BLACK DIAMOND EXTRA SHARP CHEDDAR CHEESE SPREAD RECIPES

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CHEDDAR CHEESE COINS RECIPE - NYT COOKING



Cheddar Cheese Coins Recipe - NYT Cooking image

These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They’re great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.

Provided by Kay Chun

Total Time 2 hours 50 minutes

Yield About 5 dozen cookies

Number Of Ingredients 9

3/4 cup/104 grams all-purpose flour, plus more for surfaces
1 cup/85 grams finely shredded extra-sharp Cheddar
1/3 cup/33 grams freshly grated Parmesan
3/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon paprika
5 tablespoons/71 grams cold unsalted butter, cubed
1/3 cup/44 grams finely chopped scallions
2 to 3 tablespoons toasted sesame seeds, for coating (optional)

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.

CRUSTLESS BROCCOLI CHEDDAR QUICHE - SKINNYTASTE



Crustless Broccoli Cheddar Quiche - Skinnytaste image

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

Provided by Gina

Categories     Breakfast    Brunch    Lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 9

cooking spray
3 cups chopped broccoli florets
1 cup grated cheddar cheese
2/3 cup 2% milk
1/4 cup half & half cream
5 large eggs
3/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
pinch freshly grated nutmeg

Steps:

  • Preheat your oven to 350 degrees. Spray a pie dish with oil.
  • Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
  • Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.

Nutrition Facts : ServingSize 1 slice, Calories 174 kcal, CarbohydrateContent 5 g, ProteinContent 12.5 g, FatContent 12 g, SaturatedFatContent 6 g, CholesterolContent 178 mg, SodiumContent 358 mg, FiberContent 1.5 g, SugarContent 3 g

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CHEDDAR CHEESE COINS RECIPE - NYT COOKING
These snacks are packed with an intense cheese flavor that comes from blending extra-sharp Cheddar with nutty Parmesan. Mild scallions and spicy black pepper bring additional savory notes, which play up that cheesiness. The coins have golden crispy edges and slightly tender centers. They’re great for snacking on the go, serving as part of a cheese board or dunking into tomato soup. The recipe can easily be doubled for a holiday cookie swap, and the dough can be made 1 month ahead and kept frozen wrapped tightly in plastic wrap and stored in a resealable plastic bag; simply thaw, cut and bake when ready.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 50 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.
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