Sage Cheddar Spread Food

CANADIAN SHARP CHEDDAR CHEESE SPREAD

Steps:

• Place cream cheese and cold pack Cheddar cheese in a microwave-safe bowl; slice cheese into chunks with a knife. Microwave cheese in 30-second intervals on high just until softened, stirring between intervals.
• Stir red onion, Worcestershire sauce, black pepper, paprika, and hot sauce into cheese mixture with a fork until evenly combined; spoon into an airtight container and refrigerate, 8 hours to overnight.
• Remove cheese spread from refrigerator about 30 minutes before serving.

SAGE CHEESE SPREAD

Steps:

• Mix all the ingredients in a blender or food processor until smooth and creamy.
• Store in crock in refrigerator for at least 24 hours before serving.

CHEDDAR AND SAGE BISCUITS

Steps:

• Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, and salt. Add cheddar and sage and pulse to combine. Add butter and pulse until mixture is the texture of coarse meal, with a few pea-size pieces butter remaining. Add buttermilk and pulse just until combined, 2 to 3 times.
• Turn dough out onto a lightly floured work surface and knead just until it comes together. With a floured rolling pin, roll dough to a 3/4-inch thickness. With a floured 2 3/4-inch round biscuit cutter, cut out 12 biscuits (reroll and cut scraps).
• Place biscuits on a baking sheet, 1 1/2 inches apart, and bake until puffed and golden, 12 to 15 minutes. Transfer to a wire rack. Serve warm or at room temperature.

CHEDDAR & SAGE SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl.
• Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter.

CHEDDAR-CHEESE-AND-SAGE BISCUITS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
• Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
• In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.

SAGE AND CHEDDAR POTATO GRATIN

Steps:

• Preheat oven to 400°F Mix sage, salt and pepper in small bowl.
• Layer 1/3 of the potatoes and 1/2 of the onion in lightly greased 13x9-inch baking dish.
• Sprinkle with 1 teaspoon of the sage mixture and 1/3 of the cheese. Repeat layers. Top with remaining potatoes, sage mixture and cheese.
• Stir broth and cream in medium bowl with wire whisk until well blended. Pour evenly over potatoes.
• Bake 1 hour or until potatoes are tender and top is golden. Let stand 5 minutes before serving.

SAGE CHEDDAR SPREAD

Steps:

• In food processor blend cheddar cheese, sour cream, milk and butter until smooth and creamy. Add sage and mustard then process just until well blended. Cover and refrigerate overnight. Let cheese spread set out at room temperature for about 15 minutes before serving to soften.