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Parmesan Cheese Straws
1 sheet puff pastry,
thawed if frozen
1 egg yolk
1 T. water
2 t. paprika
3 T. grated Parmesan cheese, divided
Preheat the oven to 400°F.
On a lightly floured work surface, roll out the pastry to 6-by-20 inches. Whisk
together the egg yolk and water. Brush the pastry with some of the egg mixture.
Sprinkle the pastry with paprika and 2 tablespoons of the Parmesan. Spread the
cheese with your hands to evenly cover the pastry. Fold the pastry in half
crosswise and press down. Use a rolling pin if necessary to seal layers.
Brush the folded pastry with the egg mixture. Sprinkle on the remaining cheese
and press into the top layer.
With a sharp knife, cut the pastry into 1/2-inch strips. Hold the ends of each
strip between your fingers and twist the ends in opposite directions. Lay
twisted strips onto greased baking sheets. Bake until crisp and golden, about 7
minutes. Remove from oven and cool on wire racks. Serve warm or at room
temperature.
The straws can be baked up to 3 days in advance. Store in an airtight container
at room temperature. Crisp in a preheated 400°F. oven for 3 minutes.
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Marinated Mozzarella Morsels
1 lb. mozzarella cheese, cut in bite-size chunks
2 C. olive oil
1/2 t. thyme leaves
1 t. oregano flakes
1 1/2 t. dried parsley flakes
3 cloves garlic, minced
1/4 t. paprika
1 1/2 t. dried bell pepper flakes
Combine all ingredients in a 1-quart glass jar. Cover and shake to blend.
Marinate in refrigerator. Shake jar several times a day.
Herbed Cheese Spread
8 oz. low-fat cream cheese, room temperature
1/4 C. extra-virgin olive oil
3 T. white wine vinegar
3 T. dry white wine
3/4 C. chilled heavy cream
2 shallots, finely chopped
6 fresh flat-leaf parsley sprigs, leaves only, finely chopped
6 fresh dill sprigs, finely chopped
10 fresh chive stalks, finely chopped
Salt and freshly ground pepper to taste
In a medium bowl, place the cream cheese and mash using a fork. Add the oil,
vinegar and wine, mixing until well combined and creamy.
In a small bowl, whip the cream until stiff peaks form. Fold into the cheese
mixture. Mix in the shallots, parsley, dill, chives and salt and pepper.
Transfer to a serving bowl and chill thoroughly before serving. The spread can
be stored in a covered container in the refrigerator for 3-4 days.
Makes 2 cups
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