Cheddar Cheese Straws

You know what we need? A good, old-fashioned cocktail party. Dress up a little. Wear lipstick or a pocket square. Spin music on the record player. Light candles and do the twist. Have a quiet conversation and play Cards Against Humanity. I love going out to my favorite watering holes, but it’s fun to spend time at other peoples’ homes on a Saturday night. Peek inside the medicine cabinet, see where they display family photos and what kind of mustard they’ve got in the fridge. Pile coats on the bed like your parents used to do.

It’s a bit of a socio-anthropological study. Interesting, edifying. I always get inspired when I see the neat things my friends are doing with art or toy storage. Make a batch of daiquiris or copper cups of Moscow Mules. Or just open a few bottles of wine. Cocktail parties don’t have to be silly or kitschy. They’re a chance to get together and visit while enjoying snacks. And only jerks and introverts don’t like that. Guests will appreciate a thoughtful hors d’oeuvre or two. Such as: Deviled eggs. Marinated mozzarella bites. Spicy lamb mini meatballs. And these cheese straws. Easy to whip up, and melt-in-your-mouth sensational. Someone invite me over. I really need to kick out the jams.

The original recipe calls for crushed red pepper flakes, but I changed the spice to harissa, a spicy condiment from Tunisia, which is available in most grocery stores. If you don’t have it or don’t like it, try sweet paprika or cayenne. Curry would be a fun iteration as well. The name “straws” implies something long and thin. I ended up cutting this batch in half, which makes them a little shorter and easier to handle before baking.

Cheddar Cheese Straws

Cheddar Cheese Straws
Serves 6
Write a review
Print
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
483 calories
25 g
102 g
35 g
18 g
22 g
113 g
769 g
0 g
1 g
10 g
Nutrition Facts
Serving Size
113g
Servings
6
Amount Per Serving
Calories 483
Calories from Fat 307
% Daily Value *
Total Fat 35g
54%
Saturated Fat 22g
110%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 102mg
34%
Sodium 769mg
32%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
3%
Sugars 0g
Protein 18g
Vitamin A
21%
Vitamin C
1%
Calcium
42%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups cheddar cheese, grated
  2. 1 stick unsalted butter, softened and sliced into pieces
  3. 1½ cups all-purpose flour
  4. 1 teaspoon Kosher salt
  5. 1 teaspoon harissa powder
  6. 2 tablespoons half and half
Instructions
  1. Preheat oven to 350.
  2. In a food processor or powerful blender, pulse first six ingredients.
  3. Add the half and half, and mix until the dough forms into a ball.
  4. On a lightly floured work surface, use a rolling pin to roll the dough into an 8x10 inch rectangle that is ⅛ inch thick.
  5. With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼-1/3 inch wide.
  6. Transfer strips to an ungreased cookie sheet and twist, if desired.
  7. Bake 15 minutes. Serve warm.
Adapted from Lee Bros
beta
calories
483
fat
35g
protein
18g
carbs
25g
more
Adapted from Lee Bros
From Away http://fromaway.com/
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original “Insiders,” for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

1 Comment

Leave a Reply