Cheese. It’s one of nature’s wonders, and one of my favorite foods. This week on the show we’re making toasted sesame cheese wafers. It’s a very tasty recipe that was originally featured in an episode devoted to the wonders of this delightful food.For the wafers you’ll need:
5 oz processed cheese spread
3 Tbs. butter
¾ cup flour
¼ tsp paprika
2 Tbs. toasted sesame seeds
Preheat the oven to 400. Sift the flour and paprika together, and then blend in the sesame seeds. Combine the cheese and butter in a bowl and cream together. Add the flour mixture and stir until well blended. The dough will be stiff. On a sheet of wax paper work the dough into a log about 6 and one half inches long and an inch and a half in diameter and wrap in the wax paper. Chill the dough in the fridge for at least an hour and up to one week. When chilled, unwrap the dough, slice thinly and bake for about 15 minutes, or until lightly brown around the edges.
Cheese, milk’s leap to immortality, is one of the most versatile foods in any cook’s arsenal. It can be used in savory or sweet dishes and has such varied flavors, as to confuse even the most devoted epicurean. Some of my favorites are:
Cotswald: This is a cheddar variation from England. It’s rich and robust with a delightful tang. I love it on hearty sourdough bread.
Saga Bleu and Cambazola: These are brie/bleu combinations – both delicious with French bread or fruit.
Gruyere: This is the prince of Swiss cheese. Its rich and nutty flavor are delightful in fondue or on crackers.
I love having people over for cheese tastings. Putting out several cheeses on a board and letting my friends become intimate with them is my idea of a delightful Sunday afternoon. Try it yourself and see how much fun it can be!
