I enjoy a good food blog now and then. I really enjoy reading how someone tweaked a recipe and made it their own, what their challenges were in cooking a dish and,of course, drooling over the beautifully photographed results. So when I’m on the lookout for something different and delicious, I usually turn to my fellow bloggers for inspiration.
And I was looking for something tasty this week when I stumbled upon an old post for Cheese Straws on the Smitten Kitchen. A crunchy cheesy snack was just the thing that has been missing in the cupboards since we stopped buying prepackaged junk food.
I made this recipe twice this week and tweaked it a bit for the final version that went with us to a family gathering. They got rave reviews, especially when paired with the beers we brought. Alas, the cheese straws are not filled with local ingredients *this time*. But we have plans to make them again with local cheese and garden grown herbs. Til then, we’ll enjoy them with some of that awesome local beer from Wormtown Brewery.
Cheddah Chive Sticks
3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon(or more if you want it spicier) ground cayenne pepper
3 tablespoons butter, cut into 3 pieces
1 tablespoon dried chives
1 tablespoon sour cream
Preheat oven to 350°F.2. In a food processor, combine the first 5 ingredients and pulse until mixed. Then add the cheese and butter and pulse at 5-second intervals until the mixture resembles coarse crumbs. Add the sour cream and chives and process until the dough forms a ball, about 10 seconds
On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. With a pizza cutter, cut the dough into thin strips, about 1/4 to 1/2 inch wide and about 8 inches long. Transfer the strips to an ungreased cookie sheet, spacing them about 1/4 inch apart.
Bake the straws on the middle rack for 12 to 15 minutes, or until lightly brown. Remove from the oven and set the cookie sheet on a rack to cool. Serve at room temperature with a glass of your favorite beverage. We served these with Wormtown’s Scotch Ale and Wintah Ale. Enjoy!