Savory Cheese Biscuits Recipe courtesy Randall Andrews. Ingredients: 2 cups sharp Cheddar cheese, shredded
8 oz. unsalted butter, room temperature
1 cup sifted all-purpose flour
1/4 tsp. cayenne pepper
1 tsp. salt
3/4 cup pecans, roughly chopped Preparation: Cream together shredded sharp Cheddar cheese and unsalted butter in a mixer. Combine sifted all-purpose flour, cayenne pepper and salt in a separate bowl. Add the flour mixture to the cheese mixture, add roughly chopped nuts and mix until the dough comes together and forms a ball, approximately 2 minutes. Remove the dough, divide into three batches and roll into 1" and 1-1/2" logs; refrigerate overnight. Preheat oven to 400 degrees. Remove the cheese logs, slice into 1/4" slices (figure A) and bake on an ungreased baking sheet for 10 to 12 minutes. Servings: 40 biscuits
Grandma's Puffs
Recipe courtesy Randall Andrews. Ingredients: 2 cups sharp Cheddar cheese, shredded
1 stick butter, softened
1/2 tsp. salt
1 tsp. paprika
1 tsp. hot sauce
1 cup flour
24 Spanish olives, small Preparation: Preheat oven to 400 degrees. In a food processor, combine shredded cheese and softened butter by pulsing several times until incorporated. Add salt, paprika, hot sauce and flour; process mixture until it comes together and forms a ball. Roll the cheese dough into individual 1-1/4" balls. In each ball, use your finger to make an indentation large enough to hold an olive; place a Spanish olive in each indentation (figure B) and seal the ball up, reshaping as needed. Repeat using all the olives. Place the stuffed cheese puffs on an ungreased baking sheet and bake for 15 minutes. Serve warm. Servings: 24 puffs
Grapes of "Wreath"
Recipe courtesy Randall Andrews. Ingredients: 8 oz. cream cheese, softened
5 oz. blue cheese, softened
8 oz. chopped walnuts or pecans
1 bunch red seedless grapes Preparation: In a food processor, mix cream cheese and blue cheese until blended evenly. Place chopped walnuts or pecans in a bowl. Wrap one grape with enough of the cheese mixture to cover, then roll the cheese-covered grape in the chopped nuts, pressing gently. Chill well and serve (figure C). Servings: Approximately 30 grapes Quick Tip from Chef Tracy: To save time when you're doing your holiday cooking, chop onions, carrots, celery, etc., ahead of time. Place in a plastic bag, mark (e.g., 2 onions, 3 carrots, etc.) each bag and freeze bags until ready to use (figure D). A reminder from Chef Randall: Proper preparation prevents poor performance! Did you know? In ancient Greece, cinnamon was a scarce commodity -- only emperors had the means to keep the treasured spice in their royal pantries. In fact, at times cinnamon was worth more than its weight in gold. Web site resources for Easy Holiday Treats: Cheese Biscuits from Food TV.com Cheddar Pennies from Food TV.com Walnut and Blue-Cheese-Coated Walnuts from Food TV.com Grapes Rolled in Blue Cheese and Nuts from Food TV.com We at DIY believe all of the recipes from DIY Holiday Entertaining are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Christmas Cooking for Dummies
Model: 0764554077
Author: Dede Wilson
(2001)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
The Christmas Cookbook: Recipes to Celebrate the Festive Season
Model: 1842152416
Author: Sue Maggs
(2000)
Southwater Publishing (The Manning Partnership Ltd.-- Imprint of Anness Pub)
Phone: 0-1225-852727
Fax: 0-1225-85282
The Everything Christmas Recipes: Festive Holiday Fare and Treats
Model: 1580925444
Author: Editors of Adams Media
(2001)
Adams Media Corporation
Holbrook, MA 02343
Phone: 781-767-8100
Fax: 781-767-0984
GUESTS :
Randall Andrews
Private Chef/Caterer
Contact information private
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