is melted and lightly browned.
• Garnish with dressing and chives or green onions.
• Serve warm.

BASIC CHEESE PUFFS

Steps:

• Preheat the oven to 425 degrees. Place the butter, salt and water in a pan. Bring to a boil.
• Sift the flour onto a sheet of waxed paper, then, off the heat, add it all to the butter and water mixture and stir it in very quickly to form a thick paste that leaves the sides of the pan clean.
• Return the pan to the heat and beat the mixture with a wooden spoon for 1 minute to dry it. Remove the pan from heat and cool for 5 minutes.
• Beat in the eggs and yolk, one at a time, then add the mustard, cayenne pepper and grated cheese. (I didn't have dry mustard so I used 1 teaspoon grainy, brown mustard. I also used a dash more cayenne for an extra bite.).
• Place teaspoonfuls of the mixture onto a nonstick baking sheet and bake for 10 minutes. Lower the oven temperature to 350 degrees and cook for 15 minutes, until golden brown. Cool on a wire rack and serve cold.

PUFF PASTRY CHEESE AND CHIVES BASKETS

Steps:

• In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
• Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
• Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
• Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.

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-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 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.